Fudgy Keto Brownies

Rich, chocolatey, and chewy at the edges, made with almond flour and sweetened with allulose or monk fruit. One bowl, no sugar, and every bit as satisfying as the brownies you grew up on.

Prep: 15 min
Bake: 20 min
Cool & Chill: 1 hr
Makes: 16 squares

Ingredients

• ½ cup (1 stick) butter, melted, or ½ cup avocado oil

• ¾ cup granulated allulose or monk fruit sweetener

• 3 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1 cup blanched almond flour

• ½ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ¼ teaspoon fine sea salt

• 2 tablespoons warm water or brewed coffee

• ⅓ cup sugar-free dark chocolate chips (sweetened with stevia or monk fruit)

You’ll Need
An 8x8-inch baking pan, parchment paper, two mixing bowls, and a whisk.

Instructions

1. Prepare the pan. Heat the oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving a little hanging over two sides so you can lift the brownies out later.

2. Mix the sweetener and fat. In a large bowl, whisk the melted butter (or avocado oil) with the sweetener for about 1 minute, until smooth and glossy.

3. Add the eggs. Whisk in the eggs one at a time, mixing well after each, then stir in the vanilla.

4. Combine the dry ingredients. In a second bowl, whisk together the almond flour, cocoa powder, baking powder, and salt so there are no lumps of cocoa.

5. Make the batter. Add the dry ingredients to the wet ingredients along with the warm water or coffee. Stir gently just until no dry streaks remain. The batter will be thick.

6. Add the chocolate. Fold in the chocolate chips, then spread the batter evenly in the pan with a spatula.

7. Bake. Bake for 18 to 22 minutes, until the edges are set and the center looks just barely firm. A toothpick in the center should come out with moist crumbs, not wet batter.

8. Cool, then chill. Let the brownies cool in the pan for 30 minutes, then refrigerate for at least 30 minutes before slicing. They firm up as they cool, which gives you that dense, fudgy bite. Cut into 16 squares.

Baking Tip
Allulose browns faster than sugar. If the edges darken before the center sets, lay a sheet of foil loosely over the pan for the last few minutes.

Storage
Keep covered in the refrigerator for up to 5 days, or wrap squares individually and freeze for up to 3 months.