Keto Brownies

These decadent brownies deliver all the fudgy richness you crave while keeping carbs minimal.

Ingredients

• 200g almond flour
• 60g unsweetened cocoa powder
• 150g erythritol or stevia blend
• 1/2 tsp salt
• 1/2 tsp baking powder
• 100g sugar-free dark chocolate, melted
• 100g butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 100g sugar-free chocolate chips (optional)

Method

Prepare

1. Preheat oven to 180°C, line 20cm square pan.
2. Melt chocolate and butter together, cool slightly.

Mix batter

1. Whisk almond flour, cocoa, sweetener, salt, and baking powder.
2. Beat eggs with vanilla until smooth.
3. Combine melted chocolate mixture with egg mixture.
4. Fold in dry ingredients until just combined.
5. Add chocolate chips if using.

Bake

1. Pour into prepared pan, smooth top.
2. Bake 25-30 minutes until toothpick comes out with few moist crumbs.
3. Cool completely before cutting.

Sweetener notes

Erythritol provides best texture but may have cooling effect. Blend with stevia for balanced sweetness.

Texture tips

Don't overbake - keto brownies continue cooking as they cool. They'll firm up to perfect fudgy texture.

Net carbs

Approximately 3-4g net carbs per brownie (16 pieces), compared to 15-20g in traditional brownies.

These satisfy chocolate cravings while staying true to keto macros.