Recipes

Rich Chocolate Keto Brownies Recipe

Atkins Rich Chocolate Keto Brownies
2.4g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.2g

Protein

13.1g

Fat

2.3g

Fiber

140.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/3 cup Heavy Cream
  • 4 oz Unsweetened Baking Chocolate Squares
  • 8 tablespoon Unsalted Butter Stick
  • 0 3/4 cup Erythritol
  • 1 packet 100% Natural Stevia Sweetener
  • 4 tsp Vanilla Extract
  • 4 large Egg (Whole)
  • 0 2/3 cup Tap Water
  • 0 1/2 cup Cocoa Powder (Unsweetened)
  • 2 cup Blanched Almond Flour
  • 3 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1 tsp Salt

DIRECTIONS

This recipe is suitable for all phases except the first two weeks of Induction due to the almond meal. These brownies require what appears to be a lot of sweetener.  The erythritol is only 70% as sweet as sugar and the combination with stevia helps to boost this.  Be sure to measure out the granular erythritol and then powder it in a blender before using.
 
  1. Preheat an oven to 350°F and grease a 9x13-x2 inch non-stick pan, set aside.  Melt the chocolate and heavy cream in a small bowl in the microwave at 20 second intervals.  Once melted mix to combine and set aside to cool. 
  2. Cream the butter and the powdered erythritol in a mixer for 5 minutes until light and fluffy.  Add the stevia, vanilla and eggs one at a time blending for 30 seconds between each egg.  Add the cooled chocolate mixture to the egg mixture, beating until thoroughly combined.  Add the water, beat for 1 minute. 
  3. In a small bowl whisk together the cocoa powder, almond flour, baking powder and salt.  Add to the egg mixture and mix for another minute until fully blended.  Pour batter into prepared pan and bake for 30 minutes until a toothpick inserted in the center comes out clean.  Allow to cool and then cut into 24 squares.  Serve immediately or refrigerate for up to 5 days.      

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.  Our favorite is to add a sprinkle of pecans and some cinnamon to enhance the deep chocolate flavor.

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