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Keto Chocolate Almond Flour Brownies - Rich, Fudgy, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Granulated erythritol or allulose (or a blended keto sweetener)
  • Unsalted butter
  • Sugar-free chocolate chips or chopped 85–90% dark chocolate
  • Eggs (room temperature)
  • Vanilla extract
  • Baking powder
  • Salt
  • Optional add-ins: chopped walnuts or pecans, espresso powder, flaky sea salt

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  2. Melt butter and chocolate: In a microwave-safe bowl, melt butter with half the chocolate in 20–30 second bursts, stirring until smooth. Let cool 2–3 minutes.
  3. Whisk in sweetener: Add erythritol or allulose and whisk well. The mixture will look grainy if using erythritol—that’s okay.
  4. Add eggs and vanilla: Whisk in eggs one at a time, then vanilla. Mix until glossy and slightly thick.
  5. Dry ingredients: Stir in almond flour, cocoa powder, baking powder, and salt until just combined. Do not overmix.
  6. Fold in chips: Fold in remaining chocolate chips and any nuts if using.
  7. Bake: Spread batter evenly in the pan. Bake 18–24 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
  8. Cool completely: Let the brownies cool in the pan for at least 30–45 minutes. Lift out with parchment and slice.
  9. Finish (optional): Sprinkle with flaky sea salt or dust with extra cocoa powder.