Discover the ultimate in flavor and simplicity with these keto low-carb brownies. This incredibly rich and fudgy chocolate brownie recipe is a hit with everyone, including those following a keto diet.
Melt-In-Your-Mouth Delight: The Best Keto Brownies!
Prepare to be smitten by these unbelievably fudgy chocolate brownies. They’re a must-try to truly understand their amazing taste. Once you’ve tasted these, you might never go back to store-bought brownies again. Their straightforward recipe makes them both decadent and delightful.
Variations for Almond Flour Brownies
Feel free to mix in a handful of chopped pecans, almonds, or walnuts. You can also add chocolate chips, cacao nibs, or shredded coconut for an extra touch of flavor.
Quick and Easy Low-Carb Brownies
I adapted my keto chocolate cake recipe to create these brownies. By adjusting the ingredient proportions—since cakes use more flour, less sugar, and less leavening than brownies—I achieved the perfect texture and taste.
Ingredients for Keto Brownies
These brownies are both flourless and gluten-free, using fine almond meal or almond flour instead of regular flour. For the best flavor, use Dutch cocoa powder, which is commonly found in boxed mixes. Look for “processed with alkali” on the ingredient list, although regular unsweetened cocoa powder can be used for the first 1/4 cup.
You can choose between regular sugar (for non-keto) or granulated erythritol for a keto-friendly version. Be sure to use granulated erythritol rather than powdered. If you’re aiming for paleo brownies, coconut sugar is another good option. Though I haven’t tested allulose or stevia, you’re welcome to experiment with them.
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Keto Brownie Recipe
Here’s a spun version of the paragraph:
Experience the ultimate in simplicity and flavor with these keto low-carb brownies. Packed with rich, fudgy chocolate goodness, this Keto Brownie Recipe is sure to delight everyone, including those following a keto diet!
- Total Time: 30 mins
Ingredients
- 115 grams (1/2 cup) of unsalted butter
- 200 grams (1 cup) of erythritol or your choice of keto-friendly sweetener
- 100 grams (1 cup) of unsweetened cocoa powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 2 large eggs
- 60 grams (1/2 cup) of almond flour
- 1/4 teaspoon of baking powder
- Optional: 90 grams (1/2 cup) of sugar-free chocolate chips or chopped nuts for extra texture
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Prepare an 8×8 inch (20×20 cm) baking pan by lining it with parchment paper or giving it a light grease.
- Melt the Butter: In a medium saucepan over low heat, melt the butter. Once it’s fully melted, take it off the heat.
- Combine Sweetener and Cocoa: Stir in the erythritol and cocoa powder until the mixture is well blended. It will be thick.
- Incorporate Eggs and Vanilla: Add the eggs one by one, beating each until fully combined before adding the next. Mix in the vanilla extract.
- Add Dry Ingredients: Gently fold in the almond flour, baking powder, and salt until the batter is smooth. If you’re using chocolate chips or nuts, fold them in now.
- Pour and Bake: Pour the batter into the prepared pan, spreading it evenly.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- Cool and Cut: Let the brownies cool in the pan for about 10 minutes. Lift them out using the parchment paper and allow them to cool completely on a wire rack before cutting into squares.
Notes
- Adjust Sweetness: Modify the sweetener amount to suit your taste, as different sweeteners have varying levels of sweetness.
- Texture Tweaks: For a fudgier brownie, slightly reduce the baking time. For a cakier texture, increase the baking time a bit.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 116 kcal
