SafePlates

Ingredients

• 1/2 cup (4 oz / 115g) unsalted butter, melted and slightly cooled
• 1 oz (30g) unsweetened baking chocolate, finely chopped
• 1/2 cup (1.75 oz / 50g) unsweetened cocoa powder
• 3/4 cup (5.3 oz / 150g) granular erythritol or keto-friendly sweetener
• 3 large eggs (about 5.3 oz / 150g total, room temperature)
• 1 teaspoon (5ml) vanilla extract
• 1 cup (3.5 oz / 100g) fine almond flour
• 2 tablespoons (0.5 oz / 15g) coconut flour
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) fine sea salt
• 1/3 cup (2 oz / 60g) sugar-free dark chocolate chips (optional)
• 1 tablespoon (0.5 fl oz / 15ml) avocado oil or light olive oil (optional, for extra fudginess)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20cm) baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
2. In a small microwave-safe bowl, combine the melted butter and chopped unsweetened chocolate. Microwave in 15–20 second bursts, stirring in between, until fully melted and smooth. Set aside to cool slightly.
3. In a medium bowl, whisk together the cocoa powder and granular keto sweetener until there are no lumps.
4. Add the slightly cooled butter–chocolate mixture to the cocoa–sweetener mixture and whisk until smooth and glossy.
5. Add the eggs one at a time, whisking thoroughly after each addition. Whisk in the vanilla extract and, if using, the avocado or olive oil. The batter should become thicker and slightly lighter in color.
6. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt until evenly combined.
7. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined and no dry spots remain. Do not overmix. If using sugar-free chocolate chips, fold them in now.
8. Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula so it is level.
9. Bake in the preheated oven for 18–22 minutes, or until the edges are set and a toothpick inserted about 1 inch (2.5cm) from the edge comes out with a few moist crumbs, but not wet batter. The center may still look slightly soft; it will firm up as it cools.
10. Remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan, at least 1 hour, before lifting them out using the parchment overhang and slicing into squares.
11. Slice into 9 large or 16 smaller brownies, wiping the knife between cuts for clean edges. Serve at room temperature or slightly chilled.

Tip

For the fudgiest texture and best keto flavor, bake just until the edges are set, let the brownies cool completely, then chill them in the refrigerator for 1–2 hours before cutting. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.