Keto Gluten-Free Brownie
Indulge guilt-free with these irresistible Keto Gluten-Free Brownies, the ultimate treat for anyone seeking a low-carb, sugar-free dessert. Rich, fudgy, and perfectly chocolatey, this recipe features premium keto-friendly ingredients like almond flour, erythritol for natural sweetness, and sugar-free dark chocolate chips for added decadence. These brownies take just 10 minutes to prep, making them a quick and satisfying option for busy lifestyles. With their moist texture and heavenly flavor, they’re perfect for sharing at gatherings or enjoying as a solo treat. Ideal for anyone following a ketogenic or gluten-free diet, these brownies are easy to make and sure to become your go-to dessert!
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Recipe Information
Ingredients
- 0.75 cup Unsweetened cocoa powder
- 0.5 cup Almond flour
- 0.5 cup Erythritol
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 0.5 cup Dark chocolate chips (sugar-free)
- 0.25 cup Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a medium mixing bowl, combine the cocoa powder, almond flour, erythritol, salt, and baking powder. Whisk together until well blended.
In a small saucepan over low heat, melt the unsalted butter. Remove from heat and let cool slightly.
In a large mixing bowl, beat together the eggs and vanilla extract until the mixture becomes frothy.
Gradually add the melted butter to the egg mixture, stirring constantly to prevent the eggs from cooking.
Slowly incorporate the dry ingredients into the wet ingredients, blending until the mixture is smooth and thick.
Stir in the dark chocolate chips and almond milk until evenly distributed.
Pour the brownie batter into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the brownies are set, and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for at least 10 minutes. Use the parchment paper overhang to lift them out onto a cutting board.
Cut into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1070 mg | 46% | |
| Total Carbohydrate | 311.1 g | 113% | |
| Dietary Fiber | 101.5 g | 362% | |
| Total Sugars | 5.8 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 599 mg | 46% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
