Fudgy Keto Brownies
These deeply chocolatey and incredibly fudgy keto brownies are a dream come true for anyone following a low-carb lifestyle, boasting a texture and flavor remarkably close to traditional brownies thanks to a clever blend of ingredients.
For 9 servings
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, ensuring there's an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
In a medium microwave-safe bowl or a saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and whisk in the powdered erythritol/allulose blend until fully dissolved and the mixture is smooth and glossy.
Allow the butter-sweetener mixture to cool slightly for 2-3 minutes. Then, whisk in the large eggs one at a time until each is fully incorporated, followed by the vanilla extract. The mixture should be well combined and appear glossy.
Sift the unsweetened cocoa powder, super-fine almond flour, fine sea salt, and optional espresso powder directly into the wet ingredients. Using a spatula, fold gently until just combined. Be careful not to overmix, as this can lead to a tougher brownie.
Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the batter.
Pour the brownie batter into the prepared 8x8 inch pan, spreading it evenly with your spatula to reach all corners.
Bake for 20-25 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs, but no wet batter. It's crucial not to overbake, as they will continue to set as they cool.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 2-3 hours. For the best fudgy texture and clean cuts, chilling them in the refrigerator for an hour or two after cooling is highly recommended.
Once completely cooled and firm, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 or 12 squares using a sharp, warm knife for clean edges. Serve and enjoy!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overbake: Keto brownies can quickly go from fudgy to dry. Look for set edges and a slightly jiggly center. They will firm up considerably as they cool.
- 2Cool completely: This is the most important step for fudgy brownies. Cutting them warm will result in a crumbly mess. Patience is key!
- 3Use quality ingredients: High-quality unsweetened cocoa powder and sugar-free chocolate chips make a significant difference in flavor.
- 4Sift dry ingredients: Sifting cocoa powder and almond flour prevents lumps and ensures a smooth, uniform batter.
Adapt it for your goals.
Nutty Brownies
Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips for added texture and healthy fats.
Mint Chocolate BrowniesMint Chocolate Brownies
Add 1/2 teaspoon of peppermint extract along with the vanilla for a refreshing mint chocolate flavor.
Cream Cheese SwirlCream Cheese Swirl
Prepare a mixture of 4 oz softened cream cheese, 1/4 cup powdered sweetener, and 1 egg yolk. Dollop over the brownie batter in the pan and swirl gently with a knife before baking.
Why this is on our healthy list.
Reduced Sugar Intake
By using erythritol/allulose, these brownies significantly cut down on added sugars, helping to manage blood sugar levels and support metabolic health.
Gluten-Free
Made with almond flour, these brownies are naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity.
Healthy Fats
Almond flour and butter provide healthy fats, which are essential for satiety and can support brain function and hormone production.
Frequently asked questions
While a powdered erythritol/allulose blend is recommended for its texture and lack of aftertaste, you can use other powdered keto-friendly sweeteners like pure erythritol or monk fruit blend. Adjust quantity to taste as sweetness levels vary.
