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Keto Chocolate Brownies

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Rich and fudgy keto chocolate brownies made with almond flour and a low-carb sweetener for a decadent dessert that fits perfectly into a ketogenic lifestyle.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated keto-friendly sweetener (erythritol or monk fruit blend)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sugar-free chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter and sweetener until smooth.
  3. Add the eggs and vanilla extract, mixing until fully combined.
  4. Stir in cocoa powder, almond flour, baking powder, and salt until a thick batter forms.
  5. Fold in sugar-free chocolate chips if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 20–25 minutes, until the center is set but still slightly soft for a fudgy texture.
  8. Allow brownies to cool completely before slicing.

Notes

  • Avoid overbaking to maintain a fudgy texture.
  • Add chopped walnuts or pecans for crunch.
  • Mix in a tablespoon of brewed espresso for deeper chocolate flavor.
  • Swirl sugar-free peanut butter into the batter for variation.
  • Store at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze in a sealed container for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/keto-chocolate-brownies/