World's Best Keto Brownies!

January 8, 2019

So....I've done it. I really have. There are only a few things out there which I believe I may have possibly created the "world's best" Keto version of.

Those things are: Fluffy Pancakes, Banana Bread & Cheesecake Yogurt.

I have tried countless variations of those items and truly feel confident that the versions I've put together are serious game changers.

 

I am SO pleased to tell you...that today's FREE Recipe share is another item I can add to that list: Fudgey Walnut Brownies that truly resemble my most favorite ones from the Red Box sold in grocery stores.

 

I hope you love these as much as we do!

Please be sure and Tag Me  or let me know you've made this recipe by adding #KetowithCourtney to your photos of it!

 

 

 

 

 

Seriously...you've GOT to make these brownies like NOW.

 

Court's "Better-than-Betty" Fudgey Walnut Brownies©

Servings: 9 Brownies

Calories: 165     Fat: 14g     Carbohydrate: 3g     Fiber: 2g     Protein: 4g

 

♦INGREDIENTS©:

-2 oz Unsweetened Baking Chocolate (Baker's Brand)

-7 TBSP (98 Grams) Kerrygold Reduced-Fat Salted Butter

-4 Large Eggs

-2 TBSP Milkadamia Unsweetened Milk Beverage ( or any unsweetened nut milk)

-1 tsp Vanilla Extract

-2/3 Cup Granular Sweetener of Choice ( I use THM Gentle Sweet)

-2 TBSP Coconut Flour (Bob's Red Mill suggested)

-1/4 tsp Mineral Salt

-1 oz finely chopped walnuts

 

♦INSTRUCTIONS©:

1.) Pre-heat oven to 350 Degrees F. Line an 8 X 8 baking pan thoroughly with parchment paper. Spray parchment paper liberally with avocado oil cooking spray.

2.)  In a small sauce-pot melt the chocolate bar and butter together over LOW heat until fully combined- stir every few seconds with a whisk to ensure chocolate doesn't stick and "seize up" and begin to burn.

3.) While chocolate melts,  whisk in a large bowl one egg until very fluffy, then slowly stir in your 2 TBSP of coconut flour and thoroughly combine. Allow to rest for 3 minutes.

4.) Remove your chocolate and butter mixture from the stove and allow to cool slightly, then stir in your granular sweetener until fully blended.

5.) In a separate bowl, whisk your 3 remaining eggs until fluffy and then add in your nut milk and vanilla and stir well.

6.)  To the bowl of coconut flour and one egg, add your 2 other mixtures: your fluffy egg mixture and the chocolate & butter mixture. Blend with a hand mixer or whisk very vigorously until smooth, fluffy and the same consistency as "box mix" brownie batter. Stir-in ( by hand) your finely chopped walnuts.

7.) Pour batter into your prepared baking pan and spread evenly.

8.) Bake for 35-45 minutes, or until toothpick inserted in the center comes out clean or only very slightly gooey.

9.) Remove from oven, let cool on hot-pad for at least 15 minutes, and then slice into 9 equal size brownies.

ENJOY!