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Super Fudgy Gluten Free Keto Paleo Brownies

Super Fudgy Gluten Free Keto Paleo Brownies
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I could write a whole love letter to these super fudgy keto brownies, but if I did, it would just give my beloved husband the evidence he needs that I have truly fallen off the deep end. Into the deep end of a fabulous gooey chocolatey batter though so life can’t be that bad, am I right? Yes, of course I am right.

Really, brownies are such a great DIY decadence. They are so rich, yet so easy to make, and while they can be dressed up to be fancy, you also can just grab a fork and go at it right out of the pan if things are really desperate.

The fact that these are keto brownies makes them even better. Even better then that, they are gluten-free brownies, and nut-free keto brownies, since they use coconut flour.

"All you need is love. But a little chocolate now and then doesn't hurt." — Charles M. Schulz

You can even freeze these Super Fudgy Keto Brownies and save them for later. Just in case you anticipate a time of crisis that only a fabulous brownie could resolve. And, of course, you may not be capable of making said brownies when that crisis hits. Truly, it’s good to be prepared. That’s right, make a double batch, and wrap up the second batch, without cutting it, in plastic wrap, then foil, and then in a freezer Ziploc just to make sure those precious irresistible chocolate pieces of perfection are safe from freezer burn. Then when the time comes, within three months, voila, your brownies will be there for you.

What about adding some homemade ice cream and chocolate sauce? Well, then we have some downright decadent awesomeness now don’t we? But honestly, you don’t have to – this brownie doesn’t need anything with it – but then again, when it comes to a brownie with some ice cream and chocolate sauce maybe we do actually need it?

A perfect keto brownie has to be rich and fudgy, not cakey.

As you can tell, I love a good brownie, but I’m picky too. A perfect keto brownie has to be rich and fudgy, not cakey. So I spent a bit of time perfecting my recipe, and many variations were made. Truly, the family suffered when this happened – not! Actually, it’s a real moment of quiet peace at home when all you had to say is “here, have a brownie”. Why? Because, people always have room for a brownie. And who doesn’t like a nice brownie? No one that you would be friends with. And what about a brownie that is low-carb, has no sugar, flour, or gluten but is downright delicious? No one with sense and taste is going to say no to that. Oh, and of course, it has to be a nut-free brownie.

And, if you really want to make your own ice cream, go to my recipe for homemade vanilla ice cream. You could even spoon bits of brownie into your ice cream then you have a whole different level of ice cream (I see another recipe coming soon, don’t you?).

Low Carb French Vanilla Ice Cream & Keto Brownies

Are you vegan? There is a vegan version for this Super Fudgy Keto Brownies recipe as well! The vegan version (coming soon) may not have that terrific butter flavour but the brownie will be softer… like melt in your mouth softer, making makes it equally delectable.

It took me about 25 minutes to get it in the oven, including the few minutes to let the chocolate cool after being melted with the butter. A couple of tricks: while you do want to beat the eggs and sugar, you don’t want to over beat them as the brownies will crack when you bake them, and sink a bit in the middle when they cool. I beat them in my stand mixer on 3 until the sweetener was well combined and the colour was a nice yellow, but no froth formed to really increase the volume of the eggs. For me that was 1 to 2 minutes.

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If cracking does occur, don’t worry, you can cover it whipped cream, ice cream, and/or chocolate sauce and no one will know. Also, when you melt the butter and chocolate, you want to let them cool for a few minutes before adding them to the eggs, so the eggs don’t cook. If they are still hot when adding them, you want to make sure you add them very slowly to your eggs.

Keto Gluten Free Paleo Brownies

I also like to add Sunflower Lecithin to my keto brownies, it helps stabilize the fats, adding that shine to the top as well as improve shelf life. It’s not a must but is a great emulsifier when working with chocolate. Don’t have lecithin? Alternatively, you can whisk an egg white instead, and brush it on top before putting it in the oven. However, not a very thick layer, just a thin coating to get that crispy top. Also, if you don’t have espresso powder, instant coffee works as well, but double it. It won’t give a mocha flavour at all, only bring out the chocolate flavour. Yum!

Brownies are best when you bake them to be slightly underdone. They continue baking while cooling on a wire rack, so when testing if a few bits come off the toothpick, it’s perfectly done. If it comes out clean, it’s overdone. If it seems like the centre is still just unbaked batter, give it two to three minutes and test again.

My Super Fudgy Keto Brownies recipe is below, let me know what you think of it & post a picture of yours!

Hope you enjoy this as much I do.

Super Fudgy Gluten Free Keto Paleo Brownies
Print Recipe Pin Recipe
I could write a whole love letter to brownies, but if I did, it would just give my beloved husband the evidence he needs that I have truly fallen off the deep end.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert, Snack
Cuisine: American, canadian, desserts, low-carb
Servings: 16
Calories: 152kcal

Ingredients

Instructions

  • Preheat over to 325˚F
  • Using a double boiler, melt chocolate and butter on medium to low heat. Once melted set aside for a few minutes to cool.
  • Grease pan and line bottom of pan and sides with parchment paper, grease parchment paper.
  • In a small bowl, mix cocoa powder, coconut flour, espresso powder, baking powder, salt, and xantham gum and set aside.
  • Mix allulose and eggs into a mixing bowl and beat with paddle for one to two minutes by hand or using a mixer until well blended with a nice lemony colour but bubbles have yet to form. Do not overmix.
  • Add butter and chocolate to the mixing bowl, a small bit at a time and very slowly, to make sure the eggs adjust to the temperature of the chocolate without being cooked.
  • Once incorporated add dry mixture and lecithin and blend till incorporated.
  • Pour batter into prepared cake pan using a spatula to smooth top.
  • In a 9 inch pan, it takes 30-35 minutes. In an 8 inch square pan, they would take 35-40 minutes. Baking time would need to be adjusted depending on size of pan, oven, and if the cake pan is light or dark.
  • Remove from oven when centre is still a bit underdone.

Nutrition

Calories: 152kcal | Carbohydrates: 5g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 169mg | Potassium: 142mg | Fiber: 3g | Sugar: 1g | Vitamin A: 323µg | Calcium: 28mg | Iron: 2mg | Net Carbs: 2g

Disclaimer

Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.

 

My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!

 

What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.

 

I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.

 

Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.

 

Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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