Best Fudgy Almond Flour Keto Chocolate Brownies
It is one of the best sugar-free, gluten-free keto brownies recipe having only 1.32 g net carbs. We just need 7 ingredients to make low carb keto brownies which have a dense creamy texture that melts in your mouth.
If you are searching for some rich and insanely delicious, super easy fudgy keto brownies with almond flour, Then I would love to share my best low carb recipe with you.
If you’re a brownie lover, I bet you’ll love the low carb cheesecake brownies recipe that’s a delicious combo of fudgy chocolate heaven and a layer of delicious cheesecake batter.
Keto Brownies with Almond Flour are extremely tasty and the perfect cure for a sweet tooth, perfect for when I’m craving something chocolatey and quick to make. Less than half an hour, such perfect keto brownies could be made that are ideal with your cup of keto coffee or your favorite tea.
These brownies are not only easy to make but need only seven keto-friendly ingredients that you may already have in your pantry. The ingredients are surprisingly low in carbs and super easy to find.
- Almond Flour – It’s great to use in keto desserts and I suggest using it in this specific recipe.
- Keto Approved Sweetener – You can use Erythritol, Xylitol (no aftertaste), Monk Fruit. I suggest taste test the batter before baking and add more sweetener if needed. To me, the quantity of sweetener I used brings the perfect sweetness.
- High-Quality Dark Cocoa – Cocoa it’s a key ingredient here since it will make the keto brownies very delicious and chocolatey. Cocoa powder also helps with the texture.
- Dark Chocolate – Focus on using high-quality ingredients. That’s how you get the best results. It’s important to use both dark chocolate and cocoa powder for the perfect texture. You can use any dark chocolate that has an 85-99% cocoa percent.
- Butter or Coconut Oil
- Eggs, to bind everything up
- a pinch of baking powder
Additional delicious Ingredients
There are a few ways to make the recipe even more chocolatey, crunchy, creamy while keeping it low carb. You can make keto brownies with walnuts, throw a handful of chocolate chips, or you can also add:
- your favorite crushed nuts (walnuts, macadamia, pecans, almonds, etc)
- fresh or frozen raspberries or blueberries
- unsweetened shredded coconut
- peanut butter
Best Way to Make Perfect Keto Brownies?
Gather all the ingredients, preheat the oven and make a batch of my keto brownies. And try not to eat spoonsful of batter!
All you have to do to make the perfect keto brownies:
- Melt together the chocolate and the butter.
- In a bowl crack the eggs. Using your mixer, mix them for 1 minute.
- Combine the dry ingredients and then add them along with the chocolate mixture over the eggs, using the mixer.
- Transfer the batter to a pan and then bake for 20 minutes.
- Let it slightly cool and serve it with vanilla ice-cream!
If you want to use a different sweetener, just taste test and adjust it to the desired taste.
The recipe is super low in carbs and tastes divine. It’s the perfect cure for a sweet tooth on the ketogenic diet or any low carb diet.
Course: Dessert | Cuisine: American | Keyword: Keto brownies
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
- 1/2 cup almond flour
- 3 eggs at room temperature
- 12 tbsp unsalted butter softened
- 1/4 cup dark cocoa powder
- 2 oz dark chocolate
- 3/4 cup erythritol
- 1/2 tsp baking powder
- Preheat oven to 350°F (175°C).
- Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
- In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
- Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
- In a big bowl beat the crack the eggs and beat them with the mixer.
- Add the butter and chocolate mixture and continue mixing.
- Slowly mix in the dry ingredients, until you get brownies’ batter consistency.
- Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.
- Remove from the oven and let the keto brownies chill for about 10 minutes.
- With a sharp knife cut your brownies into 16 pieces and devour!
A serving has only 1.32g net carbs. Subtract the dietary fiber and sugar alcohols (from the sweetener) from the total carb count to get to find out the net carbs. Total servings are 16 while remaining nutritional facts per serving are:
- Calories: 135 kcal
- Carbs: 2.68 g
- Dietary Fiber: 1.36 g
- Net Carbs: 1.32 g
- Fat: 14 g
- Protein: 2.27 g
Following are frequently asked questions about the Keto Brownies:
Can you replace almond flour with coconut flour?
For this recipe and the sake of great texture, I don’t recommend using coconut flour. Coconut flour absorbs liquid very quickly and you may end up with dry keto brownies. However, I’ve got another great keto brownie recipe with coconut flour for you.
Why are My Keto Brownies Salty?
If your brownies end up salty is because you used salted butter. I recommend using unsalted butter because it will over powder the rest of the ingredients and make it incredibly salty.
How to Store Keto Chocolate Brownies?
Store fudgy keto brownies for up to one week in the refrigerator. Reheat the brownies into the microwave for a few seconds before serving. You can also freeze the brownies and eat when craving a chocolatey keto dessert. Frozen keto brownies can be stored for up to 6 months. Just thaw them before serving!
- Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn’t work (at all!) for these!
- If using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- If measuring the cocoa with tablespoons, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to over-packed tablespoons!).
- Use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they’ll solidify the butter and your batter will be too thick once you add in the almond flour (doesn’t affect the end results, just annoying to spoon rather than pour!).
- You can add a few nuts, like crushed almond or walnuts for a bit of extra crunchy texture.