Michelle’s Rich Keto Brownies

Rich Keto Brownies
 

If you are a fan of brownies, then you’re going to love Michelle’s rich keto brownies. It was inspired by our daughter’s favorite high carb brownie recipe.  

When your child tells you that her favorite brownie is a sugar-laden one, you do the right thing and transform it to be keto friendly. After all this is what her momma does best.

Transforming traditional high carb recipes into low carb keto yumminess has become a passion for me. It was my Michelle’s craving that birthed these rich keto brownies.

Not wanting to disappoint her, I said a prayer and asked my Jesus for the download. You think I ‘m kidding here? Well, you really need to know that this is my secret to coming up with recipes that you all will enjoy.

My Jesus gets all the credit for any success you can point to in this girl’s life.

I already have several brownie recipes on the blog that are quite loved around here, like my Low Carb Mocha Blackout Brownie , Low Carb Brownie ,Red Velvet Swirled Brownies , Keto Cream Cheese Swirled Brownies

AND….my Keto Peanut Butter Swirl Brownies

Creating A Rich Keto Brownie

However, since Michelle kept raving about this recipe I was intrigued, and maybe even a little jealous.

Well, I am happy to report that once I converted the recipe, Michelle’s Rich Keto Brownies turned out to be the darkest richest keto brownies I’ve ever had.

Which simply means you’re going to LOVE this rich keto brownie recipe.

Michelle’s richest darkest chocolate keto brownies were born out of a need to keep my daughter from talking more about someone else’s brownies. LOL, not really but a little competition never hurt anyone.

The recipe Michelle couldn’t stop mentioning was this Simple Brownie Recipe.  I think the magic behind these traditional  brownies, is that you combine the sugar, butter, and cocoa powder over a double boiler.

Once the mixture is allowed to cool, the eggs and flour are added. Since I love providing my readers with simple low carb keto recipes, I knew it was a challenge I could not back down from.

Michelle’s rich keto brownies actually passed as a regular brownie, and fooled even our picky teenage son.

Matthew couldn’t believe these were not regular brownies. That my friend is a major win in this girl’s book. Hopefully you to will agree.

Michelle's Keto Rich Brownies, the most decadent keto brownie you will ever have.

Converting Michelle’s Favorite Brownie To Keto

Converting her favorite recipe to a healthy low carb keto version was not too challenging, but true to my style I had to add my own tiny twist to it.

So I  pulled out my double boiler and made the necessary modifications so that it would be as close to her favorite high carb brownie.

Aiming for the perfect texture, I decided to sift the fine almond flour after I measured it. I think this little extra step really makes for the richest darkest chocolate keto brownies.

Using almond flour instead of regular white flour required an additional egg so that it would produce a moist brownie. I also decided to go with extra dark cocoa powder because duh, why wouldn’t I?

What’s more I chose to add a teaspoon of instant coffee to further enhance the chocolate flavor. Can you tell I love all things chocolate?

Well, I must say it’s become my favorite low carb keto brownie recipe. Honestly, as much as I loved my others this one is not only delicious, but super easy to make. Even my non-baking friends should give this one a try.

Keto For The Whole Family

When Randy and I made low carb keto a lifestyle, one of the first people we wanted to influence were our children. Growing up we didn’t exactly give them the best eating example.

I’m ashamed to say that for years we based our eating habits by how quickly a meal could make it to the table.

Sure I always made it a point to include some form of protein, but nutrition was not the main focus.

Before you throw stones at me for my poor parenting skills, let me remind you that for over a decade I was extremely ill, bedridden and unable to function to full capacity.

Today, Randy and I aim to make up for lost time. We can’t erase the past but we can certainly be an example of what eating should look like for optimal health.

Our Michelle and her husband Peter are on board with the lifestyle and are seeing the benefits.  We continue to encourage Matthew to make the shift, but in the meantime we keep living by example.

Leaving A Legacy Of Healthy Habits

It’s my prayer that my blog will serve as a diary of sorts for our children and grand children some day.

That it will remind them that God has the final word, even when the doctors throw up their arms in defeat.

My beautiful children were forced to grow up quickly when I became ill, and it was not easy to see them struggle because of it.

Thankfully, today they can see Genesis 50:20 manifested in their parents lives and I can’t help but praise God for His hand of mercy on us.

Ultimately, I was able to make Michelle’s wish come true. She was thrilled with the low carb keto brownie. I hope you will give what we feel are the richest darkest keto brownies you will ever have a try.

Perfect Keto Tip

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Michelle’s Rich Keto Brownies

Yield: 16
Prep Time: 7 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 32 minutes
Keto Brownies are made with rich dark chocolate cocoa powder and baking chocolate. It's a delicious low carb brownie that it grain-free, sugar-free and Keto-friendly.

Ingredients

Instructions

  1. Pre-heat oven to 325 degrees and lightly grease an 8X8 baking pan.
  2. Using a double boiler, melt the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, instant coffee and salt.
  3. Stir occasionally until fully combined. Allow mixture to cool slightly.
  4. Add the eggs one at a time and the vanilla extract.
  5. Once the mixture is fully combined add the sifted almond flour, baking powder and gently stir.
  6. Lastly, fold in the walnuts.
  7. The addition of the walnuts is totally optional but delicious decision.
  8. Pour the low carb keto brownie mixture into the prepared pan.
  9. Bake the brownies for 20-25 minutes.
  10. Allow to fully cool before slicing and serving.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 129 Total Fat: 11.8g Saturated Fat: 5.3g Cholesterol: 54mg Sodium: 65mg Carbohydrates: 3.5g Fiber: 1.5g Sugar: 0.3g Protein: 3.3g

 

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12 Comments

  1. These brownies are fabulous !!! They are rich and fudgy and super delicious.... Thanks so much for a great recipe, and thank your daughter for having such good taste in brownies :) Can't wait to try another of your recipes.... I'd give 10 stars if I could...
     
  2. I made these brownies tonight and they are delicious !! Thank you Hilda for all your hard work in creating these recipes. Can’t wait to try more !!
     
  3. Couple questions... Could I use cacao powder instead of cocoa powder? And if I use "just like sugar" which is a 1:1 ratio of regular sugar is the measurement going to be the same as yours for swerve? Also do these freeze well?
     
    • Hey! You can certainly use the cacoa powder and your sugar substitute of choice. And these freeze well. Enjoy
       
      • I made these last night the only substitute I made was I used "just like sugar" and they came out like cake not fudgey... Wonder if the "sugar" did that? Or maybe my technique was off? Was I supposed to add the ingredients one at a time in the double boiler?
         
      • Hi Laura, I've never used your sugar substitute so not sure if this is the reason. You do need to add the ingredients one at a time to the double boiler.
         
  4. I made these today and they turned out wonderful! Thank you!!
     
  5. I made these brownies and they didn’t turn out so good! I used stevia and out probably one extra tablespoon of butter is that the reason? Thinking I used the wrong sweetener
     
    • Hi Jaz, I personally can’t do stevia. I’ve tried several times but the aftertastes is so strong on my tastebuds that I just don’t tolerate it well. My recipes always call for Swerve an erythritol blend or Lakanto’s monk fruit. I’ve also used Splenda with great success. Not sure why you felt you needed to add the extra tablespoon of butter but I always tell people to try my recipes exactly how they are written before experimenting. I hope this helps.
       

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