Description
These ultra-fudgy keto brownies are rich, chocolatey, and made with almond flour, allulose, and sugar-free chocolate chips—perfect for low-carb dessert cravings.
Ingredients
¾ cup butter (salted or unsalted)
½ cup sugar-free chocolate chips, divided
½ cup blanched almond flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¾ cup allulose (or keto-friendly sweetener of choice)
3 large eggs, room temperature
1 tsp vanilla extract (optional)
Instructions
Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
Melt the butter with half the chocolate chips in the microwave in 20-second bursts, stirring until smooth.
In a large bowl, whisk the eggs until frothy. Slowly mix in the melted chocolate mixture.
Add almond flour, cocoa powder, baking powder, and allulose. Mix until a thick, glossy batter forms.
Fold in the remaining chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 14–18 minutes, until the top is set and a skewer comes out with moist crumbs.
Cool in the pan for 20 minutes before transferring to a wire rack.
Notes
Allulose gives the best texture and classic crackly brownie top.
Avoid overbaking to maintain a fudgy interior.
Optional: Add chopped nuts, peanut butter swirls, or keto-friendly fruits for variations.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
