Keto Brownie Recipe

Dish Info

The first time I tasted this Keto Brownie Recipe, I immediately had the urge to take the rest of the batch and hide them in the produce drawer under the kale. That way, I could be sure that the rest of the family wouldn't devour them immediately. These are rich, fudgy, and oh-so-chocolatey - everything a brownie should be.


– 1 cup almond flour – 1 teaspoon baking powder – ½ teaspoon salt – ½ teaspoon xanthan gum – 6 ounces Lily’s Chocolate chips plus more to sprinkle on top – ½ cup butter – ¼ cup unsweetened cocoa powder – 3 eggs beaten – 1 teaspoon gelatin – 1 ¼ cup confectioner’s Swerve Sweetener – 2 teaspoons vanilla extract – ½ cup chopped pecans

– Preheat oven to 350 degrees. – Line an 8 x 8 pan with parchment paper, allowing the parchment paper to overlap the edges of the pan.

– In a medium bowl, stir together the almond flour, baking powder, salt, and xanthan gum.

– In a heavy sauce pan, combine the chocolate, butter, and cocoa powder. Cook until the chocolate and butter melts. Allow to cool slightly.

– In a large bowl, beat the eggs and sprinkle with the gelatin. Allow to sit for 5 minutes and then whisk. Stir in the Swerve and vanilla. Add the chocolate mixture and stir until combined.

– Stir in the flour mixture until combined and then fold in the pecans. Transfer to the prepared baking pan.

– Bake for 35 to 45 minutes, until a toothpick comes out clean.