Deliciously fudgy keto brownies are sweetened with stevia. 125 calories, 3g carbs and 1g fiber in each indulgent brownie!
These keto brownies are amazing. They are rich, very chocolatey, super decadent, and not too sweet.
How I developed this recipe for keto brownies
I’ve been working on this recipe for keto brownies for many weeks now. Baking with stevia as the only sweetener is always a challenge. Although I managed to pull it off with excellent recipes such as keto chocolate donuts and chewy keto chocolate cookies.
As it turns out, when it comes to brownies, it’s even more difficult than usual to use stevia as the only sweetener. Granulated sweeteners are very important when it comes to giving baked goods volume and texture and helping them retain moisture. Without a granulated sweetener, many of the recipes I tried were dry and chalky, which is the last thing you want a brownie to be!
Initially, I wanted to make cocoa keto brownies. But after a few experiments, I decided that this was pretty much out of the question. The large amount of cocoa powder in cocoa brownies would have required a lot of stevia. Even when using stevia glycerite, which has less of an aftertaste, and even if you’re accustomed to the taste of stevia, this was simply too much.
Eventually, I settled on using a combination of dark chocolate and just 1/4 cup of cocoa powder, which meant I could use less stevia, and adding butter for richness and texture and almond flour for bulk.
This final version of keto brownies with stevia turned out fabulous, and I’ve made it several times since that first success. These keto brownies are chocolatey, fudgy, and very tasty. They are not too sweet, and the taste of the stevia is barely noticeable.
Can I use a sweetener other than stevia?
I haven’t tried it, but I think you could use 1/2 cup of any granulated sweetener. If anything, it will add bulk and help the brownies become even fudgier. Having said that, it would still be an experiment, since I haven’t tried it and can’t say for sure if it would work or not.
Use natural or Dutched cocoa powder in this recipe
I use Dutch-processed cocoa powder (cocoa treated with alkali) in this keto brownies recipe. Even though Dutch-processed cocoa powder is not as healthy (some of the antioxidants are removed in the processing), it’s milder, darker, and – most importantly – less acidic than natural cocoa powder.
But I think that natural cocoa powder would be fine if that’s all you have. If the cocoa powder is Dutch-processed, the ingredients list will state that.
It’s best to measure your dry ingredients by weight
This is true for both almond flour and cocoa powder. If at all possible, measure the ingredients by weight and not by volume.
Are these keto brownies healthy?
Well, they’re not broccoli. 😀 But as far as desserts go, I think they are. I definitely consider them a better choice than traditional, refined-sugar-and-flour brownies. Two brownies (let’s be real, who eats just one?) have about 250 calories, 6g carbs, and 2g fiber. They are also a good source of copper, manganese, magnesium, vitamin E, and phosphorus.
Leftovers are better-tasting and fudgier
Once completely cool, keep leftover brownies in an airtight container in the fridge. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying.
These keto brownies actually taste better the next day and their texture improves too and becomes fudgier. So I often make them ahead of time and then enjoy a square or two per day over the several next days.
Keto Brownies
INGREDIENTS
- 5 oz unsalted butter, cubed, plus 1/2 tablespoon for pan
- 2 oz dark chocolate, 70% cocoa, broken into pieces
- 3 large eggs, whisked until light and frothy
- 1 ½ teaspoon stevia glycerite (equals 1/2 cup sugar)
- 1/2 cup blanched almond flour
- 1/4 cup unsweetened cocoa powder, preferably Dutch processed
- ¼ teaspoon kosher salt, or a pinch of fine salt
- 1/2 teaspoon baking powder, gluten free if needed
INSTRUCTIONS
- Preheat oven to 325 degrees F. Butter a square 8-inch glass (not metal) baking dish.
- In a large microwave-safe bowl, melt the butter and chocolate in 30-second increments, stirring after each microwave session. Microwave just until almost melted. Chocolate burns easily.
- Allow the mixture to slightly cool, then whisk in the eggs and stevia.
- Whisk in the almond flour and the cocoa powder. Finally, mix in the salt and the baking powder. Mix until the batter is very smooth.
- Using a rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
- Bake until just set, 15-20 minutes. A toothpick inserted in center should come out not completely wet, but with a few moist crumbs. Start checking after 15 minutes.
- Cool completely, in pan on a wire rack, about 1 hour. Then cut into 16 squares and serve.
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