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Keto Brownies

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 brownies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American, Keto

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

  1. 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.
  2. 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.
  3. 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.
  4. Fold in chocolate chips:
    • If using, gently fold in the sugar-free chocolate chips.
  5. 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).
  6. 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.

Find it online: https://recipe.ukfinda.com/keto-brownies/