“If you’ve been keto for a little while you may have a stockpile of approved flours and additives but what do you do when you run out or if you don’t have quite enough almond flour and you are craving a fudgy brownie? You pull out this simple and satisfying recipe for keto brownies that uses only basic ingredients!” Flourless Keto Brownies – You must try this recipe.
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- 5 ounces low-carb milk chocolate
- 4 tablespoons butter
- 3 large eggs
- ½ cup Swerve*
- ¼ cup mascarpone cheese
- ¼ cup unsweetened cocoa powder, divided
- ½ teaspoon salt
- Heat oven to 375°F and line a baking sheet with parchment. Melt 5 ounces chocolate in a glass bowl on medium heat for 30 intervals, stirring each time until smooth.
- Add butter and microwave the bowl for ten seconds. Stir. Repeat until smooth. Set aside to allow to slightly cool while you prepare the batter.
- In a large bowl, beat three eggs and ½ cup granulated sweetener on high until the mixture becomes frothy and the eggs become pale. This should take about 3-5 minutes.
- Add the mascarpone cheese and beat until smooth.
- Sift in half of the cocoa powder (2 tablespoons) and ½ tsp salt and gently mix. The power will resist mixing with the egg so go slow and keep at it.
- Sift in the rest of the coco powder (another 2 tablespoons) and stir until all of the mixture is dissolved and the batter forms.
- Make sure you chocolate is still melted. If not, heat for 10 seconds and stir. Fold the melted chocolate into the batter and mix well until it is creamy and there are no lumps.
- Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.
- Remove from pan and cool completely before cutting!
Per Serving: 301 calories; 8.1 g fat; 2.9 g carbohydrates; 2.1 g protein; 27 mg cholesterol; 105 mg sodium.
Recipe by: Teri Valdez, Photo Credit: Shawna Moore (flickr)
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