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Before you jump to Super Fudgey Keto Brownies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Opting to eat healthily offers many benefits and is becoming a more popular way of life. Poor diet is a leading factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. A lot of people typically assume that healthy diets demand a great deal of work and will significantly alter the way they live and eat. In reality, however, merely making a few modest changes can positively impact daily eating habits.
Initially, you must be very careful when food shopping that you don’t automatically put things in your cart that you no longer wish to eat. For example, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. One wholesome substitute that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
As you can see, it is easy to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to super fudgey keto brownies recipe. You can have super fudgey keto brownies using 5 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Super Fudgey Keto Brownies:
- Use unsalted butter
- Provide \3 C Xylotil or sugar substitute to taste
- You need cocoa powder
- Prepare eggs room temp
- Take \4 C almond flour
Instructions to make Super Fudgey Keto Brownies:
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
- Add butter, sweetener (stevia does not work!), cocoa powder and salt to a medium heatproof bowl.
- Melt this mixture over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 10-20 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that your brownies will continue to cook while they cool.
- Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
Holy cow, these are the fudgiest, chocolatiest, most delicious brownies (let alone keto brownies) I've ever tasted in my lifeee! These brownies are super fudgy and moist and have a crispy outside layer that melts in your mouth. They're so good my husband and kids had no idea they were keto and liked them much better than "regular" brownies. Now that's what we call ideal! Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
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