Description
These keto brownies are rich, fudgy, and low in carbs — a perfect treat when you want chocolate without the sugar spike.
Ingredients
Scale
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/4 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, salt, and baking powder.
- In a separate bowl, beat the melted butter, eggs, and vanilla extract until smooth. Gradually add the dry mixture and stir until a smooth batter forms.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely before cutting into 9 squares and enjoy.
Notes
Serve warm with sugar-free whipped cream or mascarpone. Store in an airtight container for up to 2 days at room temperature or up to 7 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 105
- Sugar: 0.1g
- Sodium: 80mg
- Fat: 11.4g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3.9g
- Fiber: 2.4g
- Protein: 3.6g
- Cholesterol: 0mg