Who says you can't eat brownies when you're on the keto diet?! These keto brownies are the best.

Why can't I eat regular brownies on keto?

Keto doesn't allow you to eat two main ingredients in traditional brownies: flour and sugar.

What makes these brownies healthy?

So much! We pack them with mashed avocados so they get a silky texture while packing in good-for-you fats. We also add some peanut butter, which will help deliver healthy fats and a nice nutty flavor.

What type of sweetener should I use for keto brownies?

We love using Swerve for these, either the granulated or brown sugar variety will do! We find that out of all the sugar replacement options out there, Swerve (erythritol) has the least noticeable aftertaste.

Made these? Let us know how they went in the comment section below!

YIELDS: 16 SERVINGS  PREP TIME: 0 HRS 15 MINS  TOTAL TIME: 1 HR 25 MINS

INGREDIENTS

• 4 large eggs
• 2 ripe avocados
• 1/2 c. (1 stick) melted butter
• 6 tbsp. unsweetened peanut butter
• 2 tsp. baking soda
• 2/3 c. keto-friendly granulated sugar (such as Swerve)
• 2/3 c. unsweetened cocoa powder
• 2 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• Flaky sea salt (optional)

DIRECTIONS

1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
2. Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
3. Bake until brownies are soft but not at all wet to the touch, 25 to 30 minutes. 
4. Let cool 25 to 30 minutes before slicing and serving.

Nutrition (per serving): 260 calories, 7 g protein, 11 g carbohydrates, 5 g fiber, 1 g sugar, 23 g fat, 9 g saturated fat, 570 mg sodium

This recipe is easy to make - chicken marinated in yogurt and spices and then served in a tomato cream sauce. You can either serve with rice or warm pita bread.


Prep Time: 30 min    Cook Time: 50 min    Total Time: 2 hs 20 min   Additional Time: 1 h   Yield: 4

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• ¼ cup chopped fresh cilantro

Directions

Step 1

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Step 2

Preheat a grill for high heat.

Step 3

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Step 4

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Tip

You can use aluminum foil to keep food moist, cook it evenly, and make clean-up easier.

Ingredients

•     1 1/2 pounds salmon fillets
•     lemon pepper to taste
•     garlic powder to taste
•     salt to taste

•     1/3 cup soy sauce
•     1/3 cup brown sugar
•     1/3 cup water
•     1/4 cup vegetable oil

Directions

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip

Depending on your tastes, you can make this avocado salad smooth or chunky.

Prep Time: 10 min   Total Time: 10min

Ingredients

•     3 avocados - peeled, pitted, and mashed
•     1 lime, juiced
•     1 teaspoon salt
•     1/2 cup diced onion

•     3 tablespoons chopped fresh cilantro
•     2 roma (plum) tomatoes, diced
•     1 teaspoon minced garlic
•     1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.