Michelle’s Rich Keto Brownies

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. Do 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 BrownieLow Carb BrownieRed Velvet Swirled Brownies, Keto Cream Cheese Swirled BrowniesKeto Peanut Butter Swirl Brownies.

AND….my Keto Brownie Cupcakes

And if that’s not enough I have a complete list of Keto Cookies that as a fan of cookies I encourage you to also visit.

Rich Keto Brownies

rich Keto Brownies

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 Brownies

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?

Wha,t’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 on 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 the 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 grandchildren someday.

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 parent’s 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.

Join Our Jesus And Keto Movement 

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

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Perhaps, you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s exogenous ketones.

By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.

Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

 Michelle’s Rich Keto Brownies

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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34 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…

    • Hi Kelly! Sooooo thrilled you loved my Michelle’s brownies. 🙂 Your lovely comment has made my day darling! Making easy yummy keto recipes is my way of serving the keto community.

  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 !!

    • Hi Linda! Thanks for that lovely compliment you made my day darling. It’s my joy to provide you with low carb keto recipes that can make the lifestyle easier. 😉

      • Hi Hilda!
        I loved reading your post and can’t wait to try this recipe! I would like to encourage you to remove the part about the sticks of butter (since the measurements for Tbsp and cups is on the butter stick anyways). I had no idea what you were talking about until I read the comments when you clarified what you meant (and I use butter sticks). I also know that a stick of butter is 1/2 cup. So if you had said 1/2 cup plus 2 Tbsp, I think it would be a lot clearer and everyone would understand better. 🙂 I am so glad that you are no longer in bed, but up and experimenting in the kitchen and making wonderful recipes! I have that story too and I thank God that I can get up every day now! May God continue to bless you richly!

      • Hi Sherri, Thanks for stopping by to comment. I am thrilled to hear that you are no longer bed-bound. Praising God with you for this. I took your advice and updated the recipe as you suggested it will be clearer for everyone for sure. Thank you so much for taking the time you write.

      • I made these brownies for the second time today and can’t seem to get the time down right. At 25 min, they are still jiggly in the middle. I took them out anyway because when I added more time to the last batch, they were over done. I still loved them today, and I spread a ganache icing on them too. Delicious

      • Hi Beverly, glad you enjoyed it. It’s better to undercook and let them ser so they are fudgier. You can place them in the fridge to set quicker. Enjoy

  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.

    • On the fourth ingredient listed, it says “1 ¼ sticks of butter tablespoons of unsalted butter or ½ cup and two tablespoons.” I’m not sure if I’m misreading it but, it doesn’t make sense to me. Could someone please clarify?

      • Hi Alk, The recipe is showing the 1 1/4 (sticks) because here in the states many bakers use butter that comes in sticks. The 1/2 cup of butter plus the added 2 tablespoons is the same as the 1 1/4 sticks. I hope this helps clarify the recipe for you.

  6. Hi hilda what’s a double boiler I’d like to know so I can make these delissness

  7. Brittani Harman

    What is the ratio of sugar if I am using Pyure- mix of stevia and Erythritol.. it is extremely sweet.

  8. Mohammad Assad

    Hi! Is the temperature in degrees Fahrenheit or Celsius?

  9. Hilda, I made these last night for my husband and myself. I read all of your blog, the recipe and the reviews. I used your sifted super fine almond flour and Monk Fruit sweetener. I added the ingredients as suggested, one at a time to the double boiler and followed the recipe exactly. My brownies were still uncooked in the middle after 30 minutes. They were actually too dark for both my husband and myself and he likes dark chocolate. Any advice on what I might be doing wrong? I am going to try again with cocoa powder and not the dark.

    • Hi Adonna, Not sure what could be the issue but it may be that your oven temperature is a bit different than mine. I recommend you just bake them another 10-15 minutes. An oven thermometer may help determine if that is the issue.

  10. Hi, Hilda,
    I’m new to your blog, having found this recipe on Pinterest. I’ve been eating low carb for 7 years and made a lot of brownie recipes, but these are the best BY FAR, and the recipe I’ll use from now on! They are moist and fantastic, and I love that you used mostly cocoa powder for the chocolate. I’m thinking of maybe spreading these with a minty frosting at holiday time. Thanks for your hard work!

  11. Thank you for the recipe! These are the best Keto Brownies we have tried. I did end up cooking them for 30 minutes. After 20, I did 5 more and checked and then another 5. We let them cool for 20 minutes and the pan dug in…yummy! They also cut very nicely. Thank you again for sharing!
    Cathy

  12. Thank you for this and all your recipes. These were my 1st try at keto brownies and they are great! I too have an issue with sugar substitutes after taste, but I only had stevia in the bulk and I only used 1/2 cup of it, the brownies still came out good, but still a little to “sugary” tasting. I will try it with the sub you listed in the ingredients next time…
    P.S… I also made your pumpkin cheesecake pie today and it was WONDERFUL!
    Thanks again! Many blessings!
    Rose

  13. I’ve tried a LOT of keto brownie recipes…this one is by far, THE BEST. I’ve made it at least a dozen times now. I tweak it here and there sometimes. I throw in a handful of Lily’s dark chocolate chips in the batter. I also sprinkle the top with some Lily’s chips. I use about a 1/4 cup LESS sugar substitute than the recipe states. But honestly…the recipe is FANTASTIC as written. Delicious!

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