- 1/4 cup cocoa powder
- 2 Tbsp coconut flour
- 1/2 cup keto sweetener
- 1/2 cup butter melted
- 3 Tbsp keto chocolate syrup I use honest brand
- 5 eggs
- 1/2 tsp vanilla
- 2 Tbsp merlot may substitute with bourbon, brandy, or expresso
- 2 Tbsp water
- 1 scoop MCT powder optional
- 1/2 cup chopped nuts optional
- 4 oz 76% or higher chocolate
- 2 Tbsp heavy cream
- 2 tsp powdered or liquid keto sweetener
Preheat oven to 325° F. Grease or spray an 8X8 baking pan.
In mixer bowl add all brownie ingredients except the eggs and chopped nuts and mix well.
Add eggs and blend completely, will be the consistency of cake batter
Pour batter into prepared baking dish and sprinkle chopped nuts over the top.
Bake for 20-30 mins, until center is just set, and brownies are pulling slightly away from the edge of the pan.
Melt chocolate in a microwave safe bowl, between 1 1/2-2 mins. Do not over heat the chocolate, as it will seize. There may be some chocolate that isn't quite melted. That's ok as long as it melts completely as you stir it.
Add cream and sweetener and mix well.
Pour ganache over warm brownies and spread over the entire surface. Allow to cool completely. The ganache will firm up as it cools.
These are rich and fudgey so, a little goes a long way.
total fat 1 9.7 g
net carbs 4.8 g
protein 4.8 g