Low Carb Brownie Bites
Indulge your sweet tooth guilt-free with these irresistible Low Carb Brownie Bites—a rich, chocolatey treat that's perfect for keto enthusiasts and anyone watching their carbs. Made with almond flour, unsweetened cocoa powder, and erythritol sweetener, these bite-sized delights deliver all the decadent flavor of classic brownies without the sugar overload. Dark chocolate chips (sugar-free) add bursts of melty goodness, while a quick prep time of just 15 minutes makes them ideal for busy schedules. Whether you’re hosting a gathering or looking for a satisfying snack, these portion-perfect brownie bites are easy to whip up and store. Enjoy the ultimate gluten-free, low-carb dessert in just under 30 minutes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 3 units Large eggs
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or lightly grease the pan with cooking spray.
In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol sweetener, baking powder, and salt until well combined.
In a separate microwave-safe bowl, melt the unsalted butter by microwaving in 30-second intervals, stirring in between until completely melted. Let it cool slightly.
Once the melted butter has cooled, stir in the vanilla extract.
In a large mixing bowl, beat the eggs until slightly frothy. Gradually add the butter and vanilla mixture, mixing until well incorporated.
Slowly add the dry ingredients to the egg mixture, stirring just until combined and there are no lumps.
Fold in the dark chocolate chips gently, ensuring an even distribution throughout the brownie batter.
Using a small cookie scoop or a tablespoon, fill each cavity of the prepared mini muffin pan about 3/4 full with the brownie batter.
Bake in the preheated oven for approximately 12-15 minutes, or until a toothpick inserted into the center of the brownie bites comes out mostly clean with just a few moist crumbs attached.
Allow the brownie bites to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the brownie bites warm or at room temperature. 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 |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 85.1 g | 304% | |
| Total Sugars | 6.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 525 mg | 40% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 2678 mg | 57% | |
*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.
