Harlan Kilstein’s Perfect Keto Brownies

Harlan Kilstein’s Perfect Keto Brownies




Harlan’s Perfect Keto Brownies

I prefer crispy on the outside, gooey on the inside.

Step One: Preheat Convection Oven to 450 degrees

Butter a 9 1/2 by 9 1/2 pan.

6 oz of unsweetened Lilly’s Chocolate 

2/3 of a cup grass fed butter.

1 Tablespoon espresso

4 eggs

1/2 teaspoon of pink Himalayan salt

2 cups Swerve or Xylitol

1 teaspoon Rodelle vanilla extract

1/4 teaspoon Rodelle almond extract

1 1/2 cup of extra fine almond flour 

optional 1 1/2 cups of walnuts or pecans

optional (unless your baking for me) 1/2 package Lilly’s Chocolate chips




Step Two: Mix Ingredients

Melt chocolate and butter over low heat in a double boiler.

Stir in espresso.

Set aside to cool.

Mix eggs and salt and sweetener until very light and fluffy.

Add the vanilla and almond extracts to the chocolate mixture.

At a very slow speed fold the chocolate mixture into the egg mixture.

Stir only with a spatula.

Gradually add the almond flour until it’s all mixed in.

Add the optional nuts or Harlan’s Chocolate chips.

Step Three: Bake

Place in oven. Reduce oven temperature to 400 degrees.

Bake for only 20-21 minutes.

Send everyone else out of the house.

The top should be crispy brown.

Let cool. The insides should be gooey perfection.

Serve with a spatula. It will be gooey.

Tell your family the recipe didn’t work when the pan is empty.

Shhhhh.








To Top