For those seeking a delectable treat that aligns with a ketogenic lifestyle, chocolate-covered keto brownies offer a satisfying solution. These recipes prioritize low carbohydrate content without sacrificing the rich, fudgy texture and intense chocolate flavor that brownie lovers crave. This article explores various approaches to crafting the perfect keto brownie, drawing upon insights and techniques to ensure a delightful and guilt-free experience.
Sweet Potato Keto Brownies
This recipe offers a unique twist, incorporating sweet potato puree for added moisture and natural sweetness.
Ingredients and Preparation
To make these brownies, you'll need:
- 3/4 cup sweet potato puree (canned or homemade)
- 1 cup peanut or almond butter (or allergy-friendly substitute)
- 1 tsp pure vanilla extract
- 6 tbsp flour (Oat, white, or spelt flour work)
- Cocoa powder
- Baking soda
- Salt
- Granulated erythritol (for keto) or regular sugar (for non-keto)
Preheat your oven to 325 degrees Fahrenheit and line an 8-inch baking pan with parchment paper or grease it well. Gently warm the nut butter to soften it if it's not easily stir-able. In a separate bowl, whisk the sweet potato puree, softened nut butter, and vanilla extract until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, salt, and granulated erythritol (or regular sugar). Pour the dry ingredients into the wet ingredients and stir until a batter forms. Smooth the batter into the prepared pan, ensuring all traces of batter are scraped out. Use a second sheet of parchment paper to smooth the surface.
Baking and Cooling
Bake the brownie pan on the oven's center rack for 20 minutes. The brownies should appear underdone when removed from the oven, as they will firm up as they cool. If the brownies are too gooey after cooling, loosely cover the pan and refrigerate for a few hours.
Read also: Guilt-Free Chocolate Treat
Frosting Option
For an extra touch of indulgence, consider topping these brownies with chocolate sweet potato frosting. To make this frosting, melt 12 ounces of chocolate chips or a chopped chocolate bar and blend with the flesh of a large baked sweet potato until smooth.
Classic Keto Brownies
This recipe focuses on creating the best and easiest low-carb keto brownies.
Ingredients and Preparation
- Coconut flour
- Cocoa powder ("processed with alkali")
- Granulated erythritol
- Other typical brownie ingredients
Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch pan or line it with parchment paper. Mix all ingredients well and spread evenly into the pan. Smooth the surface using a second sheet of parchment paper if needed.
Baking and Cooling
Bake for 20 minutes on the center rack. Allow the brownies to cool completely, as they will continue to firm up. Refrigerating them loosely covered overnight will further enhance their firmness.
Frosting Option
These brownies are delicious with or without frosting. For a keto chocolate frosting, consider using the recipe linked in the original post. Alternatively, you can stir together 1/2 cup each of cocoa powder and melted coconut oil, then sweeten with vanilla stevia drops to taste for a keto-friendly version. Spread over the brownies and refrigerate for about 20 minutes to allow the sauce to harden into a delicious chocolate shell.
Read also: Low-Carb Chocolate Pie Guide
Coconut Flour Brownies
This recipe utilizes coconut flour for a unique texture and flavor profile.
Ingredients and Preparation
- Coconut flour
- Other brownie ingredients
Whisk together the first five ingredients (specific ingredients not listed in the provided text) and let sit for at least 10 minutes, or refrigerate overnight. Preheat the oven to 350 degrees Fahrenheit and line an 8x8 pan with parchment paper. Stir all remaining ingredients into the wet mixture, smooth into the pan, and bake on the center rack for 17 minutes. The brownies should appear underdone when removed from the oven.
Cooling
Let the brownies cool, then refrigerate them overnight. This "overnight trick" helps the brownies firm up while retaining their fudginess, preventing them from becoming dry.
Healthy Black Bean Brownies
This recipe introduces an unconventional ingredient: black beans. These brownies are super chocolatey and low in calories, offering a guilt-free indulgence.
Ingredients and Preparation
- Unsweetened cocoa powder
- Baking powder
- Quick oats
- Pure maple syrup (or honey or raw agave)
- Banana (or substitute)
- Nut butter
- Pure vanilla extract
- Chocolate chips
- Black beans (15-ounce can or 1 1/2 cups cooked)
Preheat the oven to 350 degrees Fahrenheit and line an 8-inch baking pan with parchment paper or grease the pan well. In a high-quality food processor, blend all ingredients until completely smooth.
Read also: Weight Loss Dessert Recipe
Baking and Storage
Smooth the brownie batter into the prepared pan and sprinkle extra dark chocolate chips on top if desired. Bake for 15 minutes. For extra gooey and fudgy brownies, eat them right away. The brownies also develop a deeper, sweeter, and richer taste a day after they are made. Store leftover brownies in the refrigerator for up to four or five days, or slice and freeze them in a single layer or with parchment in between layers.
Banana Substitutions
If you are allergic to bananas, do not have any on hand, or dislike the taste of banana brownies, you might be able to substitute applesauce, avocado, or Greek yogurt. If using a substitute, add some sweetener to replace the sugar from the banana.
Cheesecake Brownie Bars
For those who can't decide between brownies and cheesecake, these bars offer the best of both worlds. The keto version contains under 2 net carbs per brownie and is naturally gluten-free.
Ingredients and Preparation
- Brownie ingredients
- Cheesecake ingredients
Preheat the oven to 350 degrees Fahrenheit. Mix the brownie ingredients and spread evenly into a greased or lined 8x8 pan. Smooth down with a sheet of parchment if needed. Blend the cheesecake ingredients until smooth using a regular or immersion blender or food processor. Spread the cheesecake mixture on top of the brownie layer.
Baking and Cooling
Bake for 25 minutes on the center rack. Do not open the oven door, but turn off the heat and let the bars sit for 8 minutes. Take out the undercooked bars and let cool completely, then refrigerate for a few hours until firm.
Optional Topping
Melt 3 ounces of chocolate chips (or sugar-free chocolate chips) with a little oil and spread it over the bars after chilling for an extra touch of indulgence.
Tips for Perfect Keto Brownies
- Choose the right sweetener: Granulated erythritol is recommended for keto brownies, while regular sugar can be used for non-keto versions. Avoid powdered erythritol.
- Use high-quality cocoa powder: Opt for cocoa powder "processed with alkali" for a richer, darker chocolate flavor.
- Don't overbake: Keto brownies tend to dry out easily, so it's best to underbake them slightly. They will continue to firm up as they cool.
- Refrigerate for best results: Refrigerating the brownies after baking helps them firm up and develop a fudgier texture.
- Experiment with flavors: Feel free to add nuts, seeds, or other keto-friendly ingredients to customize your brownies.