Description
Rich, dense, and fudgy low-carb brownies made with almond flour and dark chocolate. These gluten-free treats satisfy sweet cravings without the sugar crash, featuring a crackly top and gooey center.
Ingredients
- 2 cups (200g) blanched almond flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt (sea salt or kosher salt)
- ½ cup (113g) butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 cup (200g) sugar substitute (e.g., Swerve or Lakanto Monk Fruit/Erythritol blend)
- 1 teaspoon pure vanilla extract
- ½ cup (85g) dark chocolate chips (at least 70% cocoa)
- Optional: Sea salt flakes for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly with butter or oil.
- In a large bowl, whisk together the melted butter, eggs, sugar substitute, and vanilla extract vigorously for about a minute until smooth and slightly frothy.
- Add the almond flour, cocoa powder, baking powder, and salt to the wet mixture. Stir with a spatula until just combined; do not overmix.
- Gently fold in the dark chocolate chips, reserving a handful for topping if desired.
- Let the batter rest in the pan for 10-15 minutes to allow the almond flour to hydrate.
- Bake for 20-25 minutes. The edges should be set and pulling away from the pan, while the center remains slightly soft and jiggly. A toothpick should come out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack for at least 30 minutes before cutting to ensure they firm up and develop a fudgy texture.
Notes
Do not skip the resting time for the batter, as it allows the almond flour to absorb moisture and prevents a gritty texture. Ensure you use blanched almond flour, not almond meal, for a smooth texture. Do not overbake, as almond flour browns quickly; the center should look slightly soft when removed from the oven. Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 140
- Sugar: 1
- Sodium: 120
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 4
- Fiber: 2
- Protein: 4
Keywords: keto brownies, almond flour brownies, low carb dessert, gluten free brownies, fudgy brownies, dark chocolate brownies, sugar free baking