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Keto brownies - Image 3

Ultimate Fudgy Keto Brownies

These incredibly rich and fudgy keto brownies are made with almond flour and sugar-free sweetener. They have a crackly top, a gooey center, and are ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups super-fine almond flour Not almond meal; it creates a finer texture.
  • 1/2 cup unsweetened cocoa powder Use a high-quality, natural cocoa powder for best flavor.
  • 1/2 cup granulated erythritol I recommend a monk fruit/erythritol blend for zero aftertaste.
  • 1/3 cup unsalted butter Melted and cooled slightly.
  • 3 large eggs At room temperature.
  • 1/4 cup heavy cream or unsweetened almond milk Heavy cream yields a richer, fudgier result.
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar-free dark chocolate chips Optional, but highly recommended for melty pockets.

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Mixing bowls (medium and large)
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean cuts.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Ensure there are no lumps. In a separate large bowl, whisk the melted butter, granulated sweetener, eggs, heavy cream, and vanilla extract until completely smooth and slightly thickened, about 1 minute.
  3. Add the dry ingredients to the wet ingredients. Use a spatula to fold and stir until just combined and no dry streaks remain. Be careful not to overmix. Fold in the sugar-free chocolate chips, if using.
  4. Pour the thick batter into your prepared pan. Use the spatula to spread it evenly into the corners. Bake for 22-25 minutes. The top should look set and have a slight crackle, and a toothpick inserted 1 inch from the edge should come out with moist crumbs, not wet batter.
  5. Let the brownies cool completely in the pan on a wire rack. This is the hardest part, but trust me, it's crucial for them to set. Once cool, use the parchment paper to lift them out onto a cutting board. Slice into 12 squares with a sharp knife.

Notes

Chef's Tips:
• For an extra fudgy texture, under-bake by 1-2 minutes.
• A sprinkle of flaky sea salt on top before baking elevates the chocolate flavor.
• Serve slightly warmed for a gooey, decadent experience.
Food Safety:
• Store cooled brownies in an airtight container at room temperature or in the refrigerator.
• Due to dairy and egg content, do not leave at room temperature for more than 2 days.