Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Keto Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 73 reviews

Delicious and fudgy keto brownies made with almond flour, cocoa powder, and keto-friendly sweetener. These low-carb brownies offer a rich chocolate flavor perfect for a guilt-free treat that fits a ketogenic lifestyle.

  • Total Time: 33 minutes
  • Yield: 16 brownies

Ingredients

Dry Ingredients

  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup allulose

Wet Ingredients

  • 3/4 cup butter
  • 3 large eggs

Chocolate

  • 1/2 cup keto chocolate chips, divided (or bakers chocolate)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and allulose. Stir well to distribute the leavening and sweetener evenly.
  3. Melt Butter and Chocolate: In a small saucepan or bowl over medium heat, combine the butter with half of the keto chocolate chips. Heat until melted and the mixture is smooth and glossy, then whisk to fully combine.
  4. Beat the Eggs: In a separate large bowl, add the eggs. Using an electric mixer, beat them until slightly frothy and well combined, ensuring the yolks and whites are fully mixed.
  5. Combine Wet Ingredients: Slowly pour the warm butter and chocolate mixture into the beaten eggs while continuing to mix. This helps temper the eggs and avoid cooking them.
  6. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing. Continue until the batter is thick and glossy.
  7. Fold in Remaining Chocolate Chips: Gently fold in the remaining chocolate chips for extra chocolate chunks throughout the brownies.
  8. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 14 to 18 minutes, or until a toothpick inserted into the center comes out just clean with a few moist crumbs.
  9. Cool: Remove the brownies from the oven and allow them to cool in the pan for 20 minutes. Then carefully transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use parchment paper to ensure easy removal of brownies from the pan.
  • Do not overbake; brownies should be moist inside for the best texture.
  • You can substitute bakers chocolate if keto chocolate chips aren’t available, just ensure it is sugar-free.
  • Allulose is used as a keto-friendly sweetener, but you may substitute with erythritol or monk fruit sweetener if preferred.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

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