These bars are kind of like brownies and kind of like molten lava cake… except they’re not served warm. But they have a gooey, fudgy filling like a molten lava cake. But they taste more like a brownie. Not exactly a brownie, but not a lava cake either! They are gooey and delicious, and are grain free, dairy free, and sugar free.
Even though you will only prepare two layers, these bars bake up to have three layers: a bottom brownie layer with a gooey fudge layer on top, with a slightly crispy, crackly top crust layer. The trick to getting the gooey fudgy layer the perfect consistency is to not over bake. These should be removed from the oven when the middle appears set, but jiggles a little when you move the pan. Don’t worry if you accidentally bake a little too long to get the ooey gooey fudge layer— they are still delicious even if the fudge layer sets up more!
Part of what makes these so rich and yummy is using good quality cocoa powder. I recommend Guittard Cocoa Rouge because the rich chocolate flavor is better than other brands and makes a big difference in the flavor of your baked goods! It’s deeper in color (deep reddish brown), and has a richer more complex flavor too. It’s a little more spendy, but worth it!
Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are “grainy” or lumpy, which won’t affect the taste, but might not look as good.
Zero Calorie Sweeteners
This recipe calls for both granulated and confectioners sweeteners. The granulated is for the crust, and the confectioner’s sweetener is for the filling and topping. The confectioner’s sweetener makes for a smooth and creamy texture. Granulated just won’t work for the filling—it will not be as thick or smooth.
For granulated, either Lakanto or Swerve sweeteners will work (they work as a 1 to 1 sugar replacement). For the confectioners sweetener, I use Swerve Confectioners because it is a 1 to 1 sugar replacement. Lakanto Confectioners is twice as sweet as sugar so you use 1/2 cup to replace one cup of sugar, which doesn’t work in a lot of recipes because the confectioners sweetener is not only the sweetener, but it thickens the mixture. So I recommend using Swerve Confectioner’s Sweetener (or other powdered sweetener that subs 1:1 for sugar) in this recipe.
Keto Gooey Fudge Brownie Bars
- 1 c. Almond flour
- 1/3 c. Cocoa powder
- ½ c. Lakanto Monkfruit Granulated or Swerve Granulated Sweetener
- 1 tsp. Baking soda
- ¼ tsp. Salt
- ¼ c. Coconut oil melted
- 1 Egg
- 2 tbsp. Water
- 3 Eggs
- ½ c. Coconut milk
- 1/3 c. Cocoa
- 1 c. Powdered Swerve Sweetener
- 1 tsp. Vanilla
- ¼ tsp. Salt
- Preheat oven to 350˚. Grease a 9” x 9” baking dish and line with parchment paper.
- Combine dry ingredients for the brownie layer. Add coconut oil, egg, and water, and combine. Mixture should form a dough. Press onto bottom of baking dish. Bake for 20–22 minutes.
- While brownie layer is baking, make fudge layer.
- In a medium mixing bowl, add eggs and coconut milk. With electric mixer, blend until smooth. Add powdered sweetener, cocoa powder, vanilla, and salt. Blend until smooth and creamy. When brownie layer is finished baking, remove from oven and carefully pour fudge layer on top of brownie layer. Return to oven and bake for 22–25 minutes or until center is set but still somewhat jiggly. The edges should be completely set.
- Remove from oven and cool 35–45 minute on counter. Then refrigerate for at least 2 hours before serving. Cut into 16 pieces. Store in refrigerator.
Also try these keto desserts:
Keto No Bake Chocolate Peanut Butter Pie
Dairy Free Keto Cheesecake Mousse
Keto Carrot Cupcakes
Keto Chewy Chocolate Chip Cookies
Keto Key Lime Pie Bars
Keto Strawberry Lemonade Bars
Keto Pumpkin Spice Latte Bars
Grain Free Pop Tart Pastries
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