If you're on a keto diet and a sweet tooth, we've created the perfect keto brownie mix. Following a specific type of diet has nothing to do with enjoying cravings or sweeter recipes. In this case, the keto recipe does not contain sugar or flour, so it is ideal to continue in ketosis and enjoy it if you are celiac.
Staying on keto for the long term can take a lot of effort, especially if you run out of recipe ideas. In this type of diet you have to limit the consumption of carbohydrates, and have proteins and healthy fats as the main source of energy.
Although it has become very popular to help lose weight, it can also be interesting to strengthen the immune system and increase energy levels.
Prepare to be wowed by this very healthy, low carb, keto brownie. You will love it for its powerful chocolate flavor, without the need to stuff yourself with sugar. If you feel like it, you can add some almond or chocolate pieces to give it the typical crunch touch of this sweet.
Basic ingredients
There are two very important ingredients to consider when making a keto brownie.
Chocolate
Fudge brownies are generally considered second to their 'molten chocolate bar' counterparts, given that they generally resemble a cake more than a confection. But that's definitely not the case here, as these are some of the sweetest brownies we've ever made.
Although it is healthier, since we can completely control the entry of chocolate and fat, so refined sugars, preservatives, etc. are not added. And of course, cocoa powder is much less expensive than chocolate bars (especially the keto ones).
Chocolate or cocoa? Both work very well, we just have to know that quality really matters. Our favorite will always be the Dutch-processed Valrhona alkaline cocoa, known to be some of the best (if not the) best cocoa in the world. But we can use raw cocoa powder, although the brownies will be lighter in color and more reddish in tone. Both are fine as long as they are not sweetened.
Sweetener
There are a couple of options here. He xylitol and allulose they have become the best option (no aftertaste, better texture and more chewy). However, xylitol takes much longer to dry, so brownies will be more delicate and gooey right after baking.
If we use erythritol In either form, because it needs a bit more help to dissolve than xylitol, we'll want to make sure to use a powdered form. If we only have the granules on hand, we will mix it until it becomes a powder.
And one more thing to keep in mind is that those who have used erythritol periodically comment that their dough ends up thickening. This seems to improve with the microwave instead of using a water bath, and with powder instead of regular. Although there doesn't seem to be a strict rule here. It doesn't seem to affect the flavor much in the end, so just roll out the batter instead of pouring it. But if we find the brownies feel too thick, we'll just add an extra egg.
important tips
We'll start with the most important: we must not bake too much the brownies. Timing may be the most important rule when making any type of brownie, so we don't end up with a dry, brittle mess. We'll keep an eye out and pull it out once the center is set and an inserted toothpick comes out damp (but not soggy).
It is even better to lightly cook them and chill them in the fridge before cutting them. That's the secret to extra sweet brownies.
Also, when using erythritol powdered instead of xylitol, you also need to reduce the cooking time by about 5 minutes, as they cook faster.
We will also want to use eggs at room temperature. The reason is that if the cocoa-butter mixture isn't hot enough (and the eggs are too cold), they will solidify the butter and the batter will be too thick (doesn't affect the final results, just annoying to spoon).
And if possible, we will put in the refrigerator the dough overnight. This way we can get a richer texture (since the flavors have had a chance to mix). Although if it is not possible, nothing happens either. Just keep in mind that the dough will solidify in the fridge (as the butter hardens), so we just need to place the baking dish in the oven as it is.
How to save it?
This keto brownie can be stored at room temperature, as long as we intend to consume them within 3 days. We'll make sure they're in a sealed container or covered on a plate.
It is usually best stored in the fridge and will keep well for 7 days. But also, the keto brownie is suitable for the freezer and can be stored for future use. All you have to do is wrap the brownies in parchment paper and place them in a ziplock bag or a shallow container. They will keep fresh for six months.
To enjoy keto brownies from the freezer, we will allow them to thaw at room temperature or in the fridge overnight. Thaw them before unwrapping so less moisture can escape. If we're freezing the brownie uncut, we'll want to thaw them completely before trying to cut them.
Can it be done without eggs?
Making these keto brownies without eggs is hard, but it can be tried. We can use a chia egg and a flax egg, but we may get little success.
The only method that works is to use a ready-made egg substitute. The brownies will be super soft and crumbly, so it's best to refrigerate them before cutting. However, being so specific to the keto diet, it may be better to choose another type of brownie that allows the use of egg substitutes.
