Keto Brownies Recipe

Introduction

These keto brownies offer a rich, chocolatey treat that fits perfectly within a low-carb lifestyle. Made with almond flour and erythritol, they deliver classic brownie satisfaction without the sugar spike. Whether for a snack or dessert, they’re simple to prepare and deliciously satisfying.

Ingredients

• 1 cup fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp Dutch cocoa powder or additional regular cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup melted coconut oil or butter
• 3 tbsp water or additional oil
• 2 eggs (or 2 flax eggs for a vegan option)
• 2/3 cup granulated erythritol or regular sugar
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch baking pan or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, combine almond flour, cocoa powder, Dutch cocoa (or extra regular cocoa), baking powder, and salt. Mix well to evenly distribute the dry ingredients.
3. Step 3: In a separate bowl, whisk together melted coconut oil or butter, water (or additional oil), eggs (or flax eggs), erythritol (or sugar), and vanilla extract until the mixture is smooth and combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, forming a thick batter.
5. Step 5: Spread the batter evenly into the prepared pan, smoothing the top. Using a second sheet of parchment can help achieve a smooth surface if needed.
6. Step 6: Bake on the center rack for 20 minutes. Remove from the oven and allow the brownies to cool completely in the pan; they will continue to firm up as they cool.
7. Step 7: For firmer brownies, refrigerate loosely covered overnight before serving. Enjoy plain or with your favorite keto-friendly frosting.

Tips & Variations

• Use flax eggs as a vegan substitute by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it sit until gelled.
• Swap erythritol for another keto-friendly sweetener like monk fruit to suit your taste preferences.
• Adding a handful of chopped nuts or sugar-free chocolate chips can enhance texture and flavor.
• For extra fudgy brownies, slightly reduce baking time and check for doneness by inserting a toothpick with moist crumbs.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can substitute regular sugar in equal amounts, but this will increase the carb content and is not keto-friendly.

How do I make flax eggs for this recipe?

Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5–10 minutes until it forms a gel-like consistency. This replaces 2 regular eggs in the recipe.

Keto Brownies Recipe

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★★★★★

4.5 from 66 reviews

These Keto Brownies are a delicious, low-carb treat made with almond flour and cocoa powder, perfect for those following a ketogenic diet. Moist and fudgy, they bake up easily and firm up beautifully when cooled or refrigerated, offering a guilt-free chocolate fix without the sugar crash.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes (+ overnight refrigeration recommended)
• Yield: 9 brownies (8-inch pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp Dutch cocoa or additional regular cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/3 cup melted coconut oil or butter
• 3 tbsp water or additional oil
• 2 eggs (or 2 flax eggs as a vegan substitute)
• 2/3 cup granulated erythritol or regular sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
2. Combine Ingredients: In a mixing bowl, thoroughly mix the almond flour, cocoa powders, baking powder, salt, melted coconut oil or butter, water or additional oil, eggs (or flax eggs), erythritol or sugar, and vanilla extract until you achieve a smooth, even batter.
3. Prepare for Baking: Spread the batter evenly into the prepared pan, smoothing the surface down. If needed, use a second sheet of parchment paper to assist in flattening the batter evenly.
4. Bake: Place the pan on the center rack of your oven and bake for 20 minutes. The brownies should be set but still moist inside.
5. Cool and Set: Remove the brownies from the oven and allow them to cool completely at room temperature; during this time, they will continue to firm up. For best texture, refrigerate the brownies loosely covered overnight to further enhance their firmness and flavor.
6. Serve: Enjoy the brownies plain or with a keto chocolate frosting for an indulgent treat. Remember to leave a review or comment if you try the recipe!

Notes

• You can substitute regular sugar for erythritol if you are not strictly keto, but erythritol keeps the recipe low-carb.
• For a vegan option, use flax eggs instead of chicken eggs.
• Refrigerating overnight is recommended for a firmer, more fudge-like consistency.
• The brownies can be topped with keto-friendly frosting if desired.
• Use parchment paper to make removing the brownies easier and to avoid sticking.

Keywords: keto brownies, low carb brownies, sugar-free brownies, almond flour brownies, keto dessert, gluten free brownies, chocolate brownies