Keto Double-Chocolate Brownies with Walnuts

Good heavens are these brownies good! Sort of fudgy, sort of cakey, and totally chocolatey, they’re just the right amount of everything, including carbs, making them a guilt-free indulgence for anyone on the keto diet. They are also super easy to make from ingredients you probably already have lying around. Don’t like walnuts? Skip them and recalculate the macros! Note: chilling the cooked brownies for 2 hours is essential prior to cutting them (they’re super-moist), so follow the directions and be patient. Brownies keep, wrapped, for 3 days in the fridge and frozen for much longer. Let the brownies warm to room temperature before enjoying - if you can wait that long.
Serves 16 Serving: 1 (2-inch) Brownie

Ingredients List

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  • Preheat oven to 350°F (175°C). Line an (8 by 8-inch or 9 by 9-inch) baking pan with parchment paper or aluminum foil.
  • In a medium mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, instant coffee, and 1/2 teaspoon salt until no clumps remain.
  • Fill a medium pot with 1 inch of water. Bring it to a simmer over medium heat, and top it with a heatproof bowl that nestles into the pot’s rim without touching the simmering water. Add to the bowl over the water the butter and 1/3 cup of the chocolate chips, and gently stir until melted and just smooth. Remove the bowl from the heat and whisk in the eggs and vanilla. Gently stir in the dry ingredients just until mixed through; do not overmix.
  • Pour the batter into the prepared baking dish and smooth it to evenly distribute. Top with the remaining 2 tablespoons of chocolate chips and the walnuts. Bake until a toothpick inserted comes out clean with some crumbs clinging, 18 to 20 minutes.
  • Cool for 30 minutes, then refrigerate for 2 or more hours.
  • Slice into 16 squares, bring to room temperature and serve.

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RecipeEric Lundy

PhotographyErin Ng

1 review

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