These keto brownies are rich, fudgy, and perfectly chocolatey—with no refined sugar, no gluten, and only 2g net carbs per serving! They’re easy to make and satisfy your sweet tooth while keeping you on track with your low-carb or ketogenic lifestyle.
Ingredients
For the Brownies:
- ½ cup (1 stick) unsalted butter (or coconut oil for dairy-free)
- ½ cup unsweetened cocoa powder
- ⅔ cup granulated monk fruit sweetener (or erythritol)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup unsweetened almond milk
- ½ cup sugar-free chocolate chips (optional, for extra richness)
Instructions
1. Prep & Preheat
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper and lightly grease it.
2. Melt the Butter & Cocoa
- In a microwave-safe bowl, melt butter and cocoa powder together in 30-second intervals, stirring until smooth.
- Stir in the sweetener until well combined. Let it cool slightly.
3. Mix Wet Ingredients
- Whisk in the eggs and vanilla extract, ensuring everything is well blended.
4. Add Dry Ingredients
- Stir in almond flour, salt, and baking powder until just combined.
- Add almond milk and mix until smooth.
- If using, fold in sugar-free chocolate chips.
5. Bake to Perfection
- Pour the batter into the prepared pan and smooth the top.
- Bake for 18-22 minutes, or until the edges are set and the center is slightly soft.
- Let the brownies cool completely before slicing for the best fudgy texture!
Nutritional Info (Per Brownie, Makes 12)
- Calories: ~150
- Net Carbs: ~2g
- Protein: ~4g
- Fat: ~12g
Tips & Variations
???? Extra Fudgy? Underbake slightly and let them cool in the fridge.
???? Nut-Free Option? Use coconut flour (about 2 tbsp instead of ½ cup almond flour).
???? Salted Chocolate Twist? Sprinkle flaky sea salt on top before baking.
???? Want a dairy-free version? Use coconut oil instead of butter.
Storage & Freezing
- Store in an airtight container at room temp for 3 days or in the fridge for up to a week.
- Freeze for up to 3 months. Wrap individually for easy snacking!
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