Keto Brownies
Fudgy, rich keto brownies made with almond flour and erythritol. Low-carb, chocolatey, and ready in just 20 minutes.
Ingredients
- 1 cup fine almond flour
- ¼ cup cocoa powder
- 2 tablespoons Dutch cocoa or additional regular cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup melted coconut oil or butter
- 3 tablespoons water or additional oil
- 2 eggs or 2 flax eggs for vegan option
- ⅔ cup granulated erythritol or regular sugar, if not keto
- 1 teaspoon pure vanilla extract
Tip: Using Dutch cocoa creates a deeper, more intense chocolate flavor, while regular cocoa keeps it lighter. For the sweetest results, stick with erythritol, monk fruit sweetener, or allulose.
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease an 8-inch square pan or line it with parchment paper for easy removal.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together almond flour, cocoa powders, baking powder, and salt until well combined.
Add Wet Ingredients
- In a separate bowl, whisk melted coconut oil (or butter), water, eggs (or flax eggs), erythritol, and vanilla extract.
Combine and Mix
- Add the wet mixture into the dry ingredients and stir until a smooth, thick batter forms. Spread evenly into the prepared baking pan. Use a sheet of parchment paper to smooth the top if needed.
Bake
- Bake for 20 minutes on the center rack. The brownies may look slightly underdone in the middle—don’t worry, they’ll firm up as they cool.
Cool and Set
- Allow the brownies to cool completely in the pan before slicing. For the best fudgy texture, refrigerate them loosely covered overnight.
Optional Frosting
- These brownies are delicious plain, but if you want to take them up a notch, top with keto chocolate frosting made with cocoa powder, butter, and erythritol.