Calling all chocoholics with a sweet tooth but watching their carbs! These keto brownies are about to rock your world. They’re packed with rich, dark chocolate flavor, boast a perfectly fudgy center, and take a mere 20 minutes to bake. Seriously, you won’t believe they’re low carb!
Why You’ll Love These Brownies:
- Fast & Easy: Ready in under 30 minutes with minimal prep work.
- Dreamy Texture: Gooey, fudgy center with a crinkly top – perfection!
- Deep Chocolate Flavor: No bitterness, no aftertaste, just pure chocolate bliss.
- Truly Keto-Friendly: Each brownie has just 3 grams of net carbs, making them gluten-free and sugar-free too.
Ready to Bake? Here’s What You’ll Need:
(Don’t worry, it’s all basic stuff!)
- Butter: Salted or unsalted (salted adds depth!)
- Sugar-Free Chocolate: Chips, baking chocolate, whatever you have!
- Almond Flour: Blanched for a lighter texture.
- Cocoa Powder: Unsweetened and sifted for smooth goodness.
- Baking Powder: Our little leavening agent for rise and shine.
- Sweetener: Allulose is ideal, but keto brown sugar works too. Skip the erythritol for this recipe!
- Eggs: Room temperature for perfect blending.
- Vanilla Extract: Optional, but adds a lovely touch.
Baking Magic in 2 Simple Steps:
- Whip Up the Batter: Melt butter and half the chocolate, then beat in eggs. Fold in dry ingredients and remaining chocolate. Easy peasy!
- Bake to Gooey Perfection: Pour batter into a pan and bake for 14-18 minutes. Let cool, then savor that amazing texture!
Tips & Tricks for Brownie Nirvana:
- Don’t Overbake: They’ll keep setting as they cool. Aim for a slightly gooey center.
- Sift for Smoothness: Avoid clumps in your dry ingredients.
- Embrace the Thickness: The batter is meant to be thick, it bakes up beautifully.
- Sweetener Swap: Allulose gives the best crackly top, but other options like monk fruit are delicious too.
- Get Creative: Fold in nuts, fruit, or even swirl in some peanut butter for an extra flavor kick!
Storing Your Brownie Bliss:
- Room Temp: Enjoy within 3 days in a sealed container.
- Fridge: Keep them fresh for longer.
- Freeze: Wrap individually and store for up to 6 months.
FAQs:
- Carbs per Brownie? Just 3 grams!
- Almond Flour Substitute? This recipe is perfection as written, substitutions may not work well.
So grab your ingredients, preheat your oven, and get ready to experience keto brownie heaven! You deserve it!
Ultimate Fudgy Keto Brownies Recipe
Dive into the rich and decadent world of our Ultimate Fudgy Keto Brownies. These brownies strike the perfect balance between fudgy and gooey, delivering a taste so divine, you'll find it hard to believe they're low-carb. Ready in a swift 20 minutes, these brownies are an ideal treat for when you need that chocolate fix without the carb count.
Ingredients
- 3/4 cup butter
- 1/2 cup keto-friendly chocolate chips divided
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup allulose
- 3 large eggs
Instructions
- Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper.
- In a bowl, mix all dry ingredients thoroughly.
- Over medium heat, melt the butter with half of the chocolate chips until warm and smooth. Whisk until glossy.
- In a separate large bowl, beat the eggs with an electric mixer until slightly frothy and fully blended.
- Gradually incorporate the melted chocolate mixture into the eggs, continuing to mix.
- Slowly add the dry ingredients, mixing until you have a thick, glossy batter. Fold in the remaining chocolate chips.
- Pour the batter into the prepared pan and bake for 14-18 minutes, or until a skewer inserted into the center comes out clean.
- Allow the brownies to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.
Notes
Storage Tips
- To Store: Keep leftovers refrigerated and covered for up to one week.
- To Freeze: Freeze the brownies in a shallow container for up to 6 months.
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Carbohydrates: 5 g
- Protein: 3 g
- Fat: 17 g
- Potassium: 3 mg
- Fiber: 2 g
- Vitamin A: 150 IU
- Vitamin C: 2.5 mg
- Calcium: 20 mg
- Iron: 0.5 mg
- Net Carbs: 3 g
