This keto recipe is based on Alton Browns twice baked method and makes 48 sizeable brownies (I used a 40x20cm lined pan) and the recipe can be halved. What magic is this twice baked method that they turn out so moist? It’s a mystery! I also prefer a process of melting sugar into the butter as keto sugar can be very gritty, and this fixes that problem. Just be sure not to let the butter get too hot when dissolving the sugar in the butter.
These Brownies are fudgy goodness; so much so that you might end up cutting them into smaller squares. They are concentrated chocolate bombs, almost like a chocolate fudge dessert. You have been warned!
Summary: melt butter and sugar, mix in dry ingredients and then eggs; bake for 15 min, cool for 15, bake for 35 – 40 min
2 cups butter (4 sticks) melted
3 cups keto sugar
2 tbls vanilla essence
1 ¹/² cups almond flour
1 tsp baking powder
1 tsp salt
4 cups cocoa
8 eggs, beaten for 2 minutes
Melt butter on low heat, stir in sugar, add vanilla essence
In a separate bowl measure out almond flour, cocoa, baking powder and salt
In another bowl beat the eggs
Gather your bowls of melted butter mix, measured dry ingredients and beaten eggs
Add, stirring with a whisk, your flour/cocoa mix into the melted butter/sugar mix.
Then add half the beaten eggs stirring with your whisk or if you use your electric mixer be sure to beat no longer than 10 seconds as that could ruin the consistency, add rest of the beaten egg to your batter
Greased a large deep pan and line it with parchment paper
Pour batter into parchment lined pan for baking, spread evenly
*It is a rather heavier brownie batter than usual
Bake for 15 minutes at 325⁰F
Remove from oven for 15 minutes to cool
Set oven to 300⁰F and bake another 35 to 40 minutes until still moist but set
Remove from oven and let cool down.
When completely cooled cut into squares
Store in sealed container in fridge.
Pic below: This lovely Italian made cherry wood base with an inserted steel grater was an anniversary gift from my Sweetie. I love it! It grated fresh nutmeg beautifully even though it’s really meant for parmesan (or any hard) cheese.
I’m just starting to get reacquainted with my mixer. I had a fall-out with it for a few years and mostly mixed by hand or the small electric beater pictured in this post. I’ve started using my standing mixer again and we’re getting on a lot better. I can recommend reorganising your kitchen counters as a motivating factor too!
P.S. if you’re interested in the grater let me know in the comments (I’m not interested in promoting companies on my blog posts if I can help it)
These are gluten free and not exactly keto as they have dates, but no sugar added and I used keto chocolate to dip them in. Delicious holiday treats. Big thanks to my Sister who found the base recipe I could work with!
Lastly, I have newfound respect for chocolatiers, as wow, I have never made chocolate sweet treats before. It was a learning experience!
Summary: soften chopped dates in butter, rum and fresh fresh orange juice, add to processed dry ingredients. Form into balls, roll in pistachio and coconut – or either; refrigerate while melting chocolate then cover with chocolate and store in fridge.
Chocolate Date Rum Balls
2 cups dates, chopped (about 30 dates/8 oz)
1/2 cup butter, melted on stove
4 tblsp orange juice
Zest of orange
4 tblsp rum (I only had whisky so used that)
2 cups almond flour
4 tblsp cocoa
1/2 tsp cardamom (optional)
1/2 tsp Himalayan ground salt
1/2 cup ground pistachio
1/4 cup shredded coconut (optional)
8 oz keto chocolate (I used 3 bars Lily’s Dark Chocolate Orange 2.8 oz each bar)
I made some yummy dried cranberries on Wednesday and used half of them for my toasted keto muesli mix and the rest in this loaf. You can also use sour cream or a mix of both Greek yoghurt and sour cream instead of all yoghurt for this loaf.To summarise: mix your dry ingredients in large mixing bowl. In a pot on low heat melt butter and stir in your preferred keto sugar to partly dissolve sugar and mix in the rest of the wet ingredients; fold into dry mix. Add fruit – any dried or fresh berries are fine to substitute!I have also posted the quick method I used to dry the cranberries below. So much better than shop bought, if you have the time. Continue reading →
I’ve literally been putting off trying a yeast keto bread for years. I love yeast. I miss baking with yeast. It’s delicious fragrance invokes such cosy memories and the feel of kneading a pliable dough is sublime. The friendly yeasty beasty that has brought deliciousness to humanity over the ages is a miracle of fermentation and nothing smells quite as good baking. What inspired me to finally take the leap of faith? Recently I discovered a lovely site, Wingspread Farm where you can buy home baked bread from their Florida farm stall Continue reading →
I like unusual flavour combinations and in my pre-keto days a favourite summer treat was to eat waffles from a place called Waffle Window. There was always a line. This sweet/savoury waffle was my favourite but the Loaded Berry Waffles were amazing too.
I never had fresh berries so for this recipe I used a few plums. They were not quite ripe either! Anyhow, the gist of this recipe is to bake your fruit in butter while you prep the batter. Add the light scone-like topping, flaked almonds, more spices, bake and you’re done! Delicious with a cup of coffee and topped with whipped cream.
If you have some fresh berries and ingredients for fathead dough, then you have the basic ingredients to make this recipe. The process is in three stages. First the filling, which is basically like a light cheesecake filling. Next you mix the dough and while it’s baking you make a quick glaze. This was my first time baking these and it took me a little longer than it should. Next time I will have everything prepped and be more organised. I literally decided to bake these on the fly today when I saw the strawberries needed to be eaten. Here goes!
1x 8oz cream cheese package
1/2 cup ground white keto sugar (if it’s too granular it’s not pleasant)
2 egg yolks
2 tsp vanilla essence
zest of a lemon (an orange would be good too if you don’t have lemons)
I woke up this morning and needed a cream tea scone. It was that simple. Necessity being the mother of invention I created this recipe just now and holy cow, it worked. I’m recording it right now before I forget the quantities, and my future self can bake them again. They are truly delicious. We had them with butter, raspberry and strawberry keto jam and whipped cream. I’m pretty sure they would be fabulous topped with a good sharp cheese of your choice too. Though not everyone likes cheese with their scones I suppose, I might be in the minority!