Low Carb Fudge Brownie
Indulge your chocolate cravings guilt-free with these irresistibly rich and gooey Low Carb Fudge Brownies. This keto-friendly dessert is made with almond flour, unsweetened cocoa powder, and a touch of erythritol sweetener to create a decadent treat that’s low in carbs but high in flavor. Studded with melty sugar-free dark chocolate chips and optional walnuts, these brownies deliver the perfect balance of fudginess and crunch in every bite. Quick to prepare in just 15 minutes and baked to perfection in under half an hour, this recipe is ideal for anyone looking for a gluten-free, low-sugar chocolate fix. Enjoy them warm, pair with a dollop of whipped cream, or simply savor them solo—the perfect dessert or snack for any occasion!
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Ingredients
- 115 grams Unsalted butter
- 45 grams Unsweetened cocoa powder
- 60 grams Almond flour
- 150 grams Erythritol sweetener (granular)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 80 grams Dark chocolate chips (sugar-free)
- 50 grams Chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang on the sides for easy removal.
Step 2
In a medium saucepan, melt the butter over low heat. Once completely melted, remove from heat and stir in the unsweetened cocoa powder, mixing until fully combined to form a smooth chocolate mixture.
Step 3
In a mixing bowl, whisk together the eggs and erythritol until well combined and slightly frothy. Add the vanilla extract and continue whisking.
Step 4
Gradually add the chocolate mixture into the egg mixture, stirring continuously to slowly incorporate.
Step 5
In a separate bowl, sift together the almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until well combined.
Step 6
Stir in the sugar-free dark chocolate chips and walnuts, if using.
Step 7
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9
Allow the brownies to cool in the pan for at least 15 minutes. Use the parchment paper to lift them out of the pan and transfer to a wire rack to cool completely.
Step 10
Cut into 12 squares and serve. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (610.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2156.3 |
| Total Fat 204.4g | 0% |
| Saturated Fat 85.7g | 0% |
| Cholesterol 626.6mg | 0% |
| Sodium 1197.8mg | 0% |
| Total Carbohydrate 243.2g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 5.6g | |
| Protein 48.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 350.5mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1490.6mg | 0% |
Source of Calories