Keto Fudgy Brownies
Indulge in rich, decadent keto brownies that are incredibly fudgy, intensely chocolatey, and perfectly satisfy your sweet cravings without the carbs.
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Ingredients
Method
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
In a microwave-safe bowl or double boiler, melt the unsalted butter and unsweetened chocolate together until smooth. Stir occasionally to prevent burning.
Remove from heat and stir in the erythritol or allulose until well combined.
Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
In a separate bowl, combine the almond flour, unsweetened cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the sugar-free chocolate chips, if using.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake.
Let the brownies cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into 16 squares.
Estimated values per serving. Not medical advice.
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