Only 125 calories and 2 grams of net carbs in each indulgent square! So go ahead and have one or two! When my husband and I transitioned to a low-carb diet, I immediately set out to create tasty keto alternatives for the beloved high-carb foods that got us in trouble in the first place. On the list, among other items: brownies. It took some trial and error for sure, but these brownies are amazing. They are rich, very chocolatey, super decadent, and not too sweet. It took some work to develop this recipe, but I am so pleased with the result!
Ingredients
You’ll only need a few simple ingredients to make these tasty keto brownies. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Unsalted butter: You can also use salted butter and omit the salt.Dark chocolate: The darker you can go and still enjoy the result, the better. I typically use Lindt 70% cacao. But if you can go even darker than that, that’s great.Eggs: I use large eggs in almost all my recipes, this one included.Sweetener: I use stevia. You can probably use your favorite granulated sweetener instead.Almond flour: An excellent flour substitute that bakes exceptionally well. Make sure you use blanched finely ground flour and not a coarse almond meal.Unsweetened cocoa powder: Natural or Dutch-processed, both work, although I prefer Dutch-processed in this recipe.Salt: I use kosher salt in almost all my recipes. If using fine salt, you should use less of it.Baking powder: Remember to make sure and not expired it’s fresh before using it.
Instructions
It’s SO easy to make these keto brownies! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Melt the butter and chocolate in the microwave, then whisk in the eggs and the sweetener.Gradually add the dry ingredients - almond flour, cocoa powder, salt, and baking powder.Transfer the mixture to a buttered 8-inch baking dish. Bake it for about 15 minutes in a 325°F oven. Cool, then cut into squares.
Expert tips
Here are a few tips for you for making sure this recipe is a success:
Frequently asked questions
Variations
The best way to vary this recipe is to add flavor extracts. You can add a teaspoon of vanilla extract, coconut extract, almond extract, or even orange extract. So experiment and see what you like best! You can also add a handful of chocolate chips or unsalted raw pecans to the batter if you wish.
Serving suggestions
These brownies are perfect just the way they are. Sometimes, when I’m feeling extra indulgent, I drizzle them with some melted peanut butter or almond butter. Mmm good!
Storing leftovers
Once completely cool, keep any leftover brownies in an airtight container in the fridge. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them. You can keep the leftovers in the fridge for up to a week. As mentioned above, they are actually better than the freshly baked brownies - their texture becomes fudgier.
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