Keto Brownies
User Reviews
5
Keto Brownies
Description
Keto Brownies made with ingredients like almond flour and powdered sweetener provide a lower-carb alternative to traditional brownies. The blend of melted high-cocoa dark chocolate and cocoa powder gives a deep chocolate flavor. Melted butter and eggs contribute fat and moisture, ensuring a rich texture. Powdered sweetener replaces sugar, keeping carbs low while adding sweetness.
The batter is smooth and thick, baked in a parchment-lined rectangular pan to prevent sticking and promote even baking. At 180°C (356°F), the bake time is about 25 minutes until the surface firms up but the interior remains soft when warm, setting as it cools. The result is a moist, dense brownie with a slightly fudgy center.
These brownies are portioned into 16 squares, each with approximately 7 grams net carbs, fitting ketogenic dietary needs. The use of melting chocolate with a water bath prevents overheating, preserving texture and flavor.
Using high-cocoa dark or sugar-free chocolate brands ensures intensity of flavor. The recipe suggests optional chocolate ganache icing, enhancing richness.
Ingredients
- 1.5 tick butter unsalted, softened, 175g, 6.17 oz
- ⅔ cup powdered sweetener 100g
- 3 egg
- ⅓ cup cocoa powder unsweetened, 40g
- 6 oz dark chocolate at least 85% cocoa solids, melted, 175g
- ¾ cup almond flour 75g
Instructions
- Preheat your oven to 180 Celsius / 356 Fahrenheit
- Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate. (see notes)
- Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor.
- Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.
- Line a rectangular baking tin or small casserole dish with parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides.
- Fill the batter into the dish and smooth the top. Bake 25 minutes or until the top is firm.
- Let the brownies cool before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
Notes
- Use a water bath to melt chocolate gently and avoid overheating, which can affect texture.
- High-cocoa dark chocolate or sugar-free brands like Lindt 90% or Lily's provide strong chocolate flavor with low carbs.
- Makes 16 brownies; each square contains about 7g net carbs.
- Cool brownies before slicing for firmer texture and easier handling.
- Optional sugar-free chocolate ganache can be used as icing for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Total Carbohydrates | 4.1g | 1% |
| Protein | 2.9g | 6% |
| Fat | 18.8g | 29% |
| Fiber | 1.4g | 6% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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