Jul. 6 2014
2

Keto-friendly Brownies

2014-07-05 20.49.00This week I started a keto diet to start my new “heathy lifestyle.” So far, it’s been really easy to stay on track. My main focus is on eating 20-25 grams of net carbs per day and my secondary focuses are 100-150 grams of fat and 200-250 grams of protein. To track my weight and log my food, I use MyFitnessPal.

One of the things I miss the most is sweets. It’s not that I used to gorge on sweets, though; they were just a nice treat to a well rounded diet.

To help remedy that, I found a recipe for keto brownies that looked promising. Most of the ingredients I didn’t have and had I ever cooked with them before, so I brought along my trusty sidekick Mandy to the grocery store.

I’ve reformatted and added my own twist to the recipe below. Look for more keto information and recipes soon!

Logan

Ingredients

4 whole eggs, beaten
1 cup Truvia Baking Blend
½ cup salted butter, softened
8 tablespoons unsweet cocoa powder
8 tablespoons cream cheese, softened
5 tablespoons coconut oil, melted
2 teaspoons pure* vanilla extract
½ teaspoon baking powder

* I used imitation vanilla extract here; it adds 0.06 carbs to a serving.

Instructions

Preheat your oven to 350º.

Mix all ingredients into a small mixing bowl. The butter and cream cheese needs to be mixed in very well or you’ll have chunks of it in your brownies!

Pour into an 8″ × 8″ dish and spread evenly.

Bake for 35 minutes, or until a toothpick comes out clean. Start checking on this about 10 minutes before time is up because you don’t want to burn them. I’m completely new at baking with many of those ingredients so I’m not sure how they react.

Allow to cool for 10-15 minutes. Then, cut them into 4 × 4 squares. (Or however you want to cut; this is just so the nutritional information is accurate.)

Mine were really crumbly, so after the initial tasting I put them in the fridge for a few hours which helped them to be solid and transferrable to another container. The photo shows them after being in the fridge.

Brownies should keep stored at room temperature in an air tight container for 4-5 days.

Nutritional Information

Serving size: 1 brownie
Servings per recipe: 16

Calories: 115.0
Total fat: 11.1 grams
Cholesterol: 69.9 milligrams
Sodium: 95.4 milligrams
Total Carbs: 3.8 grams
Dietary Fiber: 1.0 grams
Protein: 2.7 grams

2 comments

  1. December 7, 2015 at 9:11 pm

    The salad does have many carbs but you could have done MUCH worse!!!! I make my own beef jerky and seal it in the vaccum selear bags. I use my own mix which is sugar-free. I always make sure I have a package in my bag and a few in the glovebox. Otherwise, to hold me over I will get regular sunflower seeds or a bag of pork rinds. If you have an iPhone or other phone that will run apps, there are a couple of good, and some bad, apps that will let you look up carb counts of foods including many restaurants. Keep up the excellent job and have a GREAT weekend!! C

  2. July 14, 2016 at 4:05 am

    La sensazione che ho è che questa visione di Google+ sia un po’ SEOcentrica, nel senso che si riduce tutto alle attività che danno spinta ad un progetto o ad una persona, come se il popolare social network esistesse solo per quello… e curiosamente potremmo non essere lontani dalla verità! ;)

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Dedicated to my mom, Sharon. May she rest peacefully.
Love you always. (March 23, 1965 - November 12, 2011)

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