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Keto Brownies Recipe

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4.3 from 3 reviews

These Keto Brownies deliver a rich, fudgy chocolate experience while keeping carbs low, perfect for those following a ketogenic or low-carb lifestyle. Made with almond flour, cocoa powder, and sweetened with erythritol, they bake up moist and decadent without the sugar spike. Whether enjoyed fresh or chilled overnight for extra firmness, these brownies satisfy chocolate cravings guilt-free.

  • Total Time: 25 minutes
  • Yield: 15 servings

Ingredients

Dry Ingredients

  • 1 cup fine almond flour
  • 1/4 cup cocoa powder
  • 2 tbsp Dutch cocoa or additional regular cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/3 cup melted coconut oil or butter
  • 3 tbsp water or additional oil
  • 2 eggs (or 2 flax eggs for vegan alternative)
  • 2/3 cup granulated erythritol or regular sugar
  • 1 tsp pure vanilla paste

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease an 8-inch baking pan or line it with parchment paper to prevent sticking.
  2. Mix Ingredients: In a large bowl, combine the almond flour, cocoa powder, Dutch cocoa, baking powder, and salt. Add the melted coconut oil or butter, water or oil, eggs or flax eggs, erythritol or sugar, and vanilla paste. Mix thoroughly until you achieve a smooth, consistent batter.
  3. Prepare for Baking: Spread the batter evenly into the prepared pan. Smooth the surface using a spatula or a second sheet of parchment paper to ensure even thickness.
  4. Bake: Place the pan on the center rack of the oven and bake for 20 minutes. The brownies will be set but moist inside.
  5. Cool and Set: Remove from the oven and allow the brownies to cool completely in the pan. They will continue to firm up as they cool.
  6. Optional Refrigeration: For a denser texture, refrigerate the brownies loosely covered overnight. This step enhances firmness and flavor.
  7. Serve: Slice and enjoy as is, or top with your favorite keto-friendly frosting for an extra indulgence.

Notes

  • You can substitute eggs with flax eggs for a vegan version.
  • Using erythritol keeps the brownies keto-friendly, but regular sugar can be used if not following keto.
  • For best results, use fine almond flour for a smooth texture.
  • The brownies continue to firm up after baking, so avoid overbaking to maintain fudginess.
  • Store leftover brownies in an airtight container in the refrigerator for up to a week.
  • Adding a keto chocolate frosting enhances richness but is optional.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://iamstarved.com/keto-brownies-recipe/