Keto Brownies
These keto brownies are rich, fudgy, and totally satisfying. A low carb and keto friendly treat that never feels like a compromise.
Ingredients
- 1/2 cup Butter, melted
- 1 cup Granulated Erythritol
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/2 cup Sugar-Free Chocolate Chips
Equipment
- 8x8 inch baking pan
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together the melted butter and erythritol until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Add the almond flour, cocoa powder, salt, and baking powder to the wet mixture. Stir with a spatula until a smooth, thick batter forms with no dry pockets remaining.
- Fold in the sugar-free chocolate chips, reserving a small handful for the top.
- Pour the batter into the prepared pan and spread it into an even layer. Press the reserved chocolate chips gently into the surface.
- Bake for 18 to 22 minutes, until the edges look set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Be careful not to overbake.
- Let the brownies cool completely in the pan before lifting out and slicing into 16 squares. They firm up significantly as they cool, becoming perfectly fudgy.
Nutrition
Serving: 1servingCalories: 97kcalCarbohydrates: 2gProtein: 2gFat: 9g
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