HOW TO MAKE EASY KETO BROWNIES - FUDGY VS CAKEY !

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I received quite a lot of requests for Brownies so, here it is. Actually, it's quite simple to make brownies as it only requires 5 ingredients i.e., chocolate, butter, eggs, sweetener and flour.

There are two types of brownies - fudgy or cakey. Fudgy brownies have a higher fat-to-flour ratio than cakey ones. Hence, more butter and chocolates would be used here with just a little bit of flour. A cakey version, on the other hand uses more flour (about 3 times more) and relies on baking powder for leavening. The only two constant ingredients are the eggs and sweetener. However, since we are using coconut flour in this recipe, I have added 1 extra egg otherwise the texture will be too dry. If you are not a fan of coconut flour, I have provided the measurements for almond flour at the written recipe below. Please note that the nutrition info is based on coconut flour.

I have shown you a very simple way to make these brownies without any tools. All you need is just one bowl that is suitable to melt the chocolate and butter and mix the ingredients. So yay .. to less cleaning.

I have made plain brownies in the video but you can choose to add chocolate chips, nuts etc. It is so good to have it with some low carb vanilla or mint chocolate.

My favorite is the fudgy brownies. If you're a chocolate lover, you will definitely love the fudgy version which is chewy, moist and so chocolaty. You will even love the bitter taste of chocolate. So what's your favorite? Let me know at the comment section below.

The recipe can be viewed and printed at this link ;

[Total servings = 16]
NUTRITION INFO PER SERVING (FUDGY BROWNIES)
Total carb = 4.8 g
Dietary fiber = 2.3 g
Net carb = 2.5 g
Calories = 123
Total Fat = 12.7 g
Protein = 2.7 g

[Total servings = 16]
NUTRITION INFO PER SERVING (CAKEY BROWNIES)
Total carb = 3.2 g
Dietary fiber = 1.6 g
Net carb = 1.6 g
Calories = 75
Total fat = 7.2 g
Protein = 2.4 g

INGREDIENTS FOR FUDGY BROWNIES
Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 175 g / 1 cup
Unsalted Butter (room temperature) = 113 g / 1/2 cup
Monk fruit = 120 g / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference)
Large whole eggs (room temperature) = 3
Cocoa powder (unsweetened) = 30 g / 1/4 cup
Salt = 1/2 tsp
Coconut flour = 30 g / 1/4 cup (OR Almond flour = 120 g / 1 cup)

INGREDIENTS FOR CAKEY BROWNIES
Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 80 g / 1/2 cup
Unsalted Butter (room temperature) = 57 g / 1/4 cup
Monk fruit = 120 g / 0.6 cup (Note: This is moderately sweet so you can go from 100 to 150 g depending on your preference)
Large whole eggs (room temperature) = 4
Cocoa powder (unsweetened) = 30 g / 1/4 cup
Salt = 1/2 tsp
Coconut flour = 90 g / 3/4 cup (OR Almond flour = 360 g / 3 cup)
Baking powder = 1 tsp

DIRECTIONS (FOR BOTH FUDGY AND CAKEY VERSION)
1. Preheat the oven to 350F or 180C.
2. Melt the butter and chocolate in a bowl over low heat. Do not overheat the mixture as it can cause the chocolate to split which will result in the fat seeping out from the cocoa butter. Once the mixture is just melted, remove the bowl from heat.
3. Add erythritol and whisk until well combined.
4. Add the eggs, one at a time and whisk until well combined with smooth texture.
5. Add the sieved cocoa powder, salt and whisk until well combined and smooth.
6. Add the flour (plus baking powder for cakey version), fold with spatula until well combined. The batter should be thick and smooth. At this point, you can choose to add chocolate chips, nuts etc.
7. Spoon the batter into a greased 8x8" square pan lined with parchment paper. Spread evenly.
8. Bake for 20 to 25 mins. The top should feel a little soft or spongy, but it will firm up once cooled. Do not overbake as the texture will become too dry.
9. Cut into 16 squares.
10. These brownies can be kept at room temperature for a few days. They can be refrigerated up to 1 week or frozen for months. They taste great cold and can be reheated in microwave for 30 seconds to soften up.

[tarinewton]

My favorite is fudgey, wet in the middle, crispy edges

[OddsandSodsbyOkky]

Thank you for always making some recipes with coconut flour options. I live in Indonesia and almond flour is wayyy more expensive than coconut flour. So it hurts my wallet whenever a recipe uses a large amount of almond flour lol. Again, thank you sooo much!

[angieugochukwu]

I made the cakey version with coconut flour and I must say that this is the best brownie I have ever eaten/made. In addition to that, the procedure is simple. Thanks for the recipe and keep up the good work.

[denim]

You are a wonderful baker. The fudgy ones I made were gone in 2 days! Testament to your baking skills. I did manage to wrap and hide 2 squares in the back of the freezer for myself at a later date, LOL.

[monica-mofitmeals]

The recipe mixture before baking looks dense and fudgy and goo-woo-wee👍🏼! Like I want to cut baking it in half just to keep it gooey!

[jenniferjes]

Thank you, I have always loved fudgy brownies.

[fongellen]

I just love whatever you teach me to make 😘

[carmsadventures]

This looks really simple to make! Let my twins help me make fudgy brownie tomorrow. Great activity to keep them busy. Thank you!

[autumnleaf]

Looks amazing! I can’t wait to try it out 😀

[fionaso]

Made the fudgy version but used monk fruit sugar and reduced to 90grams. Also added a teaspoon of coffee powder. Baked for 26mins. Very fudgy and decadent. A keeper!

[lanamcquown]

I just made the cakey almond flour recipe and boy oh boy is it amazing. I have been spending a ridiculous amount for a cakey brownie at a local bakery. I have tried numerous keto brownie recipes hoping one would come close, but I haven’t had any luck, UNTIL NOW. This is almost spot on. And the fact that is so easy is another big bonus. I am so excited to have found this recipe, not to mention the money I will be saving. Thanks so much for sharing such a delicious recipe.

[tandersonskitchen]

I would go with the chewy texture, great job

[KarenLeon]

I'll have to try the chewy brownies! Looks delicious!😁❤

[leann]

I've watched many of your videos and like them, it's nice to see you as a whole person! Great recipes 👍 Fudgy

[suhair]

I’m making this recipe tomorrow .. thank you 🌷

[nancydiaz]

Excellent as always! I like both but fudgy is the favorite one 😋💪🏻🥰🇵🇷

[diamondcrys]

I highly recommended the fudgy brownies!! Its really delicious. I’ve been making this for the 4th time. And my family loved it very much. Thank youuu! 😋

[rahmahmama]

I’ve made both the cakey and fudgy versions several times already following your recipes. Love both of them but my grandkids love the fudgy version. Thanks!!!

[Adb]

You are a lifesaver have been making many of your recipes for a yr now..god bless you..I became your fan with Japanese keto cheesecake..my non keto 18yr old is such a big fan of your cheesecake..I have to always make double recipe so he gets his fair 😛share😄

[Kityileung]

Thank you for explaining the difference between the two. Not only does it help me to make brownie, I think it also helps me to understand the proportions of ingredients of other desserts as well.