Ingredients:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) erythritol or your preferred keto-friendly sweetener
- 1 cup (100g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (60g) almond flour
- 1/4 teaspoon baking powder
- Optional: 1/2 cup (90g) sugar-free chocolate chips or chopped nuts for added texture
Keto Brownie Recipe
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper or lightly grease it.
- Melt the Butter: In a medium saucepan over low heat, melt the butter. Once melted, remove from heat.
- Mix in Sweetener and Cocoa: Stir in the erythritol and cocoa powder until well combined. The mixture will be thick.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Dry Ingredients: Fold in the almond flour, baking powder, and salt until the batter is smooth. If using chocolate chips or nuts, gently fold them in at this stage.
- Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake.
- Cool and Cut: Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.
Tips:
- Sweetness Level: Adjust the amount of sweetener to your taste preference. Some sweeteners are sweeter than others.
- Texture: For a fudgier texture, reduce baking time slightly. For a cakier brownie, increase the baking time slightly.
Enjoy your keto brownies! They’re a great low-carb treat for satisfying that chocolate craving
