It happened. I finally baked something that wasn’t a total disaster. If this is your first time perusing my blog then a backstory is in order but I’ll make it short: I suck at baking. Even pre-keto, I couldn’t bake a cake or a cookie without a box. I just don’t get baking chemistry. Cooking, great, I’m all over it, I can whip up a savory dish and if you cry after eating it, it’ll be because you love it (see: cajun spaghetti squash).
Baking, not so much. I’ve been hesitating to publish the next edition of Keto Life because when I surveyed my readers, the one thing everybody wants in the next update is more dessert recipes. And since I don’t usually go for artificial stuff, I’ve mostly stuck to berries, and more simple whole food dessert dishes.
But not this time. NOT THIS TIME. You guys wanted a chocolatey keto dessert, and I have it for you. I can’t include it in the book because it doesn’t follow the “rules” of whole foods, (and, well, because it’s loosely based on this non-keto recipe) but I don’t think you mind if I publish it here, do you? Nahhhh.
But it’s not without whole food sacrifices. It does use sugar-free maple syrup (Carey’s) and two tablespoons of vanilla syrup (Torani). If this is cool with you, it’ll be your go-to chocolate dish for pairing with wine, or bringing as dessert to your next dinner party — I have to wonder if anybody would even know it’s a keto fudge! It’s so rich and chocolately, I think that’s in part due to the Baker’s Chocolate.
OH AND WAIT! Another thing — these were supposed to be brownies — so when they come out of the oven, if you want to eat them like brownies, you can!
BUT, if you save them in the fridge until they’re cold, they’re even better as fudge. Or cold brownies. Whatever. They’re awesome!
OK that’s enough out of me, just go ahead and make it!
- 5oz Baker's Chocolate
- 2 tbsp ghee ( I used Tinstar Foods Brown Butter Ghee)
- 1/2 cup organic coconut oil
- 1 tbsp peanut butter (I use Teddy's Organic)
- 1/2 tsp sea salt
- 1 cup sugar-free maple syrup (I used Carey's)
- 2 tbsp sugar-free vanilla syrup (I used Torani's)
- 1 cup almond flour
- 3 eggs, lightly beaten
- Preheat oven to 375 degrees farenheit
- Boil water in a medium pot, and add an oven-safe glass bowl on top to act as a double boiler
- Melt chocolate, ghee, coconut oil and peanut butter in the bowl over boiling water
- Once melted, remove bowl from the pot and mix in other ingredients, one at a time.
- Line an 8x8 square glass dish with parchment paper and pour in batter.
- Cook for 25 minutes (or until a fork comes out clean.)
- Remove from oven and allow to cool.
- Lift up parchment paper from the dish and lay flat on the counter.
- Cut into 9 large squares if you'd like to eat them as hot brownies.
- If you want to eat them as fudge, cut each of your nine squares into four squares.
- Cool in the refrigerater for at least two hours. Eat when cold.
- Store in the refrigerator.
- There's 3/4 of one carb in each square.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)