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| Keto Brownies Recipe: Dense, Fudgy, and Sugar-Free |
Keto Brownies Recipe: Dense, Fudgy, and Sugar-Free
Indulge your chocolate cravings without compromising a low-carb lifestyle. These Keto Brownies are intentionally dense and fudgy, using almond flour, high-cocoa chocolate, and a sugar-free sweetener to deliver rich flavor and minimal net carbs. The recipe is straightforward, forgiving for home bakers, and easy to adapt for dairy-free or nut-free needs with appropriate swaps.
Why this recipe works
- Fat-forward texture: Butter and dark chocolate contribute most of the fat, creating a moist, dense crumb rather than a cakey texture.
- Low-carb base: Superfine almond flour replaces wheat flour to keep carbohydrates low while providing structure.
- Minimal leavening: A small amount of baking powder keeps the top tender without producing a fluffy cake.
- Sugar-free sweetness: Non-nutritive sweeteners deliver sweetness with virtually no impact on blood glucose.
These principles combine to create brownies that are satisfying, rich, and suitable for ketogenic or low-carb eating patterns when tracked appropriately.
Ingredients
- 5 ounces unsalted butter, cubed (plus ½ tablespoon for greasing the pan)
- 2 ounces dark chocolate (70% cocoa), broken into pieces — about 6 squares if using Lindt Excellence
- 3 large eggs, whisked until light and frothy
- 1½ teaspoons stevia glycerite (equivalent to ½ cup granulated sugar)
- ½ cup superfine almond flour (about 56 g)
- ¼ cup unsweetened cocoa powder (Dutch-processed, about 20 g)
- ⅛ teaspoon fine salt
- ½ teaspoon baking powder (use gluten-free if required)
Prep time: 15 minutes Cook time: 25 minutes Rest time: 30 minutes Total time: 1 hour 10 minutes
Servings: 16
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Method — step-by-step
1.Preheat the oven to 325°F. Generously butter a square 8-inch glass or ceramic baking dish (they can stick to a metal pan).
2.In a large microwave-safe bowl, melt the butter and chocolate in two 30-second sessions, stirring after each session. Microwave just until the chocolate is almost melted, and then stir to melt it completely. Chocolate burns easily.
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3.Allow the mixture to slightly cool, then whisk in the eggs and stevia.
4.Whisk in the almond flour, followed by the cocoa powder. Finally, use a rubber spatula to mix in the salt and baking powder.
5.Using the same rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
6.Bake until just set, for 15–20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry.
7.Cool the cake completely in the pan on a wire rack for about an hour. Cut it into 16 squares and serve. Better yet, refrigerate it for 2 hours or overnight for a significantly fudgier texture.
Baking tips for success
- Weigh ingredients. Almond flour and cocoa compress and vary by brand; measuring by weight prevents overly dry or wet batter.
- Avoid overheating chocolate. Melt gently to preserve a smooth texture.
- Do not overbake. Brownies continue to set as they cool; remove when the center still has moist crumbs. Overbaking yields a drier, cake-like result
- Chill before slicing. Refrigeration firms the brownies and makes neat slices easier.
- Adjust sweetness carefully. Different sweeteners vary in potency—if unsure, start conservatively and adjust in future batches.
Storage & freezing
- Refrigerator: Store in an airtight container up to 1 week. Bring to room temperature or warm briefly before serving.
- Freezer: Wrap individual squares or layer with parchment in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Keto Brownies — Frequently Asked Questions
Q: Are these brownies truly keto?
They’re formulated to be low in net carbs using almond flour and sugar-free sweetener. Individual carbohydrate tolerance varies—calculate macros with your exact ingredients to confirm they fit your goals.
Q: Can I use coconut flour instead of almond flour?
No. Coconut flour absorbs far more liquid and is not a 1:1 substitute. Use a recipe specifically developed for coconut flour.
Q: Which sweetener should I use?
A granular erythritol + monk fruit blend is a reliable, neutral option. Liquid stevia or other non-nutritive sweeteners may be used but require different measurements and can alter texture or aftertaste.
Q: How can I make them more fudgy?
Slightly underbake (remove when the center still shows moist crumbs) and chill thoroughly before slicing. Reducing baking time by 1–2 minutes can increase fudginess.
Q: Can I bake in a metal pan?
Yes. If using metal, line with parchment or grease well and begin checking for doneness a minute or two earlier because metal conducts heat faster than glass or ceramic.
Q: Do the brownies improve overnight?
Yes chilling often deepens the chocolate flavor and improves texture. Many find them best the next day.
Q: How should I store leftovers?
Keep in an airtight container in the refrigerator for up to one week. For longer storage, freeze individual squares for up to three months.
