Here’s a delicious Low-Carb Brownie recipe that’s rich, fudgy, and perfect for satisfying chocolate cravings without the carbs. This recipe uses almond flour and a sugar substitute to keep it low-carb and keto-friendly.
Low-Carb Brownies
Ingredients
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (150 g) granulated low-carb sweetener (like erythritol or monk fruit)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (25 g) unsweetened cocoa powder
- ½ cup (50 g) almond flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup (90 g) sugar-free chocolate chips (optional)
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Combine the Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter and sweetener until well combined.
- Add in the eggs and vanilla extract, whisking until smooth and slightly thickened.
- Add the Dry Ingredients:
- Sift in the cocoa powder, almond flour, salt, and baking powder.
- Stir until the ingredients are just combined, being careful not to overmix.
- Fold in the sugar-free chocolate chips, if using.
- Bake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as the brownies will continue to set as they cool.
- Cool and Serve:
- Let the brownies cool in the pan before cutting them into squares. They may seem soft initially but will firm up as they cool.
- Enjoy these fudgy, low-carb brownies as they are or with a dollop of whipped cream for an extra treat!
Tips for Low-Carb Brownies
- Sweeteners: Granulated erythritol or monk fruit blends work well here. Adjust the sweetness level to taste.
- Chocolate Chips: Use sugar-free chocolate chips for extra chocolatey goodness, or leave them out for an even lower-carb version.
- Storage: These brownies keep well in the fridge for up to a week and can be frozen for longer storage.
This recipe makes about 9 brownies, and each serving should be low in carbs, depending on the exact ingredients used.
