Many people think that once you start keto, you have to give up sweets. That is simply NOT SO. Sure, you have to adjust recipes to make them keto-compliant, but you can still indulge in your favorite sweet treats with no guilt. I’ve recently had a hankering for brownies, and I was determined to make it work. I wanted something that stayed within my macros, but especially within my carb limit.
Since I’ve been trying out different keto dessert recipes, I’ve noticed how much easier this new lifestyle has become. When I feel like I’m being restricted, my brain wants to rebel and sabotage my diet. I cannot afford to fail or return back to my old way of eating. I love that I’m able to consume desserts without jeopardizing my weight loss.
Fat is extra important on a keto diet. Fat should be where the majority of your calories come from. It’s your energy source since you won’t be consuming sugar! 75% of my calories come from fat. While you don’t necessarily have to reach your fat macro, it’s wise to make sure that you have more calories from fat than protein (20%).
These brownie fat bombs are ridiculously easy to make and bake. As long as you have all the ingredients, you’re golden! I definitely suggest stocking up on keto fat bomb ingredients. I’ll be posting a keto fat bomb shopping list within the next week and will link it here when it goes live. The majority of fat bombs use the same ingredients, so you’re not having to constantly purchase something new.
My favorite thing about these brownie fat bombs is how moist they are. I prefer my brownies to be moist with a hint of crunch with the outer layer. Not only are they delicious, but they’re so versatile. If you’re in the mood for something different, just add almonds, all natural peanut butter or even cream cheese!
Here are links to the ingredients that I used for this specific recipe:
- 1/2c almond flour
- 1/2tsp baking powder
- 12 tbsp butter
- 2oz dark chocolate (you can also use unsweetened Baker's chocolate)
- 3 eggs
- 3/4c erythritol
- 1/4c unsweetned cocoa powder
- Preheat the oven to 350F.
- Microwave butter and chocolate in a microwave-safe bowl for 1 minute.
- In another bowl, mix together your dry ingredients - almond flour, baking powder, cocoa powder and erythritol.
- Whisk the eggs in a separate bowl.
- Add the butter/chocolate mixture into that bowl. Make sure to add it slowly to ensure an even consistency.
- Then mix it into the bowl with the dry ingredients. Mix until the batter has that brownie thick consistency.
- Pour into your lined baking pan. I used an 8x8 pan.
- Bake for 20-25 minutes. Adjust accordingly for different pan sizes.
- Use parchment paper to easily remove brownies from the pan.