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.
Servings: 9 servings
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 3.5g | Protein: 5g | Fat: 17g