New and Improved Keto Brownies!

The last recipe I posted was a slight alteration of one from another website, but after a week or so of poking around in the kitchen, I have finally created a new brownie monster that is worth the effort of a blog.

It's chocked full of good stuff like butter and coconut oil, very easy to make and SO WORTH IT!

It's taken me a while to post it because I went through a few different trials to get the ingredients just so as many of my previous attempts have either ended up falling flat, dry, or going super crumbly after a day. These seem to live up to their valour so I hope you like them!!!

New and Improved Ketogenic Brownies!!! 

(   fit for fat fasting :) ) 

Makes 6 big brownies. 

Macros: 

Calories - 180

Net Carbs: 2g

Protein: 5g

Fat: 17g

Ingredients:

2 full eggs (yolk and whites)

4 tbsp salted butter

1 tbsp hard coconut oil

1 tbsp pecan butter 

1 tsp baking powder

1/3 cup unsweetened cocoa

1/3 cup almond flour

1/3 cup erythritol 

pinch salt (~1/4 tsp or less)

+ coconut oil to grease your pan with

Instructions:

- Preheat oven to 300 degrees Fahrenheit and grease a large bread pan with coconut oil

- Melt butter, nut butter, and erythritol in a pan on the stove. Make sure that the sweetener is completely dissolved to reduce the 'cooling' effect you may have heard about that goes with erythritol.

- Beat eggs in a bowl

- Add all other ingredients EXCEPT baking powder to the bowl with the eggs. Mix slightly.

- Pour wet ingredients into bowl with the other ingredients. Mix well.

- Pour mix into bread pan and put in oven for 30 minutes.

- Take out, allow to cool.

- Enjoy!

These brownies are amazing on their own, especially after being refrigerated OR when slightly reheated.
For an extra protein hit I like to cut the brownie in half, and microwave half of a quest bar on top of the half brownie. It is frickin' amazing.

Let me know if you like the brownies (or if there's anything else you think I should attempt to bake)!!! :D

-A.