Description
Incredibly fudgy keto brownies that are rich, chocolatey, and perfectly indulgent with only 3g net carbs per serving. These easy low-carb brownies have crispy edges, gooey centers, and authentic brownie flavor that will satisfy any chocolate craving while keeping you in ketosis!
Ingredients
Scale
- 1½ cups superfine blanched almond flour
- ½ cup unsweetened cocoa powder
- ¾ cup powdered erythritol or monk fruit sweetener
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup sugar-free chocolate chips (optional, for extra chocolatey goodness)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides for easy removal. Lightly grease the parchment with cooking spray or a little butter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, cocoa powder, powdered sweetener, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of leavening and prevents clumps in your finished brownies.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the melted butter (make sure it’s not too hot or it will cook the eggs), eggs, and vanilla extract until smooth and well combined. The mixture should be glossy and emulsified.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or rubber spatula, gently fold everything together until just combined. Don’t overmix—stop as soon as you no longer see dry flour streaks. The batter will be thick and fudgy, almost like brownie batter should be!
- Add Chocolate Chips: If using sugar-free chocolate chips, gently fold them into the batter, reserving a few to sprinkle on top for a beautiful presentation.
- Transfer to Pan: Pour the batter into your prepared baking pan and spread it evenly to the edges using your spatula. Tap the pan gently on the counter a few times to release any air bubbles. Sprinkle reserved chocolate chips on top if desired.
- Bake: Bake for 18-22 minutes, until the edges look set and the top has developed a slight crack. The center should still look slightly underdone—a toothpick inserted into the center should come out with a few moist crumbs (not raw batter, but not completely clean either). This is the secret to fudgy brownies!
- Cool Completely: Remove from the oven and place the pan on a cooling rack. Let the brownies cool completely in the pan for at least 30-45 minutes. This is crucial—cutting them while warm will result in a crumbly mess. They firm up significantly as they cool.
- Cut and Serve: Once completely cool, use the parchment paper overhang to lift the brownies out of the pan. Transfer to a cutting board and cut into 16 squares using a sharp knife (wipe the blade between cuts for clean edges). Serve and enjoy!
Notes
- Don’t Overbake: The secret to fudgy brownies is slightly underbaking them. They continue to cook as they cool in the pan.
- Cooling is Essential: Keto brownies need to cool completely to set properly. Cutting them warm will result in a gooey mess that falls apart.
- Sweetener Options: Different keto sweeteners have varying levels of sweetness. Taste your batter (it’s safe since these use pasteurized eggs) and adjust sweetener if needed.
- Storage: Store in an airtight container at room temperature for up to 4 days, refrigerated for up to 10 days, or frozen for up to 3 months.
- Texture Preference: For cakier brownies, add an extra egg. For fudgier brownies, reduce baking time by 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 142
- Sugar: 0.5g
- Sodium: 62mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg