Description
Rich, fudgy keto brownies made with almond flour and erythritol, perfect for satisfying your sweet tooth without derailing dietary goals.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or another keto-friendly sweetener)
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Combine the almond flour, cocoa powder, erythritol, baking powder, and salt in a mixing bowl.
- Melt and mix the melted butter, eggs, and vanilla extract in another bowl.
- Incorporate the wet ingredients into the dry ingredients and mix until combined.
- Spread the batter evenly into the prepared baking dish.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Let the brownies cool before cutting them into squares.
Notes
For fudgier brownies, underbake slightly. Store leftovers in an airtight container at room temperature for up to five days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg