
GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there's no sugar in these..like you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…”Um..do you have any left?”
The whole tray was gone within just over an hour. I even had kids enjoying them just as much!
This recipe is one of my all-time favourites (and that's saying a lot considering my website contains 100's of recipes).
So, without further ado, this is how you make the most amazing keto-friendly two-bite fat bomb brownies:
Serves: 32 small brownies OR 16 regular
Ingredients:
- 1/2 cup(120g) coconut oil, melted
- 4 eggs, room temperature*
- 1/4 cup truvia (OR 3/4 cup of a sweetener of your choice, that measures like sugar)
- 1 cup Splenda (OR 1 cup of a sweetener of your choice, that measures like sugar)
- 1/2 tsp blackstrap molasses (optional, adds a brown sugar flavour, you can omit if you’d like)
- 1/4 cup vitafiber syrup, room temperature*
- 1 tsp vanilla extract
- 1 1/2 cups sugar-free Krisda chocolate chips (OR Lily’s chocolate OR unsweetened baker’s chocolate that’s been melted with stevia added to taste)
- 1 tbsp coconut oil
- 1 cup(112g) almond flour
- 1 & 1/2 scoop(56g) chocolate protein powder-I use this one**
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup(60g) chopped pecans (optional)
- 1/4 cup(60g) sugar-free Krisda chocolate chips
Directions:
- Pre-heat your oven to 350*F.
- Grease an 8 x 8 inch dish.
- In a medium bowl, combine all of your dry ingredients (protein powder, almond flour, cocoa powder, baking powder, salt, xanthan gum).
- In a separate large bowl, add your eggs, melted coconut oil, vitafiber syrup, molasses and vanilla extract.
- Using a hand mixer, beat for about a minute.
- Meanwhile, place your chocolate-chips and 1 tbsp coconut oil in a microwave-safe bowl for roughly 1:30-2min(stirring every 30s) until melted.
- Add your melted chocolate to your egg mixture and beat until well-combined.
- Next, add the chocolate mixture to your dry ingredients and stir together until a smooth, slightly sticky batter forms.
- Fold in 1/4 cup chocolate chips and 1/4 cup pecans (optional) at this time (I kept a few to place on top for decoration).
- Next use a spatula to scrape the batter into the greased baking dish. Spread evenly.
- Bake in your pre-heated oven for 18-25min OR until a toothpick pricked half-way towards the center ALMOST comes out clean. DO NOT OVER-BAKE. The top should start to rise and get just slightly crunchy while the middle remains soft.
- Cool on a wire-rack and store in an air-tight container OR freeze for another day! Enjoy! 🙂
Nutrition per brownie(I made 32 small bites): 10F/2.5C(NET)/4P & 6.4g fibre
Notes:
*Keep all of your wet ingredients at room temperature so your coconut oil doesn’t !
*Vitafiber is optional, you can TRY baking them without it by adding another tablespoon or 2 of coconut oil and an extra tbsp or 2 of almond flour but I cannot vouch for the results. Vitafiber is great for adding a little “crispness” to the tops of low-carb baked goods and creates a texture similar to that of caramelized sugar! I highly recommend giving it a go if you haven’t tried it yet.
**Protein powder is also optional, you can replace this with an equal amount of almond flour(56g or 1/2 cup) if you choose to omit it.
advsingleponyDoris
Tuesday 1st of October 2019
Why the different sugar substitutes? And you didn’t say where to put the sugar in.
sammysamgurl
Thursday 17th of October 2019
Hi! The two create a flavour I’ve found most similar to sugar but you can also replace both with a monkfruit/erythritol blend or another sweetener you prefer! I also apologize for that! You can add it in with the eggs and coconut oil!
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Stacie Martin
Monday 5th of November 2018
I just made these and A) good Lord, they're yummy! and B) they really should be baked in a 13 x 9 or at least a 9 x 9. They're close to two inches deep as batter, and over three baked! So, the center is completely goo while the edges are cooked. I'm not complaining, as I love a lava cake, but that does mean uncooked eggs. I put them back in at 300 for another 10 minutes to see if it would firm up a bit.