Fudgy, rich and super chocolatey – this Keto Brownies recipe doesn’t disappoint on any front. Yet they are low carb and keto friendly!
Preheat your oven to 325°F. Prepare a 9-inch square baking pan by lining it with parchment.
In a large bowl, whisk together the oil, sweetener, eggs, and vanilla extract.
Add the almond flour, cocoa powder, baking powder, and salt. Whisk everything well until fully combined. If using, stir in the chopped nuts.
Pour the batter into the prepared baking pan. I added pecan halves on top as well.
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.
Remove the pan from the oven and let the brownies cool completely in the pan, before cutting into 16 squares.
*granulated sweetener (as opposed to liquid syrup) is important for the right brownie texture. I used Lakanto monkfruit sweetener