Description
These keto fudgy almond flour brownies are dense, moist, and rich with a crackly top and gooey center. Made with just five simple ingredients, they are gluten-free, low-carb, and genuinely delicious.
Ingredients
Scale
- 2 cups (200g) fine blanched almond flour
- 1 cup (170g) high-quality dark chocolate chips (70-85% cocoa)
- 1/2 cup (113g) unsalted butter
- 2 large eggs
- 1/2 cup (100g) granulated erythritol
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- Optional: Sea salt flakes for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in 30-second intervals, stirring until smooth and glossy. Let cool for a minute.
- In a separate bowl, whisk the eggs and erythritol vigorously for 1-2 minutes until pale and frothy. Add the melted chocolate-butter mixture and vanilla extract; whisk until combined.
- In a third bowl, whisk together the almond flour, cocoa powder, and salt.
- Pour the dry ingredients into the wet ingredients and fold gently with a spatula until no dry streaks remain. Do not overmix.
- Pour batter into the prepared pan, spread evenly, and sprinkle with sea salt flakes if using.
- Bake for 20-25 minutes until edges are set and pulling away from the pan, but the center still looks slightly soft. A toothpick should come out with moist crumbs.
- Let brownies cool in the pan on a wire rack for at least 30 minutes before lifting out and cutting into squares.
Notes
Ensure you use fine blanched almond flour, not almond meal, to avoid a gritty texture. Whisking the eggs and sweetener thoroughly is crucial for the crackly top. Do not overbake; the brownies continue to cook as they cool. They can be stored at room temperature for 3 days, in the fridge for a week, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 1
- Sodium: 95
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 3
- Fiber: 2
- Protein: 4
Keywords: keto, low carb, almond flour brownies, gluten free, fudgy brownies, sugar free, easy dessert, 5 ingredient recipe