July 4th Keto Brownies

Further into our quest for good Keto recipes we decided to make a special dessert for the 4th of July. We were super American and went out for Mexican food for lunch. Those not on the Keto diet ordered sopapias, (which are totally not Keto), and I promised the one doing Keto with me a dessert.

He chose these brownies. They turned out really well! I mean, if you are going to put butter, dark chocolate and eggs in a pan it will most likely be delicious. Ours tuned out very goey in the middle. I am not sure that I would cook them any longer because the edges will get over done. We cooled the brownies in the parchment on a cooling rack, cut the edges for first day enjoyment, then put the rest in the refrigerator. Today all of it can be cut and enjoyed!

Keto Brownies:

Ingredients:
1/2 cup almond flour
3 eggs
1 tsp vanilla
12 tablespoons softened butter
2 oz dark chocolate
1/4 cup dark cocoa powder
3/4 cup Swerve
1/2 teaspoon pink sea salt
1/3 teaspoon Cinnamon
1/2 tsp baking powder

1. Preheat the oven to 350 degrees. Prepare an 8x8 baking pan by lining the bottom and sides with parchment paper. I cut two strips that we cross and fold over the edges.

2. In a glass measuring cup combine the chocolate and butter. Melt in 20 second intervals until the chocolate is soft and the butter melted, then whist together. If you do not have a microwave you can easily us a double boiler.

3. In a medium bowl combine the dry ingredients: almond flour, cocoa powder, baking powder, salt and cinnamon. Next, beat the eggs together in a small bowl, then stir in the vanilla.

4. Make sure your chocolate and butter mixture has cooled down and is  not scalding, or in this next step you will make chocolate flavored scrambled eggs. Quickly whisk the beaten eggs into the chocolate and butter mixture. Gradually add in the dry ingredients, stirring well and scraping down the sides.

5. When all ingredients are combined, pour batter into prepared pan. Bake for 20 minutes. At 20 minutes check your brownies. You want the edges to be well set, and the middle to be slightly moist when touching. Ours typically take 30 - 35 minutes to get just right, and the middle still needs to wait to be cut until after refrigerating.