These fudgy keto chocolate walnut brownies are rich, gooey and loaded with walnuts! This easy flourless chocolate dessert is made sugar free, without grains and without dairy- Paleo, Vegan, Gluten Free Options!
Preheat the oven to 180C/350F. Line a small square pan with parchment paper and set aside.
In a small bowl, sift your cocoa powder and cornstarch, to avoid any clumps in the batter.
In a small saucepan, add your butter and chocolate. On low heat, heat the butter and chocolate until melted and glossy. Remove from heat.
Moving quickly, add your sugar substitute and whisk very well, until combined. Add the eggs, one at a time, and mix well into the mixture. Add your cocoa powder and corn starch and whisk very well, until the batter is no longer grainy and smooth. Fold through your walnuts.
Transfer your brownie mixture into the lined pan. Top with extra brownies and bake for 26-28 minutes, or until a skewer comes out just clean from the center.
Remove from oven and let cool in the pan before slicing into 9 pieces.
To Store. Fudgy Walnut brownies are best stored in the fridge, to avoid them spoiling and to ensure freshness. Place brownies in a sealable container and place in the fridge for up to 7 days.
To Freeze. These brownies are freezer friendly and can be stored in the freezer. Individually wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Brownies will keep fresh for up to 6 months.
To Reheat. To reheat walnut brownies, allow thawing at room temperature or in the fridge overnight. You are also able to reheat in the microwave to enjoy it warm, but only once it has been thawed.