Fudgy Keto Brownies Recipe
Fudgy, rich, and sugar-free keto brownies made with almond flour and cocoa powder — the perfect low-carb chocolate indulgence.
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Servings: 12 brownies
Calories: 180kcal
Cost: $8–$10
Equipment
- 1 8x8 inch baking pan Line with parchment paper
- 1 Parchment paper For easy brownie removal
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Whisk or electric mixer To combine ingredients
- 1 Rubber spatula For folding batter
- 1 Measuring cups and spoons Accurate measurement essential for keto baking
- 1 Oven thermometer Ensures correct baking temperature
- 1 Cooling rack To set brownies properly
Ingredients
- 0.5 cup Unsweetened cocoa powder Use high-quality cocoa
- 1 cup Almond flour Finely ground for best texture
- 0.5 cup Butter or coconut oil Melted
- 0.75 cup Monk fruit sweetener or erythritol Adjust sweetness to taste
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract Adds depth of flavor
- 0.5 teaspoon Baking powder Helps brownies rise slightly
- 0.25 teaspoon Sea salt Balances sweetness
- 0.25 cup Dark chocolate chips Keto-friendly
- 2 tablespoon Cream cheese Optional, for swirl topping
Instructions
- Preheat oven to 350°F and line pan with parchment paper.
- Melt butter and mix with cocoa powder until smooth.
- Beat eggs and sweetener until fluffy; combine with cocoa mixture.
- Add almond flour, baking powder, salt, and vanilla; fold gently.
- Stir in chocolate chips; pour batter into pan.
- Optional: swirl cream cheese on top.
- Bake 20–25 mins until toothpick has a few crumbs.
- Cool in pan for 2 hrs before cutting.
Notes
For extra fudginess, underbake slightly and chill before cutting. Store in an airtight container in the fridge for up to a week.
Nutrition
Serving: 50g | Calories: 180kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 90mg | Potassium: 160mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Calcium: 40mg | Iron: 1.2mg