If you're on the hunt for a dessert that aligns with your keto or low-carb lifestyle without sacrificing flavor, look no further. This healthy keto brownie bread is the perfect solution! It's a delightful treat and is also paleo, sugar-free, gluten-free, and dairy-free.
Why Brownie Bread?
What happens when you have an urge to make brownies, but don’t have a brownie pan? This recipe was born out of a desire to create brownies without the need for a traditional brownie pan. The result is a brownie/bread hybrid that's the best of both worlds. Imagine a dessert that combines the rich, fudgy texture of a brownie with the satisfying density of bread. It's so good, you might even find yourself eating it for breakfast!
Ingredients You'll Need
Here’s what you’ll need to create this delectable keto brownie bread:
Dry Ingredients:
- Granulated erythritol
- Almond flour
- Cocoa powder (look for "processed with alkali" on the ingredient list)
- Gelatin
Wet Ingredients:
- Melted butter or coconut oil
- Several eggs
- Vanilla extract
Extras:
- Sugar-free chocolate chunks or chips (Lily’s chocolate is a good option)
Step-by-Step Instructions
This recipe is designed to be as straightforward as possible. Here’s how to make your own keto brownie bread:
- Preheat the oven: Set your oven to 350°F (175°C).
- Combine dry ingredients: In a bowl, mix together the granulated erythritol, almond flour, cocoa powder, and gelatin.
- Combine wet ingredients: In a separate bowl, mix the melted butter (or coconut oil) and eggs.
- Mix wet and dry: Add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Add chocolate: Fold in half of the chocolate chips/chunks gently.
- Adjust consistency (if needed): If the mixture seems too thick, add water one tablespoon at a time until the batter thins out a bit.
- Prepare the pan: Grease a bread pan with coconut oil or butter. Alternatively, line an 8x8 baking pan with parchment paper for easy cleanup.
- Pour and top: Pour the batter into the prepared pan and sprinkle the remaining chocolate chips/chunks on top. Don’t stir them in but sprinkle no top.
- Bake: Bake for 25-35 minutes, or until the bread raises in the center and begins to harden around the sides. To ensure it's done, insert a toothpick into the middle; if it comes out clean, it's ready.
Tips for the Perfect Keto Brownie Bread
- Don't overmix: Be careful not to overmix the ingredients, as this can result in a cake-like texture instead of a fudgy one.
- Room temperature ingredients: Make sure your ingredients are at room temperature for optimal mixing.
- Baking time: Keep an eye on the brownie bread while it's baking. It's best to underbake slightly, as it will continue to cook as it cools.
- Coconut oil: Instead of using melted butter, you can mix in coconut oil.
- Mini brownie bites: This recipe can also be used to make brownie bites. They are the perfect bite size brownie and the best size when you are preparing them for a party.
The Secret to Fudgy Low-Calorie Brownies
For those who are also calorie-conscious, this recipe can be adapted to create brownies that are only 20 calories each with just 1 gram of carbs. The secret lies in a few key ingredient swaps and techniques.
Read also: Easy Low-Carb Cheese Crackers
Key Ingredients for Low-Calorie Brownies:
- Oat fiber: This absorbs moisture without adding carbs or calories.
- Greek yogurt: Replaces oil to keep the brownies moist without the fat.
- Egg whites: Whipped egg whites add volume and structure without needing whole eggs or added flour.
- Zero-calorie sweetener: Sweetens the brownies without adding sugar (Lakanto is a good option).
- Espresso powder: Enhances the chocolate flavor without making the brownies taste like coffee.
Making Low-Calorie Brownies:
- Preheat and prepare: Preheat oven to 375°F (190°C). Line a square 8x8 or 9x9 baking dish with parchment paper and spray with cooking oil.
- Combine dry ingredients: In a large bowl, whisk together oat fiber, cocoa powder, sweetener, instant espresso, baking powder, and salt.
- Whip egg whites: In a medium bowl, pour in egg whites. Using an electric mixer, mix on medium speed until frothy. Then increase speed to high and continue to beat until stiff peaks form.
- Combine wet ingredients: To the bowl with the dry ingredients, add yogurt, milk, and vanilla. Mix until combined.
- Fold in egg whites: Add a third of the egg meringue mixture to the chocolate batter and fold in carefully, trying to keep as much air as possible in the batter. Repeat with another third, then gently fold in the remaining egg mixture.
- Bake: Pour the brownie batter into the prepared pan and bake at 375°F (190°C) for 25 minutes or until the brownies begin to crack around the edges and are puffy on top. The batter may still be a little wet in the middle but will solidify as it cools.
- Cool: Remove from the oven and let cool completely. The brownies will deflate as they cool, which is normal.
Sweetener Options
When picking a sweetener make sure to always check the ingredients. We like using powdered erythritol as it easily replaces sugar as a 1:1 ratio. It also doesn’t leave a bitter taste like most replacement sweeteners do. Other options we have tried is Monk Fruit Sweetener and Swerve. Stevia is also a option to replace regular white sugar and is a keto sweetener.
Storing Your Keto Brownie Bread
- Room temperature: You can store the low carb brownies at room temperature for 2-3 days. Place them in an airtight container. They do not need to be placed in the fridge. Just make sure before storing that they are completely cool.
- Refrigerating: Once your brownies are fully cooled, store them in an airtight container in the fridge for up to 5 days. They’ll stay fudgy and delicious.
- Freezing: For longer storage, you can freeze them! After they have cooled to room temperature, place them in a freezer safe bag. They will last up to 4 months in the freezer. Cut the brownies into squares, then wrap each one individually in plastic wrap or parchment paper and place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months.
Common Questions
Can Greek yogurt replace oil in brownies?
Yes, Greek yogurt can replace oil in brownies! It adds moisture and richness without all the fat and calories. Plus, it gives a slight tang that balances the sweetness and enhances the chocolate flavor. Just keep in mind that brownies made with yogurt will be a little more cake-like and less greasy than traditional versions-but still fudgy if you get the ratios right.
Why did my brownies deflate after baking?
Brownies naturally puff up in the oven as the air expands-especially if you’re using whipped egg whites like in this recipe-but they’ll often deflate as they cool, and that’s totally normal. The steam escapes, the structure settles, and if your brownies are fudgy (like these 20-calorie ones), that slight sink actually helps create that dense, rich texture. But if they completely collapsed into a sad puddle, it might be from overmixing the meringue into the batter, underbaking, or not letting them cool fully before cutting.
What can I use instead of oat fiber?
Oat fiber is unique in how it absorbs moisture without adding carbs or calories. Substituting it with something like almond flour or coconut flour might work in a pinch, but the texture will definitely change. I wouldn’t recommend skipping it unless you're okay with experimenting.
Can I skip the espresso powder?
You can! It just enhances the chocolate flavor-you won’t taste the coffee.
Read also: Keto Calorie Counting: A Detailed Guide
How do I know when Brownies are done?
When checking to see if your brownies are done, we like to use a toothpick. Insert toothpick in the middle of a couple of brownies. If it comes out clean, then your brownies are done. Make sure to not overcook the brownies. Since you are baking with almond flour and monk fruit sweetener, they cook a little faster than normal brownie recipe.
Read also: Magnesium Supplements for Keto