Keto Brownies Recipe

Introduction

These keto brownies offer a rich, chocolatey treat that fits perfectly into a low-carb lifestyle. Made with almond flour and sugar-free sweetener, they’re moist and fudgy without the sugar crash.

Ingredients

• 1/2 cup butter (melted)
• 2/3 cup Swerve Sweetener
• 3 large eggs
• ½ teaspoon vanilla extract
• ½ cup almond flour
• 1/3 cup cocoa powder
• 1 tbsp grassfed gelatin
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1/4 cup water (as necessary)
• 1/3 cup dark chocolate chips, sugar-free (optional)

Instructions

1. Step 1: Preheat the oven to 350ºF and grease an 8×8 inch metal baking pan.
2. Step 2: In a large bowl, whisk together the melted butter, sweetener, eggs, and vanilla extract until smooth.
3. Step 3: Add the almond flour, cocoa powder, gelatin, baking powder, and salt. Whisk until well combined. Gradually stir in water a little at a time until the batter is thick but pourable. Fold in the chocolate chips if using.
4. Step 4: Spread the batter evenly in the prepared pan. Bake for 15 to 20 minutes, until the edges are set and the center is still slightly wet. For cakier brownies, bake a few minutes longer until fully cooked through.
5. Step 5: Remove from the oven and let cool completely in the pan before cutting into squares.

Tips & Variations

• Use grassfed gelatin for a better texture and nutritional boost, or substitute with unflavored gelatin if needed.
• Swap Swerve with another granulated keto-friendly sweetener, adjusting sweetness to taste.
• For extra flavor, add a pinch of espresso powder to enhance the chocolate taste.
• Try adding chopped nuts for crunch or swirl in some sugar-free peanut butter before baking.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for about a week. To reheat, warm them gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is best for keto recipes due to its low carb content. Using coconut flour or other flours will change the texture and may require adjusting the liquid ingredients.

What if I don’t have gelatin on hand?

You can omit the gelatin, but it helps with the structure and fudgy texture. Without it, the brownies may be a bit crumblier but still delicious.

Keto Brownies Recipe

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★★★★★

4.4 from 130 reviews

These Keto Brownies are a rich, fudgy, and low-carb treat perfect for those following a ketogenic diet. Made with almond flour, sugar-free sweetener, and unsweetened cocoa powder, they offer a deliciously chocolatey experience without the guilt. The addition of grassfed gelatin gives the brownies a moist, chewy texture, while optional sugar-free dark chocolate chips add extra decadence. Perfectly baked to a moist center and crisp edges, these brownies are an ideal low-carb dessert or snack.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ cup almond flour
• ⅓ cup cocoa powder
• 1 tbsp grassfed gelatin
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup dark chocolate chips, sugar-free (optional)

Wet Ingredients

• ½ cup butter (melted)
• ⅔ cup Swerve Sweetener
• 3 large eggs
• ½ teaspoon vanilla extract
• ¼ cup water (as necessary)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350ºF and grease an 8×8 inch metal baking pan thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, Swerve sweetener, eggs, and vanilla extract until the mixture is smooth and well combined.
3. Combine Dry Ingredients: Add the almond flour, cocoa powder, grassfed gelatin, baking powder, and salt into the wet mixture. Whisk everything until fully integrated. Gradually stir in water, a little at a time, to thin the batter to a thick but pourable consistency. If using, fold in the sugar-free dark chocolate chips carefully.
4. Transfer and Bake: Pour and spread the batter evenly in the prepared baking pan. Bake for 15 to 20 minutes, until the edges are set but the center is still slightly wet. For cakier brownies, bake a few minutes longer until the center is fully cooked.
5. Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely in the pan before slicing into squares to ensure clean cuts and set texture.

Notes

• Make sure not to overbake to maintain fudgy texture; the center should remain slightly moist.
• Use a metal baking pan for even heat distribution and better baking results.
• If you don’t have sugar-free chocolate chips, omit them or substitute with chopped unsweetened chocolate.
• The grassfed gelatin helps with texture but can be omitted if unavailable, although texture might slightly change.
• Store brownies in an airtight container in the refrigerator for up to 5 days.

Keywords: Keto brownies, low carb dessert, sugar free brownies, almond flour brownies, gluten free, ketogenic dessert