These keto brownies are for the chewy brownie lovers! Not ooey, gooey or fluffy and cake-like, they are just perfectly dark chocolate, moist and delicious. The brownies are drizzled with dark and white chocolate glazes that have a light touch of peppermint.
- 1/2 cup unsalted butter, (1 stick), melted and cooled
- 1 cup sugar substitute *
- 2 oz unsweetened chocolate bar, melted and cooled*
- 1/4 Dutch cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups fine almond flour, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon chocolate extract, optional
- 2 tablespoons sugar free dark chocolate chips, I used Lily's
- 2 tablespoons sugar free white chocolate chips
- 1 tablespoon coconut oil, divided in half
- 1 teaspoon peppermint extract, divided in half
- Preheat oven to 350°F.
- In a large bowl, mix the sugar, chocolate and butter well for at least a minute.
- Stir in the eggs and vanilla, chocolate extracts, mix to combine.
- In a separate bowl, stir together the flour, cocoa, salt and espresso.
- Mix into the chocolate batter.
- Spray a 9" springform or cake pan with nonstick baking spray.* Line with a piece of parchment to prevent sticking.
- Pour batter into pan and smooth the top evenly.
- Bake for 20 minutes and test the center with a toothpick or skewer. If the pick is wet, bake a few minutes longer. If there are some crumbs on the pick, the brownies are done.
- Let cool on a rack for 15 minutes and remove from pan to finish cooling.
- Melt half of the coconut oil with each of the chocolates in separate bowls in a microwave. The white chocolate may take a few seconds longer to melt.
- Stir in 1/2 teaspoon peppermint in each bowl.
- Drizzle the brownies with chocolate peppermint horizontally and then drizzle with the white in a vertical direction.
- Cut and serve in triangular slices.
* I used 3/4 cup Allulose sweetener and 1/2 cup Monkfruit keto sweetener. I find I need just a bit more Allulose when baking desserts. You can taste test and experiment to your own sweetness preference.
*For the chocolate bar, I used Baker's brand. Ghiradelli is another good brand to try.
*To melt the butter and the chocolate in the microwave, I use a glass bowl and lightly cover with a paper towel or parchment. Cook at 30 second intervals, stirring with a spoon in between until melted.
*You can substitute an 8x8 inch cake pan. The brownies will be a bit thicker and bake a few minutes longer.
Keywords: chocolate dessert