Description
These rich keto brownies are made with almond flour, cocoa powder, and erythritol for a fudgy, gluten-free treat that’s low in carbs and high in flavor.
Ingredients
1 cup fine almond flour
¼ cup unsweetened cocoa powder
2 tbsp Dutch-process cocoa powder (or more regular cocoa powder)
1 tsp baking powder
½ tsp salt
⅓ cup melted coconut oil or butter
3 tbsp water or extra oil
2 eggs (or 2 flax eggs for vegan version)
⅔ cup granulated erythritol (or preferred keto sweetener)
1 tsp pure vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8-inch square baking pan.
In a large bowl, mix almond flour, both cocoa powders, baking powder, and salt.
Add melted oil/butter, water, eggs, erythritol, and vanilla. Stir until a smooth batter forms.
Pour into prepared pan and spread evenly.
Bake for 17 minutes, or until a toothpick comes out mostly clean.
Let cool in the pan before slicing.
Notes
For extra fudgy brownies, slightly underbake and allow to cool completely.
Optional mix-ins: sugar-free chocolate chips, chopped nuts, peanut butter swirls.
Vegan version works well with flax eggs.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
