Description
These keto fudgy almond flour brownies are dense, chewy, and rich with dark chocolate, perfect for a quick, satisfying low-carb treat on busy weeknights.
Ingredients
- 1 ½ cups (150g) finely ground blanched almond flour
- 4 ounces (115g) unsweetened dark chocolate (70% or higher cocoa content), chopped
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (15g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup (60g) chopped walnuts or pecans
- Optional: ½ teaspoon espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a small saucepan over low heat or in 30-second bursts in the microwave, melt the butter and chopped dark chocolate together. Stir frequently until smooth and glossy. Set aside to cool slightly.
- In a medium bowl, beat the eggs with the granulated erythritol and vanilla extract until thick and pale, about 2-3 minutes with an electric mixer.
- Slowly pour the cooled chocolate and butter mixture into the egg mixture, whisking constantly to prevent scrambling. The batter will look shiny and luscious.
- Sift together the almond flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture using a rubber spatula. If using nuts or espresso powder, fold them in now. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to maintain fudgy texture.
- Let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift the brownies out and slice into squares.
Notes
[‘Do not skip the cooling time to ensure clean, fudgy slices.’, ‘Use high-quality dark chocolate (70% cacao or higher) for best flavor.’, ‘Beat eggs and sweetener well to add air and help brownies rise without becoming cakey.’, ‘Fold dry ingredients gently to keep batter light and fudgy.’, ‘Customize sweetness by adjusting erythritol or adding stevia if desired.’, ‘Line pan with parchment paper for easy removal and cleanup.’, ‘Avoid overbaking to prevent dry brownies; start checking at 25 minutes.’, ‘Optional add-ins include nuts, espresso powder, peanut butter swirl, or berries.’, ‘For nut-free version, substitute almond flour with sunflower seed flour.’, ‘Butter can be substituted with coconut oil for dairy-free option, but flavor will change.’]
- Prep Time: 13 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1 of 12 s
- Calories: 190
- Sodium: 95
- Fat: 17
- Saturated Fat: 7
- Carbohydrates: 5
- Fiber: 3
- Protein: 5
Keywords: keto brownies, almond flour brownies, low-carb dessert, fudgy brownies, dark chocolate brownies, keto dessert, gluten-free brownies