Fudgy Keto Walnut Brownies Recipes

FUDGY KETO BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
• Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
• Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
• Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
• Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.

FUDGY KETO BROWNIES

Steps:

• Preheat your oven to 325 degrees F. Butter a square 8-inch glass (not metal) baking dish.
• In a large microwave-safe bowl, melt the butter and chocolate in 30-second increments, stirring after each microwave session. Microwave just until almost melted. Chocolate burns easily.
• Allow the mixture to slightly cool, then whisk in the eggs and stevia.
• Whisk in the almond flour and the cocoa powder. Finally, mix in the salt and the baking powder. Mix until the batter is very smooth.
• Using a rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
• Bake until just set, 15-20 minutes. A toothpick inserted in center should come out not completely wet, but with a few moist crumbs. Start checking after 15 minutes.
• Cool completely, in pan on a wire rack, about 1 hour. Then cut into 16 squares and serve.

FUDGY KETO WALNUT BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease an 8" x 8" cake pan with nonstick cooking spray and line with parchment, leaving a 2-inch overhang on all sides. Grease parchment.
• Fill a medium pot with 2 inches of water and bring to a brisk simmer. Into a bowl that fits snuggly on top of the pot, combine butter, cocoa powder, and xylitol. Cook, stirring frequently, until butter is melted and xylitol is dissolved. Whisk until smooth. Remove from heat and add eggs, almond flour, walnuts, vanilla, and salt. Stir to combine. Transfer to prepared pan and smooth top.
• Transfer to oven and bake until a toothpick inserted into the center comes out nearly clean, about 15 minutes. Note that the brownies will still look slightly underdone. For a truly fudgy texture be careful not to overbake! Remove from oven and let cool on a rack. Remove from pan and cut into squares.

FLOURLESS CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat the oven to 180C/350F degrees and line a 9 inch square tin with parchment paper.
• Melt the butter and chocolate in a large bowl either in the microwave or over a pan of simmering water.
• Mix in the remaining ingredients (apart from the walnuts) and stir until smooth and even.
• Fold in the chopped walnuts.
• Spoon the brownie mixture into the baking tin and bake for 12-15 minutes until slightly firm.
• Allow to cool before serving.