Go Back
+ servings
top view of keto brownies recipe

Keto Brownies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 Brownies
Calories 247kcal

Ingredients

Instructions

  • Prep. Preheat to 350 F and prepare the oven so the rack is on the lower 3rd of the oven. Line an 8x8 baking dish with parchment paper.
  • Combine. In a double boiler combine unsalted butter (1 stick) and unsweetened baking chocolate (6 Ounces). Melt and stir to combine ingredients. Add erythritol (1 1/2 cups), salt (1/2 teaspoon), instant coffee (1 teaspoon), and xanthan gum (1 teaspoon). Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
  • Mix. Remove from heat and add eggs (3), combine using an electric mixer. Mix in almond flour (1/2 cup) and unsweetened cocoa powder (1/4 cup).
  • Pour + bake. Pour batter into prepared dish, and use a rubber spatula to smooth out the top. Bake for 30-35 minutes. Allow brownies to cool before slicing and removing from the pan.

Notes

  1. Sweetener - you'll want an erythritol-based sweetener here (each keto sweetener has different baking characteristics). I measured the level of sweetness using Lakanto or Swerve, so if using plain erythritol, know that it's 70% as sweet.
  2. Xanthan Gum - necessary to bind our brownies, don't skip/sub!
  3. Cocoa Powder - opt for dutch process cocoa, it's less bitter.
  4. Dark vs regular cocoa powder - I used dark cocoa powder in the recipe video, you can use whatever you have/prefer.
  5. Almond Flour - Use fine-grained products for the fluffiest texture. Bob's Red Mill and Trader Joe's brand are my go-to's.
  6. Nutritional information is for 1 brownie if you slice this recipe into 9 brownies:

Nutrition

Calories: 247kcal | Total Carbohydrates: 41g | Protein: 6g | Fat: 25g | Sodium: 165mg | Fiber: 5g | Sugar: 1g | Net Carbs: 4g | Sugar Alcohol: 32g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com