Keto Brownies (Award Winning Recipe!)

I love creating keto desserts that leave everyone talking. In these brownies, I blend unsalted butter with granulated erythritol, unsweetened cocoa powder, almond flour, and coconut flour to produce a fudgy, gooey treat with a crackly top. A few optional chopped walnuts add a delightful crunch that surprises with every bite.

I have to say these Keto Brownies totally blew my mind when I first made em. I was looking for something low carb that still felt indulgent and these did not disappoint.

I mixed 1/2 cup unsalted butter, melted, with granulated erythritol, 3 large eggs and vanilla extract all in one bowl. Then, I stirred in unsweetened cocoa powder, almond flour, coconut flour, baking powder and just a pinch of salt.

For an extra crunch, I even added 1/2 cup chopped walnuts which made it even more exciting. The process is super easy and it reminded me of some of the best recipes i’ve come across in keto desserts.

It’s a treat that sits comfortably among your favorite low carb sweets, and it even brings to mind dishes like keto quiche or keto pancakes. I promise you, once you try these brownies, you’re gonna be hooked on this award winning recipe!

Why I Like this Recipe

I like this recipe because it comes out so fudgy and gooey, and the crackly tops remind me of those boxed mix brownies i grew up with. I also dig that it’s low carb and gluten free, so i can treat myself without feeling too guilty. It’s really simple to make since everything goes straight into one bowl and i don’t have to deal with a lot of messy steps. And sometimes, when i add in walnuts or pecans, it gives an extra crunch that makes every bite feel a bit more special.

Ingredients

Experience the unique blend of ingredients that make these keto brownies so delish and award winning!

• Unsalted Butter: Adds rich flavor, moisture, and smooth texture with its healthy fats.
• Granulated Erythritol: Provides natural sweetness without spiking blood sugar, perfect for keto living.
• Eggs: Infuse protein and act as binders, making brownies fudgy and satisfying.
• Vanilla Extract: Enhances overall taste with a warm, inviting aroma that ties flavors together.
• Unsweetened Cocoa Powder: Delivers deep chocolate flavor along with antioxidant goodness.
• Almond and Coconut Flour: Low-carb flours that add fiber, structure, and a subtle nutty taste.
• Chopped Walnuts/Pecans: Optional crunchy addition boosting healthy fats and texture complexity.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated erythritol or your preferred keto sweetener
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• A pinch of salt
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir together the melted butter and granulated erythritol until they’re well combined.

3. Crack in the eggs one at a time and mix in the vanilla extract until the mixture looks smooth.

4. Sift the unsweetened cocoa powder into the bowl to avoid clumps and stir it in.

5. Add the almond flour, coconut flour, baking powder, and a pinch of salt. Mix until just combined; overmixing may make them less fudgy.

6. If you’re using walnuts or pecans, fold them in gently at this stage.

7. Pour the batter into your prepared pan and spread it out evenly with a spatula.

8. Bake in the preheated oven for about 20-25 minutes. You’ll know they’re done when the tops look crackly and the center is still fudgy.

9. Remove the brownies from the oven and let them cool completely in the pan before cutting.

10. Once cooled, slice them up and enjoy these gooey, low-carb treats that taste just like your favorite boxed mix brownies!

Equipment Needed

1. Oven (preheated to 350°F)
2. 8×8 inch baking pan
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and spoons
6. Whisk or sturdy spoon
7. Sifter for the cocoa powder
8. Spatula for stirring and spreading batter
9. Knife for slicing brownies
10. Cooling rack (or use the pan while cooling)

FAQ

Keto Brownies (Award Winning Recipe!) Substitutions and Variations

• For the 1/2 cup unsalted butter, melted, you can use an equal amount of coconut oil if you want a hint of coconut flavor or just a dairy-free option.
• If you dont have granulated erythritol, you may substitute it with monk fruit sweetener but be sure to adjust the amount to taste because its usually sweeter.
• Instead of the almond flour, you could try using hazelnut flour or even sunflower seed flour, which will change the flavor slightly but still give good texture.
• Substitute the coconut flour with a bit more almond flour if you dont have any coconut flour around, but keep in mind you might need to tweak the liquid amount a little bit.
• If you dont have walnuts or pecans for the optional add-in, chopped cashews or macadamia nuts work pretty well as alternatives.

Pro Tips

• Make sure the melted butter and sweetener aren’t too hot when you add the eggs; if they are piping hot, the eggs might start cooking and mess up the texture.

• Sift the cocoa and flours together. This helps to avoid clumps and keeps your batter smooth without all the extra mixing that could make the brownies turn out cakey.

• Be careful not to overmix once you combine the dry and wet ingredients. A little bit of lumpy batter is fine and actually helps keep the brownies fudgy.

• If you decide to add nuts, fold them in last and do it gently so they don’t break up too much and get lost in the batter.

• Every oven heats a bit differently so start checking your brownies early. They’re done when the top looks a bit crackly but the center still feels soft to the touch, even if it seems a little underdone.