Low Carb Sugar-Free Brownies: Rich Keto Chocolate Brownies With Almond Flour
In short
For when a sweet craving hits. Mix almond flour, cocoa, monk fruit sweetener and baking powder, whisk six eggs with melted butter, combine, top with sugar-free chocolate chips and bake at 180°C (350°F) until a knife comes out clean.
Key points
- Ingredients: 1 cup almond flour, 340g butter, ½ cup cocoa, 1 cup Lakanto monk fruit sweetener, 1 teaspoon baking powder, 6 eggs, and some keto sugar-free chocolate chips for the top.
- Dry first. Mix the almond flour, cocoa, monk fruit sweetener and baking powder in a bowl.
- Don’t scramble the eggs. Whisk the eggs, then stir the melted butter in, but not for so long that the eggs start to cook.
- Expect a loose batter. With all that melted butter and six eggs, the mix is quite runny, and that’s how it should be.
- Bake at 180°C (350°F) in a lightly oiled 8-inch square tin for 15 to 20 minutes, then give it another 5 to 10 if a knife doesn’t come out clean.
- Keep some in the freezer. They’re very low carb, so you can grab one or two whenever you get the urge. They’re really good with cream too.
Yes, you can still have chocolate brownies on low carb. In this video I bake a tray of rich keto brownies with almond flour, butter, cocoa and monk fruit sweetener, finished with a scatter of sugar-free chocolate chips on top.
They’re just the ticket when you get a little sweet craving. Pop them in the freezer and grab one or two, guilt-free, whenever the urge hits.
Method in brief
- Preheat the oven to 180°C (350°F).
- Put the almond flour, cocoa, monk fruit sweetener and baking powder in a bowl and give them a good mix.
- Melt the butter in a saucepan.
- While the butter melts, whisk the six eggs in a bowl.
- Stir the melted butter into the eggs, without leaving it so long that the eggs start to scramble.
- Pour the wet mix into the dry mix and stir it through. You’re after quite a loose batter.
- Give an 8-inch square baking tin a light spray of olive oil and scrape the batter in.
- Scatter the sugar-free chocolate chips over the top.
- Bake for 15 to 20 minutes, then do a knife test. If it doesn’t come out clean, pop it back in for another 5 to 10 minutes.
- Let it cool right down. It comes away from the sides of the tin pretty easily.
How I eat them
Straight from the freezer when a sweet craving shows up, or with a dollop of cream if you want to take them up a notch.
Want the written version with photos? See my low carb sugar free chocolate brownies post.
New to all this? Grab the free Carb Guide, or watch my story and how I lost 23kg in four months.
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Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
