Recently I have posted a keto bread recipe, where I shared my initial experience about low carbs baking. Now I am ready to take on another challenge and try out my favorite brownies in KETO. During my lengthy research across YouTube & Google, I found plenty of Keto Cakes and Brownies recipes, that looked amazing .. but after making some of those – it was a disappointment time after time. Not that they tasted bad, they were ok, but I knew they could be much better.
HEADING FOR KETO BROWNIES SWEETNESS
The way I approached it was easy – I needed to find an optimum way to replace sugar. I tested all possible sweeteners available to me and ended up with Erythritol. The Internet has plenty of information about its performance in baking and even comparison with other alternative sweeteners. I found this overview being very useful if anyone wants to check it out for your information. Since I planned to explore sugar-free bakery further – I may prepare an extended article regarding this topic. So let me know if you are interested.
Now, once I had my sweetener selected, I have worked through multiple modifications to get as close as possible to proper brownie taste. I’ve been inspired by Emma’s and Joe’s recipes, so married the two, with few additional tweaks. In my case addition of Mascarpone was the real winner – to boost the taste and texture of my Keto brownies. So enough talking for today, and let’s crack on with those brownies 🙂
Keto Brownies Recipe
Only 1G NET CARBS per slice in those delicious No-Coconut KETO Brownies. And, it's not just about baking, it's about how.. Because baking can be artistic!
Ingredients
- 50 grams Erythritol*
- 20 grams Grounded Almonds
- 20 grams Chocolate Whey Protein*
- 35 grams Unsweetened Cocoa Powder
- 1 grams Salt
- 20 grams Natural Yoghurt
- 20 grams Mascarpone
- 2 Eggs (Medium)
- 40 grams Dark Chocolate (90%)
- 55 grams Unsalted Butter
- 20 grams Sugar Free Chocolate*
- *those are affiliated links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- Mix all dry ingredients in a bowl, using whisk until well combined
- In a separate bowl, weigh up mascarpone, yoghurt and eggs. Mix with a whisk until homogeneous.
- Melt your butter and chocolate in the microwave, using heat resistant bowl. To make it easier - chop your chocolate and butter in small pieces. I normally melt those in 3 stages, each about 30s (800 w) and mix with spatula in between. After ingredients are melted - mix well until fully combined.
- Now it is time to add butter/chocolate mixture into the bowl with mix from step 2. Whisk it well with spatula until smooth, and then add to your dry ingredients from step 1. Keep mixing until you get smooth batter.
- Transfer final batter into the tin, and use spatula to even the surface, as batter will be quite thick.
- Now, when your brownie batter is ready for bake, place it to the preheated oven with no fan for 20-25 min at 160 °C/320 °F. Please, note, that you may need to change your baking time if your tin is higher/lower. For this recipe I used 21cm square tin (8 inches). Use a wooden stick to check readiness - it should come out dry.
Notes
Lastly, I recommend to decorate the top of your brownie with sugar free milk chocolate. Chop the bar into small pieces and sprinkle them one top of the Brownie immediately as it comes out of the oven. Let it cool and enjoy!
