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Super Fudgey Keto Brownies
Super Fudgey Keto Brownies

Before you jump to Super Fudgey Keto Brownies recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Feed On Will Effect Your Health.

On the subject of the foods that you eat, you will notice that your overall health can be effected either positively or negatively. Something that you shouldn’t eat no matter what is the different foods that you will get at all of those take out places. You will find that the nutrition in these kinds of is non existent and the unwanted side effects can be really bad. This is why we are going to be going over the healthy foods that you should be eating that will have a good effect on your health.

Everybody likes to have dessert following their meals and if you are one of those individuals you may want to think about some citrus fruit. Citrus fruits additionally present you with vitamin C, along with other vitamins and minerals that can certainly help keep you healthy. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a gentle honey dressing.

If you decide that your health is important to you, you need to take these suggestions to heart. The pre packaged highly refined foods that you can find in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to super fudgey keto brownies recipe. You can cook super fudgey keto brownies using 5 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Super Fudgey Keto Brownies:
  1. Get 9 Tbsp unsalted butter
  2. Provide 2 \3 C Xylotil or sugar substitute to taste
  3. Prepare 11 tbsp cocoa powder
  4. Prepare 3 eggs room temp
  5. You need 3 \4 C almond flour
Instructions to make Super Fudgey Keto Brownies:
  1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
  2. Add butter, sweetener (stevia does not work!), cocoa powder and salt to a medium heatproof bowl.
  3. Melt this mixture over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
  4. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
  5. Add the almond flour, whisking vigorously until fully blended (about a minute).
  6. Bake for 10-20 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that your brownies will continue to cook while they cool.
  7. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.

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