Description
These keto brownies are rich, fudgy, and intensely chocolatey, with a perfectly gooey center. Made with almond flour and sweetened with a sugar-free sweetener, they’re a low-carb, gluten-free treat perfect for satisfying your chocolate cravings.
Ingredients
Units
Scale
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 cup (150 g) granulated erythritol or preferred keto sweetener
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup (60 g) sugar-free chocolate chips (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix the wet ingredients:
- In a large bowl, whisk together the melted butter and cocoa powder until smooth. Add the erythritol, eggs, and vanilla extract, whisking until fully combined.
- Combine the dry ingredients:
- In a separate bowl, mix the almond flour, salt, and baking powder. Gradually stir the dry ingredients into the wet ingredients until a thick batter forms.
- Fold in chocolate chips:
- If using, gently fold in the sugar-free chocolate chips.
- Bake the brownies:
- Pour the batter into the prepared baking pan and spread evenly. Bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool completely:
- Let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment paper overhang. Slice into squares and serve.
Notes
- Avoid overbaking to ensure fudgy brownies; they will continue to set as they cool.
- Substitute almond flour with 1/4 cup (30 g) coconut flour for a nut-free version (reduce baking time slightly).
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.