Fudgy Keto Walnut Brownies

"These brownies are as quick as they are delicious! A hefty dose of walnuts reinforces their lightly nutty flavor from the addition of almond flour. For dark chocolate lovers only."
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
Ready In:
23mins
Ingredients:
8
Yields:
1 8" x 8" pan
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ingredients

  • 58 cup unsalted grass-fed butter
  • 34 cup dark unsweetened cocoa
  • 34 cup sugar alcohol (xylitol)
  • 2 large eggs, at room temperature
  • 12 cup plus 2 tablespoons almond flour
  • 1 14 cups walnuts, lightly chopped
  • 1 teaspoon vanilla extract
  • 12 teaspoon kosher salt
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directions

  • Preheat oven to 350 degrees.
  • Grease an 8” x 8” cake pan with nonstick cooking spray and line with parchment, leaving a 2-inch overhang on all sides. Grease parchment.
  • Fill a medium pot with 2 inches of water and bring to a brisk simmer. Into a bowl that fits snuggly on top of the pot, combine butter, cocoa powder, and xylitol. Cook, stirring frequently, until butter is melted and xylitol is dissolved. Whisk until smooth. Remove from heat and add eggs, almond flour, walnuts, vanilla, and salt. Stir to combine. Transfer to prepared pan and smooth top.
  • Transfer to oven and bake until a toothpick inserted into the center comes out nearly clean, about 15 minutes. Note that the brownies will still look slightly underdone. For a truly fudgy texture be careful not to overbake! Remove from oven and let cool on a rack. Remove from pan and cut into squares.

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