American 25 min

Fudgy Keto Brownies

Name: Fudgy Keto Brownies
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup almond flour; ½ cup cocoa powder; ½ cup powdered erythritol; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; ½ cup dark chocolate chips (sugar-free); 2 tablespoons almond milk

ketolow-carbgluten-freebaking

Ingredientsfor 2

190

Cal

Protein

Carbs

18g

Fat

11 cup almond flour
2½ cup cocoa powder
3½ cup powdered erythritol
4½ teaspoon baking powder
5¼ teaspoon salt
6½ cup unsalted butter, melted
72 large eggs
81 teaspoon vanilla extract
9½ cup dark chocolate chips (sugar-free)
102 tablespoons almond milk

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Instructions

1
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper. Whisk together almond flour, cocoa powder, erythritol, baking powder, and salt in a bowl — whisk well to break up any clumps in the cocoa powder.
2
In another bowl, whisk melted butter, eggs, vanilla, and almond milk until smooth. Pour the wet ingredients into the dry and stir until just combined. Fold in half the chocolate chips.
3
Pour batter into the prepared pan and spread evenly — keto brownie batter is thicker than traditional batter. Scatter remaining chocolate chips on top, pressing them in slightly.
4
Bake at 350°F for 20–25 minutes until the edges are set and the center no longer jiggles when you shake the pan. A toothpick should come out with moist crumbs (not clean — you want fudgy). Cool completely in the pan before cutting — they firm up significantly as they cool and cutting too early gives crumbly results.