Description
These Best Fudgy Keto Brownies are rich, chocolatey, and perfectly moist with a low-carb twist. Made using almond flour and sugar-free sweetener, they’re an ideal dessert for anyone following a ketogenic diet craving a guilt-free sweet treat.
Ingredients
Scale
Dry Ingredients
- ½ cup almond flour
- ½ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup erythritol (or preferred keto-friendly sweetener)
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- ½ cup sugar-free dark chocolate chips
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until evenly combined.
- Beat wet ingredients: In a separate bowl, beat together the melted unsalted butter, erythritol, eggs, and vanilla extract until the mixture is smooth and creamy.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until a thick, fudgy batter forms without overmixing.
- Fold in chocolate chips: Gently fold the sugar-free dark chocolate chips into the batter to ensure even distribution.
- Spread batter in pan: Spread the batter evenly into the prepared baking dish and smooth the top with a spatula.
- Bake brownies: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool and slice: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper and slicing into 16 squares.
Notes
- Make sure not to overbake to keep the brownies fudgy and moist.
- You can substitute erythritol with other keto-friendly sweeteners like stevia or monk fruit, adjusting to taste.
- Using parchment paper makes it easier to remove the brownies from the pan without sticking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Add a pinch of espresso powder to enhance the chocolate flavor if desired.
