Instructions

BROWNIES

1. Preheat oven to 350 Degrees Fahrenheit (180 Degrees Celsius) and line a square brownie pan with parchment paper.
2. OPTIONAL – Roast nuts -Place on baking sheet and roast for approximately 8-10 minutes. Keep an eye out not to burn them.
3. In a small sauce pan combine dark chocolate and coconut oil, melt slowly, stirring constantly over low heat. Set aside once melted.
4. With a food processor and a “S” blade attachment blend all the remaining brownie ingredients, except walnuts and glazing ingredients. Process for 1-2 minutes or till the ingredients are well mixed and you have a nice thick batter. Add melted dark chocolate and coconut oil mixture. Process again for about 30 seconds or till well mixed.
5. Remove the “S” blade from the food processor and fold in walnuts using a spatula.
6. Place the batter in a square 9” x 9” (24cm x 24cm) brownie pan lined with parchment paper and spread evenly with a spatula.
7. Bake for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
8. Remove the best Low Carb Keto Brownies from the oven and let cool for 10 minutes in the pan. After that remove the brownies from the pan and cool to room temperature on a cooling rack.
9. Cut into 16 square pieces.
10. OPTIONAL – Glaze brownies and sprinkle with roasted walnuts or pecans and salt.
11. Store your brownies in a air tight container in the fridge.

GLAZE

• In a small sauce pan combine dark chocolate, coconut oil and powdered erythritol.
• Melt slowly, stirring constantly over low heat.
• Let cool slightly, and glaze your brownies.
• OPTIONAL – Sprinkle with roasted nuts and or Himalayan salt