Follow us 148.4k
I'd like to thank the amazing Kim of Low Carb Maven for reviewing my KetoDiet Cookbook and for sharing one of my recipes - Fudgy Keto Brownies! Most of the 150+ keto recipes in my cookbook are savoury, but this one is for all of us chocoholics!
When I was working on this recipe, my partner took two batches to work and gave them to his colleagues to try them. Most of them don't even follow a low-carb diet and they loved them. In fact, it was one of the most popular treats they've tried from my cookbook!
You can find Kim's review of my book at Low Carb Maven. If you make my brownies without the mint layer like Kim did, there will be only 3.8 grams of net carbs per serving!
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs5 grams
Protein6.3 grams
Fat25.8 grams
Calories284 kcal
Calories from carbs 7%, protein 9%, fat 84%
Total carbs10.7 gramsFiber5.8 gramsSugars3.3 gramsSaturated fat16 gramsSodium58 mg(3% RDA)Magnesium63 mg(16% RDA)Potassium254 mg(13% EMR)
Ingredients
Brownie layer:
Mint layer:
Chocolate crust:
Instructions
- First, prepare the brownie base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Break the chocolate into small pieces and add to a heatproof bowl with the butter. Place over a pan filled with simmering water and make sure the water doesn’t touch the bowl: only the steam should heat the bowl. Slowly melt while stirring. When most of the chocolate is melted, remove the pan from the burner and let the mixture continue to melt while stirring. The chocolate mixture should not be hot when added to the dough.
- Place the eggs, liquid stevia, and powdered erythritol into a bowl and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking soda, and cream of tartar and process well.
- Pour into an 8 × 8 inch pan (20 × 20 cm) lined with parchment paper or use a silicone pan. Bake for 20 to 25 minutes. When done, remove from the oven and set on a cooling rack.
- While the brownie base is cooling, prepare the mint layer. Place the softened coconut butter, shredded coconut, powdered erythritol, coconut milk, liquid stevia, mint and mint extract into a blender and pulse until smooth. If you prefer more texture, leave some shredded coconut aside and stir into the mixture after blending. The amount of mint depends on your palate and will not affect the amount of carbs per serving.
- Once the brownie layer has cooled, keep it in the baking pan and spread the mint layer over it.
- Now, prepare the chocolate crust. Break the chocolate into small pieces and place in a bowl with the coconut oil. Pour the coconut milk or cream into a small saucepan and bring to a simmer over medium heat. Once simmering, pour the milk over the chocolate and coconut oil and mix until smooth and creamy. Set aside to cool and thicken slightly.
- When cool, spread on top of the mint layer, then refrigerate the brownies for 1 to 2 hours or until set before slicing. The brownies can be stored in the fridge for up to a week.
Fudgy Grasshopper Brownies
Step by Step
Ingredients
Instructions
- First, prepare the brownie base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Break the chocolate into small pieces and add to a heatproof bowl with the butter. Place over a pan filled with simmering water and make sure the water doesn’t touch the bowl: only the steam should heat the bowl. Slowly melt while stirring. When most of the chocolate is melted, remove the pan from the burner and let the mixture continue to melt while stirring. The chocolate mixture should not be hot when added to the dough.
- Place the eggs, liquid stevia, and powdered erythritol into a bowl and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking soda, and cream of tartar and process well.
- Pour into an 8 × 8 inch pan (20 × 20 cm) lined with parchment paper or use a silicone pan. Bake for 20 to 25 minutes. When done, remove from the oven and set on a cooling rack.
- While the brownie base is cooling, prepare the mint layer. Place the softened coconut butter, shredded coconut, powdered erythritol, coconut milk, liquid stevia, mint and mint extract into a blender and pulse until smooth. If you prefer more texture, leave some shredded coconut aside and stir into the mixture after blending. The amount of mint depends on your palate and will not affect the amount of carbs per serving.
- Once the brownie layer has cooled, keep it in the baking pan and spread the mint layer over it.
- Now, prepare the chocolate crust. Break the chocolate into small pieces and place in a bowl with the coconut oil. Pour the coconut milk or cream into a small saucepan and bring to a simmer over medium heat. Once simmering, pour the milk over the chocolate and coconut oil and mix until smooth and creamy. Set aside to cool and thicken slightly.
- When cool, spread on top of the mint layer, then refrigerate the brownies for 1 to 2 hours or until set before slicing. The brownies can be stored in the fridge for up to a week.
Nutrition (per serving, 1 slice)
Calories284kcal
Net Carbs5g
Carbohydrates10.7g
Protein6.3g
Fat25.8g
Saturated Fat16g
Fiber5.8g
Sugar3.3g
Sodium58mg
Magnesium63mg
Potassium254mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 5 g | 6.3 g | 25.8 g | 284 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.3 g | 3.3 g | 37 kcal |
| Chia seed meal (ground chia seeds) |
| 0.1 g | 0.4 g | 0.6 g | 10 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.6 g | 0.4 g | 6 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 6.3 g | 56 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.2 g | 0.9 g | 13 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 1.3 g | 0.7 g | 2.9 g | 33 kcal |
| Coconut butter, organic, unsweetened |
| 0.8 g | 0.8 g | 6.9 g | 71 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.3 g | 0.9 g | 0.6 g | 16 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Mint, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 0.6 g | 0.3 g | 1.4 g | 17 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.7 g | 15 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.1 g | 0.1 g | 0.8 g | 7 kcal |
Do you like this recipe? Share it with your friends!
