Description
A rich and fudgy brownie recipe that is keto-friendly, perfect for satisfying sweet cravings without guilt.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol (or another keto-friendly sweetener)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, salt, and baking powder.
- In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in chocolate chips if using.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let the brownies cool in the pan for at least 10 minutes before cutting into squares.
Notes
- Measure ingredients accurately to avoid dry brownies.
- Check baking time a few minutes before the recommended time.
- Let brownies cool before cutting for better texture.
- Store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
