Keto Almond Joy Brownies
These Keto Almond Joy Brownies are a delectable blend of chocolate, coconut, and almond flavors that create a rich and fudgy treat without the guilt, perfect for any gathering or personal indulgence.
Ingredients
Brownie Base
- 1 cup Almond flour Use almond flour for low-carb; coconut flour may be substituted with adjustments.
- 1/2 cup Unsweetened cocoa powder Adds richness and depth to the brownies.
- 1/2 cup Low-carb sweetener Erythritol or stevia can be used to keep the brownies keto-friendly.
- 1 teaspoon Baking powder Helps achieve a fluffy texture.
- 3 large Eggs Bind ingredients and provide texture.
- 1/2 cup Almond butter Provides richness; may substitute with sunflower seed butter for nut-free.
- 1/2 cup Unsweetened shredded coconut Adds chewiness and signature coconut flavor.
- 1/2 cup Chopped almonds For added crunch; can substitute with other nuts.
- 1/2 cup Sugar-free chocolate chips Optional; enhances chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or line it with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, low-carb sweetener, and baking powder. Whisk together until well incorporated.
- In a separate bowl, whisk together the eggs, almond butter, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients, stirring until a thick batter forms. If using chocolate chips, fold them in now.
- Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle shredded coconut and chopped almonds on top and press them lightly into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
- Allow brownies to cool in the pan for about 10-15 minutes before slicing into squares.
Notes
For best texture, do not overmix the batter and keep an eye on baking time. Skipping the cooling time can lead to undesirable consistency. For an extra flavor boost, drizzle with melted sugar-free chocolate once cooled.