I wanted to have a chocolate brownie with walnuts. I even printed up and put on my fridge a “best ever” keto brownie. But then I got distracted by a recipe on the back of the Costco Kirkland Almond Flour bag. So I ketofied that recipe instead.
It’s not bad. I can’t compare it to the “best ever” recipe since I still haven’t tried it. If you are looking for a simple chocolate brownie recipe with walnuts and want to use just one egg and almond flour, then this may be the one for you!
Keto Chocolate and Walnut Brownie
- 4 tbsp unsalted butter original recipe had 2 tbsp
- 1/4 cup sweetener Could do with more, original recipe had 1/2 cup of sugar. I used Raw Earth's Stevia and Monk Fruit sweetener. It was just sweet enough for me, so you may want a bit more
- 1 egg
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup almond flour Kirkland Signature blanched almond flour
- 1/4 cup cacao powder original recipe had cocoa powder
- 1/8 tsp salt
- 1 tsp baking powder
- 1/2 cup walnut halves I measured them as halves in a 1/2 cup. And then chopped them. Original recipe suggests almonds. But I like walnuts in brownies
- 40 g chopped 85% dark chocolate It was 1 and a half (a bit more!) of a bar of chocolate (see pic)
- Heat oven to 180 degrees C (or 350 degrees F)
- Cream together 4 tablespoons butter and 1/4 cup (or more) sweetener in a large bowl using an electric mixer. Blend in the egg. Blend in the 1/4 cup almond milk and 1 tsp vanilla.
- In another bowl, whisk together 1 cup almond flour, 1/4 cup cacao powder, 1/8 tsp sea salt, 1 tsp baking powder.
- Add to butter mixture and blend until mixed.
- Measure 1/2 cup walnut halves and chop them up into smaller pieces. Take 1.5 Moser bars or 40g of 85% chocolate or sugar free chocolate and chop it up into chip sized pieces.
- Stir in chopped walnuts and chopped chocolate into mixture.
- Line a 20 x 20 cm (8 x 8 inch) baking pan with baking paper.
- Pour (or scrape!) batter into the pan and spread evenly. (I popped a bit more chopped walnuts and left over chocolate chips on top.)
- Bake for 30 - 35 minutes.
- Remove from oven and allow to cool before slicing and storing (or serving!). Slice into 16 "squares". Works out to be about 2g net carbs per square.