Low Carb Fudge Brownie
Indulge in the rich and gooey decadence of these *Low Carb Fudge Brownies*, a guilt-free treat perfect for anyone following a ketogenic or low-carb lifestyle! Made with almond flour, unsweetened cocoa powder, and erythritol sweetener, these brownies are packed with fudgy chocolate flavor without the sugar or gluten. With the addition of sugar-free dark chocolate chips and optional crunchy walnuts, every bite offers a delightful texture that pairs beautifully with their melt-in-your-mouth richness. Super easy to make, these brownies come together with just 15 minutes of prep and are baked to perfection in under half an hour. Serve them as an after-dinner dessert, an afternoon snack, or a sweet treat for your next gathering—no one will ever guess they’re low carb! Perfectly portioned into 12 servings, they store well so you can enjoy their decadent taste for days.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 45 grams Unsweetened cocoa powder
- 60 grams Almond flour
- 150 grams Erythritol sweetener (granular)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 80 grams Dark chocolate chips (sugar-free)
- 50 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang on the sides for easy removal.
In a medium saucepan, melt the butter over low heat. Once completely melted, remove from heat and stir in the unsweetened cocoa powder, mixing until fully combined to form a smooth chocolate mixture.
In a mixing bowl, whisk together the eggs and erythritol until well combined and slightly frothy. Add the vanilla extract and continue whisking.
Gradually add the chocolate mixture into the egg mixture, stirring continuously to slowly incorporate.
In a separate bowl, sift together the almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until well combined.
Stir in the sugar-free dark chocolate chips and walnuts, if using.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for at least 15 minutes. Use the parchment paper to lift them out of the pan and transfer to a wire rack to cool completely.
Cut into 12 squares and serve. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 5.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 350 mg | 27% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1491 mg | 32% | |
*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.
