Looking for a rich, delicious, and satisfying chocolate treat that won’t break your keto diet? These incredible keto brownies are moist and fudgy and boast a crisp crinkle layer on top, making them the ultimate guilt-free indulgence. With just one net carb per brownie, they’ll satisfy your chocolate cravings without sabotaging your health goals.
These brownies have been tested and perfected to create the most amazing texture, so much so that even non-keto family members will fall in love with them. They’re perfect for a midnight snack, a little pick-me-up during the day, or whenever you’re craving something sweet and chocolatey.
To make these fudgy keto brownies, you’ll need good-quality chocolate, which can make or break your brownies. Combining cocoa powder and chocolate chunks is the key to achieving the perfect texture. Choose high-quality chocolate, preferably 85-99% dark baking chocolate, and consider adding chopped chocolate chunks or sugar-free chocolate chips into the batter for extra fudginess. Lilly’s sugar-free chocolate chips made with stevia are an excellent choice for this purpose.
Almond flour is the preferred option for keto desserts, providing the best results in terms of texture. However, if you’d rather use coconut flour, substitute about two tablespoons of coconut flour for the 1/2 cup of almond flour called for in the recipe.
Keto sweeteners can be a bit tricky, but to keep things simple and delicious, opt for powdered erythritol. It blends well with the batter and provides the perfect amount of sweetness and moisture. Powdered xylitol or powdered Monkfruit sweetener can also be used with a 1:1 ratio as a substitute for erythritol.
To prepare these amazing keto brownies, follow the detailed instructions provided in the recipe. Be careful not to overbake the batter, and allow the brownies to cool for at least 30 minutes to 2 hours in the refrigerator before slicing them into 16 small squares.
These guilt-free chocolatey keto brownies are not only scrumptious, but they’re also easy to make and perfect for satisfying your sweet tooth while sticking to your health goals.
Ingredients
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 3/4 cup erythritol
- 1/2 tsp baking powder
- 1 tablespoon instant coffee optional
- 10 tablespoons butter (or 1/2 cup + 2 Tblsp)
- 2 oz dark chocolate
- 3 eggs at room temperature
- ½ teaspoon vanilla extract optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line an 8×8 inch or 8×9 pan with parchment paper, aluminum foil, or grease with butter.
- In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to whisk out all the clumps from the erythritol.
- In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla, then gently whisk in the dry ingredients until mixed through. Be careful not to over-mix the batter, or it will become cakey.
- Transfer batter to a baking dish and bake for 18-20 minutes or until a toothpick inserted comes out moist. Cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares.
