Low Carb Walnut Brownie
Indulge guilt-free with these rich and decadent Low Carb Walnut Brownies, perfect for satisfying chocolate cravings while staying on track with your dietary goals. This irresistible recipe swaps traditional ingredients for sugar-free dark chocolate and granulated erythritol, making it keto-friendly and low-carb without sacrificing flavor. Almond flour and unsweetened cocoa powder create a moist, fudgy texture, complemented by the crunch of chopped walnuts in every bite. With just 15 minutes of prep time and simple steps, these brownies are easy to whip up and ideal for sharing—or savoring solo! Whether you're searching for a healthier dessert option or a crowd-pleasing snack, this walnut brownie recipe delivers big on taste and nutrition alike.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 120 grams Sugar-free dark chocolate
- 100 grams Granulated erythritol or other sugar substitute
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 60 grams Almond flour
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 60 grams Chopped walnuts
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking dish with parchment paper and lightly grease it.
In a heatproof bowl, melt the unsalted butter and sugar-free dark chocolate together using a microwave or a double boiler. Stir until smooth and set aside to cool slightly.
In a separate large mixing bowl, whisk together the granulated erythritol, eggs, and vanilla extract until light and well combined.
Slowly add the melted chocolate mixture to the egg mixture, whisking constantly to ensure the eggs don't cook from the heat. Mix until fully incorporated.
Sift in the almond flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and smooth out the top 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 (do not overbake).
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into 9 equal squares and serve.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 5.8 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 396 mg | 30% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1748 mg | 37% | |
*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.
