Each indulgent square contains only 125 calories and 2 grams of net carbs, so go ahead and have one or two! When my husband and I transitioned to a low-carb diet in 2011, I immediately set out to create keto alternatives for our beloved high-carb foods. On the list: keto fat bombs, keto donuts, keto coconut cake, and keto brownies! It took some trial and error, but these brownies are amazing. They are rich, chocolatey, decadent, and not too sweet. They are also easy to make!
Ingredients
Instructions
Storing Leftovers
Recipe Card
Butter: I use unsalted butter. Dark chocolate: I use Lindt 70% cacao. Eggs: I use large eggs in almost all my recipes, including this one. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Almond flour: You should use blanched, finely ground flour and not a coarse almond meal. Unsweetened cocoa powder: It’s best to use Dutch-processed cocoa powder. It’s smoother and less acidic than natural cacao powder. Salt: Just a pinch to highlight the other flavors. Baking powder: Gluten-free if needed.
You can also add ¼ cup of chocolate chips or pecan pieces to the batter. Preheat your oven to 325°F. Butter a square 8-inch glass or ceramic (not metal) baking dish. In a large microwave-safe bowl, melt the butter and chocolate in two 30-second sessions, stirring after each session. Microwave just until the chocolate is almost melted, and then stir to melt it completely. Chocolate burns easily. Allow the mixture to slightly cool, then whisk in the eggs and stevia. Next, whisk in the almond flour and cocoa powder. Finally, mix in the salt and baking powder. Mix until the batter is very smooth. It should look like this: Bake until just set, 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry. Start checking after 15 minutes. Cool the cake completely in the pan on a wire rack for about 1 hour. Then, cut it into 16 squares and serve. Sometimes, when I feel extra indulgent, I drizzle them with melted peanut butter, almond butter, or walnut butter. As mentioned above, the leftovers are better than the freshly baked brownies. Their texture becomes fudgier. You can also freeze these brownies in freezer bags for up to three months, separating layers with wax paper. Thaw them overnight in the fridge, and remember to remove them to the counter to let them reach room temperature before you eat them.
