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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Ketogenic Brownies Recipe

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This recipe for Ketogenic Brownies is from Hurricane Harvey Texas Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Coco Powder
2 tbsp Coconut flour
3 large eggs (room temperature)
12 tbsp Butter
1/2 cup stevia
1/2 tsp vanilla
pinch of salt
2 oz Unsweetened Bakers Chocolate
Directions:
Directions:
Preheat oven to 325 degrees

Combine coco powder, coconut flour, and salt, and set aside

Add stevia, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.

In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.

Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!

Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.

Pour into a greased 8x4 loaf pan.

Place into a 325 degree oven for 50-55 minutes.
Personal Notes:
Personal Notes:
I bake mine into cupcakes. YUMMMMM!

 

 

 

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