Keto Brownie Fudge

If you have a chocolate craving but you’re on keto, then try out this recipe! It resembles both fudge and brownies.

• 3/4 cup (12 TBSP) grass-fed butter
• 2.25 ounces of 90% Dark Chocolate (I use Lindt)
• 1/2 cup almond flour
• 3/4 cup of Pyure or other keto-friendly sweetener
• 1/4 cup organic fair-trade unsweetened cocoa powder
• 1/2 tsp baking powder
• 3 organic free-range eggs, room temperature
• 5-6 drops vanilla stevia
• 1 cup of Lily’s chocolate baking chips

1. Set the eggs out of the fridge, and preheat oven to 350 F.
2. Prepare a double boiler over medium-low heat. Melt the butter then add in the dark chocolate. Stir frequently as the chocolate melts until a nice chocolate sauce forms. Turn heat off.
3. In a medium bowl, combine all dry ingredients (almond flour, pyure, cocoa powder, and baking powder). Whisk together.
4. In a large mixing bowl, crack and beat the eggs for a minute.
5. Add the chocolate sauce mixture to the large bowl with the beaten eggs and continue to mix for a minute. Add in stevia drops and mix another 10 seconds.
6. Slowly add in the dry ingredients as you continue to mix. Keep mixing until everything is smooth.
7. Stir in the chocolate chips
8. In an 8×8 or 9×9 baking pan, line with parchment paper. Add batter and smooth into corners and into the pan evenly with a spatula.
9. Bake for 20 minutes. The top should look baked and should start to show a few small cracks.
10. After 20 minutes, the mixture will still be runny in the middle a little bit. This is fine. You can even eat some now, as it resembles a warm gooey chocolate cake at this point. See image below.
11. Let cool, then refrigerate over night (or at least 3 hours). In the morning you’ll have fudge!

If you want to make brownies instead of brownie fudge, then leave out the Lily’s baking chips and bake for only 15-20 minutes.

Keto brownie fudge while still warm