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This delicious keto chocolate fudge Brownie recipe is perfect for a birthday or dessert for any occasion. The MCT Oil, Collagen, and Protein Powder are all optional. It originally started out as a “cake” but became brownies.

If you wanted it to be cake, I’d double up the batter to make a much thicker more “cake-like” dessert although it will probably still be dense rather than “fluffy”.

Prep Time | 10 Minutes |
Cook Time | 30 Minutes |
Servings |
Brownies
|
- 4 Large Eggs
- 1/2 Cup Butter Softened or Melted
- 1/4 Cup Heavy Cream
- 2 tbsp MCT Oil
- 1 Scoop Quest Chocolate Protein Powder Chocolate Milkshake Flavor
- 2 Sticks Vital Proteins Collagen Stick or 20 oz.
- 1 tsp Vanilla Extract
- 1 Cup Bob's Almond Flour
- 1/2 cup Swerve or Monkfruit or your favorite 1:1 sugar substitute
- 1/2 cup Cacao Powder
- 1/2 tsp Baking Powder
- 1 dash Kosher Salt
- 4 oz Unsalted Butter Softened
- 1/4 Cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 Cup Swerve or Monkfruit
- 1/4 cup Cacao Powder
Ingredients
Frosting
|
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- Preheat oven to 325. We don't want to bake higher than this when using MCT Oil
- Grease a 9 x 9 or 10 x 10 pan with coconut oil or butter. I use a silicone pan.
- Blend the eggs, melted butter, swerve, vanilla, almond flour, cacao powder, salt, and baking soda until thick.
- Bake about 20 minutes
- Blend well all ingredients and cool in the fridge while Cake is baking. Should be fluffy
- Frost brownies when cooled.
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