Fudgy Keto Brownies

Name: Flourless Keto Chocolate Brownies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 7.1 oz sugar-free chocolate; 1 cup powdered erythritol; 1/2 cup butter; 1/2 cup defatted almond flour; 1/3 cup unsweetened baking cacao powder; 3 eggs

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Nutrition facts per serving

One serving = 1 brownie (approx. 60g)

Carbs
1.7g

Protein
7.3g

Fat
19.5g

Kcal.
216

Carbs

1.7g

Protein

7.3g

Fat

19.5g

Kcal.

216

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

“No sugar added” isn’t an excuse for bad tasting low carb desserts – recipes like these keto brownies prove it.

Intense chocolate flavor paired with the fact they’re actually healthy and low carb with only 1.7g net carbs means you can indulge without feeling bad about it!

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Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Servings:

g sugar-free chocolate
g powdered erythritol
g butter
g defatted almond flour
g unsweetened baking cacao powder
eggs

oz sugar-free chocolate
oz powdered erythritol
oz butter
oz defatted almond flour
oz unsweetened baking cacao powder
eggs

oz sugar-free chocolate
cup powdered erythritol
cup butter
cup defatted almond flour
cup unsweetened baking cacao powder
eggs

Step 1

Preheat your oven to 350°F/180°C.

Step 2

g sugar-free chocolate, g butter

oz sugar-free chocolate, oz butter

oz sugar-free chocolate, cup butter

Add the chocolate and butter into a big bowl and place the bowl on top of a water-filled pot.

Bring the water in the pot to a boil and melt the chocolate and butter using this self-made double boiler.

Stir every once in a while to make sure nothing burns.

Step 3

g powdered erythritol

oz powdered erythritol

cup powdered erythritol

Add the erythritol slowly through a sifter and stir constantly while you do so.

Set the chocolate-mixture aside for about 10 minutes while you continue with the next step.

Step 4

g defatted almond flour, g unsweetened baking cacao powder

oz defatted almond flour, oz unsweetened baking cacao powder

cup defatted almond flour, cup unsweetened baking cacao powder

Mix the almond flour and baking cacao powder in a separate bowl.

Step 5

eggs

Once the chocolate-mixture has cooled down a little bit and the 10 minutes are over, you can add the eggs to the chocolate-mixture.

Add one egg at a time and whisk with an eggbeater after you’ve added each egg.

Step 6

Add the dry ingredients to the wet ingredients and mix them with a spatula.

Don’t mix too long – only as long as it takes so you don’t have any big chunks of almond flour left.

Step 7

Fill the brownie batter into a suitable (non-stick) brownie pan and bake your brownies for about 20 minutes in your preheated oven.

Every oven is different, which is why your baking time may vary a bit from ours.
To be on the safe side, start testing a bit earlier (16 to 17-minute mark) if your brownies are good yet.

To test if your brownies are done yet, stick a toothpick into the middle of your brownie batter.

With fudgy brownies, the toothpick shouldn’t come out completely covered in batter, as that would mean they aren’t done yet, but also not completely clean, as that would mean they’re overcooked and probably too dry.

A rule of thumb for brownies: it’s better if they’re a little bit undercooked than overcooked.

Step 8

Enjoy your low carb brownies warm or cold and serve them with self-made whipped cream and a few slices of fresh strawberries if you want to truly pamper yourself.