THE RECIPE
INGREDIENTS
- 1/2 cup butter
- 4 oz (roughly 113 grams) unsweetened baking or 90% dark chocolate
- 3/4 cup almond flour
- 2/3 cup powdered sweetener (powdered erythritol)
- 2 tbsp cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder (optional – if you want the brownies to rise a bit and be more cake-like.)
- 1/4 cup chopped walnuts
DIRECTIONS
Makes 16 servings
- Preheat oven 350 degrees F.
- Line an 8×8 inch baking pan with parchment paper.
- Melt butter and chocolate in a double boiler, keep stirring, until smooth. Remove from heat.
- Add vanilla to melted butter mixture, stir.
- Add all dry ingredients and eggs to the melted butter mixture, mix well.
- Pour batter into baking pan, smooth the top, sprinkle with chopped walnuts.
- Bake until a toothpick comes out almost clean , approx. 15 mins. Don’t over bake as it will be to dry, brownies should be soft but not runny. Brownies will firm up as they cool.
- Cool completely before cutting.
Life is Short – Eat Dessert First!
If you like a softer fudge-like brownie this recipe is great. It makes an 8 x 8 pan, it doesn’t rise up high like traditional brownies so don’t be disappointed when it comes out flatter than expected. If you want it to rise a bit you can add a pinch of baking powder but then it becomes more cake-like as well. I tried doubling this recipe but it didn’t work out very well, the batter was under baked and the edges were over baked. I often make a double batch and then divide it between two 8 x 8 pans and put both in the oven at the same time. That way I have a pan for eating right away and another to cut into squares and freeze. I know these are great because my son thinks they are regular brownie treats.
Nutrition Facts
Amount Per 1 Serving
| Calories | 174 |
| Fat | 16g |
| Carbohydrates | 4g |
| Fiber | 2g |
| Protein | 3g |
unKETOventional 