Keto Brownies (Award Winning Recipe!)

I made these keto brownies using melted unsalted butter and granulated erythritol blended with four large eggs and cocoa powder. Almond flour and vanilla extract add notes, while a pinch of salt and optional walnuts offer texture. These Low Carb Sweets are a must-have treat for anyone craving a dessert.

I recently tried making these Keto Brownies and man, they really blew my mind. I was skeptical about a one bowl, low carb dessert that still tasted like those boxed mix brownies I used to love, but these fudgy treats did not disappoint.

I mixed 1/2 cup of melted unsalted butter with 1 cup granulated erythritol, then tossed in 4 large eggs and added 1/2 cup unsweetened cocoa powder for that rich chocolate flavor. The addition of 1/3 cup almond flour, 1 tsp vanilla extract, 1/2 tsp baking powder, and a pinch of salt brought it all together.

I even threw in some chopped walnuts when I had them for that extra crunch. This recipe is perfect for anyone who loves Keto desserts, and it’s got a vibe that can easily be enjoyed as a quick low carb breakfast treat or even a postre keto indulgence.

I promise it’s worth every bite!

Why I Like this Recipe

I really love this recipe because first, the brownies come out so fudgy and gooey. It’s like a perfect mix of a crackly top and a soft center that reminds me of homemade treats I used to have when I was younger.

I also appreciate that it’s low carb which means I can indulge without feeling too guilty about it. The sweetener works perfectly to keep it tasty while still being a healthier option.

Another reason is its easy one bowl method. I mean who really wants to dirty up a ton of dishes? It’s super straightforward even if you’re not a kitchen expert.

And lastly, I enjoy being able to toss in walnuts or sugar-free chocolate chips. It adds a fun crunch and a different flavor twist every time I make it.

Ingredients

• Unsalted butter provides rich flavor and healthy fats for a moist texture.
• Granulated erythritol sweetens brownies without spiking blood sugar and carbs.
• Large eggs add structure and protein they make brownies light and fudgy.
• Unsweetened cocoa powder provides a deep, rich chocolate flavor along with antioxidants supporting heart health.
• Almond flour offers fiber and protein keeping the treat low-carb and satisfying.
• Walnuts or sugarfree chips add crunch and extra nutrients for a fun texture.
• Vanilla extract enhances flavor subtly and brings a warm, inviting aroma.
• Baking powder and salt work together to help the brownies rise and enhance flavor.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated erythritol (or your favorite low-carb sweetener)
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/3 cup almond flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt
• Optional: 1/2 cup chopped walnuts or sugar-free chocolate chips for extra crunch

How to Make this

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan with butter or non-stick spray.

2. In a large bowl, mix together the melted butter, granulated erythritol, eggs, and vanilla extract until smooth.

3. Sift in the unsweetened cocoa powder, almond flour, baking powder, and a pinch of salt. Stir until well combined but don’t overmix.

4. If you’re using walnuts or sugar-free chocolate chips, gently fold them into the batter. This adds an extra crunch and burst of flavor.

5. Pour the batter evenly into your prepared pan. Tap the pan on the counter a few times to remove any air bubbles.

6. Bake in the preheated oven for about 20-25 minutes. Check for a fudgy center by inserting a toothpick – it should come out with a few moist crumbs.

7. Once baked, take the pan out of the oven and let it cool completely before cutting into squares. This helps the brownies set and develop that crackly top.

8. Enjoy the brownies as they are or serve with a scoop of whipped cream for an extra indulgent treat!

Equipment Needed

1. Preheated oven set to 350°F
2. An 8×8-inch baking pan (lightly greased with butter or non-stick spray)
3. A large mixing bowl
4. A whisk or electric mixer to combine the wet ingredients
5. A sifter or fine mesh sieve for the dry ingredients
6. Measuring cups and spoons
7. A spatula to gently fold in the optional add-ins
8. A toothpick to test for doneness
9. A cooling rack or a heat-safe surface for the pan to cool completely before cutting into squares

FAQ

Keto Brownies (Award Winning Recipe!) Substitutions and Variations

• If you don’t have unsalted butter, try using the same amount of coconut oil. It gives a slight coconutty flavor which many love in a keto brownie.
• Instead of granulated erythritol, you can swap in monk fruit sweetener. Just be careful with the amount since the sweetness levels can vary.
• If almond flour is unavailable, coconut flour is a decent substitute. Use about 1/3 cup since it’s more absorbent than almond flour.
• For the unsweetened cocoa powder, you might opt for a high-quality dark chocolate powder. It changes up the flavor a bit but keeps that rich chocolate taste.
• If walnuts aren’t your favorite, pecans work well too or even sugar-free chocolate chips if you want some extra texture.

Pro Tips

1. Make sure your eggs are at room temp before starting because it helps the ingredients mix more evenly and gives you a smoother batter
2. If you decide to add walnuts or sugar free chocolate chips, gently fold them in so they dont sink to the bottom and every bite has a good crunch
3. Start checking your brownies a few minutes early if you can because ovens run differently and overbaking will make them way too dry
4. Let the brownies cool completely in the pan before cutting them up; it really helps them set and get that classic fudgy texture you want