These deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder. Only 125 calories and 2 grams of net carbs in each indulgent square!
Preheat your oven to 325°F. Butter a square 8-inch glass or ceramic (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 it's almost melted. Chocolate burns easily.
Allow the mixture to slightly cool, then whisk in the eggs and stevia.
Whisk in the almond flour and cocoa powder. Finally, mix in the salt and 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 the center should come out with a few moist crumbs, not completely wet or dry. Start checking after 15 minutes.
Cool completely in the pan on a wire rack for about 1 hour. Cut into 16 squares and serve.
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Notes
I use Dutch-processed cocoa powder (cocoa treated with alkali) in this recipe. It's milder, darker, and - most importantly - less acidic than natural cocoa powder. But natural cocoa powder is OK if that's all you have.
You should measure your dry ingredients by weight. This is true for almond flour and cocoa powder.
Once completely cool, you can keep the brownies in an airtight container in the fridge for up to a week. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them. You can also freeze them in freezer bags for up to three months. Thaw them overnight in the fridge or microwave them at 50% to defrost them.
These brownies taste better the next day, and their texture improves and becomes fudgier. So, I often make them ahead of time and enjoy a square or two per day over the next few days.