As I have started to play around with more keto-friendly dishes, I recently went down a recipe rabbit hole on Instagram. I stumbled upon Maria Emmerich, who is supposedly known as the “keto queen.” Rightfully so. You can tell she is very passionate not only about keto cooking, but keto as a lifestyle. Since discovering her, I have mentally dog eared several of her creations. When I watched the video for her keto brownies, I knew they could be made with the Empower Bar Cacao baking mix.
This variation was slightly new territory for me, because it entailed omitting a liquid sweetener altogether, and incorporating granulated erythritol into the dry mix instead. The wet ingredients entail eggs, butter (or coconut oil for dairy-free), almond milk, and vanilla extract (optional). After writing everything down and getting my ratios right (my inner math nerd loves this aspect of baking!), I got to testing.
Oh how I love the Gratisfied baking mix even more! The end result is dense and fudgy, and to be enjoyed at any time of the day. I like to encourage cacao in the morning because it (a) contains caffeine, and (b) improves mood and energy, but I would be lying if I said I haven’t had a slice after dinner. Because of the ketogenic properties of this recipe, it won’t spike your blood sugar (I personally tested mine), and this will forever be a recipe in my repertoire.
A note about the baking vessel: as I started to explore keto baking months ago, I bought these silicone cake molds because they are more conducive for keto baking recipes, but you can also use a circular ceramic dish (just be sure to line the bottom with parchment paper), or regular 8×8 baking tin if that is what you have. I wanted this baked good in a circular shape to give it that cake feel. For presentation, dust it with powdered monk fruit before serving!
Empower Bar Cacao Brownie Cake {Grain-Free, Keto, Dairy-Free Option}
Equipment
- Mixing bowls
- Silicone cake mold or baking tin
Ingredients
- 1 Empower Bar Cacao baking mix pouch see note
- 1/2 cup granulated erythritol like Swerve brand. See note
- 1/2 cup melted grass-fed butter or coconut oil
- 2 eggs, beaten
- 1/4 cup almond milk or dairy-free milk of choice
- 1 teaspoon vanilla extract optional
- powdered monk fruit for dusting optional
Instructions
- Preheat the oven to 350 degrees. Spray an 8-inch silicone cake mold or baking tin with cooking spray. If using a tin or ceramic dish, line the bottom with parchment paper.
- In a large mixing bowl, combine the Empower Bar Cacao baking mix and granulated erythritol. Stir to blend.
- In a separate medium bowl, whisk together the eggs, melted butter or coconut oil, almond milk, and vanilla extract until creamy.
- Pour the wet ingredients into the bowl with the dry ingredients and use a whisk or spatula to mix until a batter is formed. Transfer the batter to the cake mold or baking tin and spread evenly to all sides.
- Bake for 20 minutes. The middle may not look fully cooked through, so test with a toothpick as it should come out primarily clean. You don't want to over-bake as it will be too dry. The brownie cake will firm as it cools. Allow the cake to fully cool in the cake mold or baking tin, at least 2 hours. Transfer the cake to the refrigerator to firm some more. It is delicious when chilled!
- For presentation before serving, dust with powdered monk fruit.
Notes
