Keto Walnut Brownie
Indulge in guilt-free decadence with these rich and fudgy Keto Walnut Brownies, a satisfying low-carb dessert that’s perfect for any occasion! Crafted with nutrient-packed almond flour, unsweetened cocoa powder, and sugar-free dark chocolate, these brownies are sweetened with granulated erythritol for a keto-friendly treat that doesn’t skimp on flavor. Chopped walnuts add a delightful crunch to every bite, while the combination of melted butter and vanilla extract ensures a moist and fragrant dessert. Ready in under 40 minutes, this easy-to-make recipe is perfect for when you’re craving something sweet on a keto diet. Pair these classic brownies with a dollop of whipped cream or enjoy them on their own—perfect for dessert, snacks, or even a celebratory treat. With rich chocolatey goodness and nutty texture, your keto journey just got even sweeter!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Unsweetened cocoa powder
- 0.67 cup Granulated erythritol or keto sweetener
- 0.5 cup Unsalted butter
- 3 oz Dark chocolate (sugar-free, 85% cocoa or more)
- 3 Large eggs
- 1 tsp Vanilla extract
- 0.5 tsp Baking powder
- 0.25 tsp Salt
- 0.5 cup Walnuts (chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
In a small saucepan or microwave-safe bowl, melt the unsalted butter and dark chocolate together. Stir until smooth and set aside to cool slightly.
In a medium mixing bowl, combine almond flour, unsweetened cocoa powder, granulated erythritol, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate large mixing bowl, whisk the eggs until frothy. Add the vanilla extract and the slightly cooled butter-chocolate mixture. Mix until well combined.
Gradually fold the dry ingredients into the wet ingredients. Stir until a thick, smooth batter forms.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (do not overbake).
Remove the pan from the oven and let the brownies cool completely before slicing into 12 squares.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 7.1 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 470 mg | 36% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1950 mg | 41% | |
*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.
