Low Carb Homemade Brownies
Indulge guilt-free with these rich and fudgy Low Carb Homemade Brownies, a perfect treat for anyone following a low-carb or keto lifestyle. Crafted with wholesome ingredients like almond flour, unsweetened cocoa powder, and a sugar-free sweetener such as erythritol, these brownies deliver all the decadent chocolatey goodness without the carb overload. Each bite is moist, flavorful, and optionally adorned with the crunch of chopped walnuts for added texture. With just 15 minutes of prep time and a quick 25-minute bake, these brownies are as easy to make as they are to enjoy. Perfect for dessert, a midday snack, or a sweet addition to your keto meal prep, this recipe will quickly become a household favorite. Whether you’re satisfying a chocolate craving or impressing guests with a low-carb dessert option, these brownies are a must-try!
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Ingredients
- 0.75 cup unsweetened cocoa powder
- 0.5 cup almond flour
- 1 cup sugar-free sweetener (erythritol or xylitol)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
Step 2
In a large mixing bowl, combine the cocoa powder, almond flour, sugar-free sweetener, baking powder, and salt. Whisk together until well mixed.
Step 3
In another smaller bowl, beat the eggs lightly, then add the melted butter and vanilla extract. Mix until well combined.
Step 4
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir until the batter is smooth and well combined.
Step 5
If using chopped walnuts, fold them gently into the batter.
Step 6
Transfer the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the edges start to slightly pull away from the sides of the pan and a toothpick inserted into the center comes out mostly clean.
Step 8
Remove from the oven and let the brownies cool completely in the pan. Once cooled, use the parchment overhang to lift the brownies out and onto a cutting board.
Step 9
Slice into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition Facts
| Serving size | (801.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2199.7 |
| Total Fat 199.3g | 0% |
| Saturated Fat 85.4g | 0% |
| Cholesterol 816.3mg | 0% |
| Sodium 1260.7mg | 0% |
| Total Carbohydrate 369.5g | 0% |
| Dietary Fiber 73.4g | 0% |
| Total Sugars 8.4g | |
| Protein 75.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 466.7mg | 0% |
| Iron 34.9mg | 0% |
| Potassium 3205.3mg | 0% |
Source of Calories