This recipe is courtesy of Joshua Gudim and made the TOP 3 Sweet Recipes for our 2019 Recipe Challenge. We tested it out and loved how simply full of flavor these were and how easily they could be customized to personal taste!
Preheat oven to 325 degrees and grease your baking pan with a thin amount of ghee or butter.
In a small bowl, whisk together Keto Chow, almond flour, baking powder and salt,
In a large bowl, beat egg whites until frothy. Beat in sweetener and cocoa powder until smooth. Then beat in melted butter, cream and vanilla.
Beat in the almond flour mixture until well combined. This will get thick so I recommend changing to a fork instead of a whisk.
Spread batter onto greased pan into a thin layer.
Sprinkle crushed walnuts on top and press into the batter gently.
Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
Use a sharp knife or pizza wheel to cut into squares, but don't separate. Return to warm oven for 5 to 10 minutes to crisp up slightly.
Remove, let cool and break into squares.
Serving: 28g | Calories: 77.2kcal | Carbohydrates: 11.2g | Protein: 3.4g | Fat: 6.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.69g | Monounsaturated Fat: 2.29g | Trans Fat: 0.13g | Cholesterol: 9.43mg | Sodium: 114.11mg | Potassium: 156.72mg | Fiber: 1.37g | Sugar: 0.34g | Vitamin A: 117.39IU | Vitamin C: 8.58mg | Calcium: 67.92mg | Iron: 0.49mg | Sugar Alcohol: 9.01g | Net Carbs: 0.82g
Photos by Photography by Lindsay
Keto Chocolate Toffee Walnut Brownie Bark
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.