December 16, 2019

I’m not afraid to call them the best keto brownies in the world because they are truly my family’s favorite dessert – and they don’t even have a keto diet.

Finding the best recipe is far from trial and error. However, I am honored to share this creepy, wet and crispy Brownies. Best of all, they melt on chocolate brownies that are completely free of cereal and sugar. Honestly, I can always choose ketones for “ordinary” brownies.

Should I stop talking about how shocking and strange these Brownies are, then start sharing recipes with you? Well, I just finished launching Chocolate Brownies, and I hope that these photos will express their scent well. Needless to say, at the time of writing this article, I eat now and the keyboard is full of the beauty of chocolate – I love this mess.

Ingredients for World’s Best Fudgy Keto Brownies Recipe

I hope you try these Brownies and friends because they are their absolute favorite Brownies and I can eat them every day.

To turn “ordinary” brownies into keto versions, you have to get rid of sugar, whole wheat flour, and milk chocolate (high sugar content).

1/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup almond flour or 2 tbsp coconut flour
1 tsp espresso powder
10 tbsp butter softened
3/4 – 1 cup Erythritol powdered
3.5 oz dark chocolate or unsweetened chocolate chips
3 eggs room temperature
1 tsp vanilla extract

Tips for choosing the best ingredients

Quality ingredients are very important for the best keto brownies. I will share some tips that I think are very helpful for this recipe.

Chose high-quality chocolate. Use the highest percentage of cocoa that you can find with 100% dark chocolate and does not require 100% because it is very expensive. Any ratio of 85-99% chocolate is perfect. My favorite brands are Lindt, Baker’s Chocolate and Lilys’ Chips Chips (completely sugar free).
Use a super fine almond flour. A mixture of almond flour and cocoa powder helps improve texture. If you use coconut flour, reduce the amount of almond flour to about two tablespoons and adjust it if necessary.
The sweeteners I recommend are Lakanto Monkfruit (1: 1 sugar substitute) and Blend Fruit Erythrthritol from SoNourished, which I recommend but cannot produce a cooling effect (without taste). The second most popular brands are Cerf, Erythritol and Xylitol. Using sweetener powder will keep the Brownies cake moist (at least I noticed). Stevia is not my favorite baked food because it becomes bitter and outperforms chocolate.

Instructions for the best keto brownies

Preheat the oven to 375F. Cover a 9 x 9 square baking sheet with parchment paper or butter. I am waiting.
In a microwave-safe bowl, add runny butter and chocolate. Melt and move in 30-second turns until they are completely fused.
Mix the dry ingredients in another bowl: almond flour, cocoa powder, erythritol, coffee powder, baking powder.
Beat the eggs for 30 seconds, then add the melted chocolate and keep stirring.
Add dry ingredients and stir until evenly mixed. Try not to overdo the mixture until the whole world becomes the weirdest bread.
Pour the ketone Brownies mixture into the bowl and spread evenly with the back of the spoon
Bake for 18-20 minutes, or until thin, a thin layer forms and brownies are getting wet. Let it cool for a few minutes, then cut into 16 square inches. Enjoy! Additional tip: Make sure you don’t make Brownies because they will be like Brownies and not strange.