• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 16

Keto Brownies

  • Recipe Submitted by on

 Ingredients List

  • 7 Tbsp Coconut oil, melted and divided
  • 6 Tbsp Erythritol Sweetener (I used Swerve)
  • 1 Large egg, at room temperature
  • 2 Egg yolks, at room temperature
  • 1/2 tsp Mint extract, (optional - leave out if you don't want mint)
  • 5 ounces Sugar free dark chocolate, roughly chopped and divided (I used Lily's)
  • 1/4 cup Plant-based chocolate protein powder *
  • 1/2 tsp Baking soda
  • 1/4 tsp Sea salt
  • 2 Tbsp Unsweetened vanilla almond milk


Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, leaving some sticking up to use as a handle to get the brownies out of the pan.

In a medium bowl using an electric hand mixer, beat together 5 Tbsp of the coconut oil, reserving the rest for later, along with the Erythritol, egg, egg yolks and mint extract for 1 minute. The mixture should turn a lighter yellow

Place 4 oz of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 Tbsp of melted oil. Cook on half power, using 30 second intervals, and stirring between each interval, until the chocolate is smooth and melted.

While beating, pour the melted chocolate into the egg mixture until thick and well combined.

Add the protein powder, baking soda and salt in and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.

Finely chop the remaining one ounce of chocolate (think the size of mini chocolate chips or a bit smaller) and stir into the batter.

Spread evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little bit, and an toothpick inserted in the center comes out clean, about 20-21 minutes. Do NOT over bake!

Let cool in the pan for 20 minutes and then gently use the parchment paper handles to lift the brownies onto a wire rack to cool COMPLETELY.

Once totally cooled, slice and DEVOUR!

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