Keto Flourless Brownies

I have been on the hunt for delectable, fudgy brownies… all my life to be honest. I am a fan of very dark, bittersweet chocolate and not at all a fan of milk chocolate so I have been known to make these with only 1/2 tsp of monkfruit, but for most palates 3/4 – 1 tsp will be preferable. These brownies are not for the faint of heart!

I have adapted the recipe from Gluten Free On A Shoestring’s Flourless Brownies and they are Keto, Gluten-Free, Grain-Free & truly flourless. They are not at all a cakey brownie and as such… are the ones I have been looking for all my life!

I hope you enjoy!

*Note: if you’re not bothered by dairy products, you could do cream for the ganache, but I love the butter version, personally, sometimes with a bit of coconut cream.

Keto Flourless Brownies

Brenna May

Adapted from Gluten Free On a Shoestring

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Prep Time 1 hour hr

Cook Time 22 minutes mins

Course Dessert

Cuisine American

Servings 9

Equipment

• Mixer
• oven
• Square pan with removable bottom or 9x12 baking pan
• unbleached parchment paper
• Double Boiler Alternatively you can use a glass oven safe dish and a pot with water in between them, which is what I do.

Ingredients

  

1x2x3x

FOR THE BROWNIES

• 10 ounces dark chocolate, chopped Keto, baking bars or 100% chocolate
• 4 tablespoons (56 g) unsalted grass fed butter at room temperature Replace with virgin coconut oil, avocado oil or ghee for Paleo
• ¾ cup 150 g allulose Rx Sugar
• 3/4 - 1 tsp pure monkfruit powder depending on how sweet you want it.
• 3 large eggs room temperature - important so as not to seize chocolate
• 2 teaspoons pure vanilla extract
• ¼ teaspoon kosher salt
• ¼ cup (20 g) unsweetened cacao powder
• 1/8 tsp aluminum free gluten free baking powder
• 3 ounces dark chocolate chips for scattering optional, I like ChocZero

FOR THE CHOCOLATE GANACHE

• 6 ounces dark chocolate, chopped Keto, baking bars or 100% chocolate
• ½ cup grass fed butter Replace with coconut cream for Paleo

Instructions

 

• TO MAKE THE BROWNIES:
• Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with coconut oil & unbleached parchment paper and set aside.
• In a double boiler or a medium-sized oven safe glass bowl over a pot (with water in the pot that is not quite touching the glass, heat the chocolate on medium and until melted and smooth.
• In a separate, large bowl, place the butter and beat with a handheld mixer on medium-high speed until light and fluffy. Add the allulose & monkfruit, and beat on high speed until fluffy. Add the eggs one at a time, beating very well in between.
• Add vanilla and salt, and beat on high speed until light and fluffy (about 1 minute).
• Add the cocoa powder and beat on low speed until the cocoa powder is incorporated (about 30 seconds to a minute).
• Add the melted chocolate and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).
• Pour the mixture into the prepared baking pan, spread it into an even layer and tap the pan on a flat surface to break any large air bubbles.
• If not adding ganache, sprinkle the top evenly with chocolate chips.
• Place the pan in the center of the preheated oven and bake until the brownies are puffed in the center and the center doesn’t jiggle when shaken gently from side to side (22 to 25 minutes in a conventional oven or 13-15 minutes in a convection/fan oven). The toothpick method will not work for this because if the toothpick comes out clean they have already overbaked. Do not overbake.
• Remove the pan from the oven, place it on a wire rack to cool completely in the pan.
• Once the brownies are nearly cool, if you’re not adding the ganache, place the pan in the refrigerator to chill until firm to the touch. This will make slicing much easier, but it’s not essential.
• TO MAKE THE GANACHE TOPPING:
• If you’re adding the ganache, place the chopped chocolate in a medium-size, heat-safe bowl.
• Heat the butter or coconut cream in a small, heavy-bottom saucepan just until it begins to simmer.
• Pour the hot butter/cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt. Stir until the chocolate is melted and the mixture is smooth.
• Pour the ganache over the top of the cooled brownies, still in the pan. Scatter with the chocolate chips. Refrigerate the brownies in the pan until the ganache is set (about an hour).
• Slice the chilled brownies into 9 or 12 equal pieces and serve.

Notes

They also freeze well.

Keyword Brownies, chocolate, keto, paleo

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