Keto Brownies (Award Winning Recipe!)

I enjoy whipping up this keto desserts treat using unsalted melted butter, rich cocoa powder, almond flour, and a hint of salt. The blend of powdered erythritol and eggs comes together with vanilla extract for a unique fudgy brownie that boasts a satisfyingly crackly top and a naturally enticing chocolate flavor.

I’ve always been on a hunt for a dessert that satisfies my sweet tooth without wrecking my low carb goals, and these award winning Keto Brownies totally came through. There’s just something about mixing melted unsalted butter with unsweetened cocoa powder and powdered erythritol that instantly builds up your excitement.

I stirred in three large eggs and a teaspoon of vanilla extract, with a pinch of salt, and then folded in almond flour and a touch of baking powder. Every step felt like a mini adventure towards achieving a fudgy, gooey texture and an irresistible, crackly top that reminds me of boxed mix brownies.

Sometimes, on a whim, I’ll add sugar free chocolate chips to amp up the decadence. This recipe has quickly become my go-to when I’m craving a dessert that doubles as a nod to my love for kitchen experiments like keto pancakes or even a low carb twist on a classic breakfast treat.

Enjoy diving into this epic keto journey!

Why I Like this Recipe

I’ve always loved this recipe because it turns out just the way I like my brownies. First off, these keto brownies are insanely fudgy and gooey with a crackly top that makes every bite super satisfying. I love that it’s low carb and gluten free so I can indulge without any guilt. Also, the one bowl method is a lifesaver—it’s quick to mix up and a lot easier to clean than a multi-step recipe. And honestly, it still tastes just like those boxed mix brownies I grew up with, only way better because I made them myself.

Ingredients

• Melted unsalted butter adds rich flavor and healthy fats for moisture and smooth texture.
• Unsweetened cocoa powder gives bittersweet taste and antioxidants, boosting chocolate flavor naturally.
• Powdered erythritol sweetens this treat without carbs, reducing blood sugar spikes significantly.
• Eggs supply protein and structure; they bind ingredients together for fudgy consistency.
• Almond flour offers protein, healthy fats and fiber while keeping brownies gluten free and chewy.
• Vanilla extract boosts flavor complexity, balancing sweetness with a subtle aromatic note.
• Sugar free chocolate chips add pockets of richness without excess sugars, making bites delightfully indulgent.
• Baking powder gives lift and helps these brownies get a light yet fudgy texture.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 3/4 cup unsweetened cocoa powder
• 3/4 cup powdered erythritol (or your favorite keto sweetener)
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup almond flour
• 1/2 tsp baking powder
• Optional: 1/2 cup sugar free chocolate chips

How to Make this

1. Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper so the brownies don’t stick.

2. In a large bowl, mix the melted butter with the unsweetened cocoa powder and powdered erythritol until smooth.

3. Beat in the three large eggs one at a time, making sure each is well mixed before adding the next.

4. Stir in the vanilla extract and salt, then add the almond flour and baking powder, mixing until just combined.

5. If you’re using sugar free chocolate chips, fold them in gently at this point.

6. Pour the batter into the prepared pan and spread it evenly.

7. Bake for about 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Allow the brownies to cool completely in the pan before slicing into squares and serving.

Equipment Needed

1. Oven – Make sure you have an oven that can be set to 350°F so you can properly bake the brownies.
2. 8×8 inch baking pan – You’ll need a pan that size and it should be lined with parchment paper so the brownies don’t stick.
3. Parchment paper – This is used to line your pan.
4. Large mixing bowl – A big bowl is necessary for mixing your melted butter with cocoa powder and erythritol.
5. Measuring cups and spoons – These are essential for accurately measuring out your ingredients like butter, cocoa powder, erythritol, almond flour, and baking powder.
6. Whisk – A whisk or a hand mixer will help beat in the eggs smoothly one at a time.
7. Spatula – You’ll need a spatula for stirring in the vanilla, salt, almond flour, computing powder and for gently folding in the optional chocolate chips.
8. Toothpick – A toothpick is used to check if the brownies are done by testing for moist crumbs in the center.
9. Cooling rack (optional) – A cooling rack is useful for allowing the brownies to cool evenly after you take them out of the pan.

FAQ

Keto Brownies (Award Winning Recipe!) Substitutions and Variations

• Unsalted Butter: You can use coconut oil or even ghee if you have it. They work fine and will give a slightly different taste.
• Unsweetened Cocoa Powder: If you don’t have this, try using Dutch process cocoa powder. It might tweak the flavor a bit, but it’s a good swap.
• Powdered Erythritol: Xylitol or a blend of stevia and erythritol can be used instead. Just be careful to adjust the amount since they’re sweeter.
• Almond Flour: You can substitute this with coconut flour, but use less because it tends to absorb more liquid.
• Baking Powder: If you lack baking powder, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar. This works pretty well as a replacement.

Pro Tips

1. Make sure your eggs are at room temperature so they mix in better, its a small tip but really makes a difference in the batter consistency.
2. Dont overmix the batter once you add the almond flour and baking powder cause stirring too much can make the brownies turn out cakey instead of fudgy.
3. Let the brownies cool completely in the pan before slicing, it might seem like a waste of time but that helps them firm up for cleaner cuts.
4. If you like your brownies extra moist and fudgy then take them out of the oven just a tad early, they will keep cooking in the pan from residual heat.