Fudgy Keto Brownies

Fudgy Keto Brownies are rich, dense, and intensely chocolatey while remaining low in carbohydrates and completely sugar-free. These brownies are designed to have a moist, gooey center with slightly crisp edges, closely resembling traditional brownies but without flour or refined sugar. They are perfect for dessert, special occasions, or satisfying chocolate cravings on a ketogenic diet.

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Ingredients

Dry Ingredients

• 1/2 cup almond flour (fine, blanched)
• 1/4 cup unsweetened cocoa powder
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Wet Ingredients

• 1/2 cup unsalted butter
• 3/4 cup sugar-free dark chocolate chips (keto-friendly)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Optional Add-Ins

• 1/4 cup chopped walnuts or pecans
• 1 tablespoon instant espresso powder (enhances chocolate flavor)

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Equipment Needed

• Mixing bowls
• Saucepan or microwave-safe bowl
• Whisk or spatula
• 8×8-inch baking pan
• Parchment paper

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

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Step 2: Melt Chocolate and Butter

1. In a saucepan over low heat, combine the butter and sugar-free chocolate chips.
2. Stir continuously until fully melted and smooth.
3. Remove from heat and allow the mixture to cool slightly so it does not cook the eggs.

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Step 3: Mix Dry Ingredients

1. In a bowl, whisk together almond flour, cocoa powder, powdered sweetener, salt, and baking powder.
2. Break up any clumps to ensure a smooth batter.

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Step 4: Combine Wet Ingredients

1. Add eggs to the slightly cooled chocolate mixture one at a time, whisking well after each addition.
2. Stir in vanilla extract.
3. If using espresso powder, mix it in at this stage.

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Step 5: Make the Batter

1. Gradually add the dry ingredients to the wet mixture.
2. Fold gently with a spatula until just combined.
3. Do not overmix; the batter should be thick and glossy.
4. Fold in nuts if using.

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Step 6: Bake

1. Pour the batter into the prepared baking pan and smooth the top evenly.
2. Bake for 18–22 minutes.
3. The edges should be set while the center remains slightly soft for a fudgy texture.

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Step 7: Cool and Slice

1. Remove the brownies from the oven and allow them to cool completely in the pan.
2. Refrigerate for at least 30 minutes before slicing for cleaner cuts and better texture.

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Helpful Tips

• Do not overbake; keto brownies firm up as they cool.
• Powdered sweetener works better than granulated for smooth texture.
• Use high-quality cocoa powder for deeper chocolate flavor.
• If you prefer cake-like brownies, bake an additional 5 minutes.

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Storage and Freezing

• Store brownies in an airtight container in the refrigerator for up to 5 days
• Freeze individual slices for up to 3 months
• Thaw at room temperature or warm slightly before serving

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Why These Brownies Are Keto-Friendly

• No wheat flour or sugar
• Almond flour keeps carbs low
• Sugar-free chocolate and sweetener maintain ketosis
• High fat content supports keto macros

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Serving Suggestions

• Top with whipped heavy cream or keto vanilla ice cream
• Drizzle with sugar-free chocolate sauce
• Sprinkle with flaky sea salt for contrast