How to Make Fudgy Keto Brownies
August 22, 2024
Perfectly Fudgy Keto Brownies: A Guilt-Free Delight
This easy keto brownie recipe is nothing short of amazing. These brownies are incredibly fudgy, bursting with rich chocolate flavor, and are both sugar-free and gluten-free. You won’t believe they’re keto-friendly because they taste just like the real deal!
We’ll be using unsweetened cocoa powder and unsweetened dark chocolate, which together create a deep, intense chocolate flavor. A touch of espresso powder is added to the batter to elevate the chocolate richness even further. These brownies are made with almond flour, which keeps them low-carb and adds a subtle nutty flavor, and Monk fruit sweetener, though you can substitute your preferred keto-friendly sweetener.
Pro Tip:
The key to achieving that perfect fudgy texture is patience. Once you remove the brownies from the oven, resist the urge to dig in immediately. Allow them to cool completely before cutting. This step is crucial to avoid a cakey texture and ensures your brownies are dense, rich, and utterly satisfying. It might be tough to wait, especially with the tantalizing aroma filling your kitchen, but trust me—it’s worth it!
Enjoy this deliciously decadent, guilt-free treat, and share the love with friends and family!
Easy Keto Brownie Recipe
These brownies are incredibly fudgy, super flavorful, and completely sugar-free and gluten-free. You won’t believe they’re keto-friendly!
Ingredients (Makes 16 brownies):
10 tablespoons (142 grams) unsalted butter
2 oz. (40 grams) unsweetened dark chocolate
1 teaspoon (4 grams) vanilla extract
3 eggs, at room temperature
1/2 cup (48 grams) almond flour
1/4 cup (25 grams) unsweetened dark cocoa powder
3/4 cup (150 grams) sweetener (I use Monkfruit from Lakanto)
1 tablespoon (6 grams) instant espresso powder
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1.5 grams) salt
Instructions:
Preheat your oven to 350°F (175°C).
Prepare your pan: Line an 8×8 inch pan with two pieces of parchment paper, overlapping the sides for easy removal. Lightly spray with oil or grease with oil.
Melt the butter and chocolate: In a microwave-safe bowl, melt the butter and unsweetened dark chocolate together. If using the microwave, heat in 30-second increments, stirring in between until fully melted. Let it cool slightly.
Mix the wet ingredients: Stir the vanilla extract and eggs into the melted chocolate mixture until well combined.
Combine the dry ingredients: In a separate bowl, mix together the almond flour, cocoa powder, sweetener, instant espresso powder, baking powder, and salt.
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake: Place the pan in the oven and bake for 18 to 20 minutes. Check at 18 minutes by inserting a toothpick into the center; if it comes out clean, the brownies are done. If not, bake for another 2 minutes.
Cool completely: Remove the pan from the oven and place it on a cooling rack. Allow the brownies to cool completely before cutting them into 16 equal-sized squares. This step is crucial for a fudgy texture.
Enjoy! These brownies are a perfect keto-friendly treat.
Storage:
Store the brownies in an airtight container in the fridge.
Nutritional Information (per serving):
Calories: 119.88 kcal
Total Fat: 11.93 g
Saturated Fat: 6.12 g
Total Carbohydrate: 2.48 g
Fiber: 1.35 g
Sugar: 0.22 g
Protein: 2.86 g
Cholesterol: 50.94 mg
Sodium: 64.91 mg
Note: Patience is key—allow the brownies to cool completely before cutting for the perfect fudgy texture.