These Keto Brownies are decadent and delicious, fudgey and firm, everything a brownie should be! But the best thing these low carb brownies are is guilt free! You won’t want to share them…and you won’t have to!
The time has finally come to mix up our own recipe for rich and delicious, easy keto brownies. And they are DELICIOUS! Finding quick, low carb desserts are a great way to help make sure you stay on track if you have a sweet tooth like I do, and this recipe will quickly go into your rotation!
And if you need even more chocolate in your life, be sure to check out my recipe for Keto Peanut Butter Cheesecake Bites. SO GOOD.
Easy Keto Brownies
These brownies are so easy I believe ANYONE can make them! Not a very good baker? Just follow the simple instructions and you’ll be in a chocolate wonderland in no time!
The most important notes for this recipe are :
Use powdered (or confectioner’s) erythritol instead of granular. This will seriously cut the cooling effect that erythritol has and make your brownie batter nice and smooth, like it should be. Erythritol is my favorite sugar substitute, and the only one I bake with. Unfortunately, I’m not sure how this recipe would work with alternatives like stevia, but if you give it a try let me know how it turns out!
Do not over-bake your brownies. You don’t want them to dry out or burn, and letting them finish up and firm outside of the oven is a great way to avoid that.
I think everything is better with chocolate chips, so I made sure to add 1/4 cup Lily’s Dark Chocolate Chips. If you haven’t tried these, they’re an incredible tasting dark chocolate chip with only 2 net carbs per 14g (60 chips)!
Speaking of nutrition information, here’s what you’re looking at for one serving of these brownies (1 brownie out of the 12 that the recipe makes):
Calories: 129.83 Calories
Total Carbs (including erythritol): 16.90g
Sugar Alcohols: 12.50g
Net Carbs: 2.65g
Okay, that’s enough talking…here’s how you make these easy and delicious keto brownies!
- 1/2 cup butter, softened
- 1 cup powdered erythritol
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup blanched finely ground almond flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup low carb chocolate chips (Such as Lily's)
For the frosting
- 4 ounces cream cheese
- 1/4 cup butter
- 1/4 cup powdered erythritol
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- Preheat oven to 350 and line an 8x8 baking dish with parchment, set aside.
- In a large bowl, cream the butter and erythritol. Mix in the eggs and vanilla. Add the almond flour, cocoa powder, baking powder and salt.
- Fold in chocolate chips and scrape batter into prepared 8x8 baking dish.
- Bake for 25-30 minutes. A toothpick should come out mostly clean. It may appear a little jiggly but almond flour sets as it cools.
- Combine cream cheese, butter, powdered erythritol, vanilla extract and unsweetened cocoa powder in a large mixing bowl. Using a hand mixer, mix until fluffy.
- Allow to cool for at least 30 minutes, and frost if desired. Cut into 12 pieces.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Serving Size:1 Brownie
Amount Per Serving: Calories: 129.8 Total Fat: 11.5g Carbohydrates: 16.9g Net Carbohydrates: 2.65g Fiber: 1.75g Sugar Alcohols: 12.5g
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