Ingredients

The following ingredients have 9 Servings
  • 3/4 cup Erythritol (See post for substitutions)
  • 1 tablespoon cocoa powder
  • 3 tablespoon corn starch (Can substitute for arrowroot powder or Tapioca starch)
  • 6 tablespoon butter (Can substitute for coconut oil)
  • 225 grams keto chocolate chips (Just under 8 ounces)
  • 2 large eggs
  • 1 cup raw walnuts

Instruction

  • Preheat the oven to 180C/350F. Line a small square pan with parchment paper and set aside.
  • In a small bowl, sift your cocoa powder and cornstarch, to avoid any clumps in the batter.
  • In a small saucepan, add your butter and chocolate. On low heat, heat the butter and chocolate until melted and glossy. Remove from heat.
  • Moving quickly, add your sugar substitute and whisk very well, until combined. Add the eggs, one at a time, and mix well into the mixture. Add your cocoa powder and corn starch and whisk very well, until the batter is no longer grainy and smooth. Fold through your walnuts.
  • Transfer your brownie mixture into the lined pan. Top with extra brownies and bake for 26-28 minutes, or until a skewer comes out just clean from the center.
  • Remove from oven and let cool in the pan before slicing into 9 pieces.