Best Fudgy Keto Brownies
These rich, fudgy keto brownies are a delightful treat that satisfies your sweet tooth without the carbs. Ideal for celebrations or a cozy treat, each bite offers a perfect balance of chocolate and buttery goodness.
Ingredients
Dry Ingredients
- 1 cup Almond flour Gluten-free option; can substitute with coconut flour with adjustments.
- 1/2 cup Unsweetened cocoa powder For rich chocolate flavor.
- 3/4 cup Erythritol or monk fruit Sugar substitutes to maintain keto-friendly diet.
Wet Ingredients
- 1/2 cup Butter or coconut oil For fudgy texture; coconut oil adds flavor.
- 2 large Eggs Crucial for binding the ingredients.
- 1 teaspoon Vanilla extract For added depth of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking dish with parchment paper.
- In a medium saucepan over low heat, melt the butter or coconut oil until liquid. Remove from heat and whisk in the erythritol or monk fruit until combined.
- Add the eggs one at a time, whisking vigorously until the mixture is thick and glossy.
- Sift in the cocoa powder and almond flour, followed by the vanilla extract. Fold them in gently to avoid overmixing.
- Spread the batter evenly into your prepared dish and smooth it out with a spatula.
Baking
- Place in the oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick; there should still be a few moist crumbs attached.
Cooling
- Let them cool completely in the pan on a wire rack before slicing. The fudginess improves as they cool.
Notes
For optimal texture, avoid overmixing the batter. Storing the brownies in an airtight container in the refrigerator keeps them fresh for up to a week. They can also be frozen for later enjoyment.