Keto Brownies
Fudgy, rich and super chocolatey – this Keto Brownies recipe doesn’t disappoint on any front. Yet they are low carb and keto friendly!
Ingredients
- 3/4 cup avocado oil
- 3/4 cup granulated erythritol-based sweetener*
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup (50g) blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped raw walnuts or pecans (optional)
Instructions
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Preheat your oven to 325°F. Prepare a 9-inch square baking pan by lining it with parchment.
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In a large bowl, whisk together the oil, sweetener, eggs, and vanilla extract.
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Add the almond flour, cocoa powder, baking powder, and salt. Whisk everything well until fully combined. If using, stir in the chopped nuts.
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Pour the batter into the prepared baking pan. I added pecan halves on top as well.
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Bake for 20 minutes or until edges are set. The center will still be soft to the touch. You can also continue baking for a few more minutes for cakier brownies.
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Remove the pan from the oven and let the brownies cool completely in the pan, before cutting into 16 squares.
Recipe Notes
*granulated sweetener (as opposed to liquid syrup) is important for the right brownie texture. I used Lakanto monkfruit sweetener