The Best Keto Brownies Recipe
Introduction
These keto brownies are rich, fudgy, and perfectly chocolatey, making them an ideal low-carb treat. Ready in just 17 minutes of prep plus baking time, they satisfy sweet cravings without the guilt. Whether you follow a keto lifestyle or just want a healthier dessert, these brownies deliver on flavor and texture.
Ingredients
- 1 cup fine almond flour
- 1/4 cup cocoa powder
- 2 tbsp Dutch cocoa or additional regular cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted coconut oil or butter
- 3 tbsp water or additional oil
- 2 eggs (or 2 flax eggs)
- 2/3 cup granulated erythritol or regular sugar
- 1 tsp pure vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease an 8-inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a mixing bowl, combine the almond flour, cocoa powder, Dutch cocoa (or additional cocoa), baking powder, and salt. Stir well to evenly distribute the dry ingredients.
- Step 3: Add the melted coconut oil or butter, water (or additional oil), eggs (or flax eggs), erythritol (or sugar), and vanilla extract to the dry mixture. Mix thoroughly until you have a smooth, even batter.
- Step 4: Pour the batter into the prepared baking pan and spread it evenly. Use an extra sheet of parchment paper if needed to smooth the top gently.
- Step 5: Bake on the center rack for 20 minutes. Once done, allow the brownies to cool completely in the pan so they can firm up nicely.
- Step 6: For best results, refrigerate the brownies loosely covered overnight to enhance their fudgy texture. They are delicious served plain or topped with keto-friendly frosting.
Tips & Variations
- Substitute eggs with flax eggs to make the brownies vegan-friendly.
- Use coconut oil for a subtle tropical flavor, or butter for a richer taste.
- Try adding a handful of chopped nuts or sugar-free chocolate chips for extra texture.
- For a more intense chocolate flavor, increase the cocoa powder by a tablespoon.
Storage
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated brownies gently in the microwave for 10-15 seconds to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of erythritol?
Yes, you can substitute granulated sugar if you’re not following a keto diet, but keep in mind it will increase the carb content.
How do I make flax eggs?
Whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let the mixture sit for 5 minutes until it thickens before using it as an egg replacement.
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The Best Keto Brownies Recipe
- Total Time: 25 minutes
- Yield: 15 servings 1x
- Diet: Low Carb
Description
These keto brownies are a rich, fudgy, low-carb treat perfect for those following a ketogenic or low-sugar diet. Made with almond flour, cocoa powder, and erythritol, these brownies deliver classic chocolate flavor without the carbs, making them an ideal dessert for keto enthusiasts.
Ingredients
Dry Ingredients
- 1 cup fine almond flour
- 1/4 cup cocoa powder
- 2 tbsp Dutch cocoa powder (or additional regular cocoa powder)
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup melted coconut oil or butter
- 3 tbsp water or additional oil
- 2 eggs (or 2 flax eggs for vegan alternative)
- 2/3 cup granulated erythritol or regular sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch baking pan by greasing it well or lining it with parchment paper for easy removal.
- Mix Ingredients: In a large bowl, combine the almond flour, cocoa powders, baking powder, and salt. In a separate bowl, whisk together the melted coconut oil or butter, water or additional oil, eggs (or flax eggs), erythritol, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.
- Prepare for Baking: Spread the batter evenly into the prepared pan, smoothing the top. Use a second sheet of parchment paper if needed to flatten the surface evenly.
- Bake: Place the pan on the center rack of the preheated oven and bake for 20 minutes. The brownies should be set but moist; a toothpick inserted in the center will come out with a few moist crumbs.
- Cool and Set: Remove the brownies from the oven and let them cool completely in the pan. They will continue to firm up as they cool. For best results, refrigerate the brownies loosely covered overnight to achieve a firmer texture.
- Serve: Slice the brownies into 15 servings. Enjoy them plain or topped with keto-friendly frosting as desired.
Notes
- To make flax eggs, mix 2 tablespoons ground flaxseed meal with 6 tablespoons water and let sit for 5 minutes until gel-like.
- For an even richer flavor, use Dutch-processed cocoa powder as noted.
- Brownies will firm up more after refrigeration—ideal for better slicing and texture.
- Can be stored covered in the refrigerator for up to 5 days.
- For added texture, consider mixing in chopped nuts or sugar-free chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto brownies, low carb brownies, sugar-free brownies, almond flour brownies, ketogenic dessert, keto chocolate dessert
