I love a good brownie, but brownies can easily be cakey and that’s simply not a brownie! For me, the perfect brownie should be fudgy. This Keto Fudge Brownie recipe is just that!
Tip: Eat them straight out of the oven, I mean, who can resist. BUT, also know that they get better the longer they are in the fridge.
HOW SWEET IS TOO SWEET?
As with most other recipes from other food bloggers, I always adjust my sweetener from their original recipe’s recommendation. In this recipe, for example, I’ve reduced the sugar to 120g of Erythritol, whereas the original recipe’s sugar is 140-200g suggestion.
The thing is, there are many different alternative sweeteners and they have varying sweetness. Overseas they have a lot more alternative sweeteners than what we have here. Swerve and Lakanto are the two most popular ones they use.
Whichever sweetener you use, the best is to just taste your batter and decide how sweet you want it. That’s if you don’t mind the egg.
I also added 60 grams of chocolate to the recipe whereas the original one does not have added chocolate. I used the Woolies Dark Belgium Chocolate but I sure the 80-85% Lindt will be fine too.
Update: 2020 – I have made this recipe several times after the original post using De Villiers No-Added-Sugar Chocolate. You can buy this chocolate online and use my code, leanfitketo, and get 15% off your online purchase.
If you love all things chocolatey, you will love my Keto-Sex-In-A-Pan recipe too.
I’ve also made another batch where I added some walnuts and protein powder, but it came out cakey, as you can see in the picture below. Over-whisking your batter also makes brownies come out cakey instead of fudgy so be mindful when you incorporate your ingredients.
Brownies (for me) are best served with ice-cream. I bought Woolies Carb Clever ice cream this time around.
Ingredients
- 130 grams Butter
- 120 grams Erythritol/Xylitol Blend
- 80 grams Cocoa powder
- 2 large Free-range Eggs
- 60 grams Dark Chocolate, chopped
- 70 grams Almond Flour
Instructions
- Heat the oven to 180 degrees Celsius.
- Prepare your brownie dish. I use a small bread pan 14 x 6 x 25cm.
- In a small microwavable bowl, add the butter and sweetener and place in the microwave until the sweetener is dissolved. Remove from microwave and add the cocoa powder. Mix until well incorporated.
- Add the eggs one at a time and mix well being careful not to overmix the batter.
- Add the chopped chocolate and almond flour and make sure it is fully blended.
- Bake for 15-20 minutes. Check your brownies at 15 minutes and test with a toothpick to see if the centre is still moist. You should not overcook the brownies.
