This 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!
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.
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.
Serving size: 1 brownie
Servings per recipe: 16
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