Description
These Keto Brownies are a delicious low-carb treat perfect for anyone following a ketogenic diet. Made with almond flour and erythritol, they provide a rich chocolate flavor without the sugar, and come together quickly for an easy, guilt-free dessert.
Ingredients
Dry Ingredients
- 1 cup almond flour
- ¼ cup + 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ⅓ cup melted butter
- 2 tbsp water
- 2 eggs
- 1 tsp vanilla extract
- ⅔ cup erythritol
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch baking dish by greasing it and lining it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the melted butter with erythritol, vanilla extract, and salt. Stir until the mixture becomes creamy and well blended.
- Add dry ingredients: Gradually add almond flour, cocoa powder, and baking powder into the wet mixture. Fold gently to create a thick and glossy brownie batter, ensuring all ingredients are evenly incorporated.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Allow the brownies to cool completely in the baking dish before cutting into 16 pieces. Enjoy your rich, keto-friendly brownies!
Notes
- For extra fudginess, avoid overbaking the brownies.
- You can substitute erythritol with another low-carb sweetener of your choice.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add a handful of chopped nuts or sugar-free chocolate chips for added texture.
