Indulge in the rich, fudgy goodness of these keto brownies that mimic the real deal! In just 20 minutes, you’ll savor the low-carb delight of these gooey treats.
Yield: 12 Brownies Preparation Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes
Ingredients:
- 3/4 cup butter
- 1/2 cup keto chocolate chips (divided)
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup allulose
- 3 large eggs
Instructions:
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set it aside.
- In a mixing bowl, combine all the dry ingredients and mix thoroughly.
- Melt butter with half of the chocolate chips on medium heat until warm and melted. Whisk until glossy and well combined.
- In a separate large bowl, add eggs. Using an electric mixer, beat the eggs until slightly frothy, ensuring the whites and yolks are well combined.
- Slowly add the melted chocolate and butter mixture to the eggs while continuing to mix.
- Gradually incorporate the dry ingredients into the mixture, mixing until a thick, glossy brownie batter forms. Fold in the remaining chocolate chips.
- Transfer the brownie batter into the prepared 8 x 8-inch pan. Bake for 14-18 minutes or until a skewer comes out clean from the center.
- Remove from the oven and let the brownies cool in the pan for 20 minutes. Carefully transfer them to a wire rack to cool completely.
Notes:
- Leftover brownies can be stored in the refrigerator, covered, for up to one week.
- To freeze, place the baked brownies in a shallow container and store them in the freezer for up to 6 months.
Nutritional Information (Per Serving):
- Calories: 180kcal
- Carbohydrates: 5g
- Protein: 3g
- Fat: 17g
- Potassium: 3mg
- Fiber: 2g
- Vitamin A: 150IU
- Vitamin C: 2.5mg
- Calcium: 20mg
- Iron: 0.5mg
- NET CARBS: 3g