The BEST Keto Brownies! This Low Carb Brownie Recipe is fudgy, chewy, and so easy to make. All you need is almond flour, and just a few other ingredients to make these no sugar added brownies. Best of all, each keto brownie has just 3g of NET CARBS!
1/2 Cup Butter (112g)
Just Less than 1/2 Cup (70g) Lily’s No Sugar Added Chocolate Chips
1 Cup (150g) Swerve’s Confectioners Erythritol
Just less than a cup (70g) Unsweetened Cocoa Powder
1/2 Cup (56g) Kirkland’s Blanched Almond Flour
2/3 Scoop (20g) Unflavored Protein Powder
Pinch of Salt
4 Large eggs
Pre-heat your oven to 350 degrees
Add the butter and low carb chocolate chips to a small bowl and melt them in the microwave until all of the butter dissolves – about 1-2 minutes.
Whisk the butter and chocolate chips until a chocolate sauce forms.
When it does, add all of the other ingredients (except the eggs) and combine them with a spatula until crumbly.
Once a crumbly consistency develops, add and mix 1 egg at a time until you’ve added/mixed 4 of them.
Now at this point, line an 8×8 dish with parchment paper and coat it with baking spray.
Add the batter to the dish, and evenly spread it out with a spatula.
Bake the brownies for around 25 minutes. You’ll know they are done when you can insert a toothpick into the center of the dish, and brownie residue is stuck to it. NOTE* It’s always better to slightly undercook the brownies if you want REALLY FUDGY brownies.
Macros DO NOT account for erythritol because it has 0 CALORIES, and should be tracked as 0 CARBS.
3 NET CARBS A BROWNIE:
9g Carbs – 6g Fiber = 3g NET CARBS
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