Super Fudgy Cocoa Brownies Gluten Free and Keto
These paleo and keto brownies are extra fudgy, super easy, simple ingredients and 1-3g net carb a pop if you add the Lily’s baking chips! Now that’s what I call the ideal low carb chocolate dessert!
These brownies don’t have the same texture as a gluten brownie, but when you’re craving a chocolate treat and don’t want to blow your diet or get knocked out of ketosis, these are a delicious and satisfying treat!
We’ll start with the most important one: do not over-bake the brownies! The timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess.
Keep an eye out for them, and take them out once the center is set and a toothpick inserted comes out moist (but not drenching).
I prefer to slightly undercook them and chill them in the fridge before cutting. That’s the secret for extra fudgy brownies.
This recipe uses almond flour only…..brand doesn’t matter as long as it’s a super fine grind.
You’ve got a couple of options here. Xylitol has become my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste), and powdered Swerve is another option.
Xylitol takes (much is another option) longer to dry out though so your brownies will be extra delicate (think gooey) right after baking.
If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form.
If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered.
And one more thing to keep in mind, is that a few of you who have used erythritol (Swerve in particular) report back periodically that your batter ends up thick.
This seems to be improved by microwaving rather than using a water bath and using powder rather than regular.
Though there seems to be no hard rule here. It doesn’t seem to affect much the taste in the end, so just spread the batter rather than pour it in.
But if you’re finding your brownies feel too thick, simply add in an extra egg (just don’t over-whisk).
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated.
So we cannot recommend enough that you don’t use stevia-based sweeteners here.
And if using xylitol, make sure to be careful if you have a pet around the house, as it’s highly toxic to them!
- 1/2 cup coconut oil
- 70 g xylitol
- 70 g Lakanto sweetener
- 80 g cocoa powder
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature
- 70 g almond flour
- 1/2 cup Lilys dark chocolate chips
Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of an 8×8-inch baking pan. Set aside.
Add coconut oil, sweeteners, cocoa powder, salt, chocolate chips, and almond flour to a bowl and blend.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
Bake for 15-23 minutes until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you’ll brownies will continue to cook while they cool.
Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
Nutrition FactsCalories 102 Calories from Fat 81% Daily Value*Total Fat 9g 14%Saturated Fat 4g 20%Cholesterol 37mg 12%Sodium 139mg 6%Potassium 83mg 2%Total Carbohydrates 3g 1%Dietary Fiber 2g 8%Protein 2g 4%Vitamin A 4.7%Calcium 2.1%Iron 5.3%* Percent Daily Values are based on a 2000 calorie diet
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