These brownies are my absolute favorite. Keto can be tough when you’re having a chocolate craving, but these brownies are a great treat to help you combat a sugar craving. It can be hard to find good keto-baking recipes, but this one is solid. They are dense and taste so good!
Jazz them up with a quarter cup peanut butter into the sour cream and you’re in for even more of a treat! The secret here is to not get hasty with whipping up the eggs. There are no leavening agents, so your only volume is coming from the whipped eggs. Take your time with this recipe and you’ll be glad you did!
- 1/4 cup Coco Powder
- 2 tbsp Coconut flour
- 3 large eggs (room temperature)
- 3 tbl sour cream
- 12 tbsp Butter
- 1/2 cup Swerve Granulated (or other erythritol product)
- 1/2 tsp vanilla
- pinch of salt
- 2 oz Unsweetened Bakers Chocolate
- Grease and flour (with coconut flour) an 8x4 loaf pan.
- Preheat oven to 325 degrees.
- Combine cocoa powder, coconut flour, and salt, and set aside.
- Add Swerve, eggs, vanilla and mix with a stand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high. This step is important. The fluffier this mixture, the fluffier the brownie.
- In a 3rd bowl, melt together butter and bakers chocolate in the microwave (do not overheat).
- Stir sour cream into cool chocolate mixture.
- Add egg mixture to the butter/chocolate mixture in 2 parts, folding in each time.
- Add the dry ingredients into the mix, folding in gently in 2 parts. Do not over mix.
- Pour into prepared pan.
- Place into a 325 degree oven for 50-55 minutes.
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