Keto Recipes - Created Date : 8.1.2020

The Best Fudgy Keto Brownies – Only 2g carbs

The Best Fudgy Keto Brownies – Only 2g carbs



The Best Fudgy Keto Brownies – Only 2g carbs

These super easy to make keto brownies are super low in carbs, fudgy and have a dense and creamy texture that melts in your mouth. To make the brownies, we use almond flour, chocolate, butter and they are the best low carb dessert ever – only 2g carbs.

Since this chocolate keto brownies recipe was posted it received over 1000 positive reviews on social media and you sent me tons of pictures with this decadent insanely delicious dessert!

It makes me super happy to see that you make my recipes!

Brownies are among my favorite gluten-free desserts! They are chocolatey, moist, fudgy and less than 2g net carbs each. If you’re a brownie lover, I bet you’ll love the low carb cheesecake brownies recipe that’s a delicious combo of fudgy chocolate heaven and a layer of delicious cheesecake batter.

Watch the step-by-step video below to see exactly how I make some extremely fudgy and chocolatey low carb brownies

In less than 30 minutes you can make the perfect brownies that are ideal with your cup of keto coffee or your favorite tea.

Would you share them or have them all for yourself?

Ingredients for keto brownies

These brownies are not only easy to make but need only 7 ingredients that you may already have in your pantry.

Usually, brownies are made with flour and sugar, so we’ll try to make a lower-carb version while aiming for the best texture and taste.

Gather all the ingredients, preheat the oven and make a batch of my keto brownies. And try not to eat spoonsful of batter! You’ll be surprised to find out that the ingredients we are using are low in carbs and super easy to find.

A few notes on the ingredients:

Almond Flour – It’s great to use in flourless desserts and I suggest using it in this specific recipe. To get rid of that gritty texture you can either use super-fine almond flour or make sure to sift the almond flour to get rid of the big pieces of almonds.

Sugar Substitute– You can use Erythritol, Xylitol (no aftertaste), Monk Fruit. I suggest taste test the batter before baking and add more sweetener if needed. To me, the quantity of sweetener recommended brings the perfect sweetness.

High-Quality Unsweetened Cocoa Powder – Cocoa it’s a key ingredient here since it will make the brownies very delicious and chocolatey. Cocoa powder also helps with the texture.

Dark Chocolate – Focus on using high-quality ingredients. That’s how you get the best results. It’s important to use both dark chocolate and cocoa powder for the perfect texture. You can use any dark chocolate that has an 85-99% cocoa percent.

Butter or Coconut Oil – Don’t be afraid to use all the butter listed in the ingredients because that’s what makes brownies tasty and fudgy. It may seem like a lot but that what it takes to get the perfect texture.

Eggs, to bind everything up. Make sure to use room temperature eggs so they easily mix with the melted butter.

An 8×8-inch pan – The batter of this recipe is enough for a pan this size and will make the best thick brownies. If you prefer using a bigger pan, feel free to adjust the ingredients.

Instructions for Brownies

Making these sugar-free brownies is extremely easy and there’s no way to get them wrong. If you follow the instructions accordingly I am pretty sure you enjoy the absolute best keto brownies!

And by following the instructions I mean no ingredients substitutions! Stick with the amount of butter and baking time.

All you have to do to make the perfect keto brownies:

Melt together the chocolate and the butter.

In a bowl crack the eggs. Using your mixer, mix them for 1 minute.

Combine the dry ingredients and then add them along with the chocolate mixture over the eggs, using the mixer.

Transfer the batter to a pan and then bake for 20 minutes.

Let the cake slightly cool before slicing.

For a step-by-step guide on how to make this dessert you can watch the video I created.

If you want to use a different sweetener such as monk fruit or coconut sugar (if paleo), just taste test and adjust it to the desired taste.

The recipe is super low in carbs and tastes divine. It’s the perfect cure for a sweet tooth on the ketogenic diet or any low carb diet.

Delicious Add-in Ingredients

There are a few ways to make the recipe even more chocolatey, crunchy, creamy while keeping it low carb. You can make low carb brownies with walnuts, throw a handful of chocolate chips, or you can also add:

your favorite crushed nuts (walnuts, macadamia, pecans, almonds, etc)

fresh or frozen raspberries or blueberries

unsweetened shredded coconut

peanut butter

What are the macros for the low carb brownies?

A serving has only 1.3g net carbs. Subtract the dietary fiber and sugar alcohols (the sweetener) from the total carb count to get to find out the net carbs.

This keto brownies recipe yields 16 generous servings that also low in carbs and calories.

Calories: 135 kcal

Carbs: 2.68 g

Dietary Fiber: 1.36 g

NetCarbs: 1.32 g

Fat: 14 g

Protein: 2.27 g

Troubleshooting & Tips

Over time I’ve got plenty of questions and here are the answers that hopefully will solve any mystery!

It’s important to allow these brownies some extra time to slightly cool down before slicing. Using a warm knife helps for an easier and perfect cut with minimal crums.

Can you replace almond flour with coconut flour?

For this recipe and the sake of great texture, I don’t recommend using coconut flour. Coconut flour absorbs liquid very quickly and you may end up with dry brownies. However, I’ve got another great brownie recipe with coconut flour for you.

Why are my Brownies So Salty?

If your brownies end up salty is because you used salted butter. I recommend using unsalted butter because it will overpower the rest of the ingredients and make it incredibly salty.

What’s the best way to store?

Store fudgy brownies for up to one week in the refrigerator. Reheat the brownies into the microwave for a few seconds before serving.

You can also freeze the brownies and eat when craving a chocolatey dessert. Frozen brownies can be stored for up to 6 months. Just thaw them before serving!

Slowly mix in the dry ingredients, until you get brownies batter consistency.

Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Video

Notes

Make sure you use room temperature eggs. Using cold eggs will solidify the butter mixture.

You can add a few nuts, like crushed almond or walnuts for a bit of extra crunchy texture.

Nutrition Facts

Amount per serving.

Calories

135kcal

Total Carbs

1.32g

Net Carbs

Protein

2g

Fat

14g

Fiber

1.36g

Sugar

1g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

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Ioana

Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...

Lindasays:

I used THM brand which is "granulated" and it was fine.

Lindasays:

These came out really yummy!!! Thanks!

Amandasays:

A friend of mine is deathly allergic to casein, is there a substitute I can use for the butter without ruining the consistency of these or would I just need to add in a bit of gelatin or something to keep the brownies properly emulsified?

This is a year later but thought I’d post for others as well. I found Lily’s Sweets Stevia Sweetened Dark Chocolate Chips at my local Sprouts Market.

Michellesays:

Unbelievable! The best keto dessert I have made yey! The batter was fabulous omg just like the real thing . I did add a little extra dark choc chopped up and handful of pecans. I know it alters the macros a little next one I want to just swirl almond butter in it Thank m you for a yummy recipe

Just came out of the oven and have to say best brownies ever ! Turned out great but I had to bae 35 mins at e50 degrees for some reason.awesome

Melissasays:

Mine took about 30ish minutes too.

Deborahsays:

These turned out amazing! I was looking for a good brownie recipe. The ones I’ve tried turn out like cake. I made another recipe right before this one today and threw it out. But This recipe is exactly what I was looking for. True to a regular brownie. Moist, fudgy and melts in your mouth. Thank you!!

I followed your recipe exactly and they’re pretty bitter. Don’t taste much like chocolate maybe it’s the dark chocolate I used??

Hello Melissa! What sweetener have you used?

Melissasays:

Im super confused I looked up all the ingredient and added the net carbs and it came out to Flour being 8, Coco powder being 8 and the erythritol being 108 added all that up and divide by 16 and got 7.75 net carbs lol. What am i missing here?

Hi, I'm getting ready to pour the melted butter and chocolate into the beaten eggs and I'm wondering if it has to cool a bit first? Or is it okay to add it hot to the eggs?

Let the butter chill, otherwise, it will cook the eggs!

Vickisays:

Thank you, that's what I thought, so I waited. They are so delicious! What a boost they gave me, too. I'd been feeling low energy and these picked me up so I could work out. Next, I'm trying your bread recipe! As much as I'm enjoying cloud bread, I need a change. Thank you so much, Ioana!

Ashleysays:

Just add a tiny bit at first to temper the eggs and mix as you do it, then a bit more and mix then you can add all of it.

Jessicasays:

So I can’t seem to find Erythritol for some reason where I live, so I only have this Stevia Sweetener on hand. This particular kind is granulated, and on the packaging it says that 1 teaspoon of Stevia is equivalent to 1 teaspoon of sugar. I am quite confused because research tells me that stevia is highly concentrated and I shouldn’t be using as much as like 1 cup to bake with but on the other hand my stevia package says that it is equivalent to sugar. Can I substitute erythritol for stevia? If so, how much should I use for my type of stevia?

Can I put in glass pan without wax paper?

Ioanasays:

I guess you can bake them without using wax paper. Just make sure to grease well your pan.

Ericsays:

I made these brownies and ate a couple of them already. They turned out really good and were better than the last recipe I tried. They are more like a real brownie and not as cakey as the last recipe I tried, although, I would like them to be even more chewy (I probably cooked a little too long;– 25 minutes I think) . But still,I will make these again for sure and thanks the recipe Ioana.

Hello Eric! I think that these keto brownies are addictive or something. When I make the brownies, they don't even get to cool down completely. Everyone in my family loves them! I am super happy you liked them!

Hello Diana! If you try my recipe, let me know how it turned out! Can't wait to see your result.

Chinsays:

Can I replace almond flour with coconut flour ? can i replace Erythritol with Stevia ?

Unfortunately, almond flour and coconut flour aren't 1:1 substituents. Coconut flour absorbs more liquid than almond flour, so you won't get fudgy brownies. I don't use stevia in the baked good, because it makes them bitter.

I have truvia cane sugar blend. (Stevia sweetener blended with cane sugar) can this be used?

You can use it if you do not mind the carbs (the result won't be keto approved)

Noellasays:

I picked up that same blend because I’m so used to using truvia and i didn’t realize it was mixed with cane sugar! Woops! Guess they will still be healthier than regular brownies? They’re still in the oven right now but they smell delicious!

Second try these brownies turned out awesome. Thanks for a great recipe!

Hey Linda! That's awesome you liked the recipe! Thanks for your review, it means a lot to me.

Angelasays:

BEST recipe ever! I’ve been Keto for years and this FINALLY is the brownie I’ve been searching for!!!!! Thank you! I did add a 1/4 cup chocolate chips into the batter, they give a little gooey pop of delight. Thank you for putting this recipe together!

Kristensays:

These brownies were a HIT! SO delicious! I do think the baking time should be modified. They were no where near done in 15 or even 20 minutes. It took about 32 minutes and they are JUST RIGHT. I did sub 2 oz nestle semi sweet chocolate chips for dark chocolate, the macros stayed the same. Cut the pan into 12ths and there are just 3 net carb per brownie! THANK YOU!

Crystalsays:

How many eggs are you suppose to use? The recipe doesn’t say…or I completely missed it lol

Hello Crystal. At the bottom of the post, you get the recipe card with all the ingredients, instructions, macros and even a video showing you how to make the keto brownies. You’ll need 3 eggs at room temperature.

Heathersays:

The butter I used pooled on the top of the brownies when I pulled them out of the oven. I had to dab it up with a paper towel. I used 12 tablespoons as directed. Have you heard of this happening before?

These tasted good but I ended up having to cook them for about 45 min to get the center to not be “giggly” like pumpkin pie, What did I do wrong?

Shirles23says:

I have tried this recipe 4 times. The brownies always seemed a bit too cake like for me so the last time I used two eggs instead of three. This was perfect for making the texture more fusge-like and now I feel like I’m cheating!

Traceysays:

I’ve avoided sweet treats since trying to reduce my carb intake (not doing strict Keto), but I was having a friend come for dinner this evening, and she has coeliac disease, and I needed a gluten free desert. I made this recipe with home-made, gluten free baking powder, and was amazed at how they turned out. We had them with cream, and I honestly couldn’t tell them from the ones I used to make with flour, and loads of sugar. Thanks for sharing this really great recipe – they went down a storm! Just a couple of things I noted – as you say, the eggs really do need to be at room temperature. Mine were, but it was pretty cold today, and they made the mix much stiffer, which I had to spread into the tin, rather than pour, as in the video. I also had to cook them for about 50 minutes, as every time I tested them, the middle felt really soft, almost liquid. In the end I took them out of the oven, ready or not, as the edges had started to look like they might burn. Pleased to say, the brownies didn’t sink, and firmed up as they cooled. I popped them in the freezer for 20 minutes once cool, which made them much easier to cut. I would make these over regular brownies any day!

Abigailsays:

Ok, so I’m not an experienced baker by any means and had no idea what to expect with cooking with powdered stevia. Let’s just say that you can NOT substitute stevia in the same amount as the recipe calls for with erythritol. Oh my it was so gross I had to spit it out! Next time I won’t experience, and I will follow the recipe verbatim.

Kamsays:

Do you use unsalted or regular butter?

I used regular butter.

KimmyCuppyCakesays:

These are SO good! I added a 1/2 teaspoon of vanilla extract to the mixture. Turned out so fudgy. Exactly what I was hoping for. They were gone the second they cooled off and were cut! Family loved them. Thank you for this recipe!

Thank you, Kimmy! I am so happy you enjoyed the recipe.

teresasays:

Just made these and added unsweetened coconut flakes and a little chopped almonds. Almost didn't make it to the oven because the batter was delicious. The brownies turned out better than the batter! These are unbelievable!!!! Thanks so much for the recipe.

Great recipe! I used Swerve granulated and they were delicious. One question though – you say less than 2 carbs per brownie but in the nutritional facts it says 4g per brownie. What’s accurate?

I am glad you liked the recipe, Christine! The nutrition facts show the total carbs and the text the net carbs. They are both correct. Just subtract the fiber from the total carbohydrates to find out the net carbs (carbs used by our bodies)

Question: do you have to refrigerate these after they cool? Excited to try them but don’t want them to spoil overnight . Thanks in advance!

Hi there Katie. I keep them at room temperature overnight, if they last that long. Everyone in my family loves them. If you want to keep them for longer, refrigerate the keto brownies for up to a week.

If I can't find the Special Dark cocoa powder, can I use regular Hersheys unsweetened?

It's perfect Jenny. Let me know how the keto brownies turn out.

Domkasays:

Omg!!!!! These are THE BEST by far. Like many others i have tried various keto brownies recipes and none is even close to this one!!!!! Its simple but yet so sophisticated. I think i am in love…well my boys are anyway… thanks a million!!!!!! I would give it a million starts if i could.

This indeed the best review I've ever had on this recipe!! I am thrilled you loved the recipe! Keep up the good work.

Carmen Fellowssays:

Flavor was delicious. My were a little liquid in the middle so I cooked them longer but the brownies were so fluffy and airy and fell apart easily. I wonder if it was beaten too long. Oh will keep experimenting but good taste.

San Mingersays:

All responses I've read are excellent and very helpful. Can you substitute avocado for the butter. I'm just curious?

Oh, I'm not sure if you can replace the butter completely with avocado. Maybe you can use a combo of mashed avocado and coconut oil. You can take a look at my other recipe: avocado keto brownies.

Truvia it’s a blend of erythritol and stevia. You should probably use less of this blend

DANIELLE APPLEBYsays:

Can I make this without the chocolate bits? Can I just make them with cocoa?

You need to use chocolate because it has cocoa butter in it and makes this keto brownie fudgy and delicious. Probably if you add 2 more tablespoons of butter and adjust the liquids, you can use cocoa. Cocoa powder as coconut flour cocoa tends to absorb liquids so if the ratio is not right you’ll end up with a very dry brownie. I have this coconut flour brownie recipe on my blog with coconut flour and cocoa powder

Depends on the oven, I guess

Dorenesays:

These took like 45 min ti bake. At 20 min they were nowhere near Done. However they were deliSh

Cheryl in nCsays:

Hi! First timer to your blog. Was gathering up recipes for best keto brownies, and yours came up quickly (excited to try it). Just wanted to mention, for those who have been experiencing dryness or brownies breaking up, that on another blog, it was recommended NOT to “overmix” or it would come out dry. Also, I would make sure your baking powder is fresh; old powder has spoiled many an otherwise “perfect” recipe.

These are some excellent tips. Thank you, dear Cheryl, for being here.

Mallorysays:

I found a sweetener conversion chart and used 1/2 cup of Pyure all purpose blend in place of the 3/4 cup erythritol. They turned out great Although I had to bake them around 35 mins. They were kinda jiggly after 25.

Josiesays:

I’m not sure where I went wrong bit my batter was much firmer and it came out more like a flan..

My guess is that either your eggs were smaller or not at room temp. This are two main causes of why your batter was so thick. In any case, you can simply add some warm unsweetened coconut or almond milk to get the desired texture.

nataliesays:

I have no idea what happened. I followed the recipe exactly except cut back a tiny bit on sugar b/c I used lilys dark choc with stevia. I watched the video and my batter was much thicker than the video. Was it b/c i used lilys dark chocolate with stevia fort the dark chocolate? Then it took way longer to bake. They were still liquid at 15 minutes. The texture is strange and not good at all. I wish I had a better report. Would love to hear if anyone else used Lily’s with stevia.

My guess is that either your eggs were smaller or not at room temp. This are two main causes of why your batter was so thick. In any case, you can simply add some warm unsweetened coconut or almond milk to get the desired texture. I’m not a fan of stevia-sweetened products as they always get bitter when baked (at least in my case).

banaketosays:

Hi Ioana,

Thanks for this recipe it looks great!

I have few concerns for the sweetener I’m going to use which is Steviasweet Crystal (Stevia & Erythritol). Apparently 1/2 cup of Steviasweet crytal is equvilant to 1 cup of normal sugar. Do you have an idea how much of this sweetener I should be using in this case? It’s my first time backing with sweeteners and that’s the one I got at the moment.

Would Monkfruit sweetener work? It is granulated, not powder. Would it still be the same measurements?

Ioanasays:

Yes. Monk fruit is a great sweetener. Keep the same measurements.

Sherrisays:

Hi! Very good brownies! Wonder if I could bake them in a muffin pan next time have you tried that? Took around 35 minutes to fully bake but oh my they were delicious! My family and I are definitely going to be having these as a no sugar dessert! I have lost 38 pounds on low carb no sugar and this really quenched my chocolate craving!

Is that confectionery sugar or granulated?

Ioanasays:

I used granulated sweetener, but you can use any sweetener you have on hand.

Lindseysays:

Thank you for the recipe! I had to bake them an extra 10 minutes but they are my new favorite keto dessert! Did you by chance enter this into myfitnesspal to get your carb amount and what not? No matter how I enter it, I’m not getting the same numbers. I was just wondering if you could show what it looks like on myfitnesspal? Thanks.

I accidentally put an extra 4 Tbsp of butter in this brownie batter and they still turned perfectly gooey and amazing!

Ioanasays:

Sarahsays:

AMAZEBALLS!!! Thank you! I live in Tahoe so I worry about high altitude adjustments. None were needed! I like them cakey so I left them in for 25 – 30 minutes. They are moist, amazing, totally satisfied my hankering for sweet.

So I made the brownies after 20 minutes in the oven the center was really loose still so I put them in for another 7 minutes what should the center be like?

Ioanasays:

The middle should be set, but soft to touch – not stick! That’s great you baked it more!

Ashleysays:

I just attempting to make these brownies but I think I did something wrong. I did the butter,almond flour,eggs,unsweetened dark cocoa powder,2oz baker unsweetened dark chocolate,swerve sugar,and baking powder.

Ioanasays:

And what happened?

Michelle Nixonsays:

I just made these and i let them bake for about 25 mins and they were still really jiggly. I tried to cut into them and they were barely cooked. They are back in the oven now. Why are they coming out so wet?

Emmasays:

Omg these were amazing! I had mine with some double cream poured over the top. I used xylitol in mine instead and it tasted fab.

Leannsays:

The written recipe doesn’t say how many eggs. Also the cocoa powder amount is different. Mine are in the oven now, I guess I will see how they turn out. My batter didn’t look anything like this. I am hoping for the best.

So delicious. Do I leave them on the counter or put them in the fridge?

Ioanasays:

Keep them in the fridge. These brownies also freeze well.

Lukesays:

I tried this recipe and I am really happy that I did. I used lakanto powdered sweetener. I did add a splash of vanilla. I also used a Sam’s Choice 90% chocolate bar, which only has 1 net carb per serving, so I was not stressing the difference. I spoon all of my dry ingredients into the measuring cups (as you should). They baked for 23 minutes and came out delicious. They don’t look as Fudgy as the photo here, but they have good dense consistency, and amazing flavor. These taste the closest to the real thing for me than anything else that I have tried on my journey to reversing my prediabetes.

Could you use regular cocoa powder instead of dark?

Ioanasays:

yes, use the same amount of unsweetened regular cocoa powder!

Kariannesays:

Thank you so much for this recipe, the BEST brownies I’ve ever had (even better than regular brownies). I am soooo in love and the wife loves them as well. I used a little bit of coconut oil in addition to the 1 1/2 sticks of butter and the brownies were SO moist. As a matter of fact, they were even better the second day! I also used monkfruit granular sweetener instead of erythritol and dusted them with it as soon as they came out of the oven. This is a go to keto sweets recipe for me, thanks again!!!!

Ioanasays:

I’m thrilled you liked the recipe! Thank you for the helpful tips, Karianne ??

Brendasays:

Thanks for this recipe. I baked mine in a muffin pan with liners. I added a pinch of salt and a teaspoon of vanilla. They’re so delicious.I can’t thank you enough. So simple and so delicious! As long as I can have great desserts like this I have no need to look for anything else. Again Thanks!

Fantastic brownies! My whole family loved them. I used Swerve powdered sugar. I added some dark chocolate chips too. Will make them again soon! Thanks!

Bernadettesays:

I accidentally used salted butter and this recipe still turned out amazing. (Although I will be sure to use unsalted next time around) I will say that I used quality dark chocolate and melted it using a double boiler. Also, all I had on hand was powdered stevia, which I worried would be too sweet but it wasn’t. More cake like, then fudgy but totally satisfied my brownie craving. Thanks so much for the recipe!

Anthony Maiellosays:

Mine are in he oven now but question….when I finished mixing it the batter was not liquid like yours, it was considerably thicker. I spread it out in the pan and just checked at the 15 minute mark and it’s quite jiggly. I’ll leave it for the 5 more minutes and see. Any ideas? I weigh all ingredients instead of measuring to be as precise as possible.

Ioanasays:

The eggs you used were probably larger. That’s the problem in most cases. You can always add 1-2tbsp more almond flour. Also, you should adapt the baking time because all the ovens are different. Let me know how it turned out!!

Anthony Maielosays:

Took them out at 20 minutes and they were amazing!!!! Next time I make them I won’t refrigerate them after cooling. They got hard but nothing a few seconds in the microwave didn’t fix lol. Great recipe!!!!

I was worried about them being baked completely so my brownies were more cake-like than fudgy. Still delicious and I will under bake them per the directions.

Rachaelsays:

Brilliantly easy. Best keto brownie recipe I’ve tried – consistency is actually properly fudgey and sticky, rather than torte-like (which a lot of keto brownie alternatives end up like). If you can find erythritol, replace with 1/2 cup of Stevia. I used 70% dark chocolate so the brownies weren’t too rich/bitter.

Marysays:

I followed your recipe and baked for 25 minutes and they are so delicious! My husband ate 2 servings because he loved the taste. I was able to eat one serving and felt completely satisfied with my dessert. I’m looking forward to eating one tomorrow to see what day 2 texture is like.

I used parchment paper to be sure they don’t get stuck to my pan.

Jul Parkssays:

These actually are VERY TASTY and satisfying. I will be taking these to holiday gatherings. Thanks for sharing.

C Csays:

Can you please put on this that it’s powdered sweetener. I didn’t know until I just clicked on Your recipe Product link. And saw a comment about it. I’ve been using granular and was wondering why it never looked pretty or tasted right. I’m trying it with powdered tonight.

bjsays:

Hi, The recipe looks delish-I am going to try it. However, I wanted to bring to your attention some spelling/grammar errors in your article. -“you’ll never bo bake to baking regular brownies.” I tried to decipher and I believe you meant to say go back, not bo bake which makes zero sense. -“I recommend using unsalted butter because it will over powder the rest of the ingredients and make it incredibly salty.” I believe you meant “over power”, not powder. I know no one is perfect, especially myself. I would appreciate others alerting me to errors if I had a blog. Professionalism is very important.

Ioanasays:

I really appreciate you took the time to help. It’s extremely helpful for me to get this kind of review especially because English is not my first language. I guess I’m making tons of grammar errors too, but I’m willing to learn and become better.

Rawansays:

Ioana Thank you for the great recipe I wanted to eliminate the sugar part But they turned out veryyy bitter Can we add only one table spoon of erythritol and get the same consistency as yours? Does the sugar affect anything rather than the taste?

Ioanasays:

You add the sweetener for the sweetness, not for the texture. If it turned out bitter maybe you could reduce the cocoa powder and add a few drops of stevia. But you can’t reduce the sweetener completely.

Lilysays:

I made these last week, exactly as per your recipe. They were lovely! This week, I swapped the butter for coconut oil, added chopped pecans and reduced the sweetener by a third. Amazing! No funny after-taste from sweetener or that cold feel in your mouth.

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Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education


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