I love a good brownie, but brownies can easily be cakey. That’s simply not a brownie! A true brownie should be fudgy and so I went looking for a fudgy-brownie recipe.
This keto-fudgy-brownie recipe does not dissapoint. And, they get better the longer they are in the fridge.
As with most other recipes, I always adjust my sweetener from the original recipe’s recommendation and have reduced the erythritol/xylitol blend I make, from the orignal recipe’s 140-200g suggestion. There are so many different alternative sweeteners available overseas. Swerve and Lakanto are the most popular ones they use, but we don’t get it here. Whichever sweetener you use, 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.
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.
- 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
- 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.