Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, super fudgey keto brownies. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Super Fudgey Keto Brownies is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Super Fudgey Keto Brownies is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have super fudgey keto brownies using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Super Fudgey Keto Brownies:
- Make ready 9 Tbsp unsalted butter
- Take 2 \3 C Xylotil or sugar substitute to taste
- Get 11 tbsp cocoa powder
- Take 3 eggs room temp
- Get 3 \4 C almond flour
When my husband and I transitioned to a low-carb diet, I immediately set out to create tasty keto alternatives for the beloved high-carb foods that got us in trouble in the first place. Decadent Keto Brownies with All the Fudgy Goodness Another thing that I love about this recipe is the fact that the brownies are super easy to make. Please note that Keto Brownies, and keto baked goods in general tend to over-cook very quickly. These keto brownies are super moist, fudgy, perfectly rich and chocolatey.
Steps to make Super Fudgey Keto Brownies:
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
- Add butter, sweetener (stevia does not work!), cocoa powder and salt to a medium heatproof bowl.
- Melt this mixture over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 10-20 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that your brownies will continue to cook while they cool.
- Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
They're gluten-free & delicious and with that net carb count almost carb free brownies! How to make fudgy keto brownies: The chocolate: I can't stress this enough but good quality chocolate is what makes or breaks brownies. For this recipe, we will be using BOTH cocoa powder and chocolate chunks to get the perfect texture. I suggest getting the best kind of chocolate you can get your hands on. Super Fudgey Keto Brownies step by step.
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