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Research

 

Keto Double-Chocolate Brownies with Walnuts

Print Recipe
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!
Collections
gluten-freevegetariankid-friendlyAmericanbakedessertalmond flourFourth of JulyKosherchocolatewalnutbrownie
Serves 16 One Serving: 1 (2-inch) brownie
IMPERIAL | METRIC

Ingredients List

  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 3/4 cup granulated brown erythritol-based sweetener (like Swerve)
  • 1/2 tsp baking powder
  • 1 Tbsp instant coffee granules
  • sea salt
  • 10 Tbsp butter
  • 1/3 cup plus 2 Tbsp (2¾ oz) stevia-sweetened chocolate chips (such as Choc Zero Dark Chocolate Chips), divided
  • 3 large eggs, at room temperature
  • 1/2 tsp pure vanilla extract
  • 1/2 cup toasted walnuts, chopped
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
IMPERIAL - METRIC

Nutritional Information

Macros per serving

  • 143 Calories
  • 14 g Fat
  • 3 g Protein
  • 4 g Total Carbs
  • 2 g Fiber
  • 2 g Net Carbs

Make sure you’re testing for your individual food sensitivities and bio-individuality.

Bio-Individuality

Instructions

  • 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.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

Credits

RecipeEric Lundy

PhotographyErin Ng

5 reviews

  1. Terry D Jackson says:
    2 years ago

    Love this recipe

    Reply
  2. Anne says:
    4 years ago

    5 stars
    Best GF and low sugar dessert I’ve made. Used pecans since I didn’t have walnuts or instant coffee and next time I will be using unsweetened chocolate to melt instead of the Lily’s chips. Wanted a dessert I could take to a work function that others would like, think this will do well.

    Reply
  3. Deborah says:
    5 years ago

    5 stars
    I loved these brownies. I have made them several times. I was wondering if Carbquik would work with this recipe.

    Reply
  4. Kellie says:
    5 years ago

    4 stars
    Not a tremendous amount of flavor.

    Reply
  5. Lizz says:
    5 years ago

    5 stars
    Very good

    Reply
4.75 from 4 votes

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Tips

Don’t have parchment paper or foil? Grease the pan with 2 teaspoons butter instead.

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