Almond Flour Chocolate Brownies
Servings: 16 Squares
Calories: 170kcal
These keto almond flour chocolate brownies are rich, fudgy and packed with chocolate flavor. A great brownie recipe that everyone can enjoy.
Print Recipe
Ingredients
- ½ cup melted butter, unsalted
- 3 large eggs room temperature
- ½ cup unsweetened chocolate chips
- 1 ½ cups almond flour
- ⅔ cup monk fruit sweetener
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or grease it lightly with butter.
- In a large mixing bowl, whisk the eggs, vanilla and the melted butter until there is a slight foam to the mixture.
- In another mixing bowl add the dry ingredients and combine well.
- Melt the chocolate, either in the microwave using a microwave-safe bowl, stirring every 20 seconds until melted. Or use a Bain Marie. Let the chocolate cool for a few minutes.
- Add the melted chocolate and the whisked egg mixture to the dry ingredients. Gently stir until you have a gooey mixture.
- Pour the batter into your prepared baking pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownies will continue to firm up as they cool.
- Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, slice into squares and enjoy!
Notes
Makes 16 small squares.
For a thicker and higher brownie, double up the recipe and bake in the 8x8 inch tin.
Store in an airtight container, in the fridge. They will last up to 5 days.
Nutrition
Serving: 1square | Calories: 170kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Fiber: 3g | Net Carbohydrates: 6g