Most of us grew up eating brownies and they have always been a favorite comfort food for me. However, being on Keto I couldn’t enjoy my old recipes due to the high carb content from sugar and flour. I decided to go into my pantry and use almond flour and monk fruit to try to make a keto friendly version.
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These keto brownies are pretty easy to make with keto friendly ingredients such as almond flour, monk fruit sweetener and unsweetened cocoa powder. Also, you can take it up a notch by adding a yummy toppings like roasted nuts or toasted coconut flakes.
This is my favorite Fudgy keto brownie, slight crunch on the outside and moist in the middle.
It tastes very much like the traditional brownie. For anyone on keto you should have all the ingredients needed to make this readily available at home. I will walk you through step by step for this recipe.
Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 9
- Calories: 191.8kcal
- Net Carbs: 5.7 g
Equipment
- Stand Mixer
- Baking Pan
Keto Brownies Ingredients
- 2 tbsp butter softened, unsalted
- 1/2 cup monk fruit sweetener – can use Swerve or other erythtritol based sweetener
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup cocoa powder unsweetened
- 1 egg
- 1/8 tsp sea salt
- 1 tsp baking powder
- 1/2 cup almonds chopped, 1/4 cup to mix in and 1/4 cup for garnish
- 1/4 cup sugar free chocolate chip
Keto Brownies Instructions
- Preheat oven to 350° F
- Then blend together butter and monk fruit sweetener in a large mixing bowl until light and fluffy.
- Blend in egg, heavy whipping cream and vanilla extract
- Then in another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder
- Add these to the butter mixture and blend until mixed
- Then stir in chopped almonds and sugar free chocolate chips
- Then coat an 8×8 baking pan with nonstick cooking spray. Pour in batter and spread evenly.
- Then bake for 30-35 minutes
- Then garnish with remaining chopped almonds
- Remove from oven and allow to cool slightly before slicing into 3 inch squares
Nutrition
Calories: 187.6kcal | Carbohydrates: 8.7g | Protein: 5.2g | Fat: 16.4g | Saturated Fat: 5.1g | Cholesterol: 34mg | Sodium: 96.9mg | Potassium: 90.4mg | Fiber: 3.2g | Sugar: 0.8g | Vitamin A: 202.4IU | Calcium: 82.1mg | Iron: 1.4mg | Net Carbs: 5.5g
Equipment
Ingredients
- 2 tbsp butter - softened, unsalted
- 1/2 cup monk fruit sweetener
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup cocoa powder - unsweetened
- 1 egg
- 1/8 tsp sea salt
- 1 tsp baking powder
- 1/2 cup almonds - chopped, 1/4 cup to mix in and 1/4 cup for garnish
- 1/4 cup sugar free chocolate chips
Instructions
- Preheat oven to 350° F
- Cream together butter and monk fruit sweetener in a large mixing bowl.
- Blend in egg, heavy whipping cream and vanilla extract
- In another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder
- Add these to the butter mixture and blend until mixed
- Stir in chopped almonds and sugar free chocolate chips
- Coat an 8×8 baking pan with nonstick cooking spray. Pour in batter and spread evenly.
- Bake for 30-35 minutes
- Garnish with remaing chopped almonds
- Remove from oven and allow to cool slightly before slicing into 2 inch squares
Nutrition
Have an immediate chocolare craving. Try the keto chocolate minute mug cake. Also check out my Keto Chocolate Brownie Cookies.
Did you try this recipe? Let us know how it came out in the comments below.