Best Keto Brownie
These keto brownies are rich, fudgy, and packed with chocolate flavor. They are easy to make and perfect for meal prep or everyday treats.
Equipment
- Mixing bowl
- Baking Pan
- Oven
- Whisk
- Spatula
- Measuring Cups
- Cooling Rack
- Freezer
- Tray
Ingredients
Brownie Batter
- 1 cup almond flour finely ground
- 1/2 cup unsweetened cocoa powder sifted
- 3/4 cup granulated erythritol keto sweetener
- 1/2 cup butter melted
- 3 large eggs room temperature
- 1 tsp vanilla extract pure
- 1/2 cup sugar free chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper.
- Whisk almond flour, cocoa powder, and sweetener until evenly combined and free of lumps.
- Add melted butter, eggs, and vanilla. Stir until the batter becomes glossy and thick.
- Fold in chocolate chips and spread the batter evenly into the prepared pan.
- Bake for 20 to 22 minutes until the edges are set and the center stays slightly fudgy. Cool completely before slicing.
Notes
Bake a little less for softer, fudgier brownies or slightly longer for firmer edges. Freeze individual pieces in airtight containers for up to three months. Let brownies cool fully before slicing for easier assembly and cleaner squares. Add espresso powder, walnuts, or cinnamon for flavor customization. Store covered at room temperature for three days or refrigerate for one week.