Keto Sno Ball Brownies How to Make Them with Only 6 Ingredients

Keto Sno Ball Brownies: How to Make Them with Only 6 Ingredients

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Introduction

Do you love the taste of classic Keto Sno Ball Brownies but wish there was a keto-friendly version? What if you could enjoy all that chocolatey, marshmallow-filled goodness without the sugar overload? Good news—you can! With just six simple ingredients, you can whip up delicious Keto Sno Ball Brownies that satisfy your sweet tooth while keeping you on track with your low-carb lifestyle. Let’s dive into this easy, guilt-free dessert!

What Makes This Recipe Special Keto Sno Ball Brownies?

This recipe Keto Sno Ball Brownies is a game-changer for anyone craving a nostalgic treat without the carbs. Here’s why you’ll love it:

  • Only 6 ingredients – No long shopping lists or complicated steps.
  • Low-carb & sugar-free – Perfect for keto, diabetics, and anyone cutting sugar.
  • Quick & easy – Ready in under an hour, with minimal prep work.
  • Rich and satisfying – A fudgy brownie base topped with fluffy, coconutty marshmallow.

Even if you’re new to keto baking, this recipe is simple enough to master. No fancy equipment needed—just a mixing bowl and a baking pan!

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Essential Ingredients & Substitutions Keto Sno Ball Brownies

Here’s what you’ll need to make these Keto Sno Ball Brownies:

1. Almond Flour (1 cup)

  • A keto-friendly alternative to regular flour that provides structure and a mild nutty flavor.
  • Substitute: Coconut flour (use 1/4 cup instead, as it absorbs more moisture).

2. Cocoa Powder (1/4 cup)

  • Gives the brownies their rich chocolate taste.
  • Substitute: Unsweetened chocolate (melted), but you may need to adjust the sweetness.

3. Keto Sweetener (1/2 cup)

  • A sugar substitute like erythritol, allulose, or monk fruit helps sweeten the brownies.
  • Substitute: Stevia (adjust based on brand and sweetness level).

4. Eggs (2 large)

  • Bind the ingredients together and add moisture.
  • Substitute: Flax eggs (for a vegan version, mix 2 tbsp flaxseed meal with 6 tbsp water).

5. Coconut Cream (1/2 cup)

  • The key to a creamy marshmallow layer without dairy or sugar.
  • Substitute: Heavy cream (if not dairy-free).

6. Unsweetened Shredded Coconut (1/2 cup)

  • Adds texture and classic Sno Ball flavor.
  • Substitute: Chopped nuts for a crunchy twist.
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Step-by-Step Instructions

Step 1: Preheat & Prepare

  • Preheat your oven to 350°F (175°C).
  • Line an 8×8-inch baking pan with parchment paper to prevent sticking.

Step 2: Make the Brownie Batter

  1. In a mixing bowl, whisk together almond flour, cocoa powder, and keto sweetener.
  2. Beat in the eggs one at a time until the mixture is smooth.
  3. Stir in coconut cream until fully combined.
  4. Pour the batter into the prepared pan and smooth the top.

Step 3: Bake the Brownies

  • Place in the oven and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
  • Let the brownies cool completely before adding the marshmallow layer.

Step 4: Make the Marshmallow Topping

  1. In a bowl, whip coconut cream until light and fluffy.
  2. Gently fold in shredded coconut for texture.
  3. Spread the coconut mixture over the cooled brownies evenly.

Assembling & Serving Tips

  • For a classic Sno Ball look, sprinkle extra shredded coconut on top.
  • For neat slices, chill the brownies for 30 minutes before cutting.
  • Want a pop of color? Add a few drops of natural pink food coloring to the marshmallow layer!

Storage & Make-Ahead Tips

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze individual slices for up to 2 months.
  • To serve: Let frozen brownies thaw at room temperature for about 15 minutes.

Recipe Variations

Looking to switch things up? Try these fun twists:

  • Nutty Delight: Add chopped pecans or walnuts to the brownie batter.
  • Mocha Brownies: Mix in 1 tsp of instant coffee for a deeper flavor.
  • Berry Infused: Swirl in sugar-free raspberry sauce before baking.
  • Dairy-Free Option: Use flax eggs and coconut cream instead of dairy.

FAQs

1. Can I use coconut flour instead of almond flour?

Yes, but use 1/4 cup coconut flour instead of 1 cup almond flour, as it absorbs more liquid.

2. What’s the best keto sweetener for this recipe?

Allulose works great for a smooth texture, while monk fruit blend adds a natural sweetness.

3. Can I make these brownies ahead of time?

Absolutely! Bake the brownies a day ahead and add the marshmallow topping before serving.

4. How do I make these brownies extra fudgy?

Use an extra tablespoon of coconut cream and bake for 2-3 minutes less.

5. Can I use heavy cream instead of coconut cream?

Yes, heavy cream works well, but the flavor will be slightly different.