Keto Brownies

These Keto Brownies are perfectly fudgy, gooey and thick with a chewy center and crispy edges. Easy to make with low carb friendly pantry ingredients.

Thick and fudgy brownies happen to be my husband’s absolute favorite chocolate dessert. He is a self-proclaimed chocoholic and grew up on box mix brownies.

We tested over a dozen batches in order to get the perfect texture when we were trying to come up with the best low carb and keto-friendly brownies.

These Low Carb Brownies are ridiculously fudgy, gooey with a chewy center and crispy edges – everything we love when we think of all the things we want in the best ever keto-friendly brownies.

We brought these to a party they disappeared so quickly and nobody even suspected they were sugar free, grain free or low carb.

HOW TO MAKE KETO BROWNIES:

1. You’re going to line an 8×8 square pan with some parchment paper for easier removal.
2. Melt the chocolate, butter, coconut oil and almond butter over a double-boiler on the stove or in the microwave until chocolae is just melted and smooth.
3. Whisk in the powdered erythritol, vanilla and salt. Add the eggs one by one and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined (do not overmix). Fold in remaining chopped unsweetened chocolate or dark chocolate chips. The batter will be thick.
4. Spread batter into prepared pan and smooth with an offset spatula.
5. Bake in preheated oven for 23-27 minutes – underbake for fudgier brownies. Allow to completely cool before slicing into even squares. Top with sea salt, if desired.

TIPS FOR BAKING LOW CARB BROWNIES:

• when baking low carb desserts that are grain-free, it’s important to bake a lower temperature to ensure even baking
• use finely ground blanched almond flour for the best texture – do NOT use almond meal or
• when melting your chocolate, stir well in between and do not overheat otherwise, the chocolate will burn or seize
• do not overmix once you add the almond flour
• it’s better to under-bake the brownies as they will continue to cook after removing from the oven

Print

Keto Brownies

These Keto Brownies are perfectly fudgy, gooey and thick with a chewy center and crispy edges. Easy to make with low carb friendly pantry ingredients.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 27 minutes

Total Time 37 minutes

Servings 16 squares

Calories 144 kcal

Author Kelly

Ingredients

• 3/4 cup chopped dark chocolate unsweetened, divided
• 1/4 cup unsalted butter
• 1/4 cup coconut oil
• 2 tablespoons natural almond butter creamy / unsalted
• 1/2 cup powdered erythritol
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt
• 2 large eggs room temperature
• 1/2 cup unsweetened cocoa powder
• 1/2 cup finely ground blanched almond flour
• pinch of sea salt for topping (optional)

Instructions

1. Preheat oven to 325 F. Line an 8x8 square pan with parchment paper leaving a slight overhang (for easier removal). Set aside.
2. In a large heat-safe bowl, heat 1/2 cup of the chopped chocolate, almond butter and coconut oil over a double-boiler on the stove or in the microwave in 20-second increments, until chocolate is just melted and smooth (stir well in between - do not overheat).
3. Whisk in sweeteners, vanilla and salt. Add the eggs one by one and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined (do not overmix). Fold in remaining 1/4 cup chopped chocolate. The batter will be thick.
4. Spread batter into prepared pan and smooth with an offset spatula.
5. Bake in preheated oven for 23-27 minutes - underbake for fudgier brownies. Allow to completely cool before slicing into even squares.
6. Top with pinch of sea salt, if desired.

Nutrition Facts

Keto Brownies

Amount Per Serving (1 g)

Calories 144 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Total Carbohydrates 6g 2%

Dietary Fiber 2g 8%

Sugars 2g

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.