Ingredients:
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
- 3/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 2/3 cup granulated keto sweetener (like erythritol or monk fruit)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup sugar-free chocolate chips or chopped walnuts
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Melt Butter and Mix: In a microwave-safe bowl, melt the butter (or coconut oil). Add the keto sweetener and vanilla extract, stirring until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time to the butter mixture, whisking well after each addition to help the brownies rise and develop that classic fudgy texture.
- Combine Dry Ingredients: In a separate bowl, mix almond flour, cocoa powder, baking powder, and salt. Sift them together to prevent any lumps.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until a smooth, thick batter forms. If adding sugar-free chocolate chips or walnuts, fold them in now.
- Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (for a fudgy texture). Avoid overbaking to keep them soft and gooey.
- Cool and Serve: Let the brownies cool in the pan for about 15 minutes before slicing. Enjoy warm or chilled for a fudgy, chocolatey keto treat!
These keto brownies are great on their own or served with a dollop of sugar-free whipped cream or a drizzle of keto-friendly chocolate ganache!