Keto Brownies

A stack of four thick, fudgy brownies sits on a white plate, garnished with a sprig of fresh mint. Made using a Keto Brownie Recipe, these treats are perfect for satisfying your sweet tooth while keeping things low-carb. A blurred bowl of chocolate chips and a plaid cloth are in the background.

No ratings yet

These are dense, deeply chocolatey keto brownies that stay soft for days. One bowl, about ten minutes of work, and they are just as good from the fridge or freezer. Allulose is what keeps the texture smooth instead of gritty. This is the sugar-free brownie I make when I want a brownie that tastes like the real thing.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 138.65kcal

Author: Wendy Polisi

Ingredients

½ cup unsalted butter 1 stick
4 ounces sugar-free dark chocolate chopped (such as Lily's or ChocZero)
¾ cup granulated allulose
3 large eggs room temperature
1 teaspoon pure vanilla extract
½ cup finely ground blanched almond flour
⅓ cup unsweetened cocoa powder Dutch-process preferred
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt
½ cup sugar-free chocolate chips

Instructions

Preheat the oven to 325°F. Line an 8 x 8 metal pan with parchment paper, leaving an overhang for easy lifting.

Metal, not glass. Glass insulates and holds heat unevenly, and by the time the center is set the edges have gone dry.

Place the butter and chocolate in a large microwave-safe bowl. Heat in 30-second intervals, stirring until glossy and smooth.
Whisk the allulose into the warm chocolate and let it sit for 2 minutes.
Whisk the eggs in, one at a time, and then add the vanilla. Beat with a whisk for a full minute to aerate the batter.
Fold in the almond flour, cocoa powder, xanthan gum, and salt. Fold just until combined; do not overmix.
Stir in the chocolate chips.
Spread the mixture into the pan and bake for 24 to 28 minutes, until a toothpick comes out with a few crumbs. Keto brownies look underdone when perfect, and the very center will not look set until it cools — trust the toothpick, not the color.
Let them cool in the pan for at least an hour. They will firm up as they cool. Lift out by the parchment and cut into 16 squares.

Notes

Allulose carbs are not included in nutritional information as it has zero net carbs.

Nutrition