A moist and fudgy keto brownie is the byproduct of a pregnant lady (me) wanting something chocolaty and caky one night and not wanting to actually jack up my insulin levels while pregnant. I started out looking up recipes on “the Google” (as my daughter says) but in my mommy-brain haze I started mixing ingredients from two different recipes and then one of them gave the ingredients in grams and I didn’t want to spend 15 minutes trying to convert the measurements… so I tossed aside my phone and did my own experiment and it turned out pretty darn yummy, if I do say so myself. Hope you love this low carb version of a classic treat too!
Please use #fthediet and tag me @thebrianamichel if you post your try with this recipe on Instagram so I can see!
Super Moist Keto Brownie!
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
¾ cup blanched almond flour
2 Tbsp unsweet cocoa powder
6 Tbsp xylitol
1 Tbsp maple syrup
¼ cup nut butter, melted (almond is great!)
1 stick grass-fed butter
½ tsp baking powder (non-aluminum)
Preheat oven to 350. Melt nut butter and butter and stir together until well mixed. Stir in cocoa, baking powder and sweeteners. Add in one egg at a time and stir well in between. Mix in almond flour. Pour into greased cake pan. Bake for 18-20 minutes until a fork comes out clean. Let cool before cutting.