Description
Fudgy Keto Brownies made with almond flour and sweetened with erythritol, perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well to ensure there are no clumps.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredient mixture and stir until fully incorporated. If using, fold in the sugar-free chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares.
Notes
- Swap out the almond flour for coconut flour, using 1/4 cup instead, but be sure to increase the liquid slightly, as coconut flour absorbs more moisture.
- For a minty twist, add 1/4 teaspoon of peppermint extract into the wet mixture before combining it with the dry ingredients.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 0g
- Sodium: 0g
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: keto, brownies, dessert, low-carb, fudgy
