Low carb keto chocolate banana brownies are super moist thanks to coconut milk. Almond and coconut flour make them a delicious diary-free and Paleo treat.
Originally, I developed this recipe to be a low carb Chocolate Banana Bread. After preparing it in mini loaf pans, as muffins, and in a regular sized loaf pan, I decided it would make amazing low carb brownies. The texture is moist and fudgy and delicious.
Don’t get me wrong, the recipe works beautifully baked in loaves or as muffins, but the texture — oh, the texture! I have never eaten anything so moist in my life. To call it a chocolate banana bread or cake did not do it justice. With a texture so rich, moist and fudgy, chocolate banana brownies was perfect.
The banana flavor does not overwhelm the chocolate and the texture appears cake-like in the photos, but deceives. The first and second time I made this recipe I used my favorite mix of Bensdorp and Black Cocoa from King Arthur Flour and the color was so dark they did not photograph well.
Using regular Hershey’s Cocoa resulted in the color you see pictured here, which is pretty dark. Both were good, but I preferred the flavor of my cocoa mix just a teeny bit more.
These uber-moist keto chocolate banana brownies would make the most awesome base for a sundae!
I just want to say a few things about the recipe before you run-off to make these!
[LOW CARB BAKING INFO] Low carb baking is different than regular baking. It took me several years to forget what I knew about regular baking. Once I did, my low carb, gluten-free and dairy-free recipe have become better for it.
My batters are much thicker than regular batters – this provides structure with out having to add gums and other thickeners. I use a minimal amount of Erythritol, Swerve or Xylitol. These ingredients are expensive so I use less of them and augment with Stevia Glycerite, which is a very concentrated sweetener. All of my baked goods are much less sweet than traditional items. That’s how I like it. Add more sweetener per your taste. Lastly, baking is fun – enjoy!
These fudgy Low Carb Keto Chocolate Banana Brownies are 5 net carbs each
[Disclosure: This recipe contains affiliate links.]
Low Carb Keto Chocolate Banana Brownies
Optional Ingredients shown in photo
- 1/2 cup walnuts
- 3 tablespoons Lili's Sugar-free Chocolate Chips or your favorite low sugar chocolate
- Preheat the oven to 350 and position the rack in the lower third of the oven. Chop the nuts.
- Spray a 9 x 9 inch square metal brownie pan with cooking spray. Cut a piece of parchment paper wide enough to cover the bottom of the pan, come up the sides and drape over. Position it in the pan.
- Before measuring the dry ingredients, fluff them up with a whisk to remove any lumps. Lumps indicate compaction and you will end up using more than called for in the recipe.
- Measure and add the dry ingredients to a medium bowl and whisk together until combined. Add 2/3 of the nuts, stirring them in. In a smaller bowl, mash the banana with a fork - then add the flavorings, the eggs one-by-one, the coconut milk, and vinegar mixing in between additions. Scrape into the bowl with the dry ingredients and mix with a hand mixer until completely incorporated.
- With a spoon, place the batter evenly around the brownie pan. With the back of the spoon, gently distribute the batter in the pan - it is very thick and you will not be able to distribute it evenly with the spoon. Cut a piece of waxed paper and spray it with baking spray. Lay it over the batter and VERY GENTLY, with a sliding motion, use your fingers and hands to distribute the batter as evenly as you can. It just takes a minute and it won't be perfect -- don't worry, it will fill-in as it cooks. Add the rest of the nuts and all of the chocolate to the top, barely pressing them into the batter.
- Place in the oven and cook for about 25 minutes. The chocolate banana brownies are ready when the top feels springy, but not soggy and wet, when lightly pressed with a finger.
- Cut into 16 servings. Each brownie is 5 net carbs.