These Keto Brownies are super fudgy & oh so delicious with their salt flaked tops & espresso flecked center. Perfect with a cup of coffee or all by itself!
8tablespoonsunsalted butterdairy-free if plant-based
1cupgranulated Swerve
3large eggsat room temperature, flax eggs for plant-based* see notes
½cupraw cacao powder
¼cupcoconut flour
1tablespoonpure vanilla extract
1teaspooninstant espresso powder
½teaspoonsea salt
Flaky sea saltfor topping
Instructions
Preheat oven to 350 F.
Melt the butter over low heat in an 8 inch cast iron skillet. Once melted stir in the Swerve until dissolved then whisk in the eggs one at a time until you have a thick glossy batter.
Add in the remaining ingredients and stir until smooth. Bake for 20-25 minutes or until the middle is just set and the edges are crisp. Allow to cool completely before slicing. To speed this process up you can also chill them before slicing.
Notes
If using flax eggs simple mix 3 tablespoons ground flax + 6 tablespoons hot water together and let stand 5 minutes before using.
Nutrition
Nutrition Facts
Keto Brownies
Amount Per Serving
Calories 157Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 91mg30%
Sodium 278mg12%
Potassium 109mg3%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 439IU9%
Calcium 19mg2%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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