These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free. At less than 4g total carbs, you can dig in with gusto!
PREPARATION TIME:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- ½ cup butter melted
- ⅔ cup Swerve Sweetener
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ cup almond flour about 50g
- ⅓ cup cocoa powder
- 1 tablespoon grassfed gelatin
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup water (as necessary)
- ⅓ cup dark chocolate chips, sugar-free optional
Instructions:
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Preheat the oven to 350 F and grease an 8×8 inch metal baking pan.
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In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.
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Add the almond flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter to a thick but pourable consistency. Stir in the chocolate chips, if using.
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Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the edges are set but the center still seems a tiny bit wet. If you prefer cakier brownies, continue baking for another few minutes until the center is fully cooked through.
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Remove and let cool completely in the pan before cutting into squares.
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Notes:
Storage Information
Store the brownies in a covered container on the counter for up to 4 days, or in the fridge for a week. They can also be frozen for several months. Always make sure to wrap them up tightly to avoid freezer burn.
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Nutrition FactsFudgy Keto BrowniesAmount Per Serving (1 serving = 1/16th of pan)Calories 110 Calories from Fat 86% Daily Value*Fat 9.5 g 15%Carbohydrates 3.6 g 1%Fiber 2.4 g 10%Protein 3.1 g 6%
