WHAT INGREDIENTS YOU NEED TO BAKE THESE?
- (240 g/8oz) 1 cup butter melted and cooled
- Coconut oil 2 TBS (30 ml)
- Powdered Xylitol 1 ¼ cups (260g/9oz)
- 4 large eggs at room temperature
- Almond flour 1 cup
- 2 TBS coconut flour
- Raw dark cacao unsweetened powder ½ cup
- Pinch of salt
- Vanilla extract 1 tsp
- Cinnamon 1 tsp
cook time: 30 MINUTES
total time: 30 MINUTES
INGREDIENTS
- 1 cup butter (240 g/8oz) melted and cooled
- Coconut oil 2 TBS (30 ml)
- Powdered Xylitol 1 ¼ cups (260g/9oz) (or Swerve)
- 4 large eggs at room temperature
- Almond flour 1 cup
- 2 TBS coconut flour
- Raw dark cacao unsweetened powder ½ cup
- Pinch of salt
- Vanilla extract 1 tsp
- Cinnamon 1 tsp
- Dark chocolate 150 g (5oz) chopped ????
INSTRUCTIONS
- With parchment paper, line the baking tray.
- Use 16 cm x 24 cm/6 inch x 9 inch, baking tray. You can use bigger tray, if you want thinner brownies.
- In a double boiler/in a microwave, melt butter with coconut oil and add powdered xylitol, when cooled a little bit, and mix well. To use powdered one, you can use another low carb sweetener.
- Into butter mixture, beat the eggs and add them.
- Mix all dry ingredients together.
- With butter, eggs and sweetener mixture, gently mix dry ingredients together and add vanilla and cinnamon.
- Do it gently, don’t over beat the mixture.
- Into the mixture, add chocolate chunks.
- Mix altogether gently and in the baking trey, pour on the parchment paper.
- Until the center of the brownies is just set to touch, bake for 15 – 20 minutes on 180C.
- Before slicing it into TWENTY brownies, allow keto chocolate brownies to cool to room temperature.
- Enjoy it with your favorite cup of coffee/tea!
- For few days, brownies can stay at a room temperature and (if you like)you can freeze them.
NUTRITION INFORMATION:
YIELD: 20
Amount Per Serving:
CALORIES: 150
TOTAL FAT: 13.17g
NET CARBOHYDRATES: 1.35g
PROTEIN: 0.9g
