Fudgy Keto Brownies

By Kath Dedon

These Fudgy Keto Brownies were a big hit with family and friends a few nights ago!

The recipe was developed by Carolyn Ketchum and can be found on her excellent blog, All Day I Dream About Food. If you’re starting the new year watching your carbs, I recommend checking out her blog and her books. She’s a very prolific low carb (and keto) recipe developer. I bought her four books that are currently available and find them very inspiring.

The brownies are sweetened with Swerve, a sweetener that I feel good about using. It measures the same, cup for cup, as sugar, making it easy to use.  I think it’s available at my Safeway stores, but I usually order it from Amazon.

The Lily’s dark chocolate chips are sweetened with stevia. I can buy them, and many varieties of Lily’s chocolate bars, at my local West Seattle Thriftway, but they are also available from Amazon if you can’t find them.

The only change I made was I used a bit less gelatin than Carolyn. Gelatin is the “secret” ingredient that gives the brownies the “fudgy” texture. Carolyn uses 1 tablespoon. I had bought packets of Knox gelation. I did an online search and learned from the Knox site that each packet has about 2½ teaspoons of gelatin. (One tablespoon equals 3 teaspoons.) Knox recommends just using 1 packet if a recipe calls for a tablespoon of gelatin. That’s exactly what I did and it worked fine.

If you want a chocolatey, fudgy treat that’s low in carbs and sugar, give these Fudgy Keto Brownies a try. I think you’ll agree that they are pretty darn tasty.

.

.

Fudgy Keto Brownies

(Adapted, barely, from Carolyn Ketchum’s recipe on alldayidreamaboutfood.com)

(print the recipe)

Makes 16 servings

½ cup butter, melted

2/3 cup Swerve Granulated Sweetener (or the equivalent of your favorite sweetener)

3 large eggs

½ teaspoon vanilla extract

½ cup almond flour (50g) (I used Bob’s Red Mill Super-Fine Almond Flour)

1/3 cup cocoa powder

1 tablespoon gelatin (or 1 packet of Knox gelatin)

½ teaspoon baking powder

¼ teaspoon salt

¼ cup water

1/3 cup sugar-free chocolate chips (Optional, but so good. I used Lily’s.)

Ingredients for Fudgy Keto Brownies

1. Preheat the oven to 350°.
2. Grease an 8×8-inch pan.
3. Mix the butter, Swerve, eggs, and vanilla together in a bowl.
4. Add the almond flour, cocoa, gelatin, baking powder, and salt. Stir until well-combined.
5. Stir in the water. Then stir in the chocolate chips.
6. Spread the dough out in the prepared pan. Bake for 15 – 20 minutes, until the edges are done but the center still looks a bit wet. (It took 20 minutes in my oven.)

I lined the pan with parchment paper. I don’t think it’s necessary and I won’t do it next time. The paper on the right side folded over the brownies while baking, leaving the mark that you see.

.

7. Let the brownies cool completely in the pan before cutting them into 16 pieces.

.