Description
These Chewy Fudgy Keto Chocolate Brownies are rich, satisfying, and perfect for a low-carb treat. With a dense, fudgy center and a thin crackle on top, they are a family favorite.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Combine the melted butter and erythritol in a large bowl, mixing until glossy and smooth.
- Add the eggs and vanilla extract, whisking until combined.
- Stir in almond flour, cocoa powder, baking powder, and salt until just mixed.
- Pour the batter into the prepared baking pan and spread evenly. Tap the pan to remove air pockets.
- Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool before cutting into squares and enjoy.
Notes
For added texture, try folding in sugar-free chocolate chips or chopped toasted pecans. Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American