Keto Chocoholic Chocolate Chip Brownies
So maybe you just read the title of this post, or you’ve seen a picture of these babies on my Instagram, and you’re thinking, “Hey, I like chocolate. I’ll try these out.” Well, I feel like I need to be upfront about something before I share this recipe. These aren’t your ordinary, average chocolate brownie. These aren’t even your standard chocolate chip brownies.
Nope, these brownies are special. Not just because they are low carb, or even because they manage to taste good despite being keto friendly. I’m not trying to toot my own horn here, but I actually think these are some of the best “from scratch” brownies I’ve had, low carb or not. Now I know that’s a big promise. It’s possible that I just haven’t had a real brownie in so long that I don’t quite remember just how good they are. But these are pretty darn good too.
Low Carb Chocolate Chip Brownies
These extra chocolatey, super rich brownies are made with coconut flour to keep them low carb without compromising taste.
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Yield: about 8 brownies
Ingredients
- 3 tablespoons butter
- 3 tablespoons unsweetened cocoa powder
- 1 square baking chocolate (14g), coarsely chopped
- 1 ounce (28g) cream cheese, softened
- 2 tablespoons heavy cream
- 3 eggs
- 1/2 cup granulated sweetener (such as Swerve)
- 1 teaspoon vanilla or caramel flavored sugar free syrup (optional)
- 1 teaspoon vanilla
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/3 cup low carb chocolate chips
- 1/3 cup chopped nuts (optional)
Instructions
- Preheat oven to 350F.
- Melt butter in a small saucepan over low heat. Add baking chocolate, cocoa powder, cream cheese, and heavy cream. Stir until chocolate is melted and ingredients are well combined, then remove from heat and set aside.
- Combine eggs, sweetener, vanilla, and sugar free syrup in a bowl. Add coconut flour and baking powder, and stir until there are no lumps.
- Add chocolate mixture to the bowl and stir until well combined. Stir in chocolate chips and nuts (optional).
- Pour mixture into a cupcake/muffin pan lined with paper or silicone liners, and bake until tops are raised and dry to the touch (10-12 minutes). Alternatively, bake mixture in a rectangular pan for 18-22 minutes.
Macros for these delightful little chocolate treats will vary depending on the kind of chocolate chips you use and if you add nuts. My most recent batch came out to 165kcal, 13.5g fat, 8.8g total carbs, 3.3g fiber, 5g net carbs, and 4.5g protein per brownie. They are pretty much guaranteed to satisfy my chocolate cravings, even when keto chocolate chip cookies don’t cut it.
Sometimes if I want something extra decadent, I spread a little natural peanut butter on top. Thank me later.
I am SO making these this weekend!! All I have is granulated Xylitol and powdered Erythritol. Do you think either will work ok?
The xylitol would probably work best because it’s granulated. I have used a mix of both granulated xylitol and erythritol before, but I’m not sure if the sweetener being powdered will affect the texture.
I used the xylitol…and WOW these turned out amazing!!!
More like a cake though…which believe me is the most decadent, yummy cake I’ve had in a long time.
Would you suggest omitting the eggs for a more fudgey consistency?
Thanks!! I love your blog!
I tried Erythritol with Pb cookies and with coffee and I don’t like it is swerve the same ?it has a minty flavor ?
Swerve has erythritol as an ingredient. It does have a cooling effect in larger quantities, which I think is the “minty flavor” you’re describing. Swerve balances it with stevia, which might be worth a try for you. I’ve also been trying a monk fruit based sweetener called Lakato which works well.
I have all the ingredients on hand except for choc chips. Would it affect the recipe if I leave them out?
They are optional, I’m just a chocoholic 😛