Description
Indulge in the rich, fudgy texture of these keto-friendly brownies made with almond flour and sugar-free chocolate chips. Perfect for those following a low-carb, ketogenic lifestyle, these brownies are sweetened with erythritol and baked to perfection, delivering a decadent treat without the guilt.
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 Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined and free of lumps.
- Combine Wet Ingredients: In a separate bowl, beat the melted butter, erythritol, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Form Batter: Pour the wet ingredients into the dry ingredients and mix thoroughly until a thick brownie batter forms.
- Add Chocolate Chips: Gently fold in the sugar-free dark chocolate chips evenly throughout the batter without overmixing.
- Prepare for Baking: Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula for even cooking.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy doneness.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 16 squares to ensure clean cuts and optimal texture.
Notes
- You can replace erythritol with any other keto-approved sweetener, like monk fruit sweetener or stevia, adjusting to taste.
- Be careful not to overbake your brownies; they should remain moist and fudgy inside.
- For an extra flavor boost, add a pinch of espresso powder to the dry ingredients.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brownies to cool completely before slicing to prevent crumbling.
