Keto Brownies
Rich, fudgy, and absolutely satisfying keto brownies that are low-carb and perfect for any dessert cravings.
Ingredients
For the Brownies
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup erythritol (or other sugar substitute)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until well blended.
- Combine the wet and dry ingredients, mixing until completely incorporated.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool before cutting into squares and serving.
Notes
For the best texture, ensure your butter is fully melted but not too hot; this helps combine the ingredients without cooking the eggs. Add a handful of sugar-free chocolate chips to the batter for an extra chocolate hit. For a nut-free option, you can substitute almond flour with sunflower seed flour. If you prefer a lighter version, try using coconut oil instead of butter. Store your keto brownies in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the microwave for a few seconds until warm.