Keto No Flour Brownies
About This Recipe
Indulge your sweet tooth without losing track of your keto diet, with this utterly delicious Keto No Flour Brownies recipe. Derived from an American delicacy, these brownies are every bit as rich and decadent as their traditional counterparts. Each bite will take you on a mouthwatering journey through a luscious fusion of complex flavors - the bitter undertones of unsweetened baker's chocolate, the earthy notes of cocoa powder and espresso, the sweetness of xylitol, and a tantalizing hint of vanilla.
Our Keto No Flour Brownies are moist and fudgy, with a luxuriously dense texture that will leave you craving for more. The secret? Coconut oil! This wonder ingredient not only adds a smooth consistency but also imparts a subtle coconut flavor to enhance the taste. Before you start worrying about the complication level, let us assure you - this recipe is so simple that it can become your go-to dessert on your keto journey. It's even stored in your favorite keto mobile app for easy access anytime.
But probably the best thing about our Keto No Flour Brownies is their absolute compliance with the keto diet. Sweet indulgence doesn’t mean having to compromise your low-carb lifestyle. A brownie that tastes so divine while keeping carbs minimal – now that’s a treat worth baking! So step into your kitchen and let your oven bring this keto-friendly masterpiece to life. Shed the guilt of sugar indulgence and celebrate your health goals with these deliciously healthy brownies.
Ingredients
Directions
Preheat oven to 350 degrees and grease 8×8 baking pan with coconut oil (* see note below).
To a small stainless steel or glass bowl, add Baker’s chocolate bar and coconut oil. Using the double boiler method with a small pot over medium-low heat, melt and combine chocolate and coconut oil, whisking occasionally. Once chocolate has melted, reduce heat to low, add 1/2 cup xylitol, and wait for sweetener to dissolve, whisking often (be patient! This can take upwards of 15 minutes). Set aside to cool slightly.
Separate egg yolks from egg whites into two large mixing bowls. Using an electric mixer, mix egg whites on high-speed until stiff peaks form. To mixed egg whites, add 1/4 cup monk fruit sweetener and electric mix on low until well-combined and egg whites become glossy.
Rinse off beaters from electric mixer then mix egg yolks and remaining 1/2 cup xylitol on high-speed. To bowl of yolks, add melted chocolate mixture, cocoa powder, espresso powder, salt, and vanilla extract and electric mix again on high-speed.
Slowly, in small batches, pour mixed egg whites into bowl of chocolate mixture and gently fold together using a rubber spatula until thoroughly combined. Transfer mixture to greased baking pan.
Bake brownies until toothpick can be poked in and comes out clean, about 35-40 minutes. Remove from oven and allow to cool before slicing and serving.
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