How to make Chocolate KETO BROWNIES | Gluten free recipe 4K

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground sunflower seeds

Coconut flour is lower in carbs, while sunflower seeds are often less expensive.

erythritol

🥗Healthier: stevia

💰Cheaper: sugar substitute blend

Stevia provides a zero-calorie option, while blends can be more cost-effective.

unsweetened chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has health benefits, while cocoa powder is often cheaper.

chocolate chips

🥗Healthier: sugar-free chocolate chips

💰Cheaper: chopped dark chocolate

Sugar-free chips reduce carbs, while chopped dark chocolate can be less expensive.

Melt 1/2 cup butter and 60 grams of dark chocolate in a microwave-safe bowl, microwaving in 30-second intervals until smooth.

In a mixing bowl, combine the melted butter and chocolate, ensuring it's not hot before adding eggs to avoid scrambling.

Add 1.5 tablespoons of natural stevia and 1/2 teaspoon of vanilla bean paste to the mixture, then whisk until combined.

Add 2 eggs to the mixture and whisk for about 30 seconds until combined.

In another bowl, combine 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/2 cup of almond flour.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid a cakey texture.

Prepare a baking pan by lining it with parchment paper and greasing it.

Pour the brownie mixture into the prepared pan and spread it evenly.

Bake in a preheated oven at 350°F (180°C) for about 20 minutes, checking with a skewer for doneness.

Let the brownies cool at room temperature for about 30 minutes, then refrigerate for 2 hours before slicing.

Cooking Techniques

Equipment Needed

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Dietary

Allergens