Have you ever had a keto brownie that lack in either flavor or soft chewy consistency? I have, and there is nothing more annoying than eating a brownie that doesn't satisfy! Now, I know keto desserts aren't as soft, sweet, or dense like the sugar-filled ones, but these brownies will seriously change whatever skepticism you have towards sugar-free sweets! Because it's December, I added fresh mint in the brownies because mint-fused desserts are my favorite Christmastime treats! If you're not a fan of mint, feel free to omit it! Either way, you're going to LOVE this recipe! I also added Lilly's chocolate chips just for added texture! Lilly's chocolate chips are sugar-free chips that are sweetened with stevia! They're great to bake with and fun to munch on!
Click the link to get Lilly's Chocolate Chips:
Here's the recipe! Hope you enjoy it!
Yields:24 Time:30 Minutes INGREDIENTS Wet Ingredients 10 tablespoons melted coconut oil or grass-fed butter 4 eggs 1 1/2 cups of stevia or truvia (truvia has a better flavor) 1/4 cup fresh mint leaves, chopped or 1 teaspoon peppermint extract 1 teaspoon vanilla extract Dry Ingredients 1 1/2 cups almond flour 4 tablespoons cocoa powder 1 teaspoon baking soda 1/4 teaspoon Pink Himalayan Salt METHOD
1. Preheat your oven to 350 degrees. 2. Place a piece of parchment paper into a 9×13 pan or the next size down. 3. Combine all of the wet ingredients into a large bowl. Mix/whisk and set aside. 3. Combine all of the dry ingredients into a separate bowl. Whisk. 4. Fold in the dry ingredients in with the wet ingredients and stir until well-combined. A plastic spatula works best! 5. Place brownie mix in the pan and spread evenly with a spatula. 6. Bake for 25 minutes. 7. Let it cool down completely before chopping into into small square pieces. Add-Ins:
1/2 cup of Lilly's chocolate chips