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Fudgy Keto Almond Brownies – vegetarian recipe
Stav Kogan

Fudgy Keto Almond Brownies

Indulge in deeply chocolatey, fudgy keto almond brownies. This rich, moist, gluten-free, and sugar-free dessert comes together in under 30 minutes for the perfect low-carb treat.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 16 serving
Calories: 171
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (140 g / 4.9 oz) raw almonds, chopped
  • 1 cup (227 g / 8 oz) unsalted butter, softened
  • 2 1/4 cups (252 g / 8.9 oz) fine almond flour
  • 1 1/4 cup (115 g / 4.1 oz) unsweetened cocoa powder
  • 3 1/2 Tbsp (26 g / 0.92 oz) coconut flour
  • 2 large eggs, room temperature
  • 3/4 cup (150 g / 5.3 oz) granulated Stevia or erythritol blend
  • 2 tsp (10 ml) vanilla extract
  • 1/2 tsp (10 ml) baking soda
  • 1/4 tsp (20 ml) sea salt
  • For a fudgier brownie, be careful not to overbake. The brownies will continue to cook and set as they cool in the pan.
  • Sift your dry (especially the cocoa and coconut flour) to avoid lumps and ensure a perfectly smooth texture.

Method
 

  1. Preparation1.
  2. Preheat your oven to 350°F / 175°C.
  3. Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang to easily lift the brownies out later. 2.
  4. In a large mixing bowl, use a hand mixer to cream together the softened butter and granulated sweetener until light and fluffy. 3.
  5. Beat in the room temperature eggs one at a time, followed by the vanilla extract.
  6. Mix until just combined. 4.
  7. In a separate medium bowl, whisk together the almond flour, cocoa powder, coconut flour, baking soda, and sea salt to break up any clumps. 5. Gradually add the dry to the wet , mixing on low speed until a thick dough forms.
  8. Do not overmix. 6.
  9. Spread the brownie batter evenly into your prepared baking pan.
  10. Sprinkle the chopped almonds evenly over the top. 7.
  11. Bake for 15–18 minutes, or until the center is set but still slightly soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter. 8.
  12. Let the brownies cool completely in the pan before lifting them out and cutting them into 16 squares. This is crucial for them to set properly.
  13. Serve and enjoy!
  14. Using room temperature butter and eggs is key. It helps the emulsify properly, resulting in a smoother, more uniform batter.
  15. Patience is a virtue!
  16. Let the brownies cool completely in the pan before cutting. Keto baked goods are fragile when warm and need time to firm up.

Nutrition

Calories: 171kcalCarbohydrates: 3.35gProtein: 2.9gFat: 17g

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