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Anyone else with a major sweet tooth? I love to have something sweet after dinner or with my 4pm coffee break. The only trouble is there are not a ton of sweets that are low carb keto friendly and the ones that are keto tend to be filled with chemicals.
These brownies are the answer to your sweets prayers. They have the perfect brownie consistency and chocolate taste without all the carbs & chemicals.
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Recipe (UPDATED on 6/7!)
1/2 cup almond flour; I like Bob’s
1/2 tsp baking powder; I like Trader Joe’s
1 tsp vanilla extract; I used Simply Organic
8 tbsp butter, softened
4 oz softened cream cheese; I like Philadelphia
1/4 cup unsweetened cocoa powder or cacao powder
2 oz chocolate chips; I use Lilly’s Dark Chocolate Chips
3/4 cup granulated sugar replacement; Swerve works best
30 chocolate chips; I use Lilly’s Dark Chocolate Chips
Preheat oven to 350 degrees.
Melt the butter in the microwave then pour over the chocolate chips – stir until all is melted together. Cream together the butter/ chocolate mixture, cream cheese & sugar with either a hand or stand mixer. Add eggs in one at a time, waiting until the eggs are fully incorporated into the mixture before adding more. Add the vanilla extract.
Slowly add the dry ingredients (baking powder, almond flour & cocoa) until fully incorporated. If adding the chips, stir them in here using a spoon or rubber spatula.
Coat your baking pan (I use this Wilton 8×8 pan but 9×9 also works) with a coconut oil spray for clean removal of brownies. Pour in your mixture, making sure to get every ounce out of the bowl and into the pan! Bake for about 30 minutes (I give mine the toothpick test at around 20-25 minutes to double check).
Remove from oven and let cool for about 20 minutes. Serve and munch it out!
I get about 8 servings out of this recipe but feel free to divide as you like! This is the nutritional breakdown for 8 servings (including the optional chocolate chips):
LIKED THIS RECIPE? YOU’LL LOVE THESE KETO RECIPE EBOOKS!
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