
The fudgiest, most chocolatey Keto brownies ever. This simple low carb and sugar free recipe makes perfect brownies time after time. Gluten free and diabetic-friendly.
Ingredients
- 175 g / 6.17 oz butter unsalted, softened
- 100 g / 1 cup powdered sweetener
- 3 eggs
- 40 g / 1/3 cup cocoa powder unsweetened
- 175 g / 6.17 oz dark chocolate at least 85% cocoa solids, melted
- 75 g / 3/4 cup almond flour
Instructions
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Preheat your oven to 180 Celsius / 356 Fahrenheit
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Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate. (see notes)
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Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor.
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Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.
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Line a rectangular baking tin or small casserole dish with baking / parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides.
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Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm.
- Let the brownies cool before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
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Recipe Notes
DON’T OVERHEAT your chocolate!!!!! Using a water bath is a fool-proof way of melting chocolate because it will never curdle or get hard. If you melt chocolate in the microwave, make sure you choose a low intensity and keep on checking you’re not heating it up too much.
I used Lindt 90% chocolate. You can also use sugar free chocolate such as Lily’s or unsweetened baker’s chocolate. Adjust the amount of powdered sweetener accordingly.
Enjoy & thanks for sharing! 😀
Source & Picture: Anna for Flickr
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