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    Home » Desserts

    Keto Chocolate Raspberry Brownies

    Published: May 27, 2020 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianKeto

    This is an easy recipe for tasty keto chocolate raspberry brownies made with coconut flour. Rich and fudge-like in texture they are just 4g net carbs per square.

    Chocolate and raspberries are a great flavour combination for desserts. The sweet sharpness of the raspberry pairs well with the chocolate and especially a dark high cocoa solids chocolate. Put together in keto brownies and you have a divine dessert.

    keto brownies with raspberries

    These coconut flour brownies need a lot of will power as they are better the next day. Store them in the fridge in a sealed container and the texture will be more fudge like and moist. Don’t get me wrong, they are great warm from the oven and demand to be served with a side of cream, but keep some aside for the following day. Call it taste testing!

    How to make chocolate raspberry brownies

    Keto brownies are a great simple low carb baking recipe and you can’t really go wrong with it.

    Coconut flour – yields a soft brownie as long as there is enough liquid.  Coconut flour absorbs liquid like a sponge and you may need to add additional coconut milk if the batter is too thick.

    Cocoa – ensure that you use an unsweetened cocoa as many brands try to sneak sugar into it. 

    Low Carb Sweetener – I used a monkfruit/erythritol combination for a sugar free brownie. Any low carb sweetener will work for this brownie recipe. I’ve stopped using xylitol now that I have a house full of animals as it’s poisonous to dogs.

    Coconut Milk – I use coconut milk from a can as I prefer the thicker consistency. If you are using coconut milk from a carton you may not need to use as much. Add a teaspoon at a time.

    Chocolate chips – A popular low carb chocolate chip is Libbys but if you can’t get that, use any high cocoa solids chocolate and cut it into chunks.   I prefer a cocoa solid of a minimum of 70%.  When I use the 90% the Chief Taster’s eye twitches as it’s not sweet enough for him. 

    Raspberries -  I have used both fresh and frozen raspberries for this recipe and was happy with both brownie batches.  If you are using frozen raspberries, ensure that they are defrosted first.

    keto brownies with chocolate raspberries

    Tips & Suggestions

    Add chopped nuts to the brownies for extra crunch. Chopped almonds would be a great flavour addition too with the chocolate & raspberry.

    If you want to make this recipe with almond flour instead of coconut flour use 2 cups of almond flour and reduce the eggs to 3.

    Store these chocolate raspberry brownies in a sealed container in the fridge for up to 4 days.  Storing them in the fridge is the best way to keep their thick texture

    These keto brownies are freezer friendly.  Wrap each brownie square separately and place in the freezer.  Ensure that they are thawed out at room temperature when you want to enjoy them later.

    Other keto brownies to bake


    Comments 55 Comments in moderation

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    chocolate raspberry brownies

    Keto Chocolate Raspberry Brownies

    Angela Coleby
    Easy low carb chocolate brownies with raspberries
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 9 squares
    Calories 191 kcal

    Ingredients
     
     

    • ¼ cup chocolate chips sugar free or high cocoa solids
    • ½ cup butter
    • ½ cup coconut flour
    • 4 medium eggs
    • ¼ cup cocoa unsweetened
    • ½ cup erythritol monkfruit/erythritol blend
    • 2 tablespoons coconut milk tinned
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup raspberries

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Line an 8-inch brownie square tin with parchment paper.
    • Melt the butter and chocolate in a bowl placed over a saucepan on simmering water.
    • Place the dry ingredients in a bowl and mix well.
    • Pour the melted chocolate mixture into the dry ingredients and add the eggs and coconut milk. Combine well (I use an electric whisk).
    • Gently fold in the raspberries.
    • Pour into the lined brownie tin and smooth evenly.
    • Bake for 25 to 30 minutes until firm.

    Notes

    Makes 9 brownie squares.   These are best served the next day. Store in the fridge.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1squareCalories: 191kcalCarbohydrates: 8gProtein: 5gFat: 16gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Connie

      August 27, 2022 at 11:32 am

      Can I use my frozen raspberries in the recipe? I flash freeze them right after I pick them.

      Reply
      • Angela Coleby

        August 28, 2022 at 11:46 am

        Yes you could. I have berry envy now! Nothing better than freshly picked berries.

        Reply
    2. Valentine

      February 14, 2021 at 7:36 pm

      Recipe never said to add the coconut milk! Just noticed after baking. Hope they still work.,.

      Reply
      • Angela Coleby

        February 15, 2021 at 9:49 am

        Opps! Thanks for letting me know. I've updated the instructions

        Reply
    3. Dixie Henderson

      November 29, 2020 at 1:31 pm

      I really want to make raspberry and white chocolate blondies, do you have any suggestions about swapping out the cocoa powder please?

      Reply
      • Angela Coleby

        November 29, 2020 at 8:51 pm

        Hi, I would use my coconut blondies recipe (below)and remove the desiccated coconut and add the raspberries and white chocolate. If the mixture looks too dry add more coconut milk or a dash of water.
        https://divaliciousrecipes.com/coconut-blondies-low-carb/

        Reply
    4. Maria

      September 28, 2020 at 9:58 am

      How many grams of erythrol/ low carb sweetener? It is not written in the recipe

      Reply
      • Angela Coleby

        September 28, 2020 at 10:27 am

        If you click on the metric button on the recipe card it will calculate the amount in grams.

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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