Description
These keto ultra-fudgy brownies are dense, moist, and have a signature crackly top. Made with just four core ingredients—dark chocolate, butter, eggs, and almond flour—they are gluten-free, grain-free, and perfect for low-carb diets.
Ingredients
- 8 ounces (225g) High-Quality Dark Chocolate (70% cocoa or higher)
- ½ cup (113g) Unsalted Butter, room temperature
- 2 large Eggs, room temperature
- 1 cup (100g) Finely Ground Blanched Almond Flour
- 2 tablespoons (10g) Unsweetened Cocoa Powder
- ½ cup (100g) Granulated Erythritol or Monk Fruit Sweetener
- 1 teaspoon Pure Vanilla Extract
- ¼ teaspoon Fine Sea Salt
- Optional: ¼ cup (30g) Keto Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides, and spray with non-stick cooking spray.
- Chop dark chocolate into chunks. Place chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until mostly melted. Stir until smooth and glossy.
- In a separate medium bowl, whisk eggs and sweetener vigorously for 1-2 minutes until pale and slightly frothy. Add vanilla extract and salt, and whisk to combine.
- Pour the melted chocolate and butter mixture into the egg mixture. Whisk gently but thoroughly until combined and glossy.
- Sift almond flour and cocoa powder into the wet mixture. Using a spatula, gently fold dry ingredients into wet until no dry streaks remain. Do not overmix. Fold in chocolate chips if using.
- Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes. For ultra-fudgy brownies, bake for 20 minutes; for cakey, bake for 25-28 minutes. The top should look set with a slight crackle, and a toothpick inserted should come out with moist crumbs.
- Let brownies cool completely in the pan on a wire rack for at least 1 hour to set. Lift out using parchment overhang and cut into 9 or 12 squares.
Notes
Ensure almond flour is finely ground to avoid grittiness. Do not overbake, as almond flour brownies dry out quickly; they should be pulled when the toothpick has moist crumbs. Ingredients must be at room temperature for proper emulsification. The crackly top is achieved by whisking eggs and sweetener vigorously. Store in an airtight container at room temperature for 3 days, fridge for 1 week, or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 180
- Sugar: 1
- Sodium: 50
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
Keywords: keto brownies, almond flour brownies, low carb dessert, gluten free brownies, grain free baking, fudgy brownies, easy keto recipes