Best Fudgy Keto Brownies

The good, the best, and the fudgy keto brownies!

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolatesquares might very likely be among the best brownies you’ve ever tried, either on or off keto!

These brownies represent the shapes of chocolate I adore the most … Forget all of the vanilla craziness I stress about in some of the other recipes. This is the one recipe in which chocolate absolutely wins. The brownies are the fudgy type – a bit crunchy on the outside and soft in the middle. Also a little crumbly, and that’s the way we like them! Actually, I can’t stress enough how much I love them. Let me just admit that I really need to put a lot of effort into not eating the whole batch at once …

The chocolate I use in this recipe is not just any chocolate. It’s dark Belgian, 85% cocoa, and it has no sugar added, only stevia and erythritol. Most of the carbs inside are fiber and polyols. If you can’t get hold of it, I’m sure some other variant of dark no-sugar chocolate will do the job.

Too boring? Why not try making chocolate brownie cupcakes? Just use your favorite cupcake molds, and shorten the baking time for 5 minutes.

Anyways, what are you waiting for, this is the recipe you should’ve tried last weekend!

When done, why not top the brownies with this chocolate mousse, and go a little bit over the edge in this sweet low-carb indulgence. I’m sure you can find a good reason for pampering yourself a bit (well, a lot).

An update: When I found myself in a short budget situation, I used hemp seed flour instead of relatively expensive almond flour and found the brownies equally delicious. What is more, cutting back on the flour a bit results in even fudgier brownies. Drool … 😉

Best Fudgy Keto Brownies

One brownie comes out to be approximately 109 Calories,

Fat: 9.3g (of which Saturated: 5.6 g),
Total carbs: 5.1 g,
Fiber: 3.6 g,
Net Carbs: 1.5 g ,
Protein: 3.0 g

Prep Time

15 minutes

Cook Time

20 minutes

Servings

brownies

INGREDIENTS

6 oz. dark chocolate at least 80%
6 tbsp. butter unsalted
2 tbsp. coconut oil
4 large eggs
3/4 cup erythritol powdered
1/2 tsp. vanilla extract
1 dash salt or to taste
2 oz. almond flour
1/2 tsp. baking powder
3 tbsp. walnuts coarsely ground
2 tbsp. chocolate chunks optional

INSTRUCTIONS

Preheat the oven to 350°F (175°C), and line an 8" square baking pan withparchment paper.
Put butter, coconut oil, and chocolate in a microwave-safe bowl. Let them melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until uniform. Set aside to cool.
Using an electric mixer, mix the eggs, erythritol, vanilla extract, and salt. Mix on high for at least 3 minutes. Btw, salt brings the best out of chocolate in chocolate desserts.
Carefully whisk in the chocolate mixture until just combined.
In a small bowl, sift and stir almond flour and baking powder.
Now carefully mix the flour into the egg-chocolate mixture until just combined. Do not use an electric mixer in this step!
Pour the mixture into the prepared baking pan and spread it out evenly using aspatula.
Sprinkle with crushed walnuts and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts.
Put in the oven and bake for 20 minutes (the less the fudgier). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake.

BTW, I've come across an excellent tip suggesting to bake brownies on top rack. This way they are less likely to get dry while baking.
When done baking, take the whole batch out of the pan, together with theparchment paper, and let cool down. When cooled, cut into 20 equal size brownies.