Keto Flourless Brownies
These indulgent Keto Flourless Brownies are a dream come true for anyone following a low-carb lifestyle. Rich, fudgy, and utterly satisfying, each bite is a decadent experience without the guilt. Perfect for dessert or a special treat, these brownies are sure to become a favorite.
Servings 12 servings
Calories 216kcal
Equipment
- Medium saucepan
- Whisk
- 8x8 inch (20x20 cm) baking pan
- Parchment paper
- Spatula
Ingredients
- 1 cup unsalted butter (227g)
- ½ cup unsweetened cocoa powder (50g)
- 1 cup erythritol (200g)
- ¼ tsp sea salt (1.5g)
- 1 tsp vanilla extract (5ml)
- 3 large eggs
- ½ cup almond flour (56g)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper and set aside.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from the heat and whisk in the cocoa powder until smooth.
- Stir in the erythritol and sea salt until well combined. Add the vanilla extract and mix thoroughly.
- Allow the mixture to cool slightly before adding the eggs. Add them one at a time, whisking well after each addition until the mixture is smooth and glossy.
- Fold in the almond flour until it is fully incorporated and no dry spots remain.
- Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 20 minutes, or until the edges are set but the center is still slightly soft.
- Remove from the oven and let the brownies cool in the pan for at least 10 minutes before slicing. They will continue to set as they cool.
Notes
Ensure all ingredients, especially eggs, are at room temperature before starting the recipe for best results.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
These brownies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 216kcal | Carbohydrates: 4g | Protein: 4g | Fat: 22g | Fiber: 2g | Net Carbs: 2g