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  • Writer's pictureKeto Upgrade

Keto/Low Carb Fudgy Brownie Hearts

Updated: Feb 11

Wanted another Valentine's Day themed dessert to have for my vendor show and my Keto fudgy brownie recipe is always a hit! So I thought I would add a delicious keto chocolate ganache

( https://youtu.be/nY2L72Y8Ghk ) on top of some keto brownie heart cutouts and decorate with some colorful keto buttercream frosting

They turned out delicious and very festive for the Holiday Season!




We will start with the base, obviously, my keto fudgy brownies. I went back and read the blog post for my original video and was surprised at some of the differences to the recipe I did in the new video. I guess things just evolve over time, nothing really major to the ingredients. The biggest thing I found is that the cook time is surprisingly a lot less in the new video. So that just proves that ovens can vary widely even gas oven to gas oven!!!


Keto Chocolate Chunk Brownie Recipe:


16 Tbs. Salted Butter (softened) (1 Cup/8oz.)

160 g Allulose (about 1 Cup, can use any sweetener you like but allulose is less sweet than others)

144 g Powdered Monkfruit/erythritol Sweetener (about 1-1/4 Cup)

4 Eggs (room temp.)

1-1/2 tsp.. Vanilla Extract

62 g Chocolate whey Protein Isolate (Isopure and perfect keto work well about 2 scoops)

30 g Coconut Flour (about 1/4 Cup)

48 g Dutch Cocoa Powder (Ghirardelli has one that is 0 carbs, about 1/2 Cup)

1-1/2 tsp. Xanthan Gum

2-4 oz. Keto Chocolate, I like using the bars chopped (Optional)

If not using salted butter and chocolate add a 1/2 tsp. of salt to the dry ingredients


Instructions:

  1. Preheat oven to 350 degree, spray and line a 9x13 pan with parchment paper at least along the long side (picture below)

  2. With a hand mixer or a stand mixer fitted with a paddle attachment beat the soft butter and sifted sweetener together for 5 minutes, scraping down the bowl a few times

  3. While that is whipping weigh/measure, sift and whisk dry ingredients together

  4. Once butter and sweetener are fluffy, add one room temperature egg at a time scraping after each addition then add the vanilla extract

  5. Add all the dry ingredients into the mixing bowl and mix to combine

  6. Take the bowl off the mixer and mix by hand to make sure all the ingredients are combined well

  7. Spread evenly into the parchment lined 9 x 13 pan and sprinkle the chocolate over the batter, pressing down slightly

  8. Bake for 17-26 minutes, spinning half way threw, I have found that my american gas range can even have the brownies done in 17 min. while my gas oven in my kitchen a GE can take 24 minutes, do not overbake, they should be very soft in the middle still

  9. Let cool completely on the counter before slicing, can leave in the pan to cut or run a spatula around the short sides and lift out with the parchment paper once cool

  10. Cut out your heart shapes brownies, I got 11 with my cutter, and place on a wire rack on a sheet tray for pouring the ganache

  11. Once decorated and refrigerator cold you can place in a ziplock freezer bag and freeze for a month or keep in the refrigerator for a few weeks. I would only keep it on the counter for a few days, especially if it's hot out

They are best at room temperature or slightly warmed up (especially with keto ice cream on top!) My favorite keto ice cream recipe- https://www.youtube.com/watch?v=SdGEDdZQ30s 

But I have many many flavors on my YouTube channel YouTube.com/Ketoupgrade.





The whey protein isolates I tried were Isopure dutch cocoa, Isopure cookies and cream and Perfect Keto chocolate, they all worked great. The Perfect Keto adds 4 carbs to the brownies while the Isopure is zero carbs. You can use unflavored whey protein isolate but I would take out 1 Tbs. of whey protein and add in one more tablespoons of cocoa powder and maybe some liquid stevia to add some sweetness.


The coconut flour is my go to because you don't need much and I feel like it has a less grainy texture than almond flour. If you want to replace the coconut flour you would need 3x the amount of almond flour, so 90 g instead of the 30. If you don't like the taste of coconut, I suggest great value organic coconut flour, it has the least coconut taste out of all the brands I've tried.


The sweetener I used was a powdered monkfruit/erythritol blend, you can use any erythritol based alternative sweetener. Using powdered just helps to combine and dissolve better in the recipe. You can use a granular sweetener instead but it will be different cup measurements, it should be 144 g or 3/4 cup instead of 1-1/4 Cups. If you don't want to use the allulose in the recipe, you can add more erythritol but I would add less since allulose is not as sweet as erythritol and have learned that allulose also creates a softer baked good so the brownie may not come out as soft. The sweetness of this recipe can be adjusted to taste also. I would use at least a cup and a half of sweetener total for the bulk it adds to the recipe.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Wilton 1 M open star tip (makes roses on cupcake) - https://amzn.to/3ml4zWv

Wilton Disposable Piping bags 50CT. - https://amzn.to/3H8YODD

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(As an Amazon Associate I earn from qualifying purchases)



For the ganache I chose to do a semi-sweet ganache. I used Baked Believe chips that you can find at Walmart usually. I also know that Lily's semi-sweet chips work well and are at Walmart on occasion. If you want to learn all about ganache check out this video ( https://youtu.be/nY2L72Y8Ghk ). When using semi-sweet chips it is usually a straight forward 1:1 by weight of heavy cream and chocolate. You can add liquid stevia to sweeten the chocolate more or extracts to add different flavors. But you may run into some problem doing that, so definitely refer to my ganache video if you run into problems!


Keto Chocolate Ganache


6 oz./heaping 1 Cup Keto Semi-Sweet Chocolate Chips

6 oz./3/4 Cup Heavy Cream


Instructions:

  1. Heat cream on stove or in microwave (In a pyrex measure cup is best for pouring) until steamy and just bubbling around the edges about 140-160 degrees

  2. Add in or pour over the chocolate chips, making sure all the chips are submerged, and cover, let sit for 5 minutes

  3. Gently whisk in small circles in the middle, slowly expanding outwards as the melted chips and cream starts to come together

  4. If all the chips aren't melted and the ganache is below 85 degrees you can heat in the microwave on 50% power for ten second intervals until all the chips are melted

  5. Once the ganache is under 90 degrees and the brownie hearts are room temp. pour the ganache slowly in the center of the heart brownies and spread around to the edges and slightly over with a mini offset spatula, you will not need all the ganache

  6. Once the ganache has set a little you do not want to touch it again, you can add another whole layer if you want it to look better, but just adding a drop here or there will not smooth out if it has already set.

  7. If using sprinkles add them before the ganache sets, once the ganache is set you can decorate with colored keto buttercream ( https://youtu.be/xQQasWnk_sM ) and add sprinkles to that or with luster dusts

  8. Once the extra ganache is set you can whip it and use it for decoration as well


Macros for 1 of 12 Brownies with chocolate ganache made with baked believe semi-sweet chocolate chips (no sprinkles or buttercream reflected in the macros)


270 Calories

24 g Fat

22 g Total Carbs

6 g Fiber

14g Sugar Alcohol

8 g Protein



If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.


Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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