Keto Almond Brownies

How to Make Keto Almond Brownies

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 350°F (177°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper and sides with about 1 teaspoon of the melted butter.
2. 2

   Step 2: Whisk dry ingredients

   In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, powdered erythritol, baking powder, and salt until evenly combined and no lumps remain. Sifting the cocoa and powdered sweetener helps prevent streaks and gives a smoother crumb.

   For this step

   • 2 cupsBlanched almond flour
   • 1/2 cupUnsweetened cocoa powder
   • 3/4 cupPowdered erythritol (or other powdered keto sweetener)
   • 1/2 tspBaking powder
   • 1/4 tspSalt
   
3. 3

   Step 3: Mix wet ingredients

   In a separate bowl, whisk the eggs until frothy, then stir in the remaining melted butter and vanilla extract until combined. Tempering the wet mixture briefly ensures a smooth batter when you combine the dry ingredients.

   For this step

   • 3 largeLarge eggs
   • 2 tspVanilla extract
   
4. 4

   Step 4: Combine batter and add chips

   Pour the wet mixture into the dry ingredients and fold gently until a thick, glossy batter forms, scraping the bowl so there are no dry pockets. Fold in the sugar-free chocolate chips if using, then spread the batter evenly into the prepared pan and smooth the top.

   For this step

   • 1/2 cupSugar-free chocolate chips (optional)
   
5. 5

   Step 5: Bake and cool

   Bake for 18–22 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking to maintain fudginess). Allow the brownies to cool completely in the pan, then refrigerate for 20–30 minutes for cleaner slicing before lifting out with the parchment and cutting into 8 squares.
   

1. Preheat the oven to 350°F (177°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper and sides with about 1 teaspoon of the melted butter.
2. In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, powdered erythritol, baking powder, and salt until evenly combined and no lumps remain. Sifting the cocoa and powdered sweetener helps prevent streaks and gives a smoother crumb.
3. In a separate bowl, whisk the eggs until frothy, then stir in the remaining melted butter and vanilla extract until combined. Tempering the wet mixture briefly ensures a smooth batter when you combine the dry ingredients.
4. Pour the wet mixture into the dry ingredients and fold gently until a thick, glossy batter forms, scraping the bowl so there are no dry pockets. Fold in the sugar-free chocolate chips if using, then spread the batter evenly into the prepared pan and smooth the top.
5. Bake for 18–22 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking to maintain fudginess). Allow the brownies to cool completely in the pan, then refrigerate for 20–30 minutes for cleaner slicing before lifting out with the parchment and cutting into 8 squares.