Do you want keto brownies that are not dense, chewy bricks? You asked for it and we delivered our decadent keto brownies! The secret to adding superior volume and texture to a keto brownie are two ingredients, egg white powder and allulose. Mix with love (and the richest dark chocolate), and your taste buds will do a double take.
Difficulty
Beginner
Ingredients
- 75g (3/4 cup) Almond Flour
- 24g (1/4 cup) Cocoa Powder
- 12g (1 tbsp + 1 tsp) I’m Free Perfect Gluten Replacement
- 200g (3/4 cup) Allulose
- 2g (1/2 tsp) Baking Powder
- 4.5g (1 Tbsp) Instant Coffee
- 150g (5 Tbsp) Butter
- 65g (2 oz) 100% Dark Chocolate
- 5g (1 tsp) Liquid Sunflower Lecithin
- 150g (3 each) Large Eggs
- 1 whole Vanilla Bean, Scraped
- 60g (1/2 cup) Mozzarella Cheese, shredded
- 150g (5oz) Cream Cheese
- 30g (½ cup) Egg White Powder
Equipment
- 8×8 Baking Pan
- Food Processor
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
9 Brownies
Nutrition
- Full Recipe:
- Calories: 3698
- Fat: 316.1g
- Carbs: 66.2g
- Fiber: 42.8g
- Net Carbs: 23.4g
- Protein: 147.2g
- Single Brownie:
- Calories: 411
- Fat: 35.1g
- Carbs: 7.3g
- Fiber: 4.7g
- Net Carbs: 2.6g
- Protein: 16.3g
(Allulose carbohydrates not counted as the body doesn’t absorb them, therefore they are removed from the total)
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Prepare Chocolate and Dry Ingredients
Preheat an oven to 350°F.In a bowl dry mix the almond flour, cocoa powder, I’m Free Perfect Gluten Replacement, allulose, baking powder, and instant coffee.In a double boiler heat the 100% dark chocolate, butter, and liquid sunflower lecithin until it has melted, this should take about 5 minutes. Mix together until smooth.
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Begin Mixing
Blend the eggs, scraped vanilla bean, and mozzarella cheese together for 1 minute in the food processor.Slowly add the chocolate mixture to the eggs, process until smooth.Add in the almond flour mixture and process for 1 minute.Add the egg white powder and cream cheese, process for 30 seconds to a minute or until the mixture is uniform in texture.
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Bake and Serve
Pour the brownie batter into a 8×8 baking pan lined with baking paper.Bake at 350°F for 15-20 minutes, check the brownies with a cake tester or a toothpick. It should be slightly underdone in the very center for a moist consistency.Allow the brownies to cool for 1 hour before cutting and serving.
Summary
Recipe Name
Decadent Keto Brownies
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
5 Comments.
Hi there’s cream cheese listed in your ingredients list but I do not see it being used in the instructions. Is the cream cheese used as an icing on the brownies?
Also I went through the ingredients list and your nutrition facts. I cannot detect where the carbs are from. Even the gluten replacement is all fiber. Unless the carbs listed in the nutrition is referring to the fiber which is not digested by the body.
See the last sentence in step 2. It’s added with the egg white powder.
Also I went through the ingredients list and your nutrition facts. I cannot detect where the carbs are from. Even the gluten replacement is all fiber. Unless the carbs listed in the nutrition is referring to the fiber which is not digested by the body.
Hi Sam, Oddly enough the carbs mostly come from the chocolate in this recipe. We have net carbs listed as well as total carbs and fiber. The cream cheese has also been added back into the recipe, thanks for catching that.