Easy Healthy Desserts: Yummy Keto Cake Brownies

Instructions

• 1

  Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper and set aside.

• 2

  In a large mixing bowl, combine the almond flour, coconut flour, millet flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined and set aside.

• 3

  In another mixing bowl, whisk together the melted butter and granulated erythritol or monk fruit sweetener until smooth and well combined.

• 4

  Add the eggs, one at a time, to the butter mixture, whisking well after each addition. Then, stir in the vanilla extract.

• 5

  Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk or coconut milk, until a thick and smooth batter forms. Mix until well combined, but be careful not to overmix.

• 6

  Fold in the chopped sugar-free dark chocolate or chocolate chips into the batter, reserving some for sprinkling on top if desired.

• 7

  Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. If desired, sprinkle the remaining chopped chocolate or chocolate chips and any optional toppings over the batter.

• 8

  Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake to keep the brownies moist and fudgy.

• 9

  Remove from the oven and allow the brownies to cool in the pan for about 10-15 minutes before slicing into squares.

• 10

  Serve and enjoy your delicious keto cake brownies! These brownies are best enjoyed fresh but can also be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.