Indulge in the chocolaty pleasure of Ketogenic Brownies, a delightful treat for anyone following a low carb or keto-friendly lifestyle.
I've created these keto brownies to be crisp on the outside and lusciously soft, decadent, and delicious on the inside. You're going to absolutely love them. They're not too sweet and just the perfect consistency. Let's make them together.
This ketogenic brownies recipe is: LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.
Inspiration for this ketogenic brownies recipe
Is this keto brownie recipe truly low carb or keto?
What are the ingredients to make ketogenic brownies?
Almond Flour: A gluten-free and low carb alternative to traditional flour, almond flour provides a moist, dense texture while keeping the brownies keto-friendly.
Eggs: Eggs act as the primary binding agent, giving structure and richness to the brownies. They are essential for achieving the right consistency.
Unsalted Butter: The butter adds fat and contributes to the brownies' moist texture.
Cocoa Powder: Cocoa powder delivers the deep, intense chocolate flavor that is the hallmark of any great brownie... without adding sugars.
Baking Powder: A small but crucial ingredient, baking powder is responsible for the slight rise and amazing texture of the brownies. Ensure your baking powder is fresh so it works best!
Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding depth and slight sweetness without additional sugar.
Monk Fruit Sweetener: A natural, low carb sweetener, monk fruit sweetener provides the necessary sweetness without the added sugars. If you want, swap this out for your low carb sweetener of choice.
Kosher Salt: Just a pinch of salt balances the sweetness and intensifies the chocolate flavor, creating a more delicious brownie.
What if I add more baking powder to my keto brownies?
Adding extra baking powder to your keto brownies can lead to a lighter, more cake-like texture rather than the traditional dense and fudgy brownie consistency. However, be cautious, as too much can impart a slightly bitter taste and crumbly texture.
Why do you line the bottom of the baking dish with parchment and grease the pan?
Lining the baking dish with parchment paper and greasing it helps to prevent the brownies from sticking, ensuring they can be easily removed after baking. This combination ensures the brownies exit the pan intact!
HOW TO MAKE YOUR OWN KETOGENIC BROWNIES RECIPE TODAY:
To begin making the Ketogenic Brownies, start by preheating your oven to 350°F (175°C) and preparing a 9-inch baking dish with either a light greasing or lining with parchment paper (I do both). Start the mixing process by blending melted unsalted butter with cocoa powder until you achieve a smooth consistency.
Then, add the monk fruit sweetener and vanilla extract, followed by the gradual incorporation of eggs. Next, add the dry ingredients. Gently fold this mixture into your wet ingredients, stirring until just combined to avoid overmixing, which is crucial for that desired brownie consistency.
Pour this batter into your prepared baking dish, smoothing it out for an even layer. Bake in the preheated oven for about 25-30 minutes. The key to knowing they're ready is the toothpick test; it should come out mostly clean with a few moist crumbs. Allow the brownies to cool in the pan before slicing to ensure they set properly, then enjoy your delicious, keto-friendly treat.
Recreate this ketogenic brownies recipe easily
I've taken pictures so you can follow along as you create my ketogenic brownies recipe in your kitchen. If you have questions, please ask in the comments!
Do I want alkaline cocoa powder for these low carb brownies?
I've used natural unsweetened cocoa powder for this recipe to complement the baking powder. Alkaline cocoa powder, or Dutch-process cocoa, has a milder flavor and can be used if you prefer a less intense chocolate taste.
What if I don't have monk fruit sweetener?
If monk fruit sweetener isn't available, other low carb sweeteners like erythritol or stevia can be used as substitutes. Remember that each sweetener varies in sweetness intensity and may slightly alter the taste of the brownies, so adjust according to your preference.
STORAGE AND REHEATING OF XYZ RECIPE
It's essential to store these ketogenic brownies correctly... otherwise, they dry out quickly. Let's take a look:
Storage:
To keep your low carb brownies fresh, store them in an airtight container at room temperature. They will stay good for up to 3-4 days. If you prefer them a bit firmer, you can store them in the refrigerator for up to a week.
Freezing:
These brownies freeze exceptionally well. Once cooled, cut them into portions and wrap them individually in cling film or place them in a freezer-safe container. They can be frozen for up to 3 months.
Reheating:
If you wish to enjoy your keto brownies warm, you can easily reheat them. For refrigerated brownies, just a few seconds in the microwave will bring them back to a soft and slightly warm texture. If you're reheating frozen brownies, let them thaw at room temperature first.
Heat them in short intervals to prevent them from drying out.
LOOKING FOR MORE DELICIOUS DESSERT RECIPES?
Check out these other sweet treat recipes on my blog:
Easy Keto Chocolate Mousse:
Indulge in a silky and luxurious Easy Keto Chocolate Mousse. It's the perfect dessert that combines rich chocolate flavors with a light, airy texture.
Keto No-Bake Cheesecake:
This Keto No-Bake Cheesecake is a creamy and decadent dessert that brings together a smooth cheesecake filling and a nutty almond flour crust, all without turning on your oven.
Golden Keto Crepes:
Golden Keto Crepes offer a versatile and elegant dessert or breakfast option featuring thin, tender crepes that can be filled with your favorite keto-friendly toppings like my blueberry fruit compote or keto whipped cream.
Homemade Peanut Butter Cups:
These Homemade Peanut Butter Cups bring rich chocolate and creamy peanut butter together in a delightful sweet treat that I just love.
Lemon No-Bake Cheesecake:
Refresh your palate with a Lemon No-Bake Cheesecake, a zesty and light dessert that combines the tanginess of lemon with a smooth, rich cheesecake filling.
Ketogenic Brownies
These Ketogenic Brownies are a perfect blend of crunchy on the outside and deliciously soft on the inside...just how a traditional brownie would taste! This recipe, made for a low-carb lifestyle, is a delightful treat... particularly if you top them with flaky Maldon sea salt. Just wonderful.
Ingredients
- 1 cup almond flour
- 3 large eggs
- ½ cup unsalted butter, melted (4oz of butter)
- ¾ cup cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup monk fruit sweetener
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking dish with parchment paper.
- Whisk together the melted butter and cocoa powder in a bowl until smooth.
- Stir in the monk fruit sweetener, vanilla extract, and kosher salt until well combined.
- Beat the eggs into the mix.
- Add in the almond flour and baking powder.
- Be careful not to overmix, but combine well.
- Pour the batter into the prepared baking dish and spread evenly.
- Optionally, sprinkle Maldon Sea Salt over the top of the batter for extra flavor.
- Bake for 25-30 minutes or until a toothpick inserted into the center is clean.
- Allow the brownies to cool in the pan before cutting and serving.
Notes
- Baking Dish Size: For optimal results, use a 9-inch baking dish. This size ensures the brownies cook evenly and achieve the perfect thickness.
- Ingredient Quality: Use high-quality cocoa powder for a richer chocolate flavor. The quality of cocoa can significantly impact the taste of your brownies. Ensure your almond flour is fresh... old almond flour absorbs a lot of the liquid, leading to crumbly brownies.
- Enhancements: If desired, fold in ½ cup of chopped walnuts or pecans and ¼ cup of sugar-free dark chocolate chips for texture, or add 2 tablespoons of heavy cream for extra richness. If you want, add in two tablespoons of espresso to the batter for a mocha flavor. Yum!
- Mindful Mixing: Avoid overmixing the batter to maintain a good texture. Mix just until the ingredients are combined.
- Cooling Time: Allow the brownies to cool completely in the pan before cutting. This helps them set and makes cutting easier. Slide a knife along the edge to free the brownies from the pan before cutting.
- Storage: Store the brownies in an airtight container at room temperature for a few days, or refrigerate for extended freshness. See the notes in the post for more storage ideas.
- Check for Doneness: Use the toothpick test for doneness. It should come out mostly clean with a few moist crumbs. KEEP IN MIND: this recipe does not use traditional flour. The almond flour is a more coarse grind, so if the brownies still giggle when the pan is touched, the toothpick will come out without crumbs. My brownies consistently take between 28 to 30 minutes to cook.
- Serving Size: Cut the brownies into desired sizes, keeping in mind that they are rich and satisfying, so smaller portions may be sufficient. I cut them in a much larger size than I normally do. Typically, I get about 36 "brownie bites" per recipe.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
Recent Low Carb Recipes:
Is it low carb? Learn more about it:
Donna says
These look delicious. Unfortunately, being limited to 50 carbs a day, these at roughly 15 net carbs are about 1/3 my daily limit. May try them once I've reached my goal and can add in more carbs.
Scott Groth says
Hi Donna:
I hear you on the carb count… when I am in full ketosis (or even when I’m not), I tend to cut these LARGE sized brownies into brownie bites. My secret is to cut them all into small squares, then toss them into a freezer bag. They last a long time like this, my overall carb count is so much lower and they taste great when they are partially frozen too… Hope that you have a wonderful day and thanks for reading! Scott-