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One Bowl Brownies~Keto Style
I always wanted to have a dessert that was just a single bowl. So much less to clean up especially if you use parchment paper in the pan to bake.
AND…I’ve always wanted to do a low carb brownie, but never really could find the balance between fudge-y and cake-y. Until I came up with these Keto Brownies.
In my pre-carb days I used Bakers Unsweetened Chocolate one bowl brownie recipe religiously. It was easy and I usually had all the ingredients in my pantry at all times. I could doll it up with nuts or chocolate chips or shredded coconut if I really wanted to get fancy.
I love the idea of mixing all the ingredients into one bowl and then dumping it into a pan. These Keto Brownie are that one bowl brownie…Super easy!
Unsweetened Chocolate~powder vs. block
Most keto chocolate recipes call for Lily’s chocolate or powdered Cocoa, but the original one bowl brownies from Bakers Unsweetened Chocolate uses the block chocolate. Interestingly enough I find it’s LESS messy to use the block chocolate. Powdered Cocoa certainly has a long shelf life, but do so does the unsweetened block of chocolate.
I keep packages of Bakers Unsweetened Chocolate in my cabinet for months (even years) on end. It’s really cheap and stays good for a long time.
No Chocolate Thieves!
The thing about this unsweetened chocolate is that it looks like chocolate AND smells like chocolate. But I have had plenty a good laugh over the thieves that have tried to steal my chocolate when I’m not looking. I can’t tell you how many times I’ve gone to the cabinet to grab a bar of Lily’s Milk Chocolate to start a recipe and the whole thing will be gone!!! Those rascals!!!
When those thieves sneak into the kitchen late at night and they take a bite of my Baker’s Unsweetened Chocolate…..and HA! It’s unsweetened, so immediately the crook is in for a yucky surprise! I can’t tell you how I love to catch them about 30 seconds after the first bite!
I can assure you they were spitting out mouthfuls of half chewed Baker’s Unsweetened Chocolate on the counter. BLECK!!! HaHa…the joke is on them and they will never steal my chocolate again!!
You certainly can do the melting over a double boiler, but I always use the microwave for convenience and time. Break the entire Bakers Unsweetened Chocolate bar and place with the butter in a microwave safe bowl. Melt in 30 second increments and stir each time in between the 30 seconds.
Once the chocolate is fully melted and stirred in with the butter add in the almond flour, Lakanto and the salt to fully incorporate into the melted chocolate. Then add in the room temperature eggs one at a time and fully mix in with the chocolate mixture.
Here’s the thing about the eggs being at room temperature…
The chocolate mixture will be warm, if not hot, from the melting. You are already cooling the mixture down when you add the almond flour and Lakanto Sweetener. The eggs MUST be at room temperature as to keep the smooth and fluid consistency of the ingredients.
If you use cold eggs straight from the fridge your batter will seize up. No worries though if you forget to take the eggs out a few hours before you make these delicious Keto Brownies. Simply place your eggs in like warm (NOT HOT) water and let set for 10 or so minutes.
The key is to get your eggs warm enough. If you warm up your eggs the fast way you will at the very least help to keep the Keto Brownies batter fluid. You want your batter to be stir-able. That is…not too clumpy and not too runny.
Mind you that it will all taste the same either way, just not very easy to work with. If all else fails and your batter is harder than you’d like then add a tbsp of water pop it in the microwave for 30 seconds. Pull it out and mix it up and maybe go another round of 30 seconds just to get things softer.
The oven timing
I stated the cook time as 15 – 20 minutes because every oven is different. Even at 350* on the middle rack in the same size pan the temperature of outside the oven or of the batter can affect the cook time. I always set the timer for 15 minutes and then check on my Keto Brownies.
The trick is to get the top set, but still slightly shiney. I usually go 20 minutes TOTAL. The key is that you don’t want your Keto Brownies to be overly cooked. They will come out dry and unappealing if you cook them in the oven until they are hard and seem cooked through.
If they’re in the oven and seem cooked through then when you take them out they will continue to cook on the counter top…and then they will be dry. The first time you make these Keto Brownies you will see for yourself that less cooking is better as they will set once you get them out on the counter to cool.
I recently made these Brownie Cheesecake Bars that basically uses the same brownie recipe but we add a cheesecake layer and a swirl to make it extra special. This recipe uses TWO bowls…but same amount of carbs!
Or go simple…
You can even omit the nuts in these Keto Brownies if you’re not a nuts kinda person. You could even substitute some Lily’s chocolate Chips if you want. The point is that this cakey brownie recipe is for you to use as a base. Simply make the changes and adjust the carb count.
- Preheat oven to 350* and line a 9×9” baking pan with parchment paper.
- Place the chocolate and butter together in a microwave safe bowl. Heat in microwave on high in 30 second increments, stirring in between each session until chocolate is fully melted.
- Remove bowl from microwave and thoroughly stir until chocolate is fully melted. Add almond flour, salt, baking powder and Lakanto Monkfruit Sweetener into melted chocolate and stir. Add in each room temperature egg and stir until fully incorporated. (Please note that eggs must be room temperature to keep the batter from seizing up).
- Add in 1/2 cups of the chopped walnuts into the batter and fully mix.
- Spoon the chocolate mixture into the bottom of the 9×9” pan. Make sure to spread brownie to each of the four corners and fully cover the bottom of the pan.
- Take the other 1/2 cup of the chopped walnuts and sprinkle evenly over the brownie batter in the pan.
- Place pan in 350* oven for 15 minutes. At 15 minutes you must check on the brownies. The center should be set but not dry. You DO NOT want to overcook your brownies as they will dry out the longer you bake. I usually go 20 full minutes in my oven to bake to perfection.
- Remove from oven and set on kitchen counter to cool completely. Once brownies are fully cooled you can pull the parchment paper directly from the pan. Slice into 16 equal square bars. Enjoy.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.