Dessert
Keto Brownies
These Keto Brownies may be the BEST low carb dessert ever. Super fudgy, rich and chocolatey, you will never guess these brownies have almost no carbs.
25 minTotal
9servings
Fat-forward
195
kcal
- 85 grams (3 oz.) dark chocolate sugar-free
- 50 grams (¼ cup) coconut oil or butter
- 2 eggs at room temperature
- 120 grams (½ cup 1 tbsp) powdered erythritol or keto granular sweetener of choice
- 100 grams (1 cup) almond flour
- 35 grams (¼ cup) cocoa powder unsweetened
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
- sugar-free chocolate chips for topping (optional)
- Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- Cut the dark chocolate into chunks and transfer to a microwave-safe bowl with coconut oil or butter; place in the microwave and cook until completely melted. This should take about 1 minute and 30 seconds to 2 minutes. As an alternative you can melt using the Bain-Marie method.
- In a large mixing bowl, combine granular sweetener with almond flour, cocoa powder, baking powder, vanilla extract and salt.
- Add the melted chocolate mixture to the bowl. Using a fork or spatula, stir to combine into a brownie batter.
- Add one egg at a time, whisking well after each one until completely incorporated in the keto brownie batter.
- Transfer the brownie batter to the prepared baking pan and top with sugar-free chocolate chips if you desire.
- Bake in hot oven for 15 to 20 minutes - bake for less time if you want a fudgy texture or bake for longer for cake-y brownies.
195
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.