⏱ Time
- Prep: 10 minutes
- Bake: 20–25 minutes
- Total: ~35 minutes
🍽 Servings
9 large brownies (or 12 smaller)
🛒 Ingredients
- ½ cup unsalted butter, melted
- ¾ cup granulated keto sweetener (erythritol or monk fruit blend)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chips (optional but recommended)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper.
2️⃣ Mix wet ingredients
In a bowl, whisk melted butter and sweetener until smooth.
Add eggs and vanilla. Whisk well until slightly glossy.
3️⃣ Add dry ingredients
Stir in almond flour, cocoa powder, baking powder, and salt.
Mix until fully combined.
Fold in chocolate chips if using.
4️⃣ Bake
Spread batter evenly into prepared pan.
Bake 20–25 minutes.
For fudgy brownies: Remove when center is just set.
For cakier brownies: Bake an extra 3–5 minutes.
5️⃣ Cool completely
Let cool at least 30 minutes before slicing.
(They firm up as they cool!)
📊 Approximate Macros (Per Large Serving – 1/9)
- Calories: ~210
- Fat: 18g
- Protein: 5g
- Net Carbs: 3–4g
💡 Tips for Perfect Keto Brownies
- Use room temperature eggs for better texture.
- Don’t overbake — keto brownies dry out quickly.
- For extra fudgy texture, add 1 tablespoon heavy cream.
- Sprinkle flaky sea salt on top before baking for a gourmet touch.
✨ Optional Add-Ins
- Chopped walnuts or pecans
- Swirl in cream cheese for cheesecake brownies
- Add ½ teaspoon espresso powder to deepen chocolate flavor
- Use coconut flour (swap ¾ cup almond flour for ⅓ cup coconut flour)
If you’d like, I can also give you:
- A super gooey lava-style version
- Dairy-free keto brownies
- Air fryer brownies
- Or a brownie mug cake version 🍫
