Keto Brownies
Indulgent, fudgy Keto Brownies that are low in carbs but high in chocolatey goodness, perfect for a guilt-free treat.
Ingredients
Dry Ingredients
- 1 cup almond flour Gluten-free flour that gives a tender texture.
- 0.25 cup cocoa powder Rich, aromatic for deep chocolate flavor.
- 2 tbsp cocoa powder Reserved for added chocolate flavor.
- 1 tsp baking powder Helps the brownies to rise.
- 0.5 tsp salt Enhances overall flavor balance.
Wet Ingredients
- 0.33 cup butter (melted) Brings richness and moisture.
- 0.66 cup erythritol Keto-friendly sweetener.
- 1 tsp vanilla extract Adds depth of flavor.
- 2 eggs Provides structure and binding.
- 2 tbsp water Ensures batter consistency.
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease an 8x8-inch baking dish with butter or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, and salt; whisk until evenly blended.
- In another bowl, mix together the melted butter, erythritol, vanilla extract, water, and eggs until smooth.
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined and fold in the reserved cocoa powder.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Baking
- Bake for 20-25 minutes. Check for doneness with a toothpick; there should be a few moist crumbs.
- Allow the brownies to cool in the baking dish for about 10 minutes before transferring to a wire rack.
- Let them cool completely before cutting into squares.
Notes
For best results, ensure fresh ingredients are used. Avoid overmixing the batter to keep brownies tender.