Some people prefer cakey brownies. Some prefer fudgey. If I'm eating brownies for brownies' sake, I tend to prefer the latter. That being said, I feel that cakey brownies have their place, like when they aren't the main focus, perhaps as an ingredient in a recipe where the cakey-ness would be a desirable quality, like as a component in my my chocolate peanut butter trifle recipe or as part of an ice cream cake, for example. Whatever your reasons, if you prefer a slightly less rich, less sweet, cakey-style brownie, this recipe has you covered.
Cakey Keto Brownies Recipe
Ingredients:
- ¾ cup blanched fine almond flour
- 2 tablespoons coconut flour
- ½ cup dark cocoa powder
- ½ teaspoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 3 tablespoons chocolate whey isolate
- ½ teaspoon Himalayan pink sea salt
- ⅔ cup unsalted butter
- 3 eggs, room temperature
- ½ cup unsweetened almond milk
- ½ teaspoon raw cider vinegar
- 1½ teaspoons vanilla extract
- ½ cup erithrytol, powdered in a spice/coffee grinder
- 2oz unsweetened baker’s chocolate, chopped into smaller pieces
- ¼ teaspoon liquid stevia, chocolate-flavoured
- ¼ teaspoon flaky sea salt (like Fleur de Sel or Maldon)
Directions:
In a medium mixing bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, espresso powder, and chocolate whey isolate. Set aside.
Line the bottom of a 9-inch square baking pan with 2 sheets of parchment paper. Spray the parchment paper and sides of the pan with cooking spray.
Next, brown the butter. Start by melting the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, whisking frequently, until it’s a pale golden brown and the particles suspended in it are reddish brown and the butter drops audibly sizzling. This usually takes me about 7 minutes. Reduce heat to low and add chocolate and stir till fully melted. Stir in erithrytol until fully incorporated. Remove from heat.
Preheat the oven to 350F. Now, add eggs, almond milk, vinegar, liquid stevia and vanilla to a large mixing bowl and blend with a electric mixer at medium speed for two minutes. After 2 minutes, lower the speed to low (or "stir" if using a stand mixer) and gradually pour the melted butter mixture little by little until fully incorporated. Then, keeping it at the same low speed, gradually beat in the flour mixture until fully incorporated.
Pour into prepared baking dish and sprinkle with flaky salt. Bake in preheated oven for 35-40 minutes or when a knife inserted in the middle comes out clean. Remove brownies from the oven and allow to cool for 10 minutes then gently lift the brownies out of the pan using the parchment paper and allow cool fully on a cooling rack. Cut and serve.
How did you put this cakey keto brownie recipe work out for you? Did you try it in my chocolate peanut butter trifle recipe? Either way, please let me know how it went in the comments. And if you post any pics on Instagram, tag me so I can see your creation. Happy baking! :)
