So, you know the bakery section of the grocery store? You know, where the brownies flirt shamelessly with you! Ugh, if only there were ultimate fudge keto brownies to rescue you from those sugar-filled store-bought devils.
Anyway, my husband is drawn to that bakery section. Every week we go shopping together as part of our Sunday ritual and every week he
At first, he was drawn to the ones topped with German chocolate icing. I don't even know where to start to try and make a keto German chocolate icing...I guess I'd have to do some testing with keto caramel sauce for that... This week he saw the ones with the cream cheese frosting. I can make keto cream cheese frosting! I've done that already, the basic recipe is just cream cheese, butter, and sugar. This should be easy.
I have a lot of brownie recipes already, but this time I wanted a super fudgy kind of brownie. Chewy and fudgy and super rich! The kind of keto brownies that you have to eat with a tall glass of ice cold milk.
I came across a conventional brownie recipe from Alice Medrich that looked like good inspiration and I went to work. This is what I came up with and it's pretty dang fudgy! Let me know what you think!
They definitely satisfied Blake's sweet tooth. He said they tasted great and those store bought frosted brownies won't even phase him next time we go grocery shopping!
Ultimate Fudge Keto Brownies (Paleo, GFDF, Vegetarian)
- ¾ cup coconut oil
- ¾ cup powdered erythritol
- ¼ teaspoon salt
- ¾ cup + 2 tbs. cocoa powder
- 2 eggs
- ½ cup almond flour
- Preheat oven to 350°F.
- Grease or line with parchment paper the bottom and sides of an 8x8-inch baking pan. Set aside.
- Add butter, sweetener, cocoa powder, and salt to a microwave safe bowl. Melt ingredients using the microwave. Mix until most of the sweetener has melted and the mixture is well incorporated.
- Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, mixing well until completely incorporated. The texture should be very thick, with all the sweetener dissolved into the mixture.
- Add the almond flour, mix vigorously (I use an electric mixer) until fully blended (about a minute).
- Spoon into pan and push down evenly. You might need to put some oil on your fingers and press the dough into the pan.
- Bake for 20 minutes or until the center is just set and a toothpick inserted in the center comes out moist but clean.
- Allow brownies to cool completely before cutting.
- Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16!).
- If your batter is too thick you can add an extra egg. Note, this may make the brownies cakeier rather than fudgy.
- To get extra clean edges, place in the freezer for 10 minutes prior to cutting.