Secret Recipe

Keto Brownies

Delicious gluten-free, keto-friendly brownies that are rich, fudgy, and perfect for any occasion.

Prep + Bake Time

45-55 minutes

Servings

16 squares

Difficulty

Easy

Ingredients
  • 1/2 cup plus 2 TBS. organic Coconut oil
  • 1/4 cup cocoa powder
  • 3 large eggs
  • 1/2 cup plus 2 TBS. agave nectar OR honey - I used 2 tbsp monk fruit sweetener
  • 1 tsp. pure vanilla extract
  • 1/2 cup minus 1 TBS. (50 g) coconut flour
  • 1/2 tsp. kosher salt
  • 1/3 cup chopped raw walnuts
  • 1/3 cup mini chocolate chips (use gluten free ones to keep recipe gluten free)
Instructions
1

Preheat oven to 150°C. Line an 8"x8" glass baking pan with parchment so two edges hang over the side of the pan (for easy removal and cutting). Spray lightly with cooking spray.

2

In glass measuring cup, melt coconut oil in microwave. In a large bowl, combine the cocoa powder and the melted coconut oil, and eggs with an electric mixer until combined. Add in the agave (or honey) and vanilla extract. Mix again until combined. Add in the coconut flour and salt and mix again until the batter is thoroughly combined.

3

Fold in the nuts and chocolate chips. Spread into prepared pan evenly.

4

Bake for 30-40 minutes or until a toothpick inserted into center comes out clean. Cool on wire rack and once cooled to room temperature, remove from pan and cut into 16 squares. You can either refrigerate the brownies or leave them at room temperature in an airtight container.

Tips & Notes

• These brownies are naturally gluten-free when using gluten-free chocolate chips.

• Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.

• For a more intense chocolate flavor, add an extra tablespoon of cocoa powder.

• The brownies will be fudgy when warm and will firm up as they cool.