Fudgy Keto Brownies
User Reviews
5
Fudgy Keto Brownies
Description
These Fudgy Keto Brownies combine melted butter and 70% cocoa dark chocolate with almond flour and Dutch-processed cocoa powder for a rich, intensely chocolatey result. The batter incorporates whisked eggs and stevia glycerite as a sugar substitute, providing sweetness without the carbs. Baking in a buttered glass or ceramic pan at 325°F avoids sticking issues associated with metal pans. The brownies are baked until just set, yielding a moist texture with a fudgy crumb that is neither wet nor dry. Cooling completely before cutting ensures clean squares.
The density and fudginess benefit from resting overnight, allowing flavors to deepen. They can be stored in an airtight container refrigerated up to a week, or frozen for up to three months with wax paper between layers. Thawing overnight in the fridge and bringing to room temperature improves texture and flavor.
Measuring dry ingredients by weight ensures accuracy. Dutch-processed cocoa powder is preferred for its darker, milder, and less acidic qualities, although natural cocoa powder is acceptable if necessary.
Ingredients
- 5 ounces butter cubed, plus ½ tablespoon for the pan, unsalted
- 2 ounces dark chocolate 70% cocoa, broken into pieces; 6 squares if using Lindt Excellence
- 3 egg whisked until light and frothy, large
- 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
- ½ cup almond flour superfine; 56 grams
- ¼ cup cocoa powder Dutch-processed; 20 grams, unsweetened
- ⅛ teaspoon salt
- ½ teaspoon baking powder gluten-free if needed
Instructions
- Preheat the oven to 325°F. Butter a square 8-inch glass or ceramic baking dish (not metal - they can stick to a metal pan).
- In a large microwave-safe bowl, melt the butter and chocolate in two 30-second sessions, stirring after each session. Microwave just until the chocolate is almost melted, and then stir to melt it completely. Chocolate burns easily.
- Allow the mixture to slightly cool, then whisk in the eggs and stevia.
- Whisk in the almond flour, followed by the cocoa powder. Finally, use a rubber spatula to mix in the salt and baking powder.
- Using the same rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
- Bake until just set, for 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry.
- Cool the cake completely in the pan on a wire rack for about an hour. Cut it into 16 squares and serve.
Notes
- These brownies taste better and become fudgier after resting overnight; consider making them ahead.
- Use Dutch-processed cocoa powder for a milder, less acidic flavor; natural cocoa powder can be substituted if needed.
- Weigh almond flour and cocoa powder for best accuracy in measuring dry ingredients.
- Store cooled brownies in an airtight container in the refrigerator for up to one week.
- Freeze brownies up to three months with wax paper between layers; thaw overnight in fridge and bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 122kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Sodium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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