Recently, our Michelle asked for her favorite traditional brownie to be converted to a low carb keto option. So, I said a prayer and got it done. I already have a few brownie recipes on the blog that are quite loved around here, like my Low Carb Mocha Blackout Brownie and my Low Carb Brownie. However, she kept raving about this recipe so I was intrigued. My Michelle’s Low Carb Keto Brownies were born out of a need to keep my daughter from talking more about someone else’s brownies. LOL, not really but a little competition never hurt anyone.
The recipe Michelle couldn’t stop mentioning was, Simple Brownie Recipe. I think where the magic happens with these brownies, is that you combine the sugar, butter, and cocoa powder over a double boiler. Once the mixture is allowed to cool, the eggs and flour are added. My Michelle’s Low Carb Keto Brownies passed as a regular brownie, and even our picky teenage son Matthew had to agree these were fantastic.
My Michelle’s Low Carb Keto Brownies
Converting Michelle’s favorite brownie to healthy low carb keto version was not too challenging, but true to my style I had to add my own tiny twist to it. I simply pulled out my double boiler and made the necessary modifications so that it would be as close to Michelle’s favorite brownie.
Aiming for the perfect texture, I decided to sift the almond flour after I measured it. I think this extra step really makes this low carb keto brownie pretty darn amazing. Using almond flour instead of regular white flour required an additional egg so that it would produce a moist brownie. I also decided to go with extra dark cocoa powder because duh, why wouldn’t I? I also added a teaspoon of instant coffee to further enhance the chocolate flavor. Can you tell I love chocolate?
Well, I must say it’s become my favorite low carb brownie recipe. Honestly, as much as I loved my others this one is not only more delicious, but super easy to make. Even my non-baking friends should give this one a try.
When Randy and I made low carb keto a lifestyle, one of the first people we wanted to influence was our children. Growing up we didn’t give them the best example when it came to eating. I’m ashamed to say that for years we based our eating habits by how quickly a meal could make it to the table.
I always made it a point to make sure their meals had some form of protein, but nutrition was not the main focus. Before you throw stones at me for my poor parenting skills, let me remind you that for over a decade I was extremely ill, bedridden and unable to function to full capacity.
Today, Randy and I aim to make up for lost time. We can’t erase the past but we can certainly be an example of what eating should look like for optimal health. Our Michelle and her husband Peter are on board with the lifestyle and are seeing the benefits. We continue to encourage Matthew to make the shift, but in the meantime we keep living it out for him.
It’s my prayer that my blog will serve as a diary of sorts for our children. That it will remind them that God has the final say, even when the doctors throw up their arms in defeat. My children were forced to grow up quickly when I became ill, and it was not easy to see them struggle because of it. Yet today they can see Genesis 50:20 manifested in their parents lives and I can’t help but praise God for his hand of mercy on us.
Ultimately, I was able to make Michelle’s wish come true. She was thrilled with the low carb keto option. Give this simple yet delicious brownie recipe a try, and let me know if you agree with us that it’s a winner.
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My Michelle’s Low Carb Keto Brownies
- ¾ cup of almond flour (measured and sifted)
- ¾ cup of dark unsweetened cocoa powder
- 1 ¼ sticks of butter tablespoons of unsalted butter or ½ cup and two tablespoons.
- ¾ cup of chopped walnuts (optional)
- 3 large eggs
- 2 tsp vanilla
- ¼ tsp sea salt
- 1 ¼ cup sugar substitute (I used Swerve)
- 1 tsp baking powder
- 1 tsp instant coffee (optional)
- Pre-heat oven to 325 degrees and lightly grease an 8X8 baking pan.
- Using a double boiler, melt the butter, sugar substitute, cocoa powder, unsweetened, instant coffee and salt. Stir occasionally until fully combined. Allow mixture to cool slightly.
- Add the eggs one at a time and the vanilla extract.
- Once the mixture is fully combined add the sifted almond flour, baking powder and gently stir. Lastly, fold in the walnuts. The addition of the walnuts is totally optional but delicious decision.
- Pour the low carb keto brownie mixture into the prepared pan. Bake the brownies for 20-25 minutes.
- Allow to fully cool before slicing and serving.
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