Introduction:

Welcome to the realm of decadence where rich chocolatey goodness meets the simplicity of a low-carb keto lifestyle. Our best and easiest low carb keto brownies are a testament to the fact that you can have your cake (or brownie!) and eat it too, even when following a ketogenic diet. These unbelievably fudgy chocolate brownies are bound to win over the hearts and taste buds of even those who aren’t on a keto journey.

Ingredients:

Let’s explore the key ingredients that make these keto brownies so irresistibly delicious:

  • 1 cup fine almond flour: Provides a nutrient-rich base with a subtle nutty flavor, ensuring the brownies are moist and tender.
  • 1/4 cup cocoa powder: Infuses the brownies with deep, rich chocolate flavor, setting the stage for an indulgent treat.
  • 2 tbsp dutch cocoa or additional regular: Adds an extra layer of intensity to the chocolatey goodness, enhancing the overall depth of flavor.
  • 1 tsp baking powder: Helps the brownies achieve the perfect rise and texture, ensuring they are light and fluffy.
  • 1/2 tsp salt: Balances the sweetness and enhances the chocolate flavor, creating a harmonious blend of flavors.
  • 1/3 cup melted coconut oil or butter: Provides moisture and richness to the brownies, resulting in a decadently fudgy texture.
  • 3 tbsp water or additional oil: Helps bind the ingredients together and ensures the brownies are moist and tender.
  • 2 eggs, or 2 flax eggs: Serve as the binding agent, contributing to the structure and texture of the brownies.
  • 2/3 cup granulated erythritol or regular sugar: Adds sweetness without the guilt, making these brownies suitable for a low-carb or keto lifestyle.
  • 1 tsp pure vanilla extract: Enhances the chocolate flavor and adds a subtle hint of warmth and sweetness.

Instructions:

Let’s embark on the journey of creating these divine low carb keto brownies:

  1. Preparation: Preheat the oven to 350°F and prepare an 8-inch pan by greasing it or lining it with parchment paper.
  2. Mixing: In a mixing bowl, combine the almond flour, cocoa powder, dutch cocoa (if using), baking powder, and salt. Mix well to ensure all the dry ingredients are evenly incorporated.
  3. Adding Wet Ingredients: Add the melted coconut oil or butter, water (or additional oil), eggs (or flax eggs), granulated erythritol (or sugar), and pure vanilla extract to the dry ingredients. Mix until a smooth batter forms, ensuring there are no lumps.
  4. Baking: Spread the batter evenly into the prepared pan, using a spatula to smooth it down. Bake in the preheated oven for approximately 20 minutes, or until the brownies are set and a toothpick inserted into the center comes out clean.
  5. Cooling and Serving: Once baked, allow the brownies to cool completely in the pan. They will continue to firm up as they cool. For an even fudgier texture, refrigerate the brownies overnight before serving.

Conclusion:

In conclusion, our best and easiest low carb keto brownies are a testament to the fact that you can indulge in rich, fudgy chocolate goodness while staying true to your keto lifestyle. With simple ingredients and straightforward instructions, these brownies are a breeze to make and a delight to enjoy. Whether you’re following a low-carb diet or simply seeking a decadent treat, these keto brownies are sure to satisfy your sweet cravings. So go ahead, whip up a batch today and treat yourself to a guilt-free indulgence that everyone will love!

Low Carb Keto Brownies

The best and easiest low carb keto brownies. Even people who aren’t on a keto diet will love these unbelievably fudgy chocolate brownies!
Ingredients:
1 cup fine almond flour
1/4 cup cocoa powder
2 tbsp dutch cocoa or additional regular
1 tsp baking powder
1/2 tsp salt
1/3 cup melted coconut oil or butter
3 tbsp water or additional oil
2 eggs, or 2 flax eggs
2/3 cup granulated erythritol or regular sugar
1 tsp pure vanilla extract
Instructions:
Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight.