Keto Almond Flour Brownies
These brownies hit different than regular keto desserts. They’re actually fudgy instead of dry and crumbly.
Almond flour does the heavy lifting here, but it’s the technique that makes them work.
Why Room Temperature Eggs Matter
Cold eggs won’t mix properly with melted butter, creating lumps that never smooth out. Room temperature eggs blend instantly, giving you that silky batter texture. Pull your eggs from the fridge 30 minutes before you start baking.
Top Picks Today
Melt Butter Completely First
Half-melted butter creates uneven mixing and weird texture pockets. Melt it fully, then let it cool for two minutes before adding eggs. Hot butter will scramble your eggs instantly. The butter should feel warm, not hot, when you touch the bowl.
Avoiding Dense, Heavy Results
Almond flour packs down easily, making brownies dense as bricks. Fluff it with a fork before measuring, then spoon it into your measuring cup. Don’t scoop directly from the bag or tap the cup to level it.
Getting the Perfect Fudgy Texture
- Don’t overbake – they’ll continue cooking in the hot pan for 5 minutes after removing from oven.
- Store covered at room temperature for 3 days or freeze individual pieces wrapped in plastic for 2 months.
Frequently Asked Questions
Which sweeteners work besides erythritol?
Monk fruit sweetener or stevia blend work perfectly. Use the same amount as erythritol. Avoid liquid sweeteners as they’ll make the batter too wet.
Do these taste different from regular brownies?
They’re slightly nuttier from the almond flour but still rich and chocolatey. The texture is more fudgy than cakey, which most people prefer.
How long should I really wait before cutting?
At least 2 hours for clean cuts. They’re fragile when warm and will crumble apart. Chilling for 30 minutes makes cutting even easier.
Editor’s Choice
Keto Almond Flour Brownies
Ingredients
Wet
Add-Ins
Equipment Needed
- 8×8 inch baking pan
- Medium mixing bowl
- Whisk
- Rubber spatula
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix dry ingredients: Whisk together almond flour, cocoa powder, erythritol, baking powder, and salt in a medium bowl until no lumps remain.
- Combine wet ingredients: In a separate bowl, whisk melted butter, eggs, and vanilla until smooth and well combined, about 1 minute.
- Make batter: Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined. Don’t overmix.
- Add chips and spread: Fold in chocolate chips, then spread batter evenly in prepared pan using the spatula.
- Bake brownies: Bake for 23-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely before cutting.
Nutrition Facts
Per Serving (1 brownie)
