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Prep time: 15 min + 30 min cooking time
1 piece: Carb: 6g, Protein: 3g, Fat: 12g
These Keto Bownies are SO good that my friends and family have asked for these more often than for regular wheat-based brownies. They are moist, fudgy, hold their shape and freeze very well. The key is to have all ingredients at room temperature before you start, and to let it fully cool on a cooling rack when done.
Ingredients (20 squares)
1/3 cup almond flour, Check prices on Amazon
1/2 cup butter
6 oz dark chocolate (80-90% dark)
1/2 cup erythritol, Check prices on Amazon
4 eggs (beaten, at room temperature)
1/2 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt
Optional: chopped walnuts or pecans
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Pre-heat oven to 325 °F. Grease a 9 x 9 square pan, or line with parchment paper.
Step 1: Melt butter and dark chocolate in the microwave for 30 seconds. Stir and heat again for 30 seconds. If the chocolate still hasn’t fully melted, heat again for 10-15 seconds, but no more. Stir butter and chocolate thoroughly.
Step 2: In a small bowl, stir together almond flour, baking powder and pinch of salt with a fork until there are no lumps and it is well mixed.
Step 3: Using a hand mixer, blend together the eggs, erythritol, and vanilla extract for about 1 minute. Slowly add in the chocolate mixture, and then slowly add the almond flour mixture. Mix only until everything is combined – do not overmix.
Step 4: Pour into prepared baking pan, sprinkle nuts on top (optional), and bake on the middle rack for 25-30 minutes until toothpick comes out clean. Cool on a rack for at least 20-30 minutes to allow brownies to set.