Fudgy Keto Brownies
ฝัง
- เผยแพร่เมื่อ 25 ก.ค. 2024
- These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free. At less than 4g total carbs, you can dig in with gusto!
See the full recipe here: alldayidreamaboutfood.com/fud... - แนวปฏิบัติและการใช้ชีวิต
200% the best keto brownies I've ever eaten. I have done them 8 times. Thank for your excellents receipes.
So happy to hear that!
Reading someone made them and like them makes me want to make them for sure.
I have been struggling to find a keto brownie recipe that just hits the spot. This is it!!!!! It’s so yummy and the texture and everything is just magical I’m beyond happy!! Thank you so much! ❤❤❤❤
So glad you like them!
I made these after you posted this video and froze most of them. Two months later I just defrosted and ate my last one. Still as delicious as the day I baked them 😋🍫 Love your recipes!!
So glad you like them!
I made this, and believe me this is the best recipe for keto brownies, this is so soft and chewy, GREAT GREAT RECIPE!! Thx
Thank you, thank you...... I found out I am diabetic 2 months ago, yes I am overweight too. I found Keto 3 weeks ago and I am trying to beat this with diet, not a bunch of drugs and my Dr. is willing to go along with my plan. I have been roaming the youtubers looking for good clean keto and found you. I thought I was going to have to eat sticks and twigs the rest of my life. Boy was I wrong. Your books are in my Amazon cart this minute!
These look delicious! Excited to try them!
Fudgy for sure! Thank you for sharing all your wonderful recipes! ❤❤❤❤your channel!
These where the best brownies that we've tried,and we tried many. Thank you
Always fantastic recipes ❤
Made these on the weekend. I put stevia/erythritol blend in (same amount) and it was just the right sweetness. Oh and I added a teaspoon of instant coffee. When warm the brownies were delicious. From the fridge I put a little cream over them and they were yummy 😊
I made this and this is sooo good!!! Thank you 🙏.
I just made these, my ingredients ended in a perfect batter consistency so I didn't need the extra liquid. I have to admit I am SHOCKED at how good these are, especially texture-wise compared to other gluten free brownies they turned out so well, actually like they were described in the video with the yummy edges and chewy fudgy centre! The gelatin is the ticket guys, MAKE THESE!
Thanks so much!
Thanks for this recipe, absolutely delicious. I topped it with peanut butter..loved it. Taste better than regular brownie. Yumm
Looks delicious!!
Carolyn, these were wonderful! By far the best keto brownies I've tasted (been disappointed many times in the past) - thank you so much! :)
You are so welcome!
Yum. These look delicious
I love this recipe and always have these brownies in my freezer for those strong chocolate cravings! They nuke up beautifully, so good :-)
ETA: What I appreciate most about your videos is the tips and seeing exactly what the batter consistency needs to be.
Thanks!
Trying these tonight!
I had no gelatin but I came across my chia seeds while looking. I added a tablespoon. I may be on to something! :P It gave the brownies a real nice texture.
Interesting re chia seeds 😁
Do chia seeds have some sort of similar ingredient as gelatin? Not sure I understand the purpose for this recipe to have gelatin to begin with.
Chia seeds turn to gelatin as they absorb liquid.@@DeborahBoily
So glad I found you!
*Looks delicious. Thank you for sharing this fantastic recipe* 😊
My pleasure 😊
Just made these and they are delicious ❤🙂👍! Thanks.
So glad you enjoyed them!
All your recipes have been ... well, Ill be making that again.. Thank you! for your hard work... I have all your books !
Glad to hear it!
Made these sooo good.
Wonderful!
I know it’s been a long time since you posted this video Carolyn, but holy cow are these brownies delicious. 😋😋😋. I now have to make those coconut almond joy type brownies. Thank you. Cheers.
Great to hear!
Fudgy all the way!!! Thank you so much for this recipe. I can’t wait to try it!!
I use glucomannon instead of gelatin. Only because I tried it for low carb noodles and had it on hand, but only knox for geletan. (the noodles were good but take some time. Im not going to do it very often). My brownies turned out fudgy. I skimp on the cocoa b/c Im not in love with double fudgy stuff. Just regular chocolate flavor is my preference.
BTW, my two most used low carb recipes are both from Carolyn. Her Blueberry Scones & Cinnamon Donuts are both made twice as often as any other baking recipe.
Buy the book she is the best keto dessert channel I have tried . Thanks Carolyn Jennifer 😂
Thanks!
I know this is very late to relate, but here in the states we put our oven temp to 350 for things to fully bake. Other than that your recipes are truly life saving! Thank you.
Um... I am in the states. And the temp is correct. Many keto baked goods get over-baked at 350F. Please try the recipe as written.
New sub here, great channel. Looking forward to more content 😀
I’ve never met a brownie I didn’t like! 😊
Looks great! So is the 4g or carbs for the whole recipe? Or for a serving?
You could use erythritol or monk-fruit sweetener
Can I replace swerve sweetener with monk fruit sweetener ?
will it work with veggie gelatine like agar agar?
Hi there, thanks for sharing, but i’m wandering if I can use collagen in place of gelatine ? Or agar-agar? Thank you
Do you have a cake like brownie recipe too?
Hi 😊 Please tell me if it would work to double this and make 2 brownie cakes with frosting using 2-8 inch cake pans? I could really use your advice!thank you so much.
Does it matter if you use granulated or powdered swerve?
Can I skip the gelatin or any other substitute for gelatin?
Just wondering do you think it's possible to get that top crackly lighter part then dark fudgey below in a low carb sugar free version? All regular recipes seem to look like that. What I've read & heard, the tip is dissolving the sugar in either hot melted butter or in eggs and whipping to super foamy. Water moisture has to near non existent so it won't rise through the top. Then after melted chocolate is poured in, you gently fold in small amount dry mix. Which creates the top meringue like when baked. Yet I've never been able to do it, using erythritol, doing same exact same way. They either look cookie like on top (batter bit thick) or cake with tiny air holes (smooth pouring batter)
Those looks yummy! Could I use my silicone pan for these?
So did you see the part where I talked about the pan? yes, you CAN use it but it may take a lot longer for them to cook through properly.
All Day I Dream About Food ok thank you!!
Can we replace the eggs?
I am very new to baking, i am not sure about the method of dispensing heat when we put such goodies in oven. When we say "bake tgem in midfle rack" which heating element are we ralking about, top, bottom, both top and bottom or concection fan?
What happens if I omit the gelatine?
How many calories/carbs
Cakey. But, will never turn down a fudgy brownie.
I like cake brownies more
You said swerve sweetener. Which one do you mean? Confectioners, or granulated? Thanks!
When one says "sugar", it means granulated. When one says "powdered sugar" it means confectioners. Same thing goes for Swerve.
I currently only have "natural" cocoa powder, not dutch processed. Should I use a _baking soda_ instead of baking powder? I'll def use coffee in my batter to intensify the chocolate flavor.
Baking powder will be fine.
@@AllDayIDreamAboutFood thank you. I'm going to try this recipe with sunflower seed flour in the next few days.
@@AllDayIDreamAboutFood funny, I was thinking I should use baking soda since the powder makes sunflower flour turn green. But that's a moot point in a brownie ... _duh_
I use the THM Just Gelatin. Would it be 1 tablespoon of it?
Yes, I would think so.
What benefit does the gelatine do?
Extra fudgy and chewy!
Hi ma’am! what if I use coconut flour instead of almond flour? should I use 1/4 cup?
I've got a full recipe for that! alldayidreamaboutfood.com/coconut-flour-brownies/
@@AllDayIDreamAboutFood thank you! ❤️
A cakey brownie is blasphemous...
Can I not use the gelatin at all ?
You can skip it.
How many carbs are in each brownie?
It's all in the recipe in the blog post! 😀
Can I use coconut flour?
Follow this recipe: alldayidreamaboutfood.com/coconut-flour-brownies/
darn! Gelatin isn't vegetarian. I am. Any suggestion for another easy recipe? Thank you, Carolyn. Stay safe
You can make them without it... it just won't be quite the same.
Someone else commented that they used chia seeds, they sounded happy with the results, hope that helps
@@colleent3631 Hi Colleen,
I appreciate your reply. However, I have diverticulitis and can’t eat seeds. I looked it up, and found out I can use agar, agar powder in the same amount.
@@judysbakeryandtestkitchen1654 I've never heard of that, I'l have to look into it, thx🙂
@@colleent3631 it’s used by vegetarian’s a lot
How much is the shipping for your books. I couldn't find it on your website and I never order anything without knowing full cost. Thanks.
I don't sell my own books, that's why you don't see shipping. You need to order through Amazon. alldayidreamaboutfood.com/keto-cookbooks/
@@AllDayIDreamAboutFood Thanks.
Does it matter what sweetener we use? I followed the recipe as written, yet even after 40 mins at 350 degrees, the majority of the brownie is too wet and breaks down, even after 40 minutes + of cool down time.
I used Lakanto Monkfruit granular. If anyone can share if perhaps the sweetener matters here, please let me know. I am using dutch cocoa as well.
Sweeteners can make a difference but Lakanto is similar to Swerve so that's not the issue. I suspect you used a glass or ceramic pan... am I correct?
@@AllDayIDreamAboutFood
No. I used a tin 8 x 8.
Here is what I used
Metal pan -buttered it on sides and bottom so it won’t stick
Anthony’s cocoa butter (Dutch)
3 organic eggs
Classic monkfruit
Run Ford baking powder
Anthony’s almond flour
Everything else is standard. I am using a convection oven at 350
@@AllDayIDreamAboutFood
I also used the exact same gelatin you recommended. FYI.
@@whatdoesjesusteach Well, then I am thinking it's the Anthony's brand of things. I literally made these right now because I am working on a new brownie recipe (Cookies and cream!) and they were done in the specified time. The center is supposed to be a bit wet when you take them out, to make them more fudgy. But they hold together just fine when cool.
@@AllDayIDreamAboutFood
If I may ask, what brand of flour and cocoa do you use?
Got Traps? Beautiful!
❤️🇨🇦
Carolyn, this brownie recipe is a WINNA!!! Of course, I gilded the lily by adding chocolate chips and pecans!!!🤤👍♥️😘🍰🥧🧁🎂(I wish there was a brownie emoji). I will make your raspberry cream cheese coffee cake next.
Could you use pectin instead of gelatin? 🤔
I have no idea... I've never tried it in these.
@@AllDayIDreamAboutFood thanks for the reply! 💖
I have beef gelatin, would that work?
Yes, that works.
can you make these using lakanto monkfruit sweetner instead of swerve?
I don’t understand. Erythritol gives 70% sweetness. Isn't this amount too small? 😓 I think it would be very unpleasant.
Swerve is formulated to measure exactly like sugar. :) And if you read the reviews here, you see that most people find them FAR from unpleasant.
@@AllDayIDreamAboutFood Thank you. I just bought your book yesterday. :) Swerve is not sold in my country. Would I get the same result if I combined a few drops of liquid stevia with 70% sweetness erythritol? 😊
@@Elbaaaaaaaaaaaa Yes, for every cup of erythritol you use, add about 12 drops of stevia
@@AllDayIDreamAboutFood Ok 👍🏻 Thank you so much Carolyn. 🥰🤗
So, as long as it’s keto, baked goods are okay to eat in a diet?
fudgy
Fudgy all day long
Mine turned out bitter 💩
I dislike the fake sugar taste of swerve, so I'll use allulose or monkfruit.