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DOUBLE CHOCOLATE KETO BROWNIES

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These flourless paleo and keto-friendly brownies have been a huge hit with my taste and recipe testers. They’re rich and fudgy and oh so satisfying. It's hard to believe that they’re low carb and packed with antioxidants, healthy fats, and protein, too!  And you know what that means, right?!?  Yup — go ahead and eat them for breakfast! #doctorsorders

Side Note: This recipe is basically a brownie spin on my Chocolate Chip Keto Cake, which I know many of my followers love and bake regularly. Check it out here!

Ingredients (makes 16 squares):

  • 3 pasture-raised eggs

  • 1 cup cashew butter (or almond or nut/seed butter of choice)

  • 1 cup Lakanto sugar-free Baking or Golden monk fruit sweetener (or coconut sugar for non-keto)

  • 1/3 cup avocado oil

  • 1 tsp pure vanilla extract

  • 1/4 tsp sea salt

  • 1/2 cup Further Food Chocolate Collagen with reishi (or plain collagen peptides or chocolate protein powder of choice)

  • 1/4 cup Giddy Yo raw cacao powder

  • 1/2 cup sugar-free chocolate chips or chopped pecans or 1/4 cup of each, plus more for topping (optional)

Directions:

  1. Preheat oven to 350F and line an 8x8” baking pan with parchment.

  2. Using a hand beater, beat together eggs, cashew butter, sweetener, oil, vanilla, and sea salt.

  3. Add collagen or protein powder and cacao and stir to combine.  Fold in chocolate chips and/or nuts if using.

  4. Scape batter into prepared pan and spread evenly. Sprinkle with additional chocolate chips or nuts as desired.

  5. Bake for 30 min or until toothpick inserted in the middle of the brownies comes out clean.  Allow to cool before cutting and serving.

Double Chocolate Keto Brownies can be stored in an airtight container at room temperature for 3 days, in the fridge for a week, or frozen for up to 2 months.