November 20, 2017






Yield 16 squares




For the Brownies


100g 85% dark chocolate

125g coconut oil 

3 large eggs

120g erythritol or xylitol

100g almond flour

45g plus 1 tablespoon cocoa powder

30g  chia seeds or a 1/4 cup ground chia seeds

1/2 teaspoon baking soda

1 teaspoon cream of tartar


For the Chocolate Layer


100g 85% dark chocolate 

2 tablespoons coconut oil 

60 ml cream




Preheat the oven to 170 C and position the rack to the middle. Spray a square (20x20 cm) brownie pan with baking spray (I like to use coconut oil spray and line with parchment, so that the bottom and two opposite sides are mostly covered.  Leave the excess parchment so that you can pull the brownies out of the pan when cool.


Bring a small saucepan with water to the boil.  Once boiling turn off the heat and place your heatproof bowl over the saucepan.  Break the chocolate into pieces and add it to the heatproof bowl, along with the coconut oil.  When most of the chocolate has melted, remove the bowl and stir the chocolate and coconut until there are no more lumps, and it is combined well.



Place the eggs and erythritol into a medium bowl and whisk to combine.







Next beat in the melted chocolate and coconut oil.  Add the dry ingredients and mix until thoroughly combined.  Be sure never to over mix any type of brownie batter!




Spread the thick brownie batter into the pan and bake for 15-20 minutes.  Let it cool in the pan. When cool, lift the brownies out of the pan with the parchment. 



Chocolate Layer


Break the chocolate into small pieces and place into a small bowl with the coconut oil.  Pour the cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy.  Let it cool a bit and thicken. Spread over the cooled brownies and allow to cool in the fridge until the chocolate has hardened.


Cut with a warmed sharp knife and serve. Serves 16. Refrigerate any remaining brownies and enjoy at room temperature.





These fudgy keto brownies were some of the most delicious low carb and keto sweet treats I made while cooking for a client in the Hampton's this summer. The secret ingredient? Chia seeds!  I used whole chia seeds, but ground chia seeds will allow for a smoother texture.  They are so simple to make, basically a one bowl wonder and keep well in the fridge for over a week.  Happy Keto Baking!



Find the printable version of the recipe here


Source: Low Carb Maven

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