HOW TO MAKE KETO FUDGY BROWNIE | SUPER EASY | SHORT CUT METHOD | FUDGY | DELICIOUS !

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1. The Ultimate Keto Bread Recipes
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Unsweetened cocoa powder (https://amzn.to/3v7Wh9U)More than a year ago, I published a video on Keto Fudgy and Cakey Brownies (see link at the end of video).

As part of a project that I am working on, I need to simplify a few of my recipes into just mixing the wet and dry ingredients together. I did that with Keto Butter Cake (Almond and Coconut versions) which I shared with you recently. Now this is another recipe that I needed to simplify and I finally did it after some experiment so I thought that I will share it with you. It is super easy to make by just adding the wet to the dry ingredients. No melting chocolate whatsoever and surprisingly, the outcome is just as good.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 3.2 g
Dietary Fiber = 1.8 g
Net Carb = 1.4 g
Calories = 92
Total Fat = 8.7 g
Protein = 2.9 g

[Total Servings = 16]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total carb = 2.7 g
Dietary Fiber = 1.6 g
Net Carb = 1.1 g
Calories = 78
Total Fat = 7.5 g
Protein = 2.4 g

FOR BEST RESULTS, PLEASE WEIGH THE INGREDIENTS

DRY INGREDIENTS
Unsweetened cocoa powder = 75 g / 3/4 cup
Almond flour = 60 g / 1/2 cup (OR 15 g / 2 tbsp Coconut flour)
Monk fruit = 120 g (9 1/2 tbsp / 0.6 cup) (OR any keto friendly sweetener)
Salt = 1/2 tsp

WET INGREDIENTS
Melted Unsalted Butter (Room Temperature) = 113 g / 1/2 cup (You can also use other keto friendly oil for a dairy free option)
Eggs (Room Temperature) = 4 large whole eggs (230 g)
Vanilla Extract = 1 tsp

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Add all the wet ingredients into a bowl and whisk until well combined. Set aside.
3. Add all the dry ingredients into a bowl and mix until well combined.
4. Add the wet to the dry ingredients and mix until well combined. The batter is smooth and thick.
5. Add the chocolate chips and chopped roasted nuts, if using. Mix until combined.
6. Pour batter into an 8x8 inch pan lined with parchment paper. Spread evenly.
7. Bake at the middle rack for 15 to 20 minutes. I prefer to bake for only 15 minutes as the texture will be fudgier. It is done when the surface feels soft and spongy. Do not overbake as the texture will become dry and cakey.
8. Cool completely.
9. You can slice into 9 or 16 servings. In the video, I sliced into 16 servings.
10. These fudgy brownies can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to 1 week or frozen for months.
11. To reheat the brownies, just warm up in the microwave for a few seconds before serving.

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