Wednesday, March 28, 2018

Peanut Butter Keto Brownies

For my first attempt at Keto Brownies, I tried this recipe.

I liked them okay, but found they were really greasy and crumbly, so I played with the recipe a bit.

I wanted more cakey-like brownies, so I cut the butter down a bit (but if you want more fudgey brownies, you can increase the butter or even add 1-2 TB of olive oil), I also added some peanut butter and walnuts for taste and texture.

In the interest of full-disclosure, because I couldn't find unsweetened chocolate, the chocolate I used does have some sugar in it, but not very much. After my first attempt at these brownies, I did test breath ketones and didn't see any difference before or after in my breath ketones.

However, if you can get unsweetened chocolate, that is the best to use.

You're going to need 2 bowls and 2 pots or a dutch boiler.

In bowl #1 mix:

1/4 cup Cocoa Powder

In bowl #2:

3 eggs
a pinch of salt
1 tsp liquid stevia
1/2 tsp vanilla
With a hand blender, mix 3 minutes

In a dutch boiler (or as I did, boil water in a larger pot and place the following ingredients in a smaller pot and place over the larger pot of boiling water) melt:

1/4 c  butter
1/4 c  peanut butter

Fold egg mixture in to the melted chocolate mixture a little at a time alternating with the dry ingredients. 

For added texture (and healthy fats), fold in 1/8 cup of chopped walnuts

Turn into a greased loaf pan and bake at 180 for 20 minutes or until done (my oven tends to bake much quicker than the bake time most recipes call for, so be sure to test your brownies after 20 minutes and increase the bake time to suit your oven if needed).

This recipe makes 8-10 brownies, depending on the size you want.

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