Keto Brownie
Fudgy, rich, and low-carb, this Keto Brownie Recipe delivers indulgence with just 2.5g net carbs per serving. A perfect guilt-free treat for any chocolate lover!
Servings: 9 squares
Calories: 150kcal
Equipment
- 8-inch square baking pan
- Mixing Bowl
- Whisk
- Parchment Paper
Ingredients
Brownie Batter
- 1 cup fine almond flour
- 1/3 cup unsweetened cocoa powder
- 1 tbsp Dutch cocoa powder Optional, for extra richness
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup melted butter or coconut oil Butter recommended for richness
- 1/4 cup water or brewed coffee Coffee enhances chocolate flavor
- 2 large eggs Room temperature for best results
- 2/3 cup granulated erythritol or monk fruit blend
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, whisk together the almond flour, cocoa powders, baking powder, and salt until no lumps remain.
- Stir in the melted butter (or coconut oil), water (or coffee), eggs, erythritol, and vanilla extract until a thick, glossy batter forms.
- Spread the batter evenly into the prepared pan. Use a wet spoon if needed to smooth the surface.
- Bake for 20 minutes, or until the center is slightly soft but set. Avoid overbaking for a fudgy texture.
- Let the brownies cool completely in the pan before slicing. For the best fudgy texture, refrigerate them for a few hours before serving.
Notes
For extra decadence, serve warm with keto ice cream or a sprinkle of sea salt. These brownies can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week. Freeze individually for up to 3 months.