These keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 20 minutes, you won’t believe these are low carb.
Prep Time : 5 minutes
Cook Time : 15 minutes
Total Time : 20 minutes
Servings : 12 Brownies
Calories : 180kcal
INGREDIENTS:
3/4 cup butter
1/2 cup keto chocolate chips divided
1/2 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
3/4 cup allulose
3 large eggs
INSTRUCTIONS:
-Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
-In a mixing bowl, combine all your dry ingredients and mix well.
-Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
-In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
-Slowly add the chocolate and butter mixture to the eggs and continue mixing.
-Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Fold in remaining chocolate chips.
-Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
-Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
NOTES TO STORE:
Leftovers can be stored in the refrigerator, covered, for up to one week.TO FREEZE: Place the baked brownies in a shallow container and store them in the freezer for up to 6 months.
NUTRITION Serving:
1Brownie | Calories: 180kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Potassium: 3mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.5mg | NET CARBS: 3g