I have been so sacrificial for you all! I have tried many, many, many keto brownie recipes! Russell has suffered through as well. Poor guy!
This is the one that I kept coming back to. Elana’s Pantry Keto Brownies.
But you all know me, and know that I like to experiment. So I did. This is my keeper version!
1 cup macadamia nuts
add salt if the nuts weren’t salted
1 TBS cocoa
1/4 tsp baking soda
1/2 cup butter, melted
1 tsp vanilla or more! – I never measure it
I find, I pulverize this for a while, it almost becomes a butter texture as opposed to gravel.
Add Chocolate since I use it in a solid form to the Food Processor until it is really ground up too. If I use the bar – I break it into smaller pieces.
I add the sweetener now, and taste it, and keep adding another spoonful…until it is sweet enough.
I find, removing it from the blender or mix master at this point worked best.
I then use a hand mixer and mix in the melted butter, vanilla and the eggs. (I was doing it all in one container – but I found that it was straining my mixing device as it really thickens up when you add the eggs). (I sometimes add more melted butter or coconut oil if the texture seems off…). (I sometimes add instant coffee granules – which we like!).
Transfer to a greased 8×8 pan. Bake at 350 for 22-27 minutes, batter doesn’t really set up until it cools. I tend to bake it a bit longer though.
I played with this recipe a lot, adding flours, cream etc….but as I wrote it here, is how I would make it again and again. Please let me know if you try them! The first time I made them, I followed exactly Elana’s recipe, and I found they weren’t chocolatey enough. I did them another time, and hadn’t pulverized the nuts so well – which was good – but I prefer them when you can’t even tell it is nuts!
We like to serve them with a blob of whipped cream!
Be sure to check out my post on the Ketogenic Diet.
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