These fudgy keto brownies were some of the most delicious low carb chocolate brownies my family has ever had. The secret ingredient? Chia seeds!
Before I begin I’d like to say that I made several recipes in The KetoDiet Cookbook (Fluffy Grain-free Sunflower Bread, Caesar Salad In A Cheese Bowl, Chicken Kiev) but the recipe my family raved about was Martina’s Fudgy Grasshopper Brownie recipe – MINUS the mint filling. The recipe can be found on page 222. These were some of the best most amazing fudgy keto brownies we have had in years. If you want the recipe… jump to the end. You won’t be disappointed. If you want to see what’s inside The KetoDiet Cookbook, Amazon will give you a peek.
COOKBOOK REVIEW: THE KETODIET COOKBOOK
By Martina Slajerova
Published by Fair winds Press
More than 150 recipes
Martina Slajerova is the founder and author of the popular Keto Diet blog and the Keto Diet App. After being diagnosed with Hashimoto’s Disease in 2011, Martina began a personal journey toward health, discovering she could help heal her body with what and how she ate. Her success, birthed a passion to help others successfully navigate and live a ketogenic lifestyle. She shares great ketogenic recipes, answers questions about the Keto lifestyle, and shares lots of helpful information on her site.
I was asked to review Martina’s cookbook and received a copy for review. I was delighted to find such a large variety of easy keto recipes which are based on mostly fresh, wholesome foods without overly long lists of ingredients. The recipes are well written with easy to follow instructions.
Each recipe includes nutritional facts, a tasty accompaniment or a companion dish suggestion. Most recipes are paired with appealing photographs of artfully arranged food. The recipes are presented in standard U.S. measurements, ounces, and grams so that anyone can make them.
In her book, Martina provides a brief description of the keto diet and how it differs from the traditional SAD (standard American diet). She details the relationship between carbs and insulin, introduces the concept of ketones, then discusses macro nutrients and how they are calculated. She even includes suggestions on how one can lessen the effects of “keto flu”. Also included, are food lists from which one can eat Freely, Occasionally, and those one should Avoid. Martina also discusses sweeteners suitable for a ketogenic diet and the importance of weighing ingredients.
Now let’s talk recipes!
Martina’s recipes include low carb “basics” to replace traditional carb-heavy recipes or serve as the scaffolding upon which other recipes are built. She also includes a variety of recipes (about 150!) that can take you effortlessly from breakfast to dessert; recipes, that are easy to prepare! Martina strikes the perfect balance between offering comfort food favorites, classic dishes, and recipes with ethnic flair. When I look at her recipes I see variety — variety of ingredients, variety of cooking techniques and variety of cuisine! Simply put, her ketogenic recipes have mass appeal.
Conclusion: I loved this cookbook for its scope of subject and breadth of recipes. The information regarding the ketogenic version of low carb diets is helpful and complete without being tedious. I believe this cookbook relevant for anyone new to a ketogenic lifestyle, those who want to change-up their low carb diets, or anyone who’s looking for a source for great tasting, whole foods, reliable recipes.
Now, go get that recipe!
These are absolutely delicious keto brownies! My kids loved them! They are not fudgy as the name states, but are delicious. For a true fudgy banana brownie recipe try my Chocolate Banana Bread Brownies!
These Fabulous Fudgy Keto Brownies are 4 net carbs per brownie!
This recipe includes the original recipe ingredients with the instructions written by me. Because of copyright infringement laws, I can not copy the instructions from Martina’s book.
[This recipe and post contain affiliate links.]
The KetoDiet Cookbook & Amazing Fudgy Keto Brownies!
Ingredients
Brownie Layer
- 1 bar (3.5 oz / 100 g) extra dark chocolate – 85 % cocoa
- 4 1/2 oz (125g) butter, ghee or coconut oil (I used butter)
- 3 large eggs
- 15-20 drops liquid stevia (I used 1/2 tsp Stevia Glycerite)
- 3/4 cup (4.2 oz/ 120 g) erythritol, powdered
- 1 cup almond flour (3.5 oz/ 100 g)
- 1/2 cup (1.6 oz/45 g) plus 1 tablespoon cocoa powder
- 1/4 cup (1.1 oz/ 30 g) ground chia seeds*
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
Chocolate Layer
- 1/2 bar (1.8 oz /50 g) extra dark chocolate – 85 % cocoa
- 2 tablespoons coconut oil or butter (I used ghee)
- 1/4 cup (2 fl oz/60 ml) heavy whipping cream
Instructions
Preparation:
- Preheat oven to 350 F (gas mark 4) and position the rack to the middle. Spray an 8×8 square (20×20 cm) brownie pan (I used a 9×9 inch) with baking spray and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.
Method:
- Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
- Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine. Next beat in the chocolate. Add the dry ingredients and starting on low speed and gradually getting faster, mix until thoroughly combined. (starting on low prevents the cocoa powder from making a big cloud!)
- Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan. When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment. Don’t worry if it cracks.
Chocolate Layer:
- Break the chocolate into small pieces and place into a smallish bowl with the ghee, coconut oil or butter. Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
- Cut and serve. Serves 16. Refrigerate any remaining brownies and enjoy at room temperature.
Notes
Nutrition
Low Carb Chocolate Banana Brownies
Chocolate Peanut Butter Fat bombs (Low Carb, Keto)
How much carbs is in 1 brownie? Like what carbs per serving?
I made these as described and they were awesome! Thank you for a much needed keto treat.
I made the Amazing Fudgy Keto Brownies and they live up to their name. They are absolutely scrumptious! I love chocolate and have tried numerous sugar free recipes for brownies and other desserts. ALL previous attempts were very disappointing. But this one is a winner! They are moist, fudgy, chocolaty and just sweet enough to be very satisfying. Thank you for a winning recipe from an ardent chocolate lover!
Recipe looks good but I would use another substitute for erythritol. It is not a good product to put in our bodies. I’m going to try it but substitute for sweet potato or avacodo and just use stevia to sweeten.
I’m having to cut back on my fat intake due to fatty liver disease. I had great success making a reduced fat version of these brownies. I only used 3 Tbsp butter and subbed 6 Tbsp almond milk for the rest. Instead of 3 eggs, I used one egg plus two egg whites. They came out perfect, fudgy and delicious! Great recipe.
Great! Thanks for sharing your tweaks, Tom! -Kim
Fatty Liver disease , i think comes from too many processed foods and carbs, not fat. It is associated with high blood sugar.
Substituted the chia with 1/8c of coconut flour, used 1/4 C Hershey’s special Dark &&..added 1 oz of Lily’s stevia sweetened choc. chips!!
Back flips in my mouth!! ???????
Sounds AWESOME, Joi! -Kim
4 net carbs per brownie is a LOT. It SHOULD be good at that cost
These are AMAZING!!
My husband who loves brownies approves. I didn’t add the chia seeds because I don’t have any but still amazing.
Hmmm. I don’t remember Amanda. It could be the erythritol. It likes to recrystallize. But if it wasn’t the sweetener it could have been the chia seeds? I do remember the texture being more grainy when I made them – definitely not melty and gooey like flour brownies.
Its the almond flour
Can you use Coconut flour instead of Almond? I want to make these for work but my boss is allergic to nuts.
That would be a whole new recipe, Jami. -Kim
I have a question, was I supposed to use unsweetened chocolate? that’s what I used and the frosting doesn’t taste very good. they are cooling now in the refrigerator not sure how the brownies themselves came out yet.
Mary, the chocolate is listed at 85% in the ingredients. I usually buy Ghirardelli. -Kim
I added 1/4 cup erythritol/stevia blend to the frosting. I wish I could find erythritol without the stevia, because I can tell the stevia does enhance the bitterness a bit like someone else said, but at least it’s sweet too! I used unsweetened cocoa powder in the frosting and brownie mix instead of the chocolate bar, so added extra sweetener, but definitely didn’t taste as sweet as when I’ve made brownies in the past. Probably a good thing! The frosting wasn’t mixing well, so I added a few things in the spur of the moment — about 1/4 cup of each coconut flour, cream cheese, and coffee cream, and several tablespoons of water to get it the right consistency. Might have added a little more coffee cream too (would have used whipping cream instead if I had it).
I ran out of eggs, only had two, so I added flax seeds as a substitute for the amount of chia seeds stated, but added chia seeds in an amount appropriate to replace one egg, since it apparently can substitute for it. It all seemed to come out rather well! Moist and crumbly, but I haven’t refrigerated mine.
Do these normally come out soupy until they cool? I put them back in for 5 minutes…
I don’t remember Sabrina, but I have never had a comment about them being soupy before. -Kim
Thanks, I wasn’t expecting a reply tonight, just wondered if it was normal or if I messed something up. They did set up fine as they cooled and I could have actually baked them 5 minutes less, haha.
Soupy was the wrong word, I was typing while cooking, maybe goopy (haha) is more accurate. Still wet, different consistency from other baked goods. This was my first time using almond flour, so I wasn’t sure what to expect.
All that being said, the brownies were delicious! My husband said they were a little crumbly, but at the same time, not dry at all. Next time I won’t add the 5 extra minutes.
Would these turn out alright if I made them without the cream of tartar? What purpose does the inclusion of it serve?
I think the cream of tartar is in the recipe to act as an acidifier to act upon the baking powder, giving it more oomph. You could try adding 1 tbsp of white vinegar instead. -Kim
You are sooo right about this it seems little known and a huge problem for Keto baking when your bread comes out green or smelling like ammonia it’s because the baking soda and to a lesser extent the baking powder is super alkaline and normal baking ingredients are more acidic by nature and thus levels things out. Keto baking requires an extra acidifier :) I was so happy to see someone explain this correctly! I’m making these brownies now yum ?
There’s supposed to be baking powder in this recipe? Maybe I read your reply incorrectly. I added baking soda and cream of tartar like listed in the recipe. Thanks! :)
Hi Tanya. This is a recipe developed by Martina of Keto Diet Ap. It is from the cookbook mentioned in the article. I have only made it haw it’s written. -Kim
How do you grind chia seeds? I tried a mortar and pestle, which didn’t help at all. Then I tried a mini food processor, which also didn’t work. Is there a way that does work, or do I have to put the chia seeds in whole?
Great question, D.J. I grind myself be in a cheap old electric coffee grinder that I use for spices and grinding low carb sweeteners and coconut flakes. They are fairly cheap and mine has lasted for 15 years. -Kim
I tried this great recipe both ways: one with ground chia and another with whole chia seeds. Both came out great and can’t tell the difference.
Thank you, Kim, for sharing!
I’m so glad you liked the recipe, Leticia. Thanks for sharing that both methods work. Enjoy your week. -Kim
I used a magic bullet and it worked great.
This recipe looks and sounds amazing, will try it out for sure! Can I use only erithytol or xylitol, skipping altogether the stevia?? Thanks for sharing all this greta stuff with us!!
Sure, you can sweeten with only erythritol it xylitol. The Stevia is for extra sweetness without the cooling effect. Undercook just a tad for a fishier result. Enjoy Martina’s recipe! -Kim
This looks great any way to make this vegan? Thanks
Thanks, Nanette. Other than replacing the dairy with coconut oil and coconut milk, I’m not sure what you would want to do? Use flax eggs? Chia Eggs? I’m not sure about egg replacer because the eggs help bind the ingredients together in the recipe. I haven’t cooked any vegetarian or vegan dishes in over 20 years, so I am unaware of any new products or techniques. -Kim
I used 96g of Natvia which is a Stevia/Erythritol blend. It’s usage is spoon for spoon with sugar so used less than the recipe stated. In a moment of madness I pushed in some frozen blueberries and baked for an extra 10 minutes… good news is they came out perfect. Great recipe which I’ll use again.
Moment of madness? I say moment of genius, Deb! They sound amazing. Thanks for sharing and taking the time to comment. Have s great weekend. -Kim
Can you use Swerve instead of the other sugars?
Sure Alicia. Sweeten to taste. Enjoy! -Kim
Hi 5here.,….can I sub powdered stevia….and if so how much? Also, I dont have powdered erythotol….can I use Xllitol?
Thank you!
Sandra, you can sub powdered xylitol for the erythritol. I use a coffee or spice grinder to powder my sweeteners. You can use powdered Stevia to taste but if you only use Stevia, I’m not sure what the texture will be like. -Kim
I don’t want to sound stupid, but how do you grind the chia seeds? I don’t think I have anything to do that with…
Oh, Jennifer, I just assumed… Okay, I use an electric coffee bean grinder which must be 15 years old now. I use it for coffee, spices, chia and flax seeds and for powdering sugar free sweeteners. I hope this helps. -Kim
Thank you for very very great recipe! I baked it today and couldn’t stop picking for only one piece to eat!!! I love it sooooo much???
It’s amazing like its name!!!???
Super, Patcharaporn! I’m happy I was able to share Martina’s recipe. Enjoy! -Kim
Does the chocolate have sugar in it???
The recipe calls for a high percentage dark chocolate bar like Ghirardelli 86 % which has much less sugar compared to other chocolate bars, Nella. I’m not sure where you live, but I can find such chocolate in my grocery store, drugstore and on Amazon. The chocolate (whith its small amount of sugar) is already calculated in the nutritional information. I hope this answers your question. -Kim
OK So I had to comment on this after making them and reading your comment about them NOT being fudgy. I cooked them for about 15 minutes, and they are SOOOOO fudgy. Like nearly fudge with a hint of brownie. They hold well, and they are amazing. I would highly suggest baking them for less time to see if you enjoy them more and get more of that fudge brownie texture. I keep them in the fridge and just let them come to room temp before eating. Absolutely my top low carb brownie recipe, it has now won over the other two I was using.
Hi Taylor. Thanks so much for taking the time to comment. I LOVE these brownies. I had to put the cooking time as stated in the recipe as it is Martina’s recipe, but I will add a note to under-cook a bit. This poor recipe has had some grumpy comments and it’s one of the best tasting recipes around. You made my day. Thank you so much for your comment and suggestions. I truly appreciate it. Have a wonderful week. -Kim
These are now in our Keto family favourites scored a 10/10 by 4 fairly fussy Keto kids! Thanks ? ? On a side note we substitute the chia with 1/2 cup of coconut flour to soak up the liquid a little & omit the frosting, makes them very lunchbox friendly ?
Great tips, Alana. I’ll have to try them with the coconut flour because the taste is right on. I bet your kids love them in their lunch boxes! Thanks for commenting. :) -Kim
I complete forgot to put the chia, now I have a very oily brownie… is the chia responsible for the dryness of the brownie???
I think that next time I will have a great brownie to enjoy with my family?
Ugh! I hate when that happens. :) the chia seeds absorb the liquid and swell up a bit. These brownies will fall apart when warm. I had better luck when they were refrigerated. Even so, I think Martina came up with a delicious recipe. -Kim
Amazing recipe. I have tried a few but these are incredible! Thank you!
Sounds very good but what does “15-20 teaspoon drops” mean? Is it drops or teaspoons?
Oops! I’m sorry Elwyn. It looks like the recipe was a victim of my new recipe plug in. It should read as drops. Thanks for letting me know there was a problem in the recipe. Have a wonderful day. -Kim
I used unrefined coconut oil and they turned out very fudgy. I had also planned to use ground flax seeds instead of ground chia seeds… But I forgot. Maybe that has something to do with it? Anyway, these are incredibly rich and definitely hit the spot for our St. Patrick’s day tradition.
I’m so glad to hear, Jennifer! Have a great weekend. -Kim
Just made these now, adding less chia seeds and used some espresso powder, they came out delicious! In my oven, I baked them for about 25 minutes. They were a tad crumbly but no one complained about that! This recipe is a keeper, thanks for sharing!
Thanks Catherine. I’m sure Martina will be glad to hear it. I found that they held together better when kept refrigerated. -Kim
disappointed
Do you weigh the chia seeds before or after they are ground? Not sure if it even matters :) thanks
Hi Tanya, great question. I weigh my ingredients whole before powdering or grinding. It makes for less waste. -Kim
I just made this on the spur of the moment then read the reviews after. They are ever so slightly crumbly but I know exactly what I did wrong….I hope: I measured the chia seeds before grinding, then only used a quarter cup of the ground product (there was about 2 tablespoons left over)……one more reason why I should stick to weighing ingredients instead of measuring [I blame the scientist in me]. Live and learn. Next time I will use the entire amount. In the meantime I know what spoons were made for. They are absolutely delicious! :)
Thank you for sharing this wonderful recipe!
Thank you, Ciru. While I absolutely love this recipe, they are a little crumbly. As I’ve said in response to other comments, I find that if I keep them in the refrigerator, they hold together better. I’m glad you like the recipe, too. The brownies have great flavor and the chocolate layer is really nice. Thanks for taking the time to leave a comment. Have a wonderful day. -Kim
I also baked before reading the reviews. I wish it was more clear that the chia seeds should be measured out before grinding. Recipe says 1/4 cups GROUND chia seeds, but apparently it should actually be 1/4 cups chia seeds, which are then ground. 1/4 ground chia is much less that 1/4 cup whole.
Hi, Crystal. I copied the ingredients from the original recipe as is. I will, however, make the change. I’m sorry for any confusion. -Kim
Hi which is it? Measure 1/4 cup before grinding OR after?
The chia seeds, Renuka? Grind three tbsp of whole chia seeds and that should be pretty close to the 1/4 cup of ground seeds. -Kim
whats the fat, carb and protein content per serving?
Oops! Sorry, Rita. I forgot to add the code that shows that info. I just added it and the nutritional info should be there, now. -Kim
Looks delicious
Thank you. -Kim
Kim, you deserve a medal (several!) for putting up with so many whinging, whining, lacking-in-common-sense people in the comments.
Gorgeous recipe! :D
Thanks, Chris. I liked the recipe very much, but it seems that some people have taken issue with it. Martina is a very popular blogger and keto recipe developer and I believe her recipe is great. Thanks for your supportive comment. You’ve made my day, enjoy yours! -Kim
I followed the recipe and mine turn out to be pretty crumbly and dry, like eating a sandy chocolate cake. If I made them again I would probably add another egg and A few tablespoons of cream to the batter. The chia seeds were craving some moisture to soak up. I was surprised that the recipe didn’t call for any moisture other than eggs and butter. The icing is fabulous though.
I’m sorry that happened, Erin. Did you try refrigerating them? Mine held together better when they were refrigerated. I agree with you that the topping was awesome! Thanks for your feedback and have a great day. -Kim
I’m allergic to chia seed. Can I leave them out or should I replace them with something else?
Hi Lori. That would be a question for Martina as she is the one who engineered the recipe. Links are included for her blog in the post. I have my pwn great brownie recipe, but it has one small banana in it. It’s really, really, good. If it’s something you are interested in, here is the link Chocolate Banana Bread Brownies.
Thank you, Kim! These are wonderful! I’ve tried other keto-friendly brownies, but these are the best! I think I might have under-baked them, but the piece I ate was so good! I refrigerated the rest to see if I need to adjust the bake time for my specific oven, because these will definitely be in the rotation!
Thank you Christy. Martina hit it out of the park with this recipe. They weren’t as fudgy as I had hoped, but underbaking helps and they just taste so darn good. I’m glad you enjoy them, too. Thanks for the kinds words and comment. Enjoy your weekend – and your brownies. -Kim
Let me start by saying that I am a pregnant lady — and yesterday, I needed fudgy brownies, or I surely would have died. This is EXACTLY what I was looking for. I just want to cry, laugh, dance and sing all at the same time over these brownies. They are dense, fudgy, SUPER chocolatey and ultimately amazing. I had to make a few changes, due to the ingredients I had on hand. I used unsweetened bakers chocolate, 1/8 cup of ground flax because I was a tad shy on the chia seeds. I also used a tbsp of coconut flour because I only had 3/4 cup of almond flour. I used xylitol and stevia instead of the sweetener in the recipe. I definitely went a little heavy-handed on the sweetener because I was trying to compensate for my unsweetened chocolate. At least I know for next time. I also underbaked them slightly, because that’s how I like them. It also ensures ultra fudgyness! I just chopped up a few of these amazing brownies and threw them into my homemade keto vanilla ice cream! Heaven. THANK YOU a hundred times over for this recipe. Happy lady right here ! My baby is happy too :)
Alyssa! Lol. I’m so glad you and your baby are happy. I have never been lucky enough to be pregnant, but I have had wicked chocolate cravings before, so I’m glad you were able to get your fix! I love the taste of these brownies. Martina did an amazing job on the recipe and I am glad it is flexible enough to accommodate all do the subs! Thanks for the tip on under-baking to ensure extra fudginess! Have a wonderful week! -Kim
Finally some sweets on this diet! I substituted Swerve in the brownies and coconut oil in the frosting and was pleased with the result. Refrigerating them overnight before cutting made them crumble less and I actually prefer them cold for the chewy consistency. They are better than any Atkins treat I have ever tried. Thanks for sharing the recipe!
Paul, your subs sound super. I like the brownies cold, too. As you said, they hold together better and are chewy or more fudgy. I’m happy Martina was generous to let me share the recipe. Thanks for your nice comment. Have a nice day. -Kim
Hi, I’m dirt free so is there another option to the whipping cream? Also, can I use cacao or does it have to be cocoa? Thanks so much…can’t wait to try them!
Hi Michelle. I did not develop the recipe, Martina did, but you can sub full fat coconut milk for the whipping cream. I haven’t worked with cacao, which is raw chocolate (which may have had the cocoa butter removed) as opposed to cocoa powder which has had the cocoa butter removed and is roasted and ground. I’m not sure how it would work as I’m not familiar with it – apart from using cacao nibs as nuts/chocolate chip subs in my smoothies or baked goods. You could give it a try. I’d be interested to hear how it turns out if you use it! Please let me know. Have a wonderful week! -Kim
These are good. A little crumbly like someone else said. Be sure your eggs are room temp or they will not integrate with the chocolate. Good chocolate flavor. Will make again.
I’m glad you liked them John. I thought the brownies had good chocolate flavor, too. I was so happy that Martina let me share the recipe. Great tip with the room temperature eggs. No one wants the chocolate to seize! I appreciate the comment. -Kim
Mine also came out very crumbly almost like Oreo crumbs, so I just added a big dollop of organic whip cream and secretly indulged.
JanG, I’m sorry to hear that. :( I double checked the recipe and I have everything written correctly in the ingredients list. Did you measure the chia seeds first and then measure for the recipe? Honestly, they did hold together better when refrigerated and were pretty dense after refrigeration. I did not use Swerve for the recipe, I just used regular erythritol. Swerve has fiber in it and it can effect results depending on how much is used. I’m just trying to trouble shoot… Perhaps try 2-3 tablespoons of mayonnaise in the recipe for moisture? If you have any specific questions, you might get a better answer from the recipe author – Martina. Thanks for letting me know about your results. Have a great day! -Kim
Hi Kim! I can’t wait to make this recipe! I am confused on what size pan to use in order to get the correct nutritional values? Do I use 9X9, 20X20 or 8X8?? And then I cut them into 16 squares when done?
Thank you!
Kelly
Hi Kelly. Great question. Regardless of the pan, the recipe serves 16 so cut the pieces into 16 pieces when cool. I used a 9×9 inch pan because that is my favorite but an 8×8 will work just fine. The notes about the pan are in the instruction part of the recipe under “prep”. Thanks so much and I hope you enjoy Martina’s recipe as much as we did. Have a great week. -Kim
Hi Kim,
Thanks for your review and posting of the brownie recipe. I use Martina’s app and with the keto diet I have lost almost 20 lbs since Jan.
I live in a more rural part of the State and the only product I can find that is close to erythritol is Pyure. Can I use that as a substitution? It has erythritol as the main ingredient and mixed with powdered stevia.
Thanks so much!
Hi Dee. I sent you an email answering your question, but I wanted it here as well to help others out. Yes, you can use the Pyure, but be careful using products that have stevia. Stevia has the tendency to magnify the bitterness in bitter food like chocolate. I typically buy the cheapest 5 pound bag of erythritol on Amazon and use that with my chocolate goods but boost with the stevia glycerite which I find in combination with the erythritol doesn’t make things bitter. I also find that Swerve and Sukrin Melis work well with chocolate. I hope this helps. Thanks for your question and comment and congratulations on your weight loss! :) -Kim
Hey Maven,
That’s ok… I had bought your cookbook 2 weeks ago and hands had a chance to look at it.. found my answer in it..
Thanks for all the recipes…
Have a great week!
I’m glad you found the answer, Francine! :)
Hi.. these look delicious… I was wondering if there was a non dairy alternative to the heavy whipping cream as I can’t have it… would coconut cream do?
Hi Francine, great question. Yep, use full fat coconut milk or coconut cream. Enjoy the recipe! -Kim
I rarely like LC desserts. This recipe, however, is the exception. These brownies were surprisingly GOOD. I think they’d also be good with peanut butter mixed in with the top layer for a variation.
Hi, Kay. I think Martina hit it out of the park with this recipe. I like your idea of mixing the peanut butter with the chocolate ganache. Yum! Have a nice weekend. -Kim
Kim, I am so intrigued! I will have to check out this book. It looks like an inspiring, educational book! The brownies look AMAZING! Love that they are guilt free!!! Thanks for the great review and recommendation!
Hi Katie. Martina has some great recipes in her book. It is perfect for those starting a ketogenic lifestyle or for those who just need more great recipes. Thanks so much for taking the time to comment! -Kim
Thank you for this recipe. I hope to make it my birthday cake. That is, if I ever figure out what I’m doing wrong and actually lose some weight.
It’s a nice brownie/rich chocolate cake, Darcy. Have you talked with Martina? She may have some ideas for you. I linked to her blog in the post. I am not a nutritionist but I believe she is. Have a very happy birthday! -Kim
These look really good and I would love to try them, but when I printed the recipe, the nutrional information says they have 20 grams carbs and 7 grams fiber. This page says 7 grams carbs and 3 grams fiber. Which is correct?
Hi Aileen. I think what happened is that the recipe reformatted when it printed and the number you are seeing is for the fat. It sounds like everything got moved over a bit. I double checked the recipe I typed up in my MasterCook recipe program and the numbers are correct per the program. Thanks for asking for clarification. Enjoy the brownies! -Kim
I’ve heard of the Keto Diet, but don’t really know too much about it. But what I DO know is if these brownies are apart of that diet, I’m SOLD! These look absolutely delicious! I love chia seeds and adding them to brownies sounds like a superb idea! Fudgy brownie heaven up in here! Cheers, friend – to a fabulous day! :)
Thanks Cheyanne! You have a fab day too! -Kim
I don’t get this at all. I bought the Ketodiet Cookbook by Martina but this recipe is not in it. I want to try it but find no way to print it off so I can make it. I tried to copy and paste but it messes with my Explorer and won’t let me copy and paste it. How the heck do you get the recipes off this blog with no print button.
Good Grief I finally found the teny tiny print button. YOu need to make it bigger so people see it.
And this recipe is not in Martina’s Ketodiet Cookbook. where did it come from.
The recipe is called Fudgy Grasshopper Brownies (p.222) in
The KetoDiet Cookbook
by Martina Slajerova. My family does not like mint so I made her brownie recipe with out the mint layer. I mentioned it in the first paragraph of the post. I will also include this information in the recipe. Hope this helps! -Kim
Hi Lynne! Whew! I’m so glad you found it. I will see if it is an option in the recipe plug-in I am using. Have a great evening! -Kim
Hi, Lynne. I’m very sorry for any frustration you are experiencing! I see a print button from my laptop, but perhaps an ad is covering the print button on your screen? I can have my husband look at that tonight to see if we can move things around a bit. The recipe is Martina’s Fudgy Grasshopper Brownies MINUS the mint layer. I mentioned that in the beginning of the post – yeah, I know, no one reads the posts anyway! :) I’ll try to mention it again in the recipe itself! Besides a missing or hidden print button, please let me know if I can help you with anything else. Thanks for letting me know about the problem. Have a wonderful week. -Kim
Mine turned out rather crumbly. Any suggestions?
Hi Kay. I made them twice and they were great. Maybe your oven is hotter than mine and they needed to bake less? Here is what I noticed… They held together really well when refrigerated. When I warmed them slightly in the microwave, they were absolute heaven! They are very moist but I would not say “wet” in the center. Is that what you found? -Kim
Taste wonderful and still moist but crumble and fall apart. Ended up more cake texture than fudge. Maybe my chia seeds not ground enough?
You know Kay, I woke up at 4 AM this morning thinking about your question… I always sift my cocoa powder before using. Cocoa powder is one of those things that likes to compact and clump together, and it absorbs a lot of liquid. So if you didn’t weigh the ingredients, that would be the first thing I would check. The next thing is maybe it needs to come out of the oven a little bit earlier. Oven temperatures vary and 25 minutes in my oven will be different than your oven. The next thing I thought about is maybe the sticky texture of the chia seeds give the mouth-feel of a fudgy texture while the look of the brownie is a cake? The last thing I always do with my cakes (but I did not do for this recipe) is I always let them cool with two clean tea towels oven them. It traps the steam and makes them unbelievably moist. If you don’t mind a little higher carb count, you may like the chocolate banana bread brownie recipe I mentioned. Let me know if I can help with anything else. Sincerely, Kim
I don’t know how much cocoa powder to put in, the ingredient list is not complete. The recipe does look awesome and easy, would love to try it!
Oh my gosh, Jasmina! I’ve corrected the error. The recipe should be ready to go. You will love these! Thanks for the catch. Have a great week. -Kim