Keto Chocolate Brownie

I have had a few requests for this delicious recipe over the last few weeks so here it is. I had it as a holiday season dessert treat. I have broken this recipe down into individual servings as the brownie approximately 6-7 grams of net carbs per serving. You can reduce the 85% chocolate to bring that level down 2g by more than per serving to 4g per brownie

Ingredients (10 servings)

4 eggs

½ cup erythritol (100g)

½ cup Coconut flour (48g)

¼ cup Unsweetened cocoa (76g)

½ teaspoon baking powder

1 cup Pecans (118g)

1 teaspoon vanilla extract

Butter (113g)

½ teaspoon salt

20 squares 85% Cocoa dark chocolate

10 grams Freeze dried strawberries


(per serving)

Calories: 242 Kcal

Fat: 25.2g

Total Carbs: 11.3g

Fibre: 5.4g

Net Carbs: 5.9g

Protein: 6.1g


  1. Preheat the oven to 180C/350F degrees

  2. Line a 9 inch square tin with parchment paper.

  3. Melt the butter and chocolate chips together, either in a microwave or in a Bain Marie

  4. Add the erythritol, eggs and vanilla and beat well

  5. Add the cocoa powder, coconut flour, salt and baking powder and stir until combined

  6. Mix in half of the pecans and stir until combined

  7. Pour the mixture into the baking tin

  8. Bake for 30-35 minutes until firm.

  9. Melt the chocolate in a pan and cover the brownies

  10. Scatter with remaining pecans

  11. Add freeze dried raspberries to dress(optional)

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