Super Moist Chocolate Keto Brownies
Ultra moist keto chocolate brownies that are made with a secret ingredient and lots of chocolate!
12
Servings
185
Calories
16.5g
Fat
6.4g
Protein
4.9g
Net Carb
9.1g
Total Carbs
Brownie Base Ingredients
4 oz unsweetened chocolate or keto approved chocolate chips
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1 cup ricotta cheese
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2 eggs
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1/3 cup monk fruit
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1 tablespoon instant espresso
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1 teaspoon vanilla extract
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1/3 cup 100% dark cocoa or cacao powder
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1/4 cup coconut flour or 1/2 cup almond flour
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1/4 cup heavy cream
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup sugar free keto approved chocolate chips
Chocolate Frosting Ingredients
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1/4 cup butter or coconut oil
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2 oz unsweetened chocolate or keto approved chocolate chips
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1/3 cup powdered erythritol
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1/4 cup 100% dark cocoa or cacao powder
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1/4 cup heavy cream
Super Moist Chocolate Keto Brownies Directions
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Preheat oven
Preheat oven to 350 degrees and line a square baking dish with damp parchment paper.
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Microwave it
Microwave 4 oz of the unsweetened chocolate in a microwave safe bowl at 30 second intervals until melted.
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Mix ingredients
In the same bowl, add ricotta cheese, egg, monk fruit, espresso, vanilla, cocoa powder, flour, heavy cream, baking powder, and salt. Mix until combined. Once combined, stir in remaining chocolate chips.
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Spread batter
Spread onto baking dish and bake at 350 degrees for 30 minutes. Don't over bake - mixture will still be wobbly when finished baking. Cool before frosting.
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Make the frosting
For the frosting, melt butter, erythritol, and chocolate in a small saucepan over low heat. Once melted, remove from heat and stir in cocoa powder and heavy cream. It should thicken up.
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Spread the frosting
Spread frosting over brownies.
These are delicious keto chocolate brownies that are super moist and chocolaty. This recipe calls for cocoa powder and unsweetened chocolate so you know it is ultra chocolaty. These brownies are the very moist – thanks to the ricotta cheese which keep them soft and chewy. They are just like grandma used to make!
These low carb brownies are also nut free, as long as you use coconut flour to make these bars and you don’t have an allergy to coconut, you can safely consume these chocolate brownies.
The keto approved chocolate you can use in this low carb brownies recipe is 100% unsweetened chocolate, like baking chocolate, or keto chocolate. The two keto approved chocolate brands I recommend are:
ChocZero: Sweetened with monkfruit, ChocZero chocolate chips contain no sugar alcohols or artificial sweeteners. They are 50% chocolate so they are perfect for your keto chocolate baking.
We owe all the moistness in these brownies to the ricotta cheese. When we use sugar substitutes, like erythritol and monk fruit, in keto recipes, or even alternatives to flour like coconut or almond flour, our baked goods tend to dry out faster than traditional counterparts. That’s because sugar and gluten hold moisture better than alternative sweeteners.
Using ricotta in this recipe helps to maintain the texture and moisture in these keto brownies. Ricotta does contain carbohydrates but they don’t add up to much when you portion the brownies out. This recipe yields 9 large brownies.
Store these low carb ricotta brownies at room temperature or in the refrigerator in an air tight container in order to preserve the texture and moisture.
I was surprised how rich these came out considering they’re low carb. The ricotta adds a nice softness. I used almond flour and it baked well in my 8 inch square pan.
First of all, Wow! I made these exact and I’m so overwhelmed by the flavor and the texture and WOW is all I can basically say. I have tried and failed so many times to get that perfect brownie and with keto it’s not easy, at all! That’s until today when I found this wonderful recipe you all have created. I’m so grateful. I’ve been at this for close to a year and a half and bought so many recipe books and spent so many hours online acquiring recipes that it’s amazing I’m still Keto or sane! However, days like today make it all worth wild. I have finally filled a void for brownies. I will from this moment on only use your brownie recipe for keto. Thank you so much for sharing and will be going through the rest of your recipes to see what other treasures I can come out with. Yay, if I could do a cartwheel I would!!!
I found your recipe for FUDGY KETO BROWNIES on the choc zero website, and don’t see the exact same recipe here. The recipe calls for 1/3 sugar substitute. I use stevia, monk fruit tends to upset my stomach. Wonder how I can use stevia in these, since that would be way too much stevia.
What is the cacao percentage recommended of the dark chocolates used to melt, add in batter before baking, and the frosting? Assuming all the same percent but your and choczero sites don’t state which percent. We baked for first time last night and they smelled really good. I used the dark chocolate I had on hand that wasn’t sugar free (Ghiradhelli 86%) but very low and the one piece I tried was yummy, could really taste the espresso, and chocolate taste may be more bitter. Am going to try again with recommended percentage keto dark chocolates.
Could you sub cottage cheese for ricotta?
I haven’t tried that yet. I think it would work, but let me know if you try it.
If using unsweetened chocolate, would you increase the amount of sweetener. If so, how much more would you recommend?
Yes, but not that much more. Maybe 1-2 tablespoons. Taste the batter before you bake.
What size pan for the brownies? 8″ or 8″ square?
Yes! That will work!