Keto brownies

Keto brownies

Want a decadent keto chocolate treat? Well, there's no such thing as too much chocolate with this keto double chocolate brownie, featuring cocoa and dark chocolate. It's a great dessert for a party, but they'll go in a flash so be sure to save a few for you!
January 28 2019 recipe & photo by , nutritional review by in Recipes, Dessert

Keto brownies

Want a decadent keto chocolate treat? Well, there's no such thing as too much chocolate with this keto double chocolate brownie, featuring cocoa and dark chocolate. It's a great dessert for a party, but they'll go in a flash so be sure to save a few for you!
USMetric
24 servingservings

Ingredients

  • 6 oz. 170 g butter, softened
  • 1⁄3 cup (3 oz.) 80 ml (85 g) almond butter
  • 3 3 large egglarge eggs
  • ¾ cup (5½ oz.) 180 ml (160 g) erythritol
  • 1⁄3 cup (1 oz.) 80 ml (30 g) cocoa powder
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • ½ tsp ½ tsp baking powder
  • ¼ tsp ¼ tsp salt
  • 2 tbsp 2 tbsp water
  • 1 tbsp 1 tbsp vanilla extract
  • ½ tsp ½ tsp instant coffee powder (optional)
  • 1 oz. 28 g dark chocolate with a minimum of 80% cocoa solids, chopped
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Instructions

Instructions are for 24 servings. Please modify as needed.

  1. Preheat oven to 350°F (175°C) degrees.
  2. Line a 9” by 13” (23 x 33 cm) baking dish with parchment paper.
  3. Use a hand mixer or stand mixer to combine the butter, almond butter, eggs, and sweetener. Mix well until the sweetener is thoroughly incorporated.
  4. Add the cocoa powder, almond flour, baking powder, salt, water, vanilla extract, and instant coffee powder and stir until smooth. Lightly mix in the chopped chocolate bar.
  5. Pour the mixture into the baking dish and smooth with a spatula. The batter will be thick.
  6. Bake for 25 to 28 minutes or until just set. Do not overbake or the bars will be dry.
  7. Let cool for 20 to 30 minutes before cutting.

Tips

For a less sweet brownie you can reduce or eliminate the erythritol sweetener.

For an even more decadent dessert, serve with unsweetened whipping cream, beaten to soft peaks.

Store covered in the refrigerator to prevent drying out.

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58 comments

  1. 51
    Barbara Cooper
    November 10 2021
    I have tried this recipe a few times and downsized to the 6 portion. I realise now that the size of dish and cooking times are not given for the different quantities. Hence they always come out like thick crackers!! Any help on timing and dish size please for smaller quantities thanks
    Reply: #52
  2. 52
    Reply to comment #51 by Barbara Cooper
    Kristin Parker Team Diet Doctor
    November 10 2021

    I have tried this recipe a few times and downsized to the 6 portion. I realise now that the size of dish and cooking times are not given for the different quantities. Hence they always come out like thick crackers!! Any help on timing and dish size please for smaller quantities thanks

    For dish size, think about the volume. If you want to make a half batch, look for a baking dish that is roughly half the size of a 9x13" dish. 9x13 = 117, so look for a baking dish that is roughly 59 inches squared. You may find this helpful as well.
    https://www.joyofbaking.com/PanSizes.html

  3. 53
    jill
    November 19 2021
    These turned out so good..great recipie
  4. 54
    Renee
    February 18 2022
    What temperature are these cooked at?
    Reply: #55
  5. 55
    Reply to comment #54 by Renee
    Kristin Parker Team Diet Doctor
    February 18 2022

    What temperature are these cooked at?

    The temperature is given in step 1: Preheat oven to 350°F (175°C) degrees.

  6. 56
    josie
    March 17 2022
    this came out superb!! I left out the chocolate chips but added all the other ingredients! I threw these bad boys into a freezer bag and kept them stored in there. they dont freeze solid like you may expect. they actually have an ever better texture straight out of freezer. these would be excellent in a keto icecream. my 2 and 4 yr old approve and they're quite picky. I def recommend! when you use almond butter, def make sure you combine the entire jar thoroughly which I think contributed to a great texture. I opened a new jar of almond butter. now normally I'd give it a quick stir with a fork and call it a day. a whole lot of oil was at the top (which as you know is normal and happens all the time!) well I did something different. put the entire jar in a mixing bowl and used a hand mixer to combine all ingredients well. it was perfectly uniform instead of being super oily at top and then rock hard dry on the bottom. I really think this helped with the texture of the brownies!! I'll he doing this from now on with my almond butter.
  7. 57
    Stacey
    November 6 2022
    I misread the instructions (added the sweetener to the dry ingredients instead of mixing with the butters) but they still came out really good!

    I am going to make a double batch this weekend and will freeze them.

    Reply: #58
  8. 58
    Reply to comment #57 by Stacey
    Kerry Merritt Team Diet Doctor
    November 7 2022

    I misread the instructions (added the sweetener to the dry ingredients instead of mixing with the butters) but they still came out really good!
    I am going to make a double batch this weekend and will freeze them.

    Glad they worked out for you, Stacey!

  9. 59
    Luke Davis
    January 26
    Would it be possible to use coconut flour instead of the almond flour?
    Reply: #60
  10. 60
    Reply to comment #59 by Luke Davis
    Kerry Merritt Team Diet Doctor
    January 26

    Would it be possible to use coconut flour instead of the almond flour?

    Hi, Luke! You can sub coconut flour for almond flour, but the ratios won't be the same. You can find more info here. https://www.dietdoctor.com/low-carb/recipes/baking
    You may also want to try a different recipe. Here's a good example! https://alldayidreamaboutfood.com/coconut-flour-brownies/

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