Cure your sweet tooth with these delicious keto-friendly brownies.
- 5 eggs
- 3/4 cup unflavored/unsweetened almond milk
- 5 ounces cream cheese (softened)
- 1 stick melted butter ((or 1/2 cup melted coconut oil))
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup erythritol
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1-1/4 teaspoons erythritol
- Preheat oven to 350 degrees. Put the eggs, almond milk, cream cheese, butter and vanilla extract into a bowl and mix together thoroughly.
- Put the dry ingredients into a separate bowl and mix thoroughly.
- Slowly add the wet ingredients to the dry ingredients, whisking together until fully incorporated into a thick batter.
- Pour the batter into a greased/sprayed baking dish (such as a 9x13) or another cake or brownie pan.
- Bake for 30-40 minutes until cooked all of the way through. Check for doneness by poking the middle with a toothpick. If it comes out clean, they are finished. Cut into 16 equal pieces and enjoy!
- Allow to cool for at least 30 minutes before slicing and serving.
If you're new to cooking/baking with erythritol, here are some tips to keep in mind:
- Erythritol is best for recipes you’ll be eating that day because there is a "cooling" effect to the sweetness after more than one day.
- Erythritol can be substituted for sugar on a 1:1 basis, but since it is 70% as sweet as sugar, you may want to increase the amount by a quarter to a third depending on your taste.
- Granulated erythritol may cause crystallization in the finished product when more than 1/2 cup is used. To prevent that, you can blend granulated erythritol in a food processor or blender prior to adding it.
- Cooking temperatures and times do not change when baking with erythritol.