These keto low carb brownies are fudgy and chocolatey. It’s also an easy one bowl recipe!
- 10 tbsp unsalted butter
- 3/4 cup swerve confectioners sugar
- 1/4 cup dutch process cocoa powder
- 2 large eggs slightly warmed
- ½ tsp vanilla
- 1/2 cup superfine almond flour
- 1/2 tsp baking powder
- 2.8 oz sugar free dark chocolate roughly chopped
- Preheat oven to 350°F. Grease the interior of an 8-inch by 8-inch baking pan. Line the bottom with parchment paper.
- Remove eggs from fridge and place into a bowl filled with hot water. You do not want the water to be boiling because you don’t want to cook the eggs. Just use hot tap water from your kitchen sink. This will slightly warm up the inside of the eggs so that when they are cracked open and added into the batter later, they will not cause the butter to harden.
- In a large microwave-safe bowl, melt butter in microwave. When butter is fully melted, add in the sugar.
- Whisk sugar until it is fully incorporated. The mixture should look thick and grainy. Place bowl back into the microwave and heat for about 40 seconds. The butter should be hot (but not bubbling) and separated from the sugar.
- Whisk the sugar and butter together so that it is uniform. You should notice it come together into a thin, smooth paste and the top should have a glossy finish.
- Whisk in cocoa powder. This will cause some of the butter to separate again, but that is okay.
- Add in warmed eggs, vanilla and whisk until batter is smooth.
- Add in baking powder and almond flour and gently whisk until flour is just incorporated. The batter should look glossy.
- Stir in 3/4 of the chopped chocolate. Your batter should be very thick
- Pour batter into prepared baking pan. Smooth and even out with spatula. Sprinkle remaining chocolate over surface.
- Bake brownies for about 18-20 minutes, until brownie batter is set and not runny. Brownies should be fully set around 20 minutes. If you want slightly underbaked and fudgier brownies, you can remove a few minutes earlier.
- Allow brownies to set for about 30 minutes before cutting and serving.
- Make sure to use slightly warmed eggs. Cold eggs will cause the melted butter to harden and it will become very difficult to mix. Warmed eggs will melt into the batter and keep it liquid.
- For this recipe, I used Swerve Confectioners Sweetener.* I have not tested this recipe with other sugar replacements, but I think most that are erythritol-based like Swerve should work.
- It is important is to make sure you use the confectioners rather than granular. Granular sugar works for traditional brownies, but because erythritol does not melt as well as granular sugar, you need the powdered version in these brownies or else it won’t melt into the batter.
- For this recipe, the sugar is melted into the butter twice. This is because the first time the sugar is added to the melted butter, it will not completely melt the sugar. Make sure to follow the steps in the directions for melting the sugar into the batter, otherwise, your batter will not turn out correctly and will be very thick and grainy.
- I used Lily’s dark chocolate bar* for the chocolate chunks. I don’t recommend leaving out the chocolate chunks because the brownies will be missing half of their chocolate flavor. The dark chocolate I used (70%) is on the bitter side and may not be for you if you don’t like extra dark chocolate. If you like something sweeter, you can use Lily’s milk chocolate bar* or 55% dark chocolate* instead.
- I prefer to bake brownies in a light metal nonstick pan. Darker metal pans tend to cook the brownies edges too soon and glass pans tend to cook the brownies slower.
- The brownies are not that thick, so an 8 x 8 inch pan will produce the best results. A 9 x 9 inch pan will result in much thinner brownies.
- Sugar free chocolate does not melt as much as regular chocolate. Because my family prefers extra fudgy brownies, I underbaked mine slightly. The brownies are still fudgy when fully baked, but they won’t look as gooey as the ones in the photos.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).Estimated Nutrition Information does not include carbs from erythritol
calories: 156kcal, carbohydrates: 4g, protein: 3g, fat: 15g, saturated fat: 8g, cholesterol: 60mg, sodium: 15mg, potassium: 61mg, fiber: 2g, vitamin a: 345iu, calcium: 34mg, iron: 1.4mg, net carbs: 2g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.