Keto Raspberry and Pistachio Brownies

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.