ketogenic brownies feat img

Ketogenic Brownies | Flourless and Fudgy

posted in: Recipes, Sweets | 25

What makes the perfect ketogenic brownies? I say it’s when a piece of chocolate cake and a piece of fudge make a baby…that’s the perfect brownie.

The recipe has to call for just the right ratios of butter to flour and chocolate to sweetener. In my book, The Ultimate Guide to Low-Carb Baking you will find two brownie recipes. The first is cream cheese based and called “Pure Cacao Brownie”. The second, “Chocolate Avocado Brownie” is exactly how it sounds – a chocolate avocado batter baked in a brownie pan. Cream cheese and avocado are essential ingredients that these recipes will be moist. Can keto brownies be made any other way? Too many ketogenic brownies are dry and crumbly, overly dense and too bitter. I’m intrigued by the perfect keto brownie and continue to hunt for the best way to tackle this traditionally gluten-infused, sugar rich dessert.

Tristan likes to poke fun at my saying even though I have a perfectly good recipe that I know works, I’d rather spend time making up a new recipe. I understand his perspective, he just wants to eat good food and sees my tenancy to adjust the technique, change the ingredients, and manipulate the ratios of ingredients as a risky endeavor that threatens his taste buds.

I remain intrigued with possibilities…

After experimenting with psyllium husk powder in The Best All-Purpose Keto Bread and a few other bread and cookie recipes in The Ultimate Guide to Low-Carb Baking, I wondered, how can I use that in a brownie? Psyllium husk powder gives a delightfully spongy, chewy texture. It is a unique ingredient, unlike anything else. If you’ve used it before, you know exactly what I’m talking about.

It took a few days of stewing ideas in my head before getting the complete picture. Suddenly the moment struck me, I grabbed a pen and paper to scrawl my notes down. With a new recipe, freshly written in my own shorthand, i entered the kitchen to begin pulling out bowls.

Less than an hour later, I emerged triumphant!

The smell of dark chocolate lingered in the air. My fingertips were oily from handling squares of oven fresh ketogenic brownies. The spongy, fudgy texture gave way slightly when my fingers picked up a piece from the dish. I knew I had a winner.

fudgy ketogenic brownies

Chewy Ketogenic Brownies

Psyllium husk powder mitigates the problem of an overly dry brownie. It absorbs the water of the recipe and retains it during the baking process, resulting in a moist, chewy chocolate brownie. The taste of these ketogenic brownies is balanced, not too sweet, not too bitter. The fibrous psyllium provides a source of fiber, which bulks up the batter and gives a density to the recipe that would be missing if it was only eggs and cacao paste.

Recommended Recipe: Try a Dairy-Free Ketogenic Icing to decorate!

Portion Control with Nutrient Dense “Sweets”

Just one or two pieces were filling for me, making them easy to portion control. I felt satiated after eating them. When I eat “sweets” or highly palatable foods like ketogenic brownies, I like to have them after a meal of protein and fats. Eating a normal meal beforehand, gives me the nutrients I need and curbs the impetus to accidentally overeat the desserts later on.

Building recipes around wholesome, nutrient dense foods is a passion of mine. I dedicated years of experimenting, testing, and refining hundreds of recipes that are now collected in my two cookbooks, The Ketogenic Edge Cookbook and The Ultimate Guide to Low-Carb Baking. I feel so grateful to be able to eat this way. Combining health fats, gut nourishing psyllium, and magnesium rich cacao provides a number of benefits to the body. Every bite is nourishment to my body and mind.

Buy Now

Flourless and Fudgy Ketogenic Brownies - Sugar-free! by Primal Edge Health

wildly organic coconut oil

ketogenic brownies feat img
Ketogenic Brownies | Flourless and Fudgy
Fudgy and flourless, these dark chocolate brownies are a ketogenic delight.
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Servings: pieces
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Ketogenic Brownies | Flourless and Fudgy
Fudgy and flourless, these dark chocolate brownies are a ketogenic delight.
Print Recipe
Print this recipe
Servings: pieces
Units:
ketogenic brownies feat img
Rating
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Servings 16pieces
Prep Time 15minutes
Cook Time 30minutes
Ingredients
Ingredients
Rating
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Servings 16pieces
Prep Time 15minutes
Cook Time 30minutes
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Fill a small saucepan with a few inches of water. Make your own double boiler by placing a heat safe bowl in the pot. It should rest above the water. Look up pictures and/or directions if you need a better idea on how to do this. Melt the coconut oil and cacao paste together in the bowl over medium-low heat.
  3. Whisk the eggs and vanilla extract in a separate medium bowl.
  4. In a second bowl, combine Lakanto, cacao powder, psyllium husk, and salt.
  5. In a third bowl, mix the baking soda and vinegar. Let it fizz up and set aside.
  6. Pour the melted oil and cacao into eggs. Whisk well. Add the dry ingredient in. Mix again. Add the baking soda and vinegar. Continue to mix, smash out any clumps. Finally, add the boiling water. Mix the batter until smooth.
  7. Grease an 8 by 8-inch glass baking dish. Transfer the batter in the pan, make sure it is evenly spread. Bake for 30 minutes, until the center is firm, the edges pull away from the pan. Test by placing a toothpick in the center and check that it comes out clean.
  8. Cool, cut and serve.
Recipe Notes

Macros per serving: 10 g fat, 2.8 g carb, 1.7 g net carb, 3.6 g protein

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25 Responses

  1. Marie
    | Reply

    Thank you! ๐Ÿ˜Š
    I love your book, recipes and videos… please keep doing what your doing.
    You are both inspiring me โค๏ธ

    • Jessica Haggard
      | Reply

      Thank you Marie!

  2. Bear
    | Reply

    What is Lakanto? It looks like a business name, not a product name. They carry multiple items.

    • Jessica Haggard
      | Reply

      I refer to the Lakanto “Classic” – I’ll be more specific next time ๐Ÿ™‚

      • Nathan
        | Reply

        I don’t see any product named ‘classic’ is it the monk fruit and erythritol powder?

  3. Shari E
    | Reply

    These look so delicious! Perfect timing for Valentine’s Day.

  4. Judy
    | Reply

    What exactly is cacao paste and where do you buy it? Thanks! Recipe looks yummy.

    • Jessica Haggard
      | Reply

      You’ll be able to find cacao paste in a health food store, look in the “superfood” or “raw”. It is 100% pure cacao. You can use bakers chocolate as an alternative. I hope you make the recipe – these are delicious! I had an “I can’t believe it’s keto!” moment.

  5. Cyntia
    | Reply

    Jessica Haggard, thanks so much for the post.Really thank you! Keep writing.

    • Jessica Haggard
      | Reply

      Thank you for the honest encouragement! You gave me a boost ๐Ÿ™‚

  6. Jim S.
    | Reply

    Thanks for these Recipes! I’m craving Brownies so want to give these a try. Would Cacao Nibs work in place of the Cacao Paste?

    • Jessica Haggard
      | Reply

      Hope you like them! Let me know how they come out. You can use baking chocolate instead of paste but not nibs. Nibs would be good in the batter as an extra addition, maybe 2 tbsp for the whole recipe… like chocolate chips.

  7. Hillary Adams
    | Reply

    Can Stevia Extract be used in place of the lakanto? if so what would your recommended amount be?
    thank you so much your family is such an inspiration!!

    • Jessica Haggard
      | Reply

      The lakanto is also useful for bulking up a recipe. You can use stevia extract, I don’t know the amount – that is going to depend on your preference. You can also use plain erythritol (make sure it’s organic and of good quality)

  8. cindy gonzales
    | Reply

    Hi Jessica,
    I have never been a fan of the taste of psyllium husk powder but this recipe is a game changer…really good brownie recipe. The texture is spot on for a brownie and the taste is so good. No aftertaste from the psyllium powder. I used my stand mixer and batter blended very smooth and used swerve as sweetner. (equal amount that you used with lakanto) Very Good recipe…thank you. Cindy

    • Jessica Haggard
      | Reply

      I’m so glad you liked it! Thanks for giving it a try and being open to a new recipe.

  9. Deb
    | Reply

    The timing of this post couldn’t be any better. I’ve been searching for a keto brownie recipe that *looks*like the kind of brownies I want to eat (as opposed to the dry, cakey ones that claim to be fudgy). I have a question about the vinegar though. Can you taste it at all? And can it be omitted, or is it needed for the reaction with another ingredient (baking soda?)? Thanks for the wonderful recipe!

    • Jessica Haggard
      | Reply

      I totally understand what you mean about “looking” fudgy vs actually being fudgy. That was a HUGE reason why I wrote The Ultimate Guide to Low-Carb Baking, I was tired of trying other peoples recipes that didn’t work! There are too many recipes that look good but taste like cardboard. I cannot taste the vinegar, it is meant to mix with the baking soda and act as a leavening agent. Let me know if you try these – I’d love to see a picture on instagram, or you can join our Ketogenic Baking Group on facebook ๐Ÿ™‚

  10. Frances
    | Reply

    Thank you, Jessica.
    Your bread recipe is the best I’ve tried in 11 months of my new keto lifestyle. Its also lasted a couple weeks in the fridge. Finally, I can have a liverwurst sandwich again. Grateful to you. Happy Mother’s Day, btw. Its M’s Day here in the USA.

    Is cacao paste similar to the cocoa butter?

    Frances in San Francisco

    • Jessica Haggard
      | Reply

      I’m so happy you like the bread! Cacao paste is very different than cocoa butter. Check out the descriptions on the product pages ๐Ÿ™‚ Those will give you a clear understanding of when and how to use each product. Happy Mother’s Day to you as well!

  11. Frances
    | Reply

    Oops, the boiling water is listed in ml. How much of a cup should we use?

    Thanks.

    • Jessica Haggard
      | Reply

      Look up a quick conversion… 100 ml is slightly less than 1/2 cup

  12. Skip
    | Reply

    Jessica,could i use cacao powder in brownies,maybe add come coconut cream for dry ness?? I got a huge bag that i havnt been eating need to use. thanks ,i make your all purpose keto bread twice a week.

    • Jessica Haggard
      | Reply

      You can certainly do some experimentation! I haven’t tried that approach out yet myself. Let me know how it goes.

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