Keto Brownies Recipe (Gluten Free Too)
This Keto Brownies Recipe is simply divine! The texture is perfect, and with a little bit of practice you can get the balance of sweetness just right. Don’t be afraid to experiment with your favorite sweeteners to see how this tuns out. There will be different amounts of artificial sweetener called for depending on which one you use.
We make this recipe from time to time around the house, and it always turns out moist and delicious. You will notice that unlike traditional brownies, this recipe also doesn’t call for oil. You are partially getting the necessary fats from the Avocado as well as the softened butter. If you do not have either a hand mixer or a stand mixer available, this will be awfully difficult to stir by hand.
IMPORTANT NOTE ABOUT BALANCING SWEETNESS AND BITTERNESS:
Also, as long as you don’t mind tasting the batter with raw egg in it, be sure that the raw batter tastes a lot sweeter than you like your finished brownies to taste because some of the sweetness will be lost in the baking process. That’s one way to know if they are sweet enough to your liking before baking them. If the raw batter tastes “just sweet enough” that means that you probably need to add more sweetener to the mix and stir again. Also, since Cocoa powder on its own is very bitter, avoid going overboard with it. You might feel tempted to add a lot of it to make the brownies taste “chocolatey” but that will probably end up making your brownies taste too bitter.
Feel free to substitute the Splenda for a sweetener of your choice, but just be aware that some sweeteners like Stevia can make this recipe taste quite bitter in our opinion. Swerve is a popular sweetener choice for people who are eating Keto, but it can be very difficult to find in some areas. If you cannot find Swerve at your local grocers, then you may need to look online to buy it. We have also had luck making this recipe with Lakanto Monkfruit Sweetener, and Pyure Sweetener.
KETO BROWNIES RECIPE
Ease of Preparation: Moderate
Prep Time: 5-10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
- 1/3 Cup Cocoa Powder
- 1 & 1/2 Cup Splenda or Swerve
- 3 Tablespoons Vanilla Extract
- 1/2 Tablespoon Baking Powder
- 5 Tablespoons Adam’s Natural Peanut Butter
- 1/2 Stick Softened Butter (No Salt Preferred for this recipe)
- 2 Large Ripe Avocados
- 4 Large Eggs
- Sliced Almonds
- In a Large Mixing Bowl combine all ingredients except for the Sliced Almonds and mix well with either a Hand Mixer, Stand Mixer, or by hand (RIP Hands!).
- Coat a dark baking pan of your choice with butter, grease, or cooking spray.
- Pour batter into the pan and spread evenly on top.
- Sprinkle with desired amount of sliced almonds, or other nuts of your choosing.
- Bake in the over at 350 degrees for 20 minutes.
- Let cool, and then serve!
Optional: You can substitute the Peanut Butter for either Almond Butter or Cashew Butter if you prefer, or if you have a peanut allergy. Just make sure that the nut butter is unsweetened so that you are not adding any hidden carbs to your recipe!
If you have any preferred substitutions, be sure to comment below!