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Fudgy Keto Brownies

These fudgy brownies provide rich chocolate satisfaction without sugar spikes and are perfect for busy weeknights or as a low-carb dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Measured by spooning into the cup and leveling with a knife.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup erythritol or other keto-friendly sweetener Can swap with xylitol or monk fruit blend.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup unsalted butter, melted Melt gently and let cool slightly before adding the eggs.
  • 2 large eggs Use room temperature for even mixing.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
  2. In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
  3. Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the brownies to cool in the pan before cutting into squares.

Notes

Serve warm for a gooey-center experience. For longer storage, freeze brownies in a single layer and transfer to a freezer bag for up to 3 months.