Description
These keto brownies are fudgy, chocolatey, and simple to make, offering a delicious low-carb treat without refined sugar.
Ingredients
Scale
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until combined.
- In another bowl, whisk the melted butter, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir until fully combined into a thick batter. Spread evenly in the baking dish.
- Bake for 20–25 minutes until a toothpick comes out with moist crumbs. Let cool for 20 minutes before slicing into squares.
Notes
Store at room temperature for up to 2 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 110
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg