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keto brownies recipe guilt free chocolate treats

Keto Brownies Recipe Guilt-Free Chocolate Treats

The keto brownies recipe guilt-free chocolate treats are here to satisfy your deepest chocolate cravings without derailing your low-carb goals. This recipe delivers incredibly rich, fudgy brownies that are surprisingly simple to make, proving that indulgence and healthy eating can coexist beautifully.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted, 113g
  • 4 ounces unsweetened baking chocolate chopped, 113g
  • 2/3 cup erythritol or your preferred keto-friendly sweetener 130g
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour 60g
  • 1/4 cup unsweetened cocoa powder 20g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar-free chocolate chips (optional, for extra chocolatey goodness) 85g
  • 1/4 cup chopped nuts (walnuts or pecans, optional)

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Microwave-safe bowl
  • Double Boiler (optional)
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Grease the parchment paper lightly with butter or cooking spray.
  2. In a medium microwave-safe bowl, combine the melted butter and chopped unsweetened baking chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, you can melt them together in a double boiler over low heat.
    1/2 cup unsalted butter, 4 ounces unsweetened baking chocolate
  3. Once the chocolate and butter are smooth, stir in the erythritol (or your chosen keto sweetener) until well combined and dissolved.
    2/3 cup erythritol or your preferred keto-friendly sweetener
  4. Let the chocolate mixture cool for a minute or two, then whisk in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
    2 large eggs, 1 teaspoon vanilla extract
  5. In a separate small bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt. This ensures that the leavening agent and cocoa are evenly distributed.
    1/2 cup almond flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  6. Gradually add the dry ingredients to the wet chocolate mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tougher brownies.
  7. If you're using sugar-free chocolate chips or chopped nuts, gently fold them into the batter now.
    1/2 cup sugar-free chocolate chips, 1/4 cup chopped nuts
  8. Pour the batter into the prepared baking pan and spread it evenly.
  9. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should look set.
  10. This is a crucial step for fudgy brownies! Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting them into squares. This allows them to set properly.

Notes

Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for up to 2-3 months.