Low Carb Homemade Brownies
Indulge your sweet tooth without the guilt with these Low Carb Homemade Brownies—rich, fudgy, and perfectly satisfying! Made with almond flour and a sugar-free sweetener like erythritol or xylitol, these keto-friendly treats offer a healthier twist on a classic dessert. A blend of unsweetened cocoa powder, melted butter, and vanilla extract creates a deep, chocolatey flavor, while optional chopped walnuts add a delightful crunch. Ready in just 40 minutes, from prep to plate, this easy recipe is perfect for weeknight desserts or sharing with friends. Plus, each batch yields 16 servings, making them ideal for portion control. Whether you're following a ketogenic, gluten-free, or low-carb lifestyle, these brownies prove that healthier choices can still be irresistibly delicious!
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Recipe Information
Ingredients
- 0.75 cup unsweetened cocoa powder
- 0.5 cup almond flour
- 1 cup sugar-free sweetener (erythritol or xylitol)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
In a large mixing bowl, combine the cocoa powder, almond flour, sugar-free sweetener, baking powder, and salt. Whisk together until well mixed.
In another smaller bowl, beat the eggs lightly, then add the melted butter and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir until the batter is smooth and well combined.
If using chopped walnuts, fold them gently into the batter.
Transfer the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges start to slightly pull away from the sides of the pan and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and let the brownies cool completely in the pan. Once cooled, use the parchment overhang to lift the brownies out and onto a cutting board.
Slice into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 8.4 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 467 mg | 36% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 3205 mg | 68% | |
*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.
