Keto brownies
Dense, fudgy keto brownies sweetened with erythritol, made with almond flour and very dark chocolate — low‑carb indulgence.
These keto brownies are all about fudgy satisfaction without the sugar spike. Almond flour and very dark chocolate give deep cocoa flavour, while erythritol keeps them keto‑friendly. Make them when you want a proper chocolate hit that fits a low‑carb day — they slice clean after a short chill and keep well in the fridge for several days.
Ingredients
- 150 g almond flour
- 40 g unsweetened cocoa powder
- 100 g erythritol — granulated
- 120 g unsalted butter — melted
- 3 eggs
- 5 ml vanilla extract
- 5 ml baking powder
- 5 ml salt
- 60 g very dark chocolate — 90% cocoa or sugar‑free chocolate, roughly chopped; reserve a small handful for folding in
Equipment
- 20cm square baking tin
- heatproof bowl for bain-marie
- wire rack
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20cm square baking tin with baking parchment, leaving an overhang to lift the brownies out later.
Put about two‑thirds of the very dark chocolate (roughly 40g) and the unsalted butter into a heatproof bowl and melt gently over a pan of simmering water on the hob, stirring until smooth. Remove from the heat and leave to cool for 2 minutes.
While the chocolate cools slightly, whisk the eggs, erythritol and vanilla extract in a bowl until the mixture is pale and a little thickened (about 90–120 seconds).
Slowly pour the melted chocolate and butter into the whisked eggs in a thin steady stream, whisking constantly to combine. This tempers the eggs and prevents scrambling.
Sift (or whisk) together the almond flour, unsweetened cocoa powder, baking powder and salt in a separate bowl. Fold the dry mix into the chocolate‑egg mixture until just combined; do not overmix.
Stir in the remaining roughly chopped very dark chocolate pieces (reserve a small handful for the top) so there are pockets of melty chocolate in the batter.
Spoon the batter into the prepared tin, smooth the surface, and scatter the reserved chocolate pieces on top. Bake in the preheated oven for 18 minutes — the centre should still look slightly glossy and a skewer inserted will come out with a few moist crumbs.
Remove from the oven and leave to cool in the tin for 10 minutes so they settle.
Use the parchment overhang to lift the slab from the tin and transfer to a wire rack. Chill in the fridge for 60 minutes to set fully — chilling makes slicing neat and improves fudginess.
Lift the cooled, chilled slab onto a board and cut into 12 even squares with a sharp knife. Serve at room temperature or slightly chilled.
Tips
- Measure almond flour by weight — packed or loose makes a big difference to texture.
- Temper the eggs by adding the melted chocolate slowly; too hot and the eggs will scramble.
- For even fudginess, chill the brownies completely before slicing; warm brownies will crumble.
- Use a serrated knife or warm the blade under hot water and dry it between cuts for neat squares.
- Make ahead: keep chilled in an airtight container for up to 5 days or freeze individual squares for up to 3 months.
Substitutions
almond flour → hazelnut meal, same weight
Noticeably differenterythritol → xylitol, same weight (keep away from pets)
Stays closeunsalted butter → coconut oil, same weight
Noticeably different
Nutrition
Per serving · estimated
- 204
- Calories
- 5 g
- Protein
- 2 g
- Carbs
- 19 g
- Fat
- 3 g
- Fibre
- 2 g
- Sugar
- 90 mg
- Sodium
FAQ
Can I make these dairy‑free?
Yes: replace the butter with coconut oil (same weight). The texture will be a touch different and flavour slightly coconutty.
How do I stop the brownies from being cakey?
Avoid overmixing the batter and do not overbake. Remove when a skewer has moist crumbs and chill fully before slicing.
Can I use another sweetener?
You can use xylitol 1:1 (keep away from pets) or a concentrated sweetener like stevia — adjust quantity and taste the batter first as potency varies.
How should I store leftovers?
Keep in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.
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