Easy Keto Brownie
These easy keto brownies are rich, fudgy, and loaded with chocolate flavor. They come together quickly and make a delicious low carb dessert for any day of the week.
Equipment
- Mixing bowl
- Baking sheet
- Oven
- Baking Pan
- Spatula
- Whisk
- Cooling Rack
- Freezer
- Tray
Ingredients
Brownie Batter
- 1 cup almond flour finely ground
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 cup granulated erythritol keto sweetener
- 1/2 cup butter melted
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 1/3 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 smooth and evenly blended.
- Add 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 until the edges are set and the center stays slightly soft. Cool completely before slicing.
Notes
Bake for a shorter time if you like softer brownies or a bit longer for firmer edges. Freeze individual pieces in airtight containers for up to three months. Let brownies cool fully before cutting for easier assembly. Add walnuts, espresso powder, or cinnamon for flavor customization. Store covered at room temperature for three days or refrigerate for one week.