I have been trying recipes for low carb or Keto-friendly brownies and I have not had any success. So I decided to come up with my own recipe and use a few elements I liked from the recipes I found. After some tweaking, this recipe was invented and it was love at first bite. My kids even like them. The secret to the fudgy texture is the ground chia seeds. They are sold at most grocery stores in the baking aisle. I found mine at Walmart. The brownies are so yummy I feel like I'm cheating on my diet! They have 3 net carbs per serving. Nutrition info is at the bottom of baking instructions.
Blue Ribbon Recipe
We adored this Keto-friendly dessert. If you've been on a low carb plan and looking for a sweet treat give these fudgy brownies a try. They have a different texture and taste than regular brownies, so if you don't follow a Keto lifestyle you may not like these. Chia seeds add a slightly nutty flavor. Soft and gooey, these brownies trick your taste buds into thinking they're full of carbs.
Make sure to let these cool completely before slicing or they will fall apart (they'll be just as good, just not as pretty). Also, if you can't find ground chia deeds, just run chia seeds through the food processor until they are ground very fine.
Combine melted butter and erythritol. Let sit for 5 minutes to dissolve the sweetener.
Add sucralose (Splenda) and cocoa powder. Stir until smooth.
Add eggs and vanilla.
Mix until eggs are incorporated.
In a separate bowl, combine the rest of the dry ingredients and stir together until well blended.
Slowly add the dry ingredients to the wet ingredients. The batter should be thick and fudgy.
Fold in chocolate chips.
Spray or grease a parchment paper lined 8x8 square pan or pie dish. Pour batter into the pan.
Bake at 350 degrees for 16-20 minutes. DO NOT OVERBAKE!! The brownies will still be a little gooey in the middle when they are done. If you over bake the brownies will be dry and lose the fudgy texture.
Let cool for 15-20 minutes before serving. Tip: Cut warm brownies with a plastic knife and they will hold their shape better.
Nutrition info: Each serving (1/10 of pan) has:
185 calories, 3 net carbs (4 carbs minus 1 gram fiber), 16 grams of fat, 4 grams of protein and 104 grams of sodium.
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