I make these brownies up at least 2-3 times a month. These are great to keep on hand when you need something sweet, chocolately and satisfying. They are super easy to make as well. To keep them perfectly portioned I use silicon muffin cups to individually separate them but you can also use an 8×8 baking dish and cut them up yourself. Just be sure to get 16 servings out of a batch.
I like that there’s a lot of raw cacao in this recipe because that is rich in magnesium. One of the reasons why us ladies crave chocolate when Aunt Flo shows up is because it’s rich in magnesium! So having these on hand when she makes her monthly visit will help!
Here’s how to make them!
Ingredients:
- 10 tbsp butter
- 14 grams cocoa butter (If you don’t have this, substitute 14g bakers chocolate)
- 28 grams bakers chocolate
- 1 cup Lakanto Classic Monkfruit Sweetener
- 6 tbsp cocoa powder
- 1/2 tsp salt
- 1 cup almond flour
- 1 tsp vanilla
- 2 whole eggs
Directions:
Melt butter, cocoa butter, and bakers chocolate in a microwave safe dish. Combine until fully melted. Add vanilla and eggs.
Mix all dry ingredients together (Lakanto, cocoa powder, salt, almond flour).
Mix wet and dry ingredients together until well mixed. Pour batter into muffin cups or 8×8 baking dish lined with parchment paper.
Bake at 350 degrees for 15-17 mins (muffin cups) or 29 mins for 8×8 dish. If you used a baking dish, don’t cut them up until they are fully cooled.
MACROS:
Original recipe can be found here: https://typicallyketo.com/recipe/fudgy-keto-brownies-chocolaty-rich-only-1-net-carb/
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