Best Fudgy Keto Brownies Recipe

Introduction

These best fudgy keto brownies offer a rich, chocolatey treat that fits perfectly into a low-carb lifestyle. With a moist and dense texture, they satisfy sweet cravings without the sugar overload.

Ingredients

• 3/4 cup butter
• 1/2 cup keto chocolate chips (divided)
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 3/4 cup allulose
• 3 large eggs

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Line an 8 x 8-inch pan with parchment paper and set aside.
2. Step 2: In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and allulose. Mix these dry ingredients well.
3. Step 3: Melt the butter with half of the keto chocolate chips over medium heat, stirring until smooth and glossy.
4. Step 4: In a separate large bowl, beat the eggs using an electric mixer until slightly frothy and well combined.
5. Step 5: Slowly add the warm chocolate and butter mixture to the eggs while continuing to mix.
6. Step 6: Gradually incorporate the dry ingredients into the wet mixture, stirring until you get a thick, glossy batter. Fold in the remaining chocolate chips.
7. Step 7: Pour the batter into the prepared pan and bake for 14 to 18 minutes, or until a skewer inserted in the center comes out just clean.
8. Step 8: Let the brownies cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra gooey brownies, underbake by a minute or two, keeping a close eye on them.
• Swap almond flour for hazelnut flour to introduce a nutty flavor.
• Add a teaspoon of vanilla extract for enhanced depth of flavor.
• Use sugar-free chocolate chips to maintain strict keto compliance.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave to soften and enjoy a warm, fudgy bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sugar substitute?

Yes, you can substitute allulose with erythritol or monk fruit sweetener, but the texture and sweetness level may vary slightly.

Are these brownies gluten-free?

Yes, since this recipe uses almond flour instead of wheat flour, it is naturally gluten-free.

Best Fudgy Keto Brownies Recipe

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★★★★★

4.9 from 85 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 9 servings (1.5-inch squares) 1x
• Diet: Low Carb

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Description

These Best Fudgy Keto Brownies are rich, chocolatey, and perfectly moist, made with keto-friendly ingredients to fit a low-carb lifestyle. Featuring almond flour and keto chocolate chips, they are sweetened with allulose, ensuring delicious fudgy brownies without the sugar crash. Perfect for anyone craving a decadent dessert while keeping carbs in check.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 3/4 cup allulose

Wet Ingredients

• 3/4 cup butter
• 3 large eggs

Chocolate

• 1/2 cup keto chocolate chips (divided)

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Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper to prevent the brownies from sticking and set aside.
2. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and allulose. Mix well to ensure an even distribution of all dry components.
3. Melt Butter and Chocolate: In a saucepan or microwave-safe bowl, combine the butter with half of the keto chocolate chips. Melt on medium heat until warm and fully melted, then whisk until the mixture becomes glossy and smooth.
4. Beat Eggs: In a separate large bowl, crack the eggs and beat them using an electric mixer until slightly frothy and fully combined, ensuring a light texture.
5. Combine Wet Ingredients: Slowly pour the melted butter and chocolate mixture into the beaten eggs while continuously mixing to prevent curdling and to create a smooth batter.
6. Add Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing continuously until you achieve a thick, glossy brownie batter. Fold in the remaining keto chocolate chips gently.
7. Prepare to Bake: Transfer the batter into the prepared 8 x 8-inch pan lined with parchment paper. Smooth the top evenly using a spatula.
8. Bake: Place the pan in the preheated oven and bake for 14-18 minutes. Check doneness by inserting a skewer into the center; it should come out just clean or with a few moist crumbs for fudgy brownies.
9. Cool Down: Remove the pan from the oven and allow the brownies to cool in the pan for about 20 minutes. Then carefully lift the parchment paper to transfer the brownies to a wire rack to cool completely before slicing and serving.

Notes

• Be careful not to overbake to maintain the fudgy texture.
• Use allulose as the sweetener for keto compatibility and lower glycemic impact.
• Make sure to line the pan with parchment paper for easy removal.
• You can store these brownies covered at room temperature for up to 3 days or refrigerate for up to one week.

• Prep Time: 15 minutes
• Cook Time: 14-18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Keto brownies, fudgy brownies, low carb dessert, keto chocolate dessert, almond flour brownies