Fudgy Keto Brownies (with Vegan Option)
This Fudgy Keto Brownies recipe is rich, chocolatey, and perfectly low carb! Easy to make with a vegan option, it’s a decadent treat for any occasion.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- 9x9-inch baking pan
- Parchment Paper
- Spatula
- Small saucepan
- Wire Rack
Ingredients
- 10 Tbsp ghee can substitute with coconut oil for a vegan option
- 1 (2-oz) bar baker's chocolate or dark chocolate use high-quality chocolate for best flavor
- 1 tsp pure vanilla extract
- 3 large eggs at room temperature; substitute with flax eggs for vegan option
- 1/2 cup super fine almond flour keeps brownies low carb and adds nutty taste
- 5 Tbsp raw cacao powder or unsweetened cocoa powder star ingredient for rich chocolate flavor
- 3/4 cup monk fruit sweetener natural sweetener that won't spike blood sugar
- 1 tsp ground cinnamon adds warmth and depth to flavor
- 1/2 tsp baking powder helps brownies rise slightly
- 1/2 tsp sea salt balances sweetness and enhances chocolate flavor
- 1/2 cup sugar-free chocolate chips optional, for extra chocolatey goodness
Instructions
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang for easy lifting.
- In a small saucepan over low heat, melt the ghee and baker's chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the melted chocolate mixture, vanilla extract, and eggs until well combined.
- In another bowl, combine almond flour, cacao powder, monk fruit sweetener, cinnamon, baking powder, and sea salt. Mix until there are no clumps.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. If desired, fold in sugar-free chocolate chips.
- Pour the brownie batter into the prepared pan and spread it evenly. Bake 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 about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing.
Notes
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it can lead to dense brownies.
- Let the brownies cool completely before cutting to achieve clean edges.
- For an extra touch, sprinkle sea salt on top before baking for a sweet-salty flavor.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.