How to Make the Perfect Keto Brownies
American · Easy · 35 min · 9 servings
Rich fudgy chocolate brownies made with almond flour and sweetened with erythritol. These indulgent squares taste just like the real thing with almost no carbs.
Why this recipe works
This Keto Brownies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 0.5 cup unsalted butter
- 2 oz unsweetened dark chocolate
- 0.75 cup granular erythritol
- 2 whole large eggs
- 1 tsp vanilla extract
- 0.5 cup blanched almond flour
- 0.25 cup unsweetened cocoa powder
- 0.25 tsp salt
- 0.25 cup sugar-free chocolate chips
Step by step instructions
Step 1: Melt Butter and Chocolate
Preheat oven to 350F and line an 8x8 inch baking pan with parchment. Melt butter and dark chocolate together in a microwave in 30-second intervals, stirring between each until smooth.
Step 2: Add Sweetener and Eggs
Whisk erythritol into the warm chocolate mixture until dissolved. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Step 3: Fold in Dry Ingredients
Sift almond flour, cocoa powder, and salt directly into the chocolate mixture. Fold gently with a spatula until just combined. Do not overmix.
Step 4: Add Chips and Pour
Fold in sugar-free chocolate chips, then pour the batter into the prepared pan. Spread evenly to the edges with a spatula.
Step 5: Bake and Cool
Bake for 22 to 25 minutes until the center is just set and a toothpick comes out with moist crumbs. Cool completely in the pan before cutting into 9 squares.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- erythritol → monk fruit sweetener in equal amounts
- almond flour → sunflower seed flour for nut-free version
- unsalted butter → coconut oil for a dairy-free brownie
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not overbake the brownies or they will dry out and lose their fudgy texture
- Do not cut brownies while warm as they will fall apart before setting
- Do not substitute allulose for erythritol as the bake time and texture will change significantly
Nutrition facts
Per serving: 210 calories, 5g protein, 5g carbs, 19g fat, 3g fiber.
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