The Best Keto Brownies are here! You will never find it anywhere else. These brownies are rich and chocolatey, with fudgy middles and crispy edges and beautiful cracks on top. Enjoy them with or without Best Keto Chocolate Buttercream and Cream Cheese Frosting. I’m pretty sure, these will disappear in no time.
I’ve been searching for the best brownie recipes for years, and I couldn’t seem to find one that would meet my standards. When I was in my teens, I have this favorite shop in the mall that sells the super fudgy, moist and chocolaty brownies with of course the crispy edges and cracks on top. I always buy them to bring home to my family. My most favorite one is with peanuts and marshmallows aka rocky road.
Now a days, you can just make them from boxes. Don’t get me wrong, they’re good too, but I just want to make brownies from scratch, and unfortunately, full recipes are not in the box.
And also, it has to be Keto. Most of you know that I’m in a Keto/Low Carb lifestyle, and it’s harder to create the regular brownies to Keto brownies that is equally good. It will never be the same, but this is by far the Best Keto Brownies you’ll ever see.
How to Make Brownies Moist?
Here are Simple Tips that you can follow to make homemade brownies moist and chewy.
Do not Over Mix the Batter
Do not over mix the batter once you’ve added the wet ingredients into the dry ingredients. Just mix to moisten and combine all the ingredients. Remember: The denser the batter, the moister the brownies will be.
Use the Right Size Pan
It’s important that you are using the right size pan for the brownies to be moist. Usually, brownie recipes call for an 8-inch square pan. If you are using small pan, it would mean that the batter will be thick and won’t spread out because there’s not enough space. This can lead to clumpy and under baked brownies. On the other hand, if you are using big pan, the batter will spread out and will result to thin and dry brownies because it will bake too quickly.
Bake at the Right Temperature
Every baker knows this, relying in your oven thermometer is not enough, invest in a separate good oven thermometer to be put inside your oven to make sure that the one you set on the dial is the same as the internal thermometer. Oven thermometers are so cheap that you can’t have any excuse for not having one.
Do not Over Bake Brownies
Best tip to keep the brownies moist is to never over bake them. It’s actually better to under bake the brownies than to over bake them. You’ll notice that slightly under baked brownies will have fudgy and moist middle. Over baking them makes it dry and hard.
Can I Eat a Brownie on Keto?
Yes, of course, Keto Brownies are extremely rich, moist and chocolaty and are perfect to eat after a Keto meal. They are less carbs in Keto Brownies than the regular brownies, but the texture is quite interesting because Keto Brownies are made with almond flour which means it’s a bit gritty and grainy. Apart from that, it is moist, fudgy, and so good to eat.
If you prefer non-keto brownie: Avocado Chocolate and Cashew Brownies
How to Make Best Keto Brownies?
First, preheat the oven to 350 degrees F or 180 degrees C. Grease an 8-inch square pan, or line the pan with parchment paper. In a medium bowl, mix all the dry ingredients. Then add in the wet ingredients. Pour the batter into the pan and spread it evenly. Smooth down the top by using another sheet of parchment. Bake the brownies for 20 minutes on the middle rack. Once baked, let it cool completely on a cooling rack. This will continue to firm up while cooling. These Best Keto Brownies are delicious as it is or with frosting. (For the photos, I used my Keto Chocolate Buttercream and Cream Cheese Frosting).
If you like other Keto chocolate recipe -> Best Keto Chocolate Cupcakes
Best Keto Brownies
The Best Keto Brownies are here. They are delicious with or without Keto frosting. Enjoy these low carb brownies after dinner, or simply have them any time of the day. Scoop vanilla ice cream and put it on top of the brownie…. voila! Instant Brownie ala Mode.
- 8 inch square pan
- 1 cup almond flour (fine)
- ¼ cup cocoa powder
- 2 tbsp Dutch cocoa or additional regular cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup coconut oil or butter (melted)
- 3 tbsp water or additional oil
- 2 large eggs
- ⅔ cup Natvia Sweetener (or other sweetener of your choice)
- 1 tsp vanilla extract
Preheat the oven to 350°F or 180°C.
Grease an 8-inch square pan or line with parchment paper.
In a large bowl, mix all the ingredients until well combined.
Pour into the pan and spread the top evenly. Smooth it down using another parchment paper if needed.
Bake for 20 minutes on the middle rack. Then let it cool completely.
Enjoy the brownies with or without frosting.
- The brownies will continue to firm up once removed from the oven. It will still continue to firm up even more if refrigerated overnight.
- The brownies are delicious as it is or with frosting. I used my Keto Chocolate Buttercream and Cream Cheese Frosting.
- You can store these brownies in the refrigerator, kept in an airtight container.
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