Best Fudgy Keto Brownies
These are hands down, the best fudgy keto brownies ever! Made with almond flour and using cocoa powder, this gooey keto brownie recipe is the perfect chocolate dessert ready in 20 minutes!
- 3/4 cup butter can substitute for dairy free butter
- 1/2 cup keto chocolate chips divided
- 1/2 cup blanched almond flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 3/4 cup granulated sweetener of choice
- 3 large eggs See post for vegan substitutions
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, combine all your dry ingredients and mix well.
Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
Slowly add the chocolate and butter mixture to the eggs and continue mixing.
Add the dry ingredients slowly, and continue mixing until you are left witha thick, glossy brownie batter. Fold in remaining chocolate chips.
Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
Best Fudgy Keto Brownies can be stored at room temperature in a sealed container or covered in plastic. This will keep fresh for up to 3 days.
Fudgy keto brownies should be stored in the fridge and will keep for up to 7 days.
Brownies are freezer friendly and can be kept frozen for up to 6 months.
Serving: 1Brownie | Calories: 180kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Potassium: 3mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.5mg | NET CARBS: 3g
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