World's Best Keto Brownies
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
16 brownies
-
Calories
116 kcal
-
Course
Dessert
World's Best Keto Brownies
Description
World's Best Keto Brownies combine almond flour, cocoa powder, erythritol, butter, and dark chocolate, producing a rich and fudgy low-carb dessert. The optional instant coffee enhances the chocolate depth without overpowering the flavor. Eggs bind the batter, and a touch of baking powder offers just enough lift, avoiding a cakey crumb. After mixing and careful baking till a moist toothpick test is achieved, chilling the brownies ensures they firm up for easy cutting. This recipe can be adapted with different sweeteners or flour types, and additional chocolate chips or nuts can be incorporated for extra texture.
The result is a satisfying, low-carb treat with a balanced sweetness and intense chocolate notes mostly suited for keto or low-sugar diets. The dense and moist brownies hold shape well when cut and can be portioned into small squares. The slight butter pooling on top is normal and adds to the richness.
Cooling the brownies in the refrigerator for at least 30 minutes up to 2 hours is important to let them set properly. Avoid overbaking, as a jiggly center will firm at room temperature once removed. Variations include swapping erythritol with similar sweetener powders and almond flour with coconut flour by replacing a portion to adjust texture.
Ingredients
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 3/4 cup erythritol
- 1/2 tsp baking powder
- 1 tablespoon instant coffee optional
- 10 tablespoons butter (or 1/2 cup + 2 Tblsp)
- 2 oz dark chocolate
- 3 egg at room temperature
- ½ teaspoon vanilla extract optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch or 8x9 pan with parchment paper, aluminum foil or grease with butter.
- In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to whisk out all the clumps from the erythritol.
- In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Be careful not to over mix the batter or it will become cakey.
- Transfer batter into a baking dish and bake for 18-20 minutes or until a toothpick inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares.
Notes
- You can substitute erythritol with powdered Swerve, powdered Xylitol, or Lakanto Monkfruit sweetener at a 1:1 ratio.
- If desired, replace almond flour with 2 tablespoons of coconut flour to vary texture.
- Optional add-ins like ½ cup chopped chocolate, chocolate chips, or nuts can be folded into the batter just before baking.
- Do not overbake; a slightly jiggly center after 25 minutes is normal and will set as it cools.
- After baking, chill the brownies for 30 minutes to 2 hours to firm up before slicing.
- Butter pooling on top is expected and contributes to richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 116kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 39mg | 13% |
| Sodium | 71mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Calcium | 24mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
