These keto brownies are super fudgy, topped with raspberries to give them a unique twist on your original brownie recipe.
Valentine’s Day is getting close, have you decided what’s for dessert?
Don’t worry, I’ve got you covered! ? these raspberry chocolate brownies are the perfect gift for your loved one or a special treat for yourself.
What’s the secret to a dense, keto brownie?
The secret to a good keto brownie comes down to a few things. Dutch processed cocoa, espresso and salt. Those ingredients combine to make a super-rich chocolatey dessert that doesn’t need much else.
Of course, once you get the basic brownie down pat, you’ll never have to worry about finding another brownie recipe ever again.
There are few expert tips when it comes to making these brownies:
- Sifting all your dry ingredients is MUST
- Giving the brownies a good “bash” against the kitchen table halfway through is KEY
- Using a good quality flaked sea salt to cover is FLAVOUR CITY
Your Questions Answered:
What if I don’t have espresso powder for this recipe?
If you don’t have espresso powder, you can use freeze-dried instant coffee, or a simple shot of espresso.
What if I don’t have dutch cocoa powder, can I still use normal cocoa powder?
If you don’t have Dutch cocoa powder, you can also use normal cocoa powder, but it won’t be as dense.
Can I use Frozen Raspberries instead of fresh?
Of course, however, please let them thaw out before placing them on top of the brownie, otherwise, you will end up with little pools of water in your brownie (Nobody likes a soggy brownie)
How long can I keep these for? Do they freeze well?
I usually keep these in an airtight container and munch on them for up to 7 days. I have frozen a batch before, and they actually defrost really well, so go ahead and store some in the freezer for a prolonged brownie.
If you’ve loved this recipe, comment below to tell me what you think! Give it a big old thumbs up by leaving a 5-star review in the recipe card, and we can be best friends 😉
You might also like my ordinary chocolate brownie recipe which can be found here, but personally, raspberries are my jam… 😀
Keto Brownies with Raspberries
- 2/3 cup Almond Flour 60 g / 2 oz
- 1/4 cup Dutch Cocoa Powder 30g / 1 oz
- 1/2 tsp Guar Gum
- 1/2 tsp Salt
- 1 tsp baking powder
- 1/2 cup Unsweetened Bakers Chocolate 100g / 3.5 oz
- 1/2 cup unsalted butter 100g / 3.5 oz
- 1 tsp Espresso Powder
- 3 large Eggs
- 1 cup Erythritol (SoNourished) 180g / 6 oz
- 1 tsp Vanilla Extract
- 1/2 cup fresh raspberries 60g / 2 oz
- Preheat your oven to 180C (355 F).
- In a medium bowl, sift and mix together the almond flour, dutch cocoa, baking powder, guar gum, espresso powder and salt. Mix together until a uniform colour.
- Melt the butter until hot, chop the chocolate into small chunks, place into a heat proof bowl and pour the melted butter over the top. Leave the mixture for 5 minutes to melt the chocolate, then mix together.
- In another bowl, whisk together the eggs, vanilla and erythritol, and beat very very well. Slowly add in the almond flour and cocoa mixture until combined. Add in the melted chocolate and butter ganache, and pour into a 5” X 8” slice tin. Place your fresh raspberries on top of the brownie mixture in an even arrangement.
- Cook for 20 minutes, then remove from the oven, and drop it down hard against the bench to level out the brownie, cover with salt flakes and return to the oven for 10 minutes. Remove and let cool and slice into 15 slices (4 horizontal slices, 2 vertical)