Keto Brownie
A delicious, fudgy keto brownie that satisfies your sweet tooth while keeping carbs low.
Equipment
- Mixing bowls
- Whisk and spatula
- 8x8-inch Baking Pan
- Oven Thermometer
Ingredients
Essential Ingredients
- 1 cup almond flour low-carb alternative to wheat flour
- 1/2 cup unsweetened cocoa powder provides rich chocolate flavor
- 1/2 cup keto-friendly sweetener such as erythritol or stevia
- 2 eggs acts as a binder and adds protein
- 1/2 cup butter or coconut oil melted, for a fudgy texture
- 1 tsp vanilla extract enhances overall flavor
Optional Ingredients
- 2 tbsp coconut flour for a slightly different texture
- 1 tsp MCT oil for added energy
- 1/4 tsp xanthan gum improves consistency
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a mixing bowl, sift together almond flour, cocoa powder, salt, and xanthan gum if using.
- In another bowl, whisk eggs, melted butter or coconut oil, keto sweetener, and vanilla extract.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared pan, smooth surface, and bake for 20-25 minutes.
- Check doneness with a toothpick; it should come out with a few moist crumbs.
Notes
For extra richness, add sugar-free chocolate chips before baking. Store leftovers in an airtight container.