Description
These Best Fudgy Keto Brownies offer a rich, chocolatey treat that’s perfect for anyone following a low-carb or keto lifestyle. Made with almond flour and sugar-free sweeteners, these brownies are dense, moist, and satisfyingly fudgy without the guilt of traditional sugar and flour.
Ingredients
Scale
Dry Ingredients
- ½ cup almond flour
- ½ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup erythritol (or preferred keto-friendly sweetener)
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- ½ cup sugar-free dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and seasonings.
- Combine wet ingredients: In another bowl, beat the melted butter, erythritol, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir until a thick, uniform batter forms, being careful not to overmix.
- Add chocolate chips: Gently fold in the sugar-free dark chocolate chips to add bursts of melty, fudgy chocolate.
- Prepare for baking: Spread the batter evenly into the prepared baking dish, smoothing out the top with a spatula for even cooking.
- Bake: Place the pan in the oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool completely in the pan so they set well before slicing into 16 squares and serving.
Notes
- Use parchment paper for easy removal from the pan and minimal mess.
- Don’t overbake; fudgy brownies will have moist crumbs on the toothpick rather than being completely clean.
- Substitute erythritol with your preferred keto-friendly sweetener, but adjust sweetness to taste.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra richness, add a pinch of espresso powder to the dry ingredients.
