Imagine sinking your teeth into a rich, decadent chocolate brownie that's not only mind-blowingly delicious but also completely guilt-free and keto-friendly! These low-carb brownies are the secret weapon for anyone craving a sweet treat without derailing their healthy lifestyle. Whether you're a strict ketogenic dieter or just looking to cut down on carbs, this recipe will satisfy your chocolate cravings while keeping you on track with your nutrition goals.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 16 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup erythritol or preferred sweetener
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or line it with parchment paper for easier removal of the brownies.
- In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly.
- Add 1 cup of erythritol (or your preferred sweetener) to the melted butter and stir until well combined and the sweetener begins to dissolve.
- Crack 3 large eggs into the mixture, one at a time, stirring well after each addition. Make sure the mixture is smooth and homogenous.
- Stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, combine 1/2 cup of unsweetened cocoa powder, 1/2 cup of almond flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix well to ensure there are no clumps.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut the brownies into 16 squares and serve. Enjoy your delicious low carb brownies!
Tips
- Use room temperature eggs to ensure a smoother batter and more consistent mixing.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For extra richness, consider adding a handful of sugar-free chocolate chips or chopped nuts to the batter.
- Use a high-quality cocoa powder for the most intense chocolate flavor.
- Check your brownies early - oven temperatures can vary, and you want them slightly fudgy in the center.
- Allow brownies to cool completely before cutting to help them set and achieve the perfect texture.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- For a more decadent treat, top with a sugar-free chocolate ganache or a sprinkle of sea salt.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
