I baked these chocolate brownies last night in mini muffin tins. What I learned: you can over stir them, which means they stiffen up. I’m still not sure if these are not sweet enough for my liking, but they taste delectable with whipped cream.
Ingredient substitutions: I switched out two ingredients in the original recipe. They use almond flour instead of whole wheat keto flour and monk fruit sweetener instead of Swerve, which is a type of erythrotol sweetener. I prefer keto flour as its consistency is closer to that of traditional whole wheat flour and less crumbly. Swerve is just what I had around the house.
- 4 tbsp unsalted butter melted
- ¾ cup Swerve white granular
- ½ cup cocoa powder unsweetened
- 2 eggs
- ½ tsp vanilla extract
- ¼ tsp salt
- ¾ cup wheat keto flour
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, stir together butter, sweetener, cocoa powder, eggs, vanilla extract, and salt. Stir in flour until just combined; do not overmix.
- Using a mini muffin pan, pour the brownie mixture. Then place it in the oven on the center rack.
- Bake for 14 to 18 minutes, depending on how you prefer the texture and doneness of your brownies. Use the toothpick test to determine doneness and adjust the baking time accordingly. Stick a toothpick in the center of the brownie and if it is covered in wet better when removed, bake longer. For fudge-like brownies, the toothpick will have crumbs attached once removed. For cake-like brownies, the toothpick will be completely clean once removed.