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A stack of three keto brownies.
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Fudgy Keto Brownies

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Rest time 30 minutes
Total Time 1 hour 10 minutes
Servings 16 brownies
Calories 122kcal
Author Vered DeLeeuw

Ingredients

  • 5 ounces unsalted butter cubed, plus ½ tablespoon for the pan
  • 2 ounces dark chocolate 70% cocoa, broken into pieces; 6 squares if using Lindt Excellence
  • 3 large eggs whisked until light and frothy
  • 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
  • ½ cup almond flour superfine; 56 grams
  • ¼ cup unsweetened cocoa powder Dutch-processed; 20 grams
  • ⅛ teaspoon salt
  • ½ teaspoon baking powder gluten-free if needed

Instructions

  • Preheat the oven to 325°F. Generously butter a square 8-inch glass or ceramic baking dish (they can stick to a metal pan).
    A buttered 8-inch square baking dish.
  • In a large microwave-safe bowl, melt the butter and chocolate in two 30-second sessions, stirring after each session. Microwave just until the chocolate is almost melted, and then stir to melt it completely. Chocolate burns easily.
    Chocolate and butter in a bowl, ready to be melted.
  • Allow the mixture to slightly cool, then whisk in the eggs and stevia.
    Mixing eggs into the melted chocolate.
  • Whisk in the almond flour, followed by the cocoa powder. Finally, use a rubber spatula to mix in the salt and baking powder.
    The batter after adding almond flour.
  • Using the same rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
    The batter is in the pan, ready for baking.
  • Bake until just set, for 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry.
    The batter is fully baked in the pan.
  • Cool the cake completely in the pan on a wire rack for about an hour. Cut it into 16 squares and serve. Better yet, refrigerate it for 2 hours or overnight for a significantly fudgier texture.
    Cutting the brownies into squares.

Video

Notes

  • These brownies taste significantly better and become fudgier the next day, so I recommend making them ahead of time. At a minimum, refrigerate them for 2 hours. 
  • I use Dutch-processed cocoa powder (cocoa treated with alkali). 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.
  • Please measure your dry ingredients (almond flour and cocoa powder) by weight.
  • Once completely cool, you can keep these brownies in an airtight container in the fridge for up to a week. Take them out of the fridge at least an hour before enjoying them.
  • You can also freeze the cooled brownies in freezer bags for up to three months, separating layers with wax paper. Thaw them overnight in the fridge, and remember to remove them to the counter to let them reach room temperature before you eat them.

Nutrition

Serving: 1brownie | Calories: 122kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Sodium: 32mg | Fiber: 1g | Sugar: 1g
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