Keto Sweet Potato Brownie
Indulge in a guilt-free treat with these rich and fudgy Keto Sweet Potato Brownies, a perfect blend of wholesome ingredients and decadent flavors. Made with nutrient-packed mashed sweet potato, almond flour, and unsweetened cocoa powder, this recipe delivers the perfect texture while keeping sugar out of the equation. Sweetened with granulated erythritol or monk fruit, these brownies are low-carb and keto-friendly, allowing you to satisfy your chocolate cravings without compromising your dietary goals. The addition of melted coconut oil and sugar-free dark chocolate chips ensures a moist, velvety bite every time, while a touch of vanilla enhances their irresistible aroma. Ready in just 40 minutes, these brownies are a fantastic dessert for meal prep, gatherings, or a simple snack to savor at home. With only 9 servings in a batch, they’re the perfect portion-controlled sweet delight to keep you on track.
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Recipe Information
Ingredients
- 1 cup Mashed sweet potato (steamed or roasted, skin removed)
- 1 cup Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 2 large Eggs
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper or lightly greasing it with coconut oil.
In a medium-sized mixing bowl, combine the mashed sweet potato, eggs, melted coconut oil, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, sift together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients and stir until a thick and uniform batter forms. Ensure there are no lumps.
Gently fold in the sugar-free dark chocolate chips, reserving a few to sprinkle on top of the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the reserved chocolate chips on top.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Remove the brownies from the oven and allow them to cool completely in the pan before slicing into 9 squares.
Serve and enjoy your keto-friendly sweet potato brownies!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 2.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 485 mg | 10% | |
*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.
