Rich, fudgy, chocolatey brownies with very few carbs and no added sugar.
Ingredients
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated monk fruit sweetener or erythritol
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- ¼ cup sugar-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Line an 8-inch (20 cm) square baking pan with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.
- Add the eggs, melted butter, and vanilla extract. Stir until a thick batter forms.
- Fold in the sugar-free chocolate chips, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 18–22 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- Let cool completely before slicing into squares.
Tips
- For extra fudgy brownies, slightly underbake them by 1–2 minutes.
- Store in an airtight container for up to 5 days.
- These freeze well for up to 3 months.
Nutrition (Approximate, per brownie if cut into 12)
- Calories: 110
- Fat: 9g
- Protein: 3g
- Total Carbs: 5g
- Fiber: 2g
- Net Carbs: 3g
Note: Despite social media claims, brownies are rarely truly “zero carb.” This version is low-carb and keto-friendly, but still contains a small amount of carbohydrates from the almond flour and cocoa powder. 🍫
