Ultimate Fudgy Keto Brownie

Brownies have a way to making things better. They're warm and gooey and so comforting. Most baked Keto goods are either too eggy or too dry and many keto brownie recipes online fall short — but not this one. If you are searching for a rich, dark, fudgy, chocolatey Keto dessert, then this is for you.

I decided to use black cocoa powder for a rich, dark flavor and color. The chocolate chips inside the batter and on top of the brownie offer a nice contrast in color and enhancement of flavor. So what you may ask gives this decadent dessert its fudgy middle? An extra egg yolk. That's it. 

This recipe is super easy and comes together in under 20 minutes (including bake time). Try to resist eating it right out of the oven. As with any keto baked good, you need to let the item rest and set for at least 15 minutes. Difficult I know, but the wait is worth it—I promise!

Ingredients:
1.5 cups almond flour
1/2 cup black cocoa powder
1/2 cup allulose sweetener
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 tablespoon baking soda
1 egg, plus 1 egg yolk
3/4 cup coconut cream (or heavy whipping cream)
1/2 cup Lily's chocolate chips, divided

Directions:

1. Mix all the dry ingredients together. Whisk to combine breaking up any clumps of almond flour.
2. Beat the eggs and coconut cream in a separate bowl, then add it to the dry ingredients.
3. Add 1/2 of the chocolate chips to the mixture and fold together.
4. Line an 8x8 square baking dish with parchment paper. Spread the mixture evenly (it will be thick). Add remaining chocolate chips to the top and press the chips lightly in the batter.
5. Bake at 350° for 14-16 minutes. All the brownie to cool for at least 15 minutes before cutting and serving. 

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