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!
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.
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.
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Credits
RecipeEric Lundy
PhotographyErin Ng
Can I substitute coconut oil for the butter?
Yes, you can substitute coconut oil for the butter, but the taste and texture will be different.
I baked these at 375 for 30min & they came out perfect!
Gott!
Love this recipe
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.
I loved these brownies. I have made them several times. I was wondering if Carbquik would work with this recipe.
Not a tremendous amount of flavor.
Very good