These easy to make keto brownies are what you’ve been asking for. They will melt in your mouth, are super fudgy and are low in carbs. They have a creamy and dense texture that makes them more moist than a chocolate cake and even more rich in flavor.
This is the recipe for my favorite brownies; that mixture of chocolate and cacao powder is what gives this flavor richness.
You only need 5 ingredients to make them: chocolate, butter, flour, eggs, and sugar put in one large bowl. Whether the result is fudgy or cakey brownies depends on your preference. To me, however, the best brownies are fudgy and mouthwatering. And even if you’re not in the keto lifestyle, they are worth a try!
To make them low-carb, you simply need to adapt the ingredients, by using almond flour or coconut flour instead of regular flour, and replace the sugar with a keto sweetener, and there you go!
For the sweetener, keep in mind that stevia doesn’t work in this recipe, as it gives them a very pronounced flavor and leaves a unwelcome aftertaste..
Fudgy or cakey?
Both are made with 5 basic ingredients, but with adjusted ratios to end up with a batter that has different outcomes.
The fat ingredients are the main factors in what makes the brownies fudgy or cakey. To get a fudgy brownie, you need to add more fat. This means that you’ll have to increase the amount of chocolate and butter and use less flour compared to the cakey brownie.
You can also add an extra egg for more creaminess, but make sure to not over whisk. Or you can undercook and remove them from the pan faster. The residual heat means the brownies can still cook in the pan.
On the other hand, cakey brownies need less fat and a good amount of flour and more baking powder.
Chocolate for brownies
High quality for the chocolate is a must, so I suggest using dark chocolate bars rather than chocolate chips as they melt easily and combine well with the butter. It has a better quality and a richer taste. Instead of melted chocolate, you can substitute for cocoa or cacao powder. And these will come out better if you add some heavy cream with it.
If you prefer to avoid dairy products, you can easily replace the butter with coconut oil. Coconut oil matches well with the brownies compared to other oils and it gives them a special flavor.
|Preparation time: 20 min||Cooking time: 30 min||Total time: 50 min|
Cuisine: low carb/keto, gluten-free
Servings: 16 Calories: 120 Kcal
3/4 cup of dark chocolate (96 g) roughly chopped
1/2 stick of softened, unsalted butter (113 g)
3 large eggs (room temperature)
1/2 of almond flour (50 g)
1/4 cup cacao powder (25 g)
3/4 cup of sweetener (100 g)
1 tsp of vanilla extract
1 pinch of salt
Let’s prepare our delicious brownie!
- Preheat the oven to 350F/180C
- First of all, we need to prepare the pan. Line with parchment paper an 8×12 inch baking pan after greasing it lightly with any kind of oil.
- In a large bowl set over some simmering water, add the butter with the chopped dark chocolate. Let them melt until nicely combined.
- Remove the bowl from the heat, add the sweetener, stream it gently into the mixture while whisking to cool down before adding the eggs. Beat in the eggs and add the vanilla extract. Keep mixing until getting a nicely textured batter with a really dark-brownish color
- For an extra chocolate flavor, add unsweetened cacao powder
- Add in the almond flour. Gently fold in and scrape down the sides with a spatula. Slowly mix the batter and make sure not to leave any flour pockets. Don’t beat the batter too much after adding the flour, it can have negative consequences for the texture of the brownies
- Now, after the batter is ready and perfectly combined, you can toss some chocolate chips or walnuts to the mixture if you like to
- Pour the batter into the prepared pan, spreading to all the sides of the pan. Smoothen the top, and rub the batter remains with the spatula
- Transfer to the oven and bake for 25-35 min, but start checking after 20 min to make sure to not over-bake them. If you want that fudgy-like texture, you do not have to bake them more than 30 min because the brownies should stay moist. I prefer to go with more than 30 min to also have crispy edges
- Remove from the oven, let them cool for about 10 min, then use a sharp knife to slice it.
Calories: 120 kcal
Total fat: 11g
Saturated fat: 5 g
Cholesterol: 38 mg
Sodium: 120 mg
Potassium: 80 mg
Fiber: 2 g
Sugar: 1 g
Protein: 2.5 g
Note: Nutrition information is not always accurate; it will vary depending on the brands of the ingredients you use.
Let me know in the comments how your brownies are!