This brownie recipe is rich, chocolatey, *and* ketogenic-friendly
Well+Good’s recipe writer Tatiana Boncompagni is a wellness reporter, group fitness instructor, and mom of three based in New York. She’s also the co-founder of Sculptologie. She believes that truly good food nourishes both the body and the soul, and that healthy food should be easy to make and even easier to enjoy.
Fans of the ketogenic diet—and there are growing legions of them—tout everything from weight loss to increased energy as benefits of following the high fat, low carb eating plan. Another benefit many see is feeling less up and down (and lowered anxiety), since nixing sugar and carbs means you’re not dealing with food-related insulin spikes. Which also means less cravings for treats.
Except, sometimes, when you just want a brownie. But it turns out that you can still enjoy a chocolate treat every now and then while staying in ketosis. Plus, dark chocolate is good for you—seriously! Not only does it boost serotonin levels, but it’s rich in antioxidant-laden polyphenols—AKA flavonoids—that help lower blood pressure.
In my fave keto-friendly brownie recipe, I use a mix of almond and coconut flours, both of which are low carb. Grass-fed butter and coconut oil provide lots of healthy fats. (Yes, you can Bulletproof your brownies.) And a little bit of sour cream goes a long way to making these brownies both moist and cake-like, while some toasted, chopped nuts add crunchy texture. But the real key to making these brownies keto-OK is using a sugar substitute like stevia or erythritol (a sugar alcohol made from corn husks) that doesn’t impact blood sugar.
The result is a delicious square of chocolatey, nutty goodness that keeps you from raiding the corner bakery or diving into the candy bowl on your co-worker’s desk.
Want to try them for yourself? Keep reading for the recipe.
Ketogenic dark chocolate brownies
You can serve these brownies just as they are or top them with whipped heavy cream or coconut cream for added decadence.
Makes 16 servings
4 Tbsp organic coconut oil, plus more for greasing pan
1 bar (60 grams) dark chocolate (80 percent cacao or higher)
4 Tbsp grass-fed butter
1/2 cup sour cream
1/2 cup unsweetened cocoa powder
1/2 cup coconut flour
1/2 cup almond flour
3/4 cup powdered erythritol or stevia to taste
1 tsp baking powder
1/4 tsp salt
1/2 cup toasted and chopped hazelnuts or macadamia nuts
1. Grease a small square pan (roughly 8 x 8 inches) with coconut oil and preheat oven to 350°F.
2. In a small saucepan over medium low heat, add chocolate bar, butter, and coconut oil until just combined. Remove from heat and set aside.
3. In a medium sized bowl, add flours, cocoa powder, sweetener, baking powder, and salt. Set aside.
2. In the bowl of a stand mixer, add eggs and beat until light and fluffy, about two minutes. Slowly drizzle in melted chocolate bar mixture. Mix until smooth. Add sour cream and mix until just combined.
3. Add dry ingredients and mix to combine.
4. Pour mixture into greased pan. Top with chopped nuts.
5. Bake for 25 to 30 minutes. Remove from oven. Let cool 15 minutes before slicing into 16 brownies and serving or placing in tupperware to store.
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