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Fudgy Keto Brownies

These deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder. Only 125 calories and 2 grams of net carbs in each indulgent square!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 16 brownies
Calories: 122 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 5 ounces unsalted butter cubed, plus ½ tablespoon for the pan
  • 2 ounces dark chocolate 70% cocoa, broken into pieces; 6 squares if using Lindt Excellence
  • 3 large eggs whisked until light and frothy
  • 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
  • ½ cup almond flour superfine; 56 grams
  • ¼ cup unsweetened cocoa powder Dutch-processed; 20 grams
  • ⅛ teaspoon salt
  • ½ teaspoon baking powder gluten-free if needed

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Allow the mixture to slightly cool, then whisk in the eggs and stevia.
  4. Whisk in the almond flour, followed by the cocoa powder. Finally, use a rubber spatula to mix in the salt and baking powder.
  5. Using the same rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
  6. 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.
  7. 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 significantly better and become fudgier the next day, so I recommend making them ahead of time.
  • I use Dutch-processed cocoa powder (cocoa treated with alkali) in this recipe. It's milder, darker, and - most importantly - less acidic than natural cocoa powder. But natural cocoa powder is OK if that's all you have.
  • You should measure your dry ingredients (almond flour and cocoa powder) by weight.
  • Once completely cool, you can keep these brownies in an airtight container in the fridge for up to a week. Take them out of the fridge at least an hour before enjoying them.
  • You can also freeze these brownies in freezer bags for up to three months, separating layers with wax paper. Thaw them overnight in the fridge, and remember to remove them to the counter to let them reach room temperature before you eat them.

Nutrition Information

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%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 122

% 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.