Description
Delicious and fudgy flourless keto brownies made with almond butter, unsweetened cocoa powder, and erythritol for a low-carb, sugar-free treat. These brownies are perfect for those following a ketogenic lifestyle or anyone looking for a gluten-free, flourless dessert option.
Ingredients
Scale
Brownie Batter
- 1 cup almond butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or preferred sweetener)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
- Combine Ingredients: In a mixing bowl, add almond butter, unsweetened cocoa powder, erythritol, eggs, vanilla extract, salt, and baking soda. Make sure all ingredients are fresh and measured accurately.
- Mix Batter: Stir all the ingredients together until the mixture is smooth and completely combined, with no lumps remaining.
- Prepare to Bake: Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly across the pan for uniform baking.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25-30 minutes. Insert a toothpick into the center; brownies are done when the toothpick comes out with just a few moist crumbs attached, not wet batter.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan. Once cooled, lift the parchment paper to remove the brownies and cut into 12 equal squares. Enjoy!
Notes
- Use almond butter that is smooth for best texture.
- Adjust sweetener to taste if desired.
- Do not overbake to keep brownies fudgy and moist.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: add a handful of sugar-free chocolate chips or chopped nuts for added texture.
