Keto Brownies are one of dessert recipes that are not that easy to replicate. But luckily our sugar free cake mix make the best keto brownies, honestly. No fuss, easy and fast to make. The whole family will love these and with only 2 - 3 net carbs per serving the whole family can indulge.
Feel free in add in walnuts or sugar free chocolate chips. I have finished these babies off with a whipped peanut butter icing.
Today I am going to show you how to make quick and easy keto brownies from a mix plus your own whole food ingredients. To give the brownies a banana flavor you will add banana extract; all the flavor without the carbs. You will need 1 Sugar Free Kitchen Cake Mix, 3/4 cups of butter, 3 eggs, banana extract and a spray oil to prepare your 8 x 8" non stick pan.
Start by melting 3/4 cup of butter. Melt over low heat so the butter will not be too hot when you mix it with the eggs.
Whisk 3 eggs together. Then blend in the banana extract.
Add the mix to a stand up mixer or bowl. Make a well in the dry mix and then add in the melted butter, eggs and extract.
Mix well, until all the ingredients are well incorporated. The mixture will be thick.
Spray an 8 x 8 inch non stick pan.
The most difficult part of this recipe is getting the hang of working with a thick batter and smoothing it out into the pan. Dump the batter into your sprayed cake pan and smooth the mixture out evenly. Use a rubber spatula and or the back of a wet spoon.
Work the batter to the edges of the pan until the batter is evenly distributed from edge to edge.
Bake for 20 - 22 minutes at 350 degrees. You don't want to overbake this, it will set up more as it cools.
Let the brownies cool completely. The texture and taste is best when brownies have cooled for at least 2 hours. These brownies will keep in the fridge for about 5 days.
Frost with you favorite cream cheese icing, drizzle with sugar free chocolate or make my favorite: Whipped Peanut Butter Keto Icing.
Chocolate Banana Keto Brownies
This is the best keto brownie....chewy and moist. Frost with a whipped peanut butter frosting.
1 Chocolate Cake & Brownie Mix
3/4 cup melted butter
2 tsp banana extract
Melt butter on low heat
Whisk eggs and extract together
Add mix to stand up mixer or bowl and make a well
Add in butter, eggs and extract
Mix well and spread into a sprayed non-stick 8" cake pan
Bake for 20 - 22 minutes and 350.
Let cool completely and then refrigerate for 2 hours before cutting or frosting.
* Cooling the brownies in the fridge will allow the butter to set giving the brownies the chewy texture.