Fudgy Keto Brownies
⏱️ Prep: 10 mins
🔥 Cook: 20 mins
🍽️ Yield: 9 brownies
🥑 Net Carbs: 2.5g each
Ingredients
- ½ cup butter
- ⅔ cup keto sweetener (erythritol or allulose)
- 2 oz unsweetened chocolate, chopped
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup sugar-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a microwave-safe bowl, combine butter, sweetener, and unsweetened chocolate. Microwave in 30-second bursts, stirring between, until melted and smooth.
- Let cool slightly, then whisk in eggs and vanilla until well combined.
- In a separate bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 18-22 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool completely in pan before cutting into 9 squares.
Nutrition (per brownie)
Calories: 210
Fat: 19g
Protein: 5g
Total Carbs: 5g
Fiber: 2.5g
Net Carbs: 2.5g
💡 Recipe Notes: These brownies are incredibly fudgy. For a cake-like texture, add an extra egg white. Store in an airtight container at room temperature for up to 5 days.
