Who said keto brownies are bland and tasteless? Well, they probably haven’t tried this special recipe right here! Today, you’ll discover that keto brownies are just as heavenly and decadent as their non-keto cousins. In fact, these keto raspberry and pistachio brownies will absolutely blow you away. And you know what’s even more amazing? This beginner-friendly recipe only requires 8 ingredients and around 30 minutes of your time. Yep, 30 minutes and you’ll have your first ever batch of keto brownies!
Why These Keto Brownies Are The Perfect Treat
The flavor combination of these brownies is pretty incredible, to say the least. The tart raspberries and fudgy rich chocolate perfectly complement the distinctive taste of pistachios. Every time you take a bite, the outside of the brownie cracks to reveal a soft, chocolate middle with crunchy pistachios and zings of raspberry.
This paleo-friendly, keto recipe is both grain and dairy-free. The brownies are great with coffee as a snack, or on their own as a delicious dessert lightly warmed in the oven and served with a dollop of coconut cream.
These keto raspberry and pistachio brownies are also great for dinner parties as they look beautiful and oh so appetizing! Since baking these require minimal effort and expertise, you can make them in a pinch. Serve them in the center of the table, and everyone can get involved and grab a slice.
This recipe makes 15 servings, with each slice containing 20.6g fat, 4.8g carbs (3.4g NET carbs) and 5.6g protein. At room temperature, these fudgy keto brownies will keep in an airtight container for 3 days… if they last that long!
Preheat the oven to 350°F and grease the brownie pan with cooking spray or softened butter. Then line the pan with parchment paper (the grease will ensure the paper won’t stick to the pan later on).
Break up the chocolate and add to a heatproof bowl with the coconut oil. Place the bowl over a pan with a little water in it to create your own double boiler. Stir the mixture while it slowly melts. Remove from heat once smooth.
Whisk the eggs and erythritol together until light and frothy. This process is important because it adds air into the batter, which creates more ‘lift’ in your brownies. If you stop whisking before the mixture is truly frothy, you’ll most likely end up with flat brownies.
In the same bowl as the egg & erythritol mixture, add the almond meal, baking soda, and melted chocolate, and combine until a thick batter forms. To this mixture, add half each of the pistachios and raspberries. Stir well.
Pour the mixture into the lined brownie pan and spread out evenly. Top with the remaining raspberries and pistachios (press them slightly into the batter). Bake for 20-25 minutes, or until the top is just firm.
For best results, keep an eye on your oven (unfortunately, not all ovens are created equally). Feel free to adjust the baking time according to what’s happening inside the oven.
So, how to know if your keto brownies are cooked?
Insert a toothpick in the middle of the brownie slab. If it comes out with just a bit of batter, then it’s perfect. If it comes out totally clean, the brownie is too dry. If the toothpick comes out with too much batter sticking to it, then you need to put the pan back and bake it some more.
Allow to cool in the brownie pan (this takes about an hour), then slice into 15 pieces.
Nutrition Facts
| Raspberry and Pistachio Brownies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
|---|---|---|---|---|---|---|
| 7oz 85% Dark Chocolate | 1060 | 92 | 38 | 10 | 28 | 22 |
| ½ cup Coconut Oil | 862 | 100 | 0 | 0 | 0 | 0 |
| 2 large Eggs | 147 | 9.94 | 0.77 | 0 | 0.77 | 12.58 |
| ¾ cup Powdered Erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 ½ cups Almond Meal | 968 | 83.7 | 9.75 | 0 | 9.75 | 38.25 |
| 1 tsp Bicarbonate of Soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup Pistachios, roughly chopped | 278 | 22.22 | 13.98 | 5.2 | 8.78 | 10.3 |
| ½ cup Raspberries | 39 | 0.48 | 8.96 | 4.9 | 4.06 | 0.9 |
| Totals | 3354 | 308.34 | 71.46 | 20.1 | 51.36 | 84.03 |
| Per Serving (/15) | 223.6 | 20.56 | 4.76 | 1.34 | 3.42 | 5.6 |
A Few Tips To Make Your Keto Brownies Even More Tasty
Want your brownies to have a richer, fuller, and even more chocolatey taste? Try sprinkling the parchment paper with a bit of salt BEFORE pouring the brownie batter into it. Salt enhances and balances the other ingredients, so your keto raspberry and pistachio brownies becomes even more decadent!
Just make sure you don’t go overboard with the sprinkling – a tiny amount will do. Any more than a pinch and you’ll have a salty keto brownie, which isn’t what you want for this recipe especially if you’re showing off your baking skills to loved ones.
Another trick is to not slice immediately after the brownies have cooled to room temperature. Instead, put the entire pan in the fridge for an hour or two. This helps the ingredients settle and gives the brownies a much denser, fudgier texture. It also makes the slicing less difficult, so you’ll have perfectly clean slices with straight edges. And better yet, you’ll have extra chewy keto cookies for that perfect snack or dessert!
If you find the brownies a bit too bitter (not all that surprising since we’re using 85% dark chocolate in this recipe), put them back in the fridge and leave it there overnight. The cold will help the flavors come together, so that when you take them out in the morning, it will taste absolutely divine!
Can You Use Frozen Raspberries?
Fresh is always the best option, but let’s face it, not everyone’s got easy access to fresh raspberries. So, yes, you can use frozen ones. But you need to let it thaw to room temperature first. Otherwise, the excess water/moisture means you’ll end up with a soft, soggy brownie!
That said, it’s important to make sure ALL ingredients are at room temperature. Fresh-from-the-fridge ingredients may make your brownie more cakey than fudgy.
Is It Okay To Freeze Keto Brownies?
Yes, freezing the brownies is actually a good idea if you’re thinking of serving these at a later time. You can either pre-cut the brownies into 15 slices or just freeze the entire slab. Either way, you’ll need to individually wrap each slice (or slab) in a plastic wrap. You can probably freeze longer, but we recommend a month at most. When ready to eat, remove the wrap and give it a few hours to thaw.
Conclusion
Keto raspberry and pistachio brownies are perfect for that occasional, self-indulgent treat, and it’s also great for sharing with family and friends. Have you tried this recipe? Let us know in the comments below what you think about it and if you made any modifications. We’d love to hear from you!
Ingredients
Directions
Preheat the oven to 350°F and grease the brownie pan with cooking spray or softened butter. Then line the pan with parchment paper (the grease will ensure the paper won’t stick to the pan later on).
Break up the chocolate and add to a heatproof bowl with the coconut oil. Place the bowl over a pan with a little water in it to create your own double boiler. Stir the mixture while it slowly melts. Remove from heat once smooth.
Whisk the eggs and erythritol together until light and frothy. This process is important because it adds air into the batter, which creates more ‘lift’ in your brownies. If you stop whisking before the mixture is truly frothy, you’ll most likely end up with flat brownies.
In the same bowl as the egg & erythritol mixture, add the almond meal, baking soda, and melted chocolate, and combine until a thick batter forms. To this mixture, add half each of the pistachios and raspberries. Stir well.
Pour the mixture into the lined brownie pan and spread out evenly. Top with the remaining raspberries and pistachios (press them slightly into the batter). Bake for 20-25 minutes, or until the top is just firm.
For best results, keep an eye on your oven (unfortunately, not all ovens are created equally). Feel free to adjust the baking time according to what’s happening inside the oven.
So, how to know if your keto brownies are cooked?
Insert a toothpick in the middle of the brownie slab. If it comes out with just a bit of batter, then it’s perfect. If it comes out totally clean, the brownie is too dry. If the toothpick comes out with too much batter sticking to it, then you need to put the pan back and bake it some more.
Allow to cool in the brownie pan (this takes about an hour), then slice into 15 pieces.
