Keto Brownies
These Keto Brownies are rich, fudgy, and low-carb, making them a guilt-free indulgence perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder Use high-quality cocoa for a richer flavor.
- 1/2 cup erythritol or preferred sweetener Choose a sweetener that measures like sugar.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt Add a pinch more salt if using unsalted butter.
Wet Ingredients
- 1/2 cup butter, melted Real butter gives the best taste; can substitute with coconut oil.
- 3 large eggs Use room temperature eggs for best results.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, combine the melted butter and erythritol. Mix well until glossy and smooth.
- Add the eggs and vanilla extract, whisking until combined into a silky batter.
- Stir in the almond flour, cocoa powder, baking powder, and salt until just mixed.
Baking
- Pour the batter into the prepared baking pan and spread evenly. Tap the pan to settle the batter.
- Bake for 20-25 minutes, checking at 18 minutes until a toothpick comes out with a few moist crumbs.
- Allow to cool completely before cutting into squares.
Notes
Store in an airtight container for up to 2 days at room temperature or up to a week in the fridge. Freeze for longer storage up to 3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 6gProtein: 5gFat: 16gSaturated Fat: 7gSodium: 90mgFiber: 3g
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