Keto Brownies (Super Fudgy, 1.7g Net Carbs!)

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Some might say you can’t go wrong with brownies, but I think you can.In my book, they require super fudge…which is why I’ve been working on these low carb brownies for a long time with almond flour to get the flavor and texture right.After more than half a dozen trials, I’m pretty sure this is the best Keto Brownie Recipe I used to have.top some Low Carb Ice Cream for the final tomato dessert!

If you are a brownie lover like me, you might want to try mine Coconut Flour Browniescreamy Keto Cheesecake Browniesor surprise Avocado Brownies, also. But I have to admit, the almond flour brownie recipe I share below is definitely my favorite!

Ingredients and Substitutes

This section explains how to choose the best ingredients for this easy keto brownie recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• unsalted butter – like a good Keto Gummies, the key to super fudgy low carb brownies is lots of fat. That’s what makes them weak in the first place! We use butter for the best flavor, but coconut oil is also suitable for a dairy-free option.
• chocolate – In conjunction with Unsweetened Baking Chocolate (not the sugar-free sweetened kind) and cocoa powder. We use both because they do different things. Baker’s chocolate provides a fudge texture and moisture that cocoa powder cannot. Cocoa powder, on the other hand, has a richer chocolate flavor, which is also a must for brownies!
• Wholesome White Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency of other brands – many were too coarse. Almond flour (including the skin) will be coarser. Using a coarser flour can make the texture less runny and sometimes even gritty.Coconut flour is not a substitute as it will absorb too much moisture, but if you want to use it, please make These Coconut Flour Brownies instead.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low-carb brownies smooth, not harsh, with no aftertaste, and has a 1:1 ratio to sugar.I’ve made these before with erythritol (in fact, that’s listed in my first cookbook Because Besti didn’t exist when I wrote it), but the texture isn’t as smooth with it, it turns out drier and sometimes crystallizes in storage.If you also want to use another sugar substituteyou can check my Sweetener Conversion Table to get the right amount, but you may run into the erythritol issue I mentioned (most brands of monk fruit and stevia also contain erythritol).
• Egg – Make the best keto brownie recipe using room temperature eggs. If they are cold, they will curdle the butter and the batter will not be smooth.I haven’t tested it yet egg substitute See if that works, but let me know if it does.
• vanilla extract – Use high-quality vanilla extract for best flavor.
• sea ​​salt – If you are using salted butter, omit the extra salt.
• frost – One thing these almond flour brownies were missing was a cracked top…but I found an easy solution: put Sugar Free Chocolate Frosting on top! It’s the perfect finish to this keto brownie recipe.

How to Make Almond Flour Brownies

This section explains how to make keto brownies, with step-by-step photos and technical details to help you visualize making it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Preheat oven. Line a baking sheet with parchment paper (This pan is the right size), the edge of the paper goes over the sides. This will prevent sticking and ensure easy removal later.
2. Melt butter and chocolate. in a double boiler On the stovetop, or in the microwave using short intervals, melt the butter and chocolate together until smooth. Stir or stir occasionally while heating. Remove from heat, then stir in vanilla extract.
3. Mix brownie batter. Add the almond flour, besti flour, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir well.

4. transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
5. bake. Cook the Low Carb Brownies in the oven until a toothpick inserted comes out almost clean (not quite – see tip below!).
6. cool. Let the Keto Brownies cool completely before slicing or frosting. (If you try to cut them right away, they will fall apart.)

7. Make the frosting. Prepare Sugar Free Chocolate Frosting is here. (You’ll need 1/3 to 1/2 of the recipe to decorate the brownies.)
8. Frost. Use a spatula or spreading tool to evenly distribute the frosting over the top of the keto brownie recipe.

Tips for the Best Keto Brownies

I’ve done countless tests to bring you the best keto brownie recipe – and I want to share my findings with you.If you want to make sure your almond flour brownies are excellent fudgy, follow these tips:

• Use the right sweetener. I don’t usually stress this so much (I’ve mentioned it above), but an allure-based sweetener like powder beast It’s especially important for keto brownies to be soft rather than dry.
• Do not over mix the batter. Mix just enough to even out the batter, but not more than that. Mixing too much batter introduces too much air. Inadequate mixing, on the other hand, can produce uneven results.
• Do not pour off excess butter. You may see some butter on top of the brownies when they’re done. Sometimes this happens, sometimes it doesn’t, but if it does, don’t tip it over, it will dry out the brownies. Reabsorbs when cooled.
• Avoid over baking. Don’t wait for the toothpick to come out clean — the brownies will dry out if you do.Low carb brownies are done when a toothpick inserted comes out almost Clean, but not quite. It should still have a little batter on it, which you can use your fingers to form a ball.
• Let them calm down. As tempting as it may be, don’t try to move, cut or eat the brownie right away. They need to cool completely to set. Let them cool and set overnight if possible.
• Just chop it off. Use a sharp chef’s knife to cut in straight downward motions. Don’t tug the saw, as this will tear them apart.
• Wipe the knife down between cuts. The inside of the brownie will stick to the knife. To avoid too many brownies sticking to the knife, just wipe the knife between cuts. You can even submerge in water if desired, then dab dry between cuts.

storage instructions

Almond Flour Brownies are best stored in an airtight container on the counter. They will last 2 to 4 days after cutting, or about 5 to 7 days uncut. If you want your brownies to last longer, here are some tips:

• Place a slice of bread into the container with the keto brownie recipe. The moisture in the bread will keep the brownie fudge for a few days. Be sure to replace the bread slices if they go bad.
• Vacuum seal the brownies. Maintaining air circulation will reduce dryness.I recommend and use it myself Keep Fresh and glass container.

Do not refrigerate Keto Fudge Brownies. They will dry out faster due to the lower temperature and humidity in the refrigerator.

Freezing Instructions:

To freeze almond flour brownies, wrap them in two layers of foil, then in plastic wrap, and store in the freezer for 4-6 months. Thaw completely before opening the package to avoid moisture loss.

It’s convenient to pre-cut the brownies before freezing, but be aware that keto-friendly brownies may dry out faster if stored this way. If you cut them open before freezing, wrap them individually. If frozen uncut, make sure to thaw before slicing.

More Keto Chocolate Recipes

If you love these low-carb keto brownies, here are more recipes to satisfy your chocolate cravings:

Keto Brownies (Super Fudgy, 1.7g Net Carbs!)

The BEST Keto Brownie Recipe, made in 25 minutes with 6 ingredients! Fudgy Low Carb Almond Flour Brownies have only 1.7 grams of net carbs each.

Prepare: 10 minute

chef: 15 minute

all: 25 minute

Serving Size: 16 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 350°F (177°C).An 8×8 inch (20×20 cm) piece of wire baking pan Use parchment paper with the edges of the paper on the sides.

2. Melt butter and chocolate together double boilerStir occasionally until smooth.

3. Keep away from heat sources. Stir in the vanilla extract.

4. Add Almond Flour, Besti Flour, Cocoa Powder, Sea Salt and Eggs. Stir well. The batter may look a little grainy.

5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.

6. bake approx. 13-18 minutess until a toothpick inserted comes out almost clean with just a little batter on it, crumpled between your fingers. (Don’t wait for it to be completely clean.)

7. Cool completely before moving or frosting. Once cooled, remove from pan using the edges of the parchment paper.

8. If desired, sprinkle keto brownies with sugar-free frosting before cutting into squares.

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recipe notes

Serving Size: 1 brownie (1/16 of the entire recipe)

• Nutritional information excludes optional icing sugar and vanilla.
• This recipe was originally written with 3/4 cup butter and granulated erythritol. It was updated to 1/2 cup of butter and used powdered sweetener instead, which produced better results in tests (more fudgy brownies).version in my recipe Use powdered erythritol, while the version above uses powdered Besti, for a smoother, fudgy brownie. This information is provided here in case you prefer one of the older versions.
• recipe from Easy Keto Recipes.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 127

fat 12.7 grams

protein 3 grams

total carbohydrates 3.7 grams

net carbs 1.7 grams

fiber 2 grams

sugar 0.3 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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