Best Fudgy Keto Brownies

Why I’ll Love This Recipe

I love this recipe because it combines simplicity with indulgence. The brownies have a rich chocolate flavor and a moist, fudgy texture that makes them feel like a decadent dessert. They are also gluten-free and sugar-free, making them suitable for various dietary needs. The quick preparation time means I can whip them up whenever I need a sweet fix without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup butter (salted or unsalted)

• ½ cup sugar-free chocolate chips, divided

• ½ cup blanched almond flour

• ¼ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ¾ cup allulose (or preferred keto-friendly sweetener)

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract (optional)

Directions

1. Preheat the oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment paper and set aside.

2. In a mixing bowl, combine the butter and half of the chocolate chips. Melt them together using a microwave in 20-second increments until mostly melted. Stir until smooth.

3. In a separate large bowl, beat the eggs until frothy. Slowly add the melted butter and chocolate mixture, mixing until well combined.

4. Add the almond flour, cocoa powder, baking powder, and allulose to the wet ingredients. Mix until a thick, glossy batter forms.

5. Fold in the remaining chocolate chips.

6. Transfer the batter to the prepared baking pan, spreading it evenly.

7. Bake for 14-18 minutes, or until a skewer inserted into the center comes out mostly clean.

8. Allow the brownies to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 brownies

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Add chopped walnuts or pecans for a nutty crunch.

• Swirl in some peanut butter before baking for a rich, nutty flavor.

• Use different types of sugar-free chocolate, such as white or dark chocolate, to change the flavor profile.

• Incorporate low-carb fruits like raspberries or strawberries for a fruity twist.

Storage/Reheating

• To store: Keep the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week.

• To freeze: Wrap the brownies in parchment paper and place them in a ziplock bag or airtight container. They can be frozen for up to 6 months.

• To reheat: Warm the brownies in the microwave for 10-15 seconds or until heated through.

FAQs

How many carbs are in each keto brownie?

Each brownie contains just 3 grams of net carbs, making them an excellent low-carb dessert option.

Can I substitute almond flour with coconut flour?

This recipe is specifically designed for almond flour. Substituting with coconut flour would require significant adjustments to the recipe, as coconut flour absorbs more moisture.

What sweeteners can I use besides allulose?

While allulose provides the best texture and taste, you can also use other keto-friendly sweeteners like erythritol or monk fruit sweetener. Keep in mind that the texture and sweetness may vary.

Can I make these brownies dairy-free?

Yes, you can substitute the butter with coconut oil or a dairy-free butter alternative. Note that this may slightly alter the taste and texture.

How do I achieve the crackly top on the brownies?

Using allulose as the sweetener and not overmixing the batter helps achieve the desired crackly top on these brownies.

Conclusion

These fudgy keto brownies are a delightful treat that doesn’t compromise on taste or texture. They’re quick to make, low in carbs, and perfect for satisfying chocolate cravings while adhering to a keto lifestyle. Whether enjoyed fresh out of the oven or stored for later, these brownies are sure to become a favorite in your dessert repertoire.