HOW TO MAKE EASY KETO BROWNIES – FUDGY VS CAKEY !

keto brownies
keto brownies

Looking for keto brownies ??

Watch the whole video review from the experienced user who explains in detail below.

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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.

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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 ;

NUTRITION INFO (Note: This is just a guide. If you have proper carb manager app, please refer to it)
FUDGY BROWNIES
[Total servings = 16 ]
Per serving ;
Net carb = 2.5 g
Calories = 139
Total Fat = 12.1 g
Protein = 2.9 g

CAKEY BROWNIES
[ Total servings = 16 ]
Per serving ;
Net carb = 1.5 g
Calories = 82
Total fat = 6.7 g
Protein = 2.5 g

INGREDIENTS
FUDGY BROWNIES
Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 175 g / 1 cup
Butter (room temperature) = 113 g / 1/2 cup
Erythritol = 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 ]

CAKEY BROWNIES
Dark Chocolate (I used 90% Lindt Dark Chocolate Bar) = 80 g / 1/2 cup
Butter (room temperature) = 57 g / 1/4 cup
Erythritol = 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 over heat 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 8×8″ 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 tastes great cold and can be reheated in microwave for 30 seconds to soften up.

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NOTES:
1. The above nutrition info provided is just a guide. If you have a more accurate macros calculator, please refer to it.
2. If you are planning to publish any of my recipes or make a video of it for your own youtube channel, please let me know in advance and also provide necessary attributions. Thank you !

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Ping a loved one interested in keto brownies and make it best freinds thank you again.

32 thoughts on “HOW TO MAKE EASY KETO BROWNIES – FUDGY VS CAKEY !”

  1. I tried the Cakey Brownie recipe today…and these are The Best Keto Brownies I’ve ever made, i had to use alternatives on a couple of ingredients, I used 30g of 90% dark chocolate and 50g of sugar free (60%) dark chocolate and used Almond flour instead of coconut flour, I also added chopped walnuts and pecans…….they taste better than store bought brownies, I look forward to trying out more of your recipes…Thank You 🙂

  2. Thank you so much for explaining this and showing. I finally understand how to get perfect fudgy brownie

  3. I made my brownies with almond flour and I’ve got a nice result, like chocolate cake note that I bake it for 45 minutes and 180 • Celsius, this is my first time I made keto brownies and great results, don’t hesitate to do it 👍👍👍

  4. This is the video i have always been looking. Thank u for doing a comparison of these two brownies since i always wanted to avoid making a cakey brownie. Now i know what to adjust.

  5. Thank you for sharing! I tried cakey version and it's awesome!! ❤️❤️❤️

  6. can i substitute the dark chocolate bar with cocoa nibs? i believe there is some sugar in the lindt bar correct?

  7. The fudgy version is the best omggg have made both bt ugh go figure the calorie-denser one is the one I prefer HAHA

  8. 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!!!

  9. 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!

  10. I got 7 inch sq pan, may i ask hw long to bake fr fudgy? I overbaked and mine turned out hideous 😭

  11. Please let me me know the difference in taste and texture of coconut Vs almond flour? I have never tried coconut flour. Tastes great w almond flour. Thank you

  12. Hi Elsie, I'm glad to chance upon ur channel. Thanks a lot for the recipes too. I noticed a yellow liquid seeping out after i added in the second egg. I'm not sure is it the fats or butter. So i heat the batter up a bit and it went smooth again. Towards the end before i pour the batter into the mold, the yellow liquid appeared again. I am wondering is it because i took too long and the batter cooled down so the butter starts seeping out? My fudgey brownie is baking in the oven now. Nevertheless I hope it works!!

  13. Just love this recipe!!!🤤💕 Also i have a question, does the container matter when it comes to the baking of the brownies? I mean for example Im planning on putting it in a different pan (round one if I like to make a cake)? Pls advise. Or if ever what whould you suggest I do? (Is changing the temp also fine in this case, if so how to measure?) I really want to make a cake out of this recipe its just the the shape of the pan i think would affect the doneness of the brownie?

  14. one of the most delicious and closest recipe to the regular high carb brownies! thank you! if you’re from the PH, the fudgy version tastes like the brownies from KFC!

  15. I made the cakey version with coconut flour. was so bad. did not work for me and was so dry, we had to throw it unfortunately cause no one ate it . I will try the fudgy maybe this one works. Thanks alot for the video.

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