Tofu Dairy-Free Keto Brownies
Tofu Dairy-Free Keto Brownies
Ingredients
- 14 ounces firm tofu, pressed and crumbled
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol, or other keto-friendly sweetener, to taste
- 1/4 cup almond flour
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dairy-free chocolate chips, sugar-free, optional
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a food processor, combine the pressed and crumbled firm tofu, unsweetened cocoa powder, erythritol, almond flour, melted coconut oil, vanilla extract, baking powder, and salt. Process until the mixture is completely smooth and well combined, scraping down the sides as needed. The batter should be thick and resemble traditional brownie batter.
⏱️ 5 min
- 3
If using, fold in the dairy-free chocolate chips into the brownie batter.
⏱️ 2 min
- 4
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
⏱️ 1 min
- 5
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake, as they can become dry.
⏱️ 25 min•🌡️ 350
- 6
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. This is crucial for them to set properly and prevent crumbling.
⏱️ 5 min
- 7
Once cooled, cut the brownies into 4 equal squares and serve. Store any leftover brownies in an airtight container at room temperature or in the refrigerator.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Dairy-Free Keto Brownies
- 14 ounces firm tofu, pressed and crumbled
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol, or other keto-friendly sweetener, to taste
- 1/4 cup almond flour
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dairy-free chocolate chips, sugar-free, optional
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a food processor, combine the pressed and crumbled firm tofu, unsweetened cocoa powder, erythritol, almond flour, melted coconut oil, vanilla extract, baking powder, and salt. Process until the mixture is completely smooth and well combined, scraping down the sides as needed. The batter should be thick and resemble traditional brownie batter.
⏱️ 5 min - 3
If using, fold in the dairy-free chocolate chips into the brownie batter.
⏱️ 2 min - 4
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
⏱️ 1 min - 5
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake, as they can become dry.
⏱️ 25 min•🌡️ 350 - 6
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. This is crucial for them to set properly and prevent crumbling.
⏱️ 5 min - 7
Once cooled, cut the brownies into 4 equal squares and serve. Store any leftover brownies in an airtight container at room temperature or in the refrigerator.
⏱️ 2 min