Brownies are a favorite of pretty much everyone. Who doesn’t love a warm brownie with ice cream? Right?
This is a recipe I found on the back of a bag of Blue Diamond Almond Flour. It was not keto, but it looked good, so I decided to keto-fy it. Let me just say, YUM!
I am totally not one to write a huge story about my mother’s neighbor liked to make brownies before I give you the recipe. Please note that the ingredients used will change your macros, so these are based on the exact ingredients that I used.
If you add peanut butter, almond butter, nuts, nibs, caramel sauce or anything else, they will change with that as well. As a bonus, they will make a super yummy brownie! These were pretty moist right out of the oven. I baked them about 33 minutes. When I checked them at 30 minutes the toothpick was still wet.
The original recipe did not call for any salt, but I added a just a little bit, because I felt it could use it. You can certainly omit if you are watching your sodium, but for most people on keto, that is not a factor.
What are your favorite add ins for brownies?
You can check out my video on making them on my FREE facebook group page. I post a lot of motivation, challenges and recipes there.
Feel free to follow me in instagram too!
If you are looking to learn more about keto, check out my shop to see what kind of programs I offer.
Blue Diamond Brownies
This is a recipe I found on the back of a bag of Blue Diamond Almond flour. It was not a keto recipe. Until now.
Ingredients
- 1/2 cup butter
- 4 oz bakers chocolate or lily's baking bar
- 1/4 cup brown sugar replacement swerve brown, sukrin gold, Lakanto golden
- 1/4 cup sweetener replacement check your label to be sure it measures the same. You want to equal 1/4cup of sugar.
- 2 eggs large
- 1 1/2 tsp vanilla
- 1 1/2 cup Almond Flour
- 1/2 tsp salt pink salt
- 2/3 cup chocolate chips I used Lilys. You can also chop up a 70% or darker chocolate bar.
- 1/2 cup nuts or cacao nibs walnuts, pecans, almonds all work well.
Instructions
-
Preheat oven to 350 degrees
-
Coat an 8 inch pan with oil or butter
-
Melt butter and baking chocolate in saucepan on low heat
-
Add sweeteners and vanilla. Stir well. Set to side to cool for a few minutes
-
Scramble the eggs in a mixing bowl.
-
Add chocolate mixture, salt and flour. Stir well
-
Add in chocolate chips, nuts and/or cacao nibs. Stir
-
Pour into pan and spread it evenly.
-
Bake for 30-35 minutes until a toothpick comes out clean.
-
Cut into 12 pieces. Cover in airtight container so they don't dry out.
Recipe Notes
Optional add ins (this will effect the macros counts)
chopped nuts
cacao nibs
spread top with natural peanut butter or almond butter when it comes out of oven
mint extract in the batter before baking
