Keto Brownies
Rich and fudgy Keto Brownies perfect for low-carb diets, offering indulgence without the guilt.
Ingredients
Dry Ingredients
- 1 cup almond flour Provides a nutty flavor and moist texture.
- 0.25 cup cocoa powder Adds deep chocolate flavor (reserve 2 tablespoons for later).
- 1 tsp baking powder Helps the brownies rise.
- 0.5 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
- 0.33 cup butter (melted) Adds moisture and richness.
- 0.66 cup erythritol A zero-calorie sweetener suitable for keto diets.
- 1 tsp vanilla extract Elevates the flavor.
- 2 tbsp water Helps blend ingredients smoothly.
- 2 pcs eggs Provide structure and moisture.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) to ensure even baking.
- Grease an 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter, erythritol, vanilla extract, water, and eggs until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Fold in the reserved 2 tablespoons of cocoa powder for richer flavor.
- Transfer the brownie batter into the prepared baking dish and spread evenly.
Baking
- Bake in the preheated oven for 20-25 minutes, until a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool in the dish for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, consider adding sugar-free chocolate chips or nuts to the batter. Store brownies in an airtight container for up to a week or freeze for longer storage.