Fudge-y Keto Brownie Recipe

FUDGE-Y KETO BROWNIE RECIPE

I’m not even sure if fudge-y is a word…but it should be! I’ll take a moist, gooey brownie over a cake like brownie any day of the week!

And since these brownies are made with such clean ingredients, you can enjoy them any time you want. I just took my favorite classic brownie recipe that I used for years and years, and found replacements for the carb-laden flour and sugar and next thing you know, BOOM! Perfect brownie.

Here’s what you need:

Butter makes these brownies rich and moist. I personally chose pastured butter for taste and nutrition.

Eggs bind the batter together of course, but they also add protein and healthy fats.

Unsweetened cocoa powder gives the rich, chocolatey flavor. It also happens to be a great source of antioxidants! I use Hershey’s cocoa for a really traditional flavor. (I also happen to live minutes from Hershey, PA… also known as Chocolatetown, USA.)

Almond flour replaces some of the white flour found in the traditional recipe, providing protein and healthy fat rather than empty carbs.

Collagen peptides replace the rest of the white flour. They provide more protein and support healthy skin, nails and hair. You can’t lose! My brand of choice is Further Food, for quality and value. You can always save 10% with my code HAPPYHEALTHYANDHOT

Granulated monk fruit sweetener replaces white sugar…this is such a simple switch. My brand of choice is Lakanto.

This is so easy…you make the whole thing in a saucepan so cleanup is simple!

Who knew fudge-y Keto Brownie Recipes could be this simple?

happy healthy and hot fudge-y keto brownies:

• One cup granulated monk fruit sweetener
• Quarter cup + two tablespoons unsweetened cocoa
• One stick butter
• Two eggs, beaten with a fork
• One quarter cup almond flour
• One quarter cup collagen peptides
• Quarter teaspoon baking powder
• One teaspoon vanilla extract

Directions:

1. Preheat oven to 350 and grease an 8 by 8 baking pan…I used a cooking spray.
2. Melt the butter over low heat.
3. When melted, remove from heat and stir in monk fruit sweetener and cocoa.
4. Allow to cool for a minute or two and stir in the eggs and then all other ingredients. Batter will be fairly runny.
5. Pour into pan and bake for 25 to 30 minutes. They may still be soft in the middle. Allow to cool thoroughly before cutting into nine squares.
6. Enjoy!