Amazing Keto Brownies – Healthy Recipes Blog

j

by Vered DeLeeuw

}

12.26.2022


These deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder.

Only 125 calories and 2 grams of net carbs in each indulgent square! So go ahead and have one or two!

Keto brownies served on a white plate.

When my husband and I transitioned to a low-carb diet, I immediately set out to create tasty keto alternatives for the beloved high-carb foods that got us in trouble in the first place. On the list, among other items: brownies.

It took some trial and error for sure, but these brownies are amazing. They are rich, very chocolatey, super decadent, and not too sweet. It took some work to develop this recipe, but I am so pleased with the result!

Jump to:

Ingredients

You’ll only need a few simple ingredients to make these tasty keto brownies. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

  • Unsalted butter: You can also use salted butter and omit the salt.
  • Dark chocolate: The darker you can go and still enjoy the result, the better. I typically use Lindt 70% cacao. But if you can go even darker than that, that’s great.
  • Eggs: I use large eggs in almost all my recipes, this one included.
  • Sweetener: I use stevia. You can probably use your favorite granulated sweetener instead.
  • Almond flour: An excellent flour substitute that bakes exceptionally well. Make sure you use blanched finely ground flour and not a coarse almond meal.
  • Unsweetened cocoa powder: Natural or Dutch-processed, both work, although I prefer Dutch-processed in this recipe.
  • Salt: I use kosher salt in almost all my recipes. If using fine salt, you should use less of it.
  • Baking powder: Remember to make sure and not expired it’s fresh before using it.
The ingredients needed to make keto brownies.

Instructions

It’s SO easy to make these keto brownies! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

  • Melt the butter and chocolate in the microwave, then whisk in the eggs and the sweetener.
  • Gradually add the dry ingredients – almond flour, cocoa powder, salt, and baking powder.
  • Transfer the mixture to a buttered 8-inch baking dish. Bake it for about 15 minutes in a 325°F oven. Cool, then cut into squares.
A six-photo collage showing the steps for baking keto brownies.

Expert tips

Here are a few tips for you for making sure this recipe is a success:

  1. I use Dutch-processed cocoa powder (cocoa treated with alkali) in this recipe. It’s milder, darker, and – most importantly – less acidic than natural cocoa powder. But natural cocoa powder should be fine if that’s all you have.
  2. You should measure your dry ingredients by weight. This is true for the almond flour and cocoa powder. If at all possible, for the best results, you should measure the ingredients by weight and not by volume.
  3. These brownies actually taste better the next day and their texture improves too and becomes fudgier. So I often make them ahead of time and then enjoy a square or two per day over the next few days.

Frequently asked questions

Can I use a granulated sweetener in this recipe?

I haven’t tried it, but I think you could use ½ cup of any granulated sweetener. If anything, it will add bulk and help the brownies become even fudgier.

Having said that, it would still be an experiment, since I haven’t tried it and can’t say for sure if it would work or not.

Can I freeze keto brownies?

Yes, absolutely! You can freeze them in freezer bags for up to three months. You can thaw them overnight in the fridge, or microwave them at 50% to defrost them.

Can I use sugar-free chocolate?

Yes. Personally, I’m not a fan of these chocolates. I prefer to use real dark chocolate.

But if you like the texture and flavor of chocolates such as Lily’s, I don’t see why they wouldn’t work in this recipe, although haven’t actually tested them in this recipe.

Variations

The best way to vary this recipe is to add flavor extracts. You can add a teaspoon of vanilla extract, coconut extract, almond extract, or even orange extract. So experiment and see what you like best!

You can also add a handful of chocolate chips or unsalted raw pecans to the batter if you wish.

Serving suggestions

These brownies are perfect just the way they are. Sometimes, when I’m feeling extra indulgent, I drizzle them with some melted peanut butter or almond butter. Mmm good!

Storing leftovers

Once completely cool,  keep any leftover brownies in an airtight container in the fridge. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them.

You can keep the leftovers in the fridge for up to a week. As mentioned above, they are actually better than the freshly baked brownies – their texture becomes fudgier.

Keto brownies served on a white plate.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

Recipe card

Keto brownies.

Pin Recipe Share on Facebook Print Recipe

Amazing Keto Brownies

These deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder. Only 125 calories and 2 grams of net carbs in each indulgent square!

Prep Time15 mins

Cook Time25 mins

Rest time30 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: 16 brownies

Calories: 125kcal

INSTRUCTIONS

  • Preheat your oven to 325 degrees F. Butter a square 8-inch glass (not metal) baking dish.

  • In a large microwave-safe bowl, melt the butter and chocolate in 30-second increments, stirring after each microwave session. Microwave just until almost melted. Chocolate burns easily.

  • Allow the mixture to slightly cool, then whisk in the eggs and stevia.

  • Whisk in the almond flour and the cocoa powder. Finally, mix in the salt and the baking powder. Mix until the batter is very smooth.

  • Using a rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.

  • Bake until just set, 15-20 minutes. A toothpick inserted in the center should come out not completely wet, but with a few moist crumbs. Start checking after 15 minutes.

  • Cool completely, in the pan on a wire rack, for about 1 hour. Then cut into 16 squares and serve.

NOTES

Once completely cool,  keep any leftover brownies in an airtight container in the fridge. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them. They actually taste better the next day and their texture improves too and becomes fudgier. So I often make them ahead of time and then enjoy a square or two per day over the next few days.

ADD YOUR OWN NOTES

DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

NUTRITION PER SERVING

Serving: 1brownie | Calories: 125kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Sodium: 48mg | Fiber: 1g | Sugar: 1g

NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!

Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.





Source link

HalfwayFoods.com is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Follow us on Social Media

Featured Articles

Comments

0 Comments

Related Articles

Very Simple Banana Bread Recipe

We all love bananas right? They are a popular and highly nutritious fruit that can be found in pretty much every country around the world. They are the second most exported fruit across the globe after tomatoes, if you can really class them as a fruit in the...

Mexico’s Secret Meringue Recipe

SISAL IS A FORMER SPANISH colony on the north-western tip of Mexico's Yucatán Peninsula. It's a poor place. A lost place. But definitely not a lonely place.We pulled in at midnight after a five hour car trip across the peninsula with friends. They wanted to...