Keto Brownies

Why I’ll Love This Recipe

I love this recipe because it delivers all the indulgence of classic brownies without the carbs and sugar. The combination of almond flour and cocoa powder creates a dense, fudgy texture that’s hard to resist. Plus, the recipe is straightforward and quick to prepare, making it ideal for satisfying chocolate cravings without derailing my dietary goals.

Ingredients

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

• 1 cup fine almond flour

• ¼ cup unsweetened cocoa powder

• 2 tablespoons Dutch-process cocoa powder (or additional regular cocoa powder)

• 1 teaspoon baking powder

• ½ teaspoon salt

• ⅓ cup melted coconut oil or butter

• 3 tablespoons water or additional oil

• 2 eggs (or 2 flax eggs for a vegan option)

• ⅔ cup granulated erythritol or regular sugar

• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.

2. In a large mixing bowl, combine the almond flour, cocoa powders, baking powder, and salt.

3. Add the melted coconut oil or butter, water, eggs, erythritol, and vanilla extract to the dry ingredients. Mix until well combined.

4. Pour the batter into the prepared pan, spreading it evenly.

5. Bake for 17 minutes, or until a toothpick inserted into the center comes out mostly clean.

6. Allow the brownies to cool in the pan before slicing into squares.

Servings and Timing

• Servings: 15–25 brownies, depending on size

• Prep Time: 5 minutes

• Cook Time: 17 minutes

• Total Time: 22 minutes

Variations

• Add chopped nuts like pecans, almonds, or walnuts for extra texture.

• Mix in sugar-free chocolate chips or cacao nibs for a more intense chocolate flavor.

• Swirl in some peanut butter or almond butter before baking for a nutty twist.

• Top with a keto-friendly frosting or a sprinkle of sea salt for added flavor.

Storage/Reheating

• To store: Keep the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• To freeze: Place the brownies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.

• To reheat: Warm individual brownies in the microwave for 10–15 seconds or in a preheated oven at 300°F (150°C) for 5–10 minutes.

FAQs

How many net carbs are in each keto brownie?

Each brownie contains less than 1 gram of net carbs, making them suitable for a ketogenic diet.

Can I use coconut flour instead of almond flour?

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

What sweeteners can I use besides erythritol?

While erythritol is recommended, you can experiment with other granulated keto-friendly sweeteners like monk fruit or stevia blends.

Can I make these brownies vegan?

Yes, by substituting the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), you can make vegan-friendly brownies.

How do I achieve a fudgier texture?

For an extra fudgy texture, slightly underbake the brownies and allow them to cool completely before slicing.

Conclusion

These keto brownies are a delicious and guilt-free way to satisfy chocolate cravings. Their rich, fudgy texture and deep chocolate flavor make them a standout dessert, even for those not following a keto diet. Easy to prepare and adaptable with various mix-ins, this recipe is a must-try for any chocolate lover looking to maintain a low-carb lifestyle.