Indulge in the ultimate Keto Brownies recipe! Learn how to create rich, fudgy, and low-carb brownies with tips, variations, and serving suggestions for a guilt-free treat.
- 3/4 cup almond flour (sifted)
- 1/4 cup cocoa powder (unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup granulated erythritol (or your preferred keto sweetener)
- 1/3 cup butter (melted and cooled)
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
- 1/4 cup chopped walnuts (optional)
- 1 tbsp sugar-free chocolate drizzle
- 1 Prepare the Oven and Pan
Preheat the oven to 175°C (350°F). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- 2 Mix the Dry Ingredients
In a medium-sized bowl, whisk together almond flour, cocoa powder, baking powder, and salt until fully combined.
- 3 Combine the Wet Ingredients
In a separate bowl, whisk the eggs, erythritol, melted butter, and vanilla extract until smooth.
- 4 Create the Batter
Gradually add the dry ingredients to the wet ingredients, stirring gently until fully incorporated. Fold in the sugar-free chocolate chips.
- 5 Bake the Brownies
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- 6 Cool and Serve
Allow the brownies to cool in the pan for 10-15 minutes. Use the parchment overhang to lift them out and transfer them to a cooling rack. Slice into squares and serve.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with coconut oil.
- Add 1/2 tsp espresso powder to enhance the chocolate flavor.