4.6 from 265 votes
World's Best Keto Brownies
These keto brownies use almond flour, cocoa powder, and erythritol to create a dense, fudgy texture with a subtle hint of coffee if added. Butter and dark chocolate enrich the batter, while eggs and a bit of baking powder provide structure without making them cakey. Chilling the brownies after baking helps them set properly for clean slicing.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
16
brownies
Calories:
116 kcal
Course:
Dessert
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 brownies
Amount Per Serving
Calories 116
% 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.