These bites of the chocolate heaven are dense and fudgy keto brownies made with almond flour. They are moist and have a rich chocolate taste.
Ingredients
1/2 cup almond flour
3 eggs at room temperature
12 tbsp unsalted butter softened
1/4 cup dark cocoa powder
2 oz dark chocolate
3/4 cup erythritol
1/2 tsp baking powder
US Customary – Metric
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
In a big bowl beat the crack the eggs and beat them with the mixer.
Add the butter and chocolate mixture and continue mixing.
Slowly mix in the dry ingredients, until you get brownies batter consistency.
Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.
Notes
This recipe yields 16 delicious keto brownies servings, each for 2g net carbs.
Make sure you use room temperature eggs. Using cold eggs will solidify the butter mixture.
You can add a few nuts, like crushed almond or walnuts for a bit of extra crunchy texture.
