Keto Mocha Brownies

I can’t even with all of the keto-friendly/paleo brownie recipes I’ve tried over the last few years, but I finally found one that produces results that I like, over at Gnom-Gnom.com, so I’ve finally been able to take the next step forward, which is using it as a shortcut to make a version of my grandmother’s delicious Mocha Brownies without loading up on starches (which my body just can’t handle well at all) and carbohydrates (which you’re trying to avoid on the ketogenic/atkins/paleo diets).

I’m still fiddling around with a version that also incorporates my sister’s favorite recipe for Mexican brownies, but I haven’t figured out the right amount of cinnamon for it yet, but for the meantime, here we go!

You will need:

  • an 8×8″ baking dish, which I don’t have so I used the next best thing, a 9×9″ Pyrex that has served me brilliantly. You may need to fiddle with the baking time a little, is all. Since I also have to adjust for altitude, I wound up getting good results at about 22 minutes in the bigger dish.
  • a heat-proof bowl that you can microwave or use over a boiling water bath. I’m too impatient for the water bath so I microwaved. You do you.
  • a rubber spatula for mixing up the batter
  • measuring cups and spoons
  • a small saucepan to make the glaze in
  • a wooden spoon for mixing the glaze

Make up a batch of that gnom-gnom recipe. It’s great just as it is, but then, just as the brownies have come out of the oven and while they’re still pretty hot/warm, dowse them with the following glaze:

  • 2 T milk (I used regular full-fat dairy milk; if you have good results with a plant-based alternative, let us know!
  • 1 T butter (I used salted because it’s what I had. I actually usually use salted butter for chocolate recipes because a little salt always does well in sweet chocolate, IMHO)
  • 1 t instant coffee granules
  • 1 1/2 cups powdered erythritol

Heat the milk, butter and coffee in a small saucepan until butter is melted. Stir in erythritol; keep stirring until smooth.

Pour over still-warm brownies and spread like you’re frosting a cake.

Chill brownies in fridge to cool and keep uneaten brownies in there. Don’t cut into them until they’re set. These make very fudgy brownies so keeping them cold is important. At room temperature all that butter makes them kind of greasy.

Here’s my batch. I never said they were pretty but maybe you can make them prettier. I’m just lucky I can make them at all!

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