Keto Fudgy Mock Box Mix Brownies!

Coming up with this brownie recipe was quite an adventure and one I would be fine not reliving. I tested this recipe 23 times, using different types of flour, different amounts of egg and various keto sugars. I was determined to figure out the best way to make low-carb brownies and my destination ended with these
delicious gooey and fudgy brownies.

Recipe Notes:

• If you wish to drop the carbs in the recipe, you can use as little as 8 ounces (227 g) of chocolate chips. 

• If you use Lily’s chocolate chips, cut down the sugar to  1/2 cup (100 g) or your brownies will have a weird aftertaste.

• It is very important to allow the eggs to come to room temperature. Cold eggs will cause the chocolate to seize up. 

• The fun part about this recipe is the adaptability. If keto sugars are not your preference and you aren’t concerned about carbs, you can use coconut palm sugar or even organic cane sugar. The baking time will need to be increased, potentially up to 30 minutes, if using these sugars. 

Substitution Note:

To make this dairy free, use Enjoy Life’s dark chocolate morsels and ghee or Nutiva brand flavored coconut oil for the butter.

Keto Fudgy Mock Box Mix Brownies

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Yield: 1 Pan

Author: Brittany Angell

Prep time: 15 MinCook time: 26 MinTotal time: 41 Min

Ingredients

• 10 oz (283 g) dark chocolate chips (see Recipe Notes)
• ½ cup (112 g) salted butter
• ¾ cup (150 g) keto granulated sugar
• 1 to 2 tbsp (5 to 10 g) ground coffee (optional)
• ¼ tsp Himalayan salt
• ½ cup (50 g) lupin flour
• ¼ tsp double-acting baking powder
• 2 large eggs (room temperature; see Recipe Notes)
• 1 egg yolk (room temperature; see Recipe Notes)
• 2 tsp (10 ml) vanilla extract (or other extract of choice such as cherry, raspberry, peppermint,

Instructions

1. Preheat the oven to 350°F (175°C). Line a 7 x 7–inch (18 x 18–cm) or an 8 x 8–inch (20 x 20–cm) baking pan with parchment paper.
2. Place the chocolate and butter in a microwave-safe bowl and microwave for 1 minute. Mix until the mixture is smooth and the chocolate is melted. Stir in the sugar, coffee (if using), salt, lupin flour and baking powder. Add the eggs, egg yolk and vanilla.
3. Stir together until the batter is fully mixed and smooth. Pour the batter into the prepared pan and bake for 25 to 26 minutes, until the brownies are still soft in the center but do not jiggle when moved.
4. Allow the brownies to fully cool for several hours before slicing. (They will finish baking while they cool.)

Notes

Recipe Notes:

• If you wish to drop the carbs in the recipe, you can use as 

little as 8 ounces (227 g) of chocolate chips. 

• If you use Lily’s chocolate chips, cut down the sugar to 

1/2 cup (100 g) or your brownies will have a weird aftertaste.

• It is very important to allow the eggs to come to room 

temperature. Cold eggs will cause the chocolate to seize up. 

• The fun part about this recipe is the adaptability. If keto 

sugars are not your preference and you aren’t concerned 

about carbs, you can use coconut palm sugar or even organic 

cane sugar. The baking time will need to be increased, 

potentially up to 30 minutes, if using these sugars. 



Substitution Note:

To make this dairy free, use Enjoy Life’s dark chocolate morsels 

and ghee or Nutiva brand flavored coconut oil for the butter.

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