Keto Cherry Chocolate Brownies
- Sep 03, 2020
The softest, most dense, and flavorful brownie experience you can have with no gluten or sugar!
- 6 tbsp butter
- 4 oz Lily's Dark Chocolate Baking Chips
- 1/2 cup almond flour
- 1/4 cup + 1 tbsp Dutch process cocoa powder
- 1 cup allulose, or 3/4 cup erythritol
- 2 tbsp ground flaxseed meal
- 1/4 tsp xanthan gum
- Pinch salt
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup frozen dark sweet cherries - thawed, drained, and halved
- 2 oz Lily's Milk Chocolate Style Baking Chips, optional plus more on top
Heat oven to 350F and line an 8x8 baking pan with parchment. Crack the two eggs in a bowl to let them get closer to room temp and set your cherries out to thaw.
Melt the butter in the microwave for 25 seconds in a glass bowl. Add the chocolate chips to the hot butter and stir until all of the chips are melted. Set aside.
Whisk together the almond flour, cocoa powder, sweetener, ground flax, xanthan gum, and salt.
Beat the eggs with a fork or a hand mixer until combined. Pour in the warm chocolate-butter mixture and stir. The batter will become very thick.
Make sure your cherries are mostly drained of any excess liquid and slice each in half. Fold in the cherries and additional chocolate chips (if using) and spread into the prepared pan.
Bake for 17-20 minutes and check for browning at the edges. The brownies are done when the center is still soft but doesn't jiggle.
Remove from the oven and, if you are fancy, sprinkle a handful more of the chocolate chips on top and let them melt. Slice and enjoy!
Recipe from inspectorgorgeous.