Super Moist Chocolate Keto Brownies
Ultra moist keto chocolate brownies that are made with a secret ingredient and lots of chocolate!
Brownie Base Ingredients
- 4 oz unsweetened chocolate or keto approved chocolate chips
- 1 cup ricotta cheese
- 2 eggs
- 1/3 cup monk fruit
- 1 tablespoon instant espresso
- 1 teaspoon vanilla extract
- 1/3 cup 100% dark cocoa or cacao powder
- 1/4 cup coconut flour or 1/2 cup almond flour
- 1/4 cup heavy cream
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar free keto approved chocolate chips
Chocolate Frosting Ingredients
- 1/4 cup butter or coconut oil
- 2 oz unsweetened chocolate or keto approved chocolate chips
- 1/3 cup powdered erythritol
- 1/4 cup 100% dark cocoa or cacao powder
- 1/4 cup heavy cream
Super Moist Chocolate Keto Brownies Directions
Preheat oven to 350 degrees and line a square baking dish with damp parchment paper.
Microwave 4 oz of the unsweetened chocolate in a microwave safe bowl at 30 second intervals until melted.
In the same bowl, add ricotta cheese, egg, monk fruit, espresso, vanilla, cocoa powder, flour, heavy cream, baking powder, and salt. Mix until combined. Once combined, stir in remaining chocolate chips.
Spread onto baking dish and bake at 350 degrees for 30 minutes. Don't over bake - mixture will still be wobbly when finished baking. Cool before frosting.
Make the frosting
For the frosting, melt butter, erythritol, and chocolate in a small saucepan over low heat. Once melted, remove from heat and stir in cocoa powder and heavy cream. It should thicken up.
Spread the frosting
Spread frosting over brownies.
What size pan for the brownies? 8″ or 8″ square?
Yes! That will work!
If using unsweetened chocolate, would you increase the amount of sweetener. If so, how much more would you recommend?
Yes, but not that much more. Maybe 1-2 tablespoons. Taste the batter before you bake.
Could you sub cottage cheese for ricotta?
I haven’t tried that yet. I think it would work, but let me know if you try it.
What is the cacao percentage recommended of the dark chocolates used to melt, add in batter before baking, and the frosting? Assuming all the same percent but your and choczero sites don’t state which percent. We baked for first time last night and they smelled really good. I used the dark chocolate I had on hand that wasn’t sugar free (Ghiradhelli 86%) but very low and the one piece I tried was yummy, could really taste the espresso, and chocolate taste may be more bitter. Am going to try again with recommended percentage keto dark chocolates.
I found your recipe for FUDGY KETO BROWNIES on the choc zero website, and don’t see the exact same recipe here. The recipe calls for 1/3 sugar substitute. I use stevia, monk fruit tends to upset my stomach. Wonder how I can use stevia in these, since that would be way too much stevia.