Keto Brownies
These World's Best Keto Brownies are rich, fudgy treats made with almond flour and erythritol, making them a perfect low-carb dessert option for any occasion.
Ingredients
Dry Ingredients
- 1/2 cup almond flour Provides a rich base.
- 1/4 cup cocoa powder
- 3/4 cup erythritol Low-carb sweetener.
- 1/2 teaspoon baking powder
- 1 tablespoon instant coffee Optional for added flavor.
Wet Ingredients
- 10 tablespoons butter Or use 1/2 cup plus 2 tablespoons.
- 2 oz dark chocolate Quality dark chocolate enhances flavor.
- 3 eggs (at room temperature)
- 1/2 teaspoon alcohol-free vanilla extract Optional for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Line your baking dish with parchment paper or grease it with butter.
- In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking powder, erythritol, and instant coffee if using.
- In a large microwave-safe mixing bowl, melt the butter and dark chocolate together for about 30 seconds to 1 minute until just melted.
- Whisk in the eggs and alcohol-free vanilla extract, then gently mix in the dry ingredients until everything is well combined.
Baking
- Pour the batter into the prepared baking dish and bake for about 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cooling and Serving
- Allow the brownies to cool for at least 30 minutes, or for a denser texture, refrigerate for 2 hours before slicing into 16 small squares.
Notes
Store brownies in an airtight container in the refrigerator for up to a week. For longer storage, freeze individually wrapped brownies. Don't overmix the batter to maintain a tender texture.