Keto Brownies
Deliciously fudgy Keto Brownies made with almond flour and natural sweeteners, perfect for satisfying your sweet tooth without the carbs.
Ingredients
Brownie Batter Ingredients
- 1 cup Almond Flour Can substitute with coconut flour (use 1/4 cup instead).
- 1/2 cup Unsweetened Cocoa Powder Choose good quality for better flavor.
- 1 cup Erythritol or Monk Fruit Sweetener Adjust sweetness based on taste.
- 2 large Eggs Bind the ingredients.
- 1/2 cup Butter Can substitute with coconut oil or unsweetened applesauce for dairy-free.
- 1 teaspoon Vanilla Extract For flavor depth.
- 1 teaspoon Baking Powder For lift.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, and baking powder until well combined.
- In a separate bowl, melt the butter (or coconut oil) and combine it with the eggs and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until you have a thick batter. Don't overmix.
- Spread the batter evenly into your prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 10 minutes, then lift them out and cut into squares.
Notes
Using room-temperature ingredients helps create a smoother batter. Avoid overusing sweeteners for better flavor balance and let the brownies cool before slicing.