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Keto Brownies

These keto brownies are rich and chocolatey with a soft, fudgy texture. Made with almond flour, cocoa powder, and allulose, they deliver classic brownie flavor while staying low carb.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 9 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup butter
  • 1/2 cup keto chocolate chips divided, or baker’s chocolate
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup allulose
  • 3 large eggs

Equipment

  • Mixing bowls
  • Electric mixer
  • Saucepan
  • 8 x 8 inch baking pan
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat the oven to 180C or 350F. Line an 8 x 8 inch pan with parchment paper and set it aside.
  2. Then, combine the almond flour, cocoa powder, baking powder, and allulose in a mixing bowl and stir until evenly blended.
  3. Next, melt the butter with half of the chocolate over medium heat. Stir until smooth and glossy.
  4. After that, beat the eggs in a large bowl until lightly frothy.
  5. Slowly pour the warm chocolate mixture into the eggs while mixing continuously.
  6. Then, add the dry ingredients in stages and mix until a thick, glossy batter forms.
  7. Fold in the remaining chocolate chips.
  8. Transfer the batter to the prepared pan and smooth the top.
  9. Bake for 14 to 18 minutes, until a skewer inserted in the center comes out mostly clean.
  10. Finally, cool the brownies in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers covered in the refrigerator for up to one week. Freeze sliced brownies for up to six months.