Serves: 9 squares
Prep Time: 10 mins
Cook Time: 20–22 mins
Total Time: 30 mins
Ingredients
- 1 cup almond flour (or ¼ cup coconut flour for nut-free)
- ½ cup unsweetened cocoa powder
- ½ cup erythritol (or monk fruit sweetener)
- 2 large eggs
- ¼ cup melted butter or coconut oil (use low-fat spread for WW/Slimming)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- Optional: ¼ cup sugar-free dark chocolate chips or chopped nuts
Instructions
-
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it. -
Mix Dry Ingredients:
In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt. -
Add Wet Ingredients:
Add eggs, melted butter, and vanilla. Stir until smooth and thick.
(If batter seems dry, add 1–2 tablespoons unsweetened almond milk.) -
Fold in Extras:
Stir in sugar-free chocolate chips or nuts if desired. -
Bake:
Pour into the prepared pan and bake for 20–22 minutes, until set but still fudgy in the center. -
Cool Completely:
Let brownies cool before slicing — this helps them firm up and stay moist.
Plan Notes
- Keto / Low Carb: ~3g net carbs per brownie
- Weight Watchers: ~4–5 points each (less if using low-fat spread & skipping chips)
-
Slimming:
- Almond flour: ~2.5 syns per tablespoon
- Cocoa powder: ~0.5 syn per tsp
- Sweetener: free
- Butter: ~2 syns per tsp
Count your Healthy Extra A if using chocolate chips or milk
No flour, gluten-free, and sugar-free
Rich & fudgy, not cakey
High in protein & fiber
Optional Variations
- Add 1 tablespoon espresso for mocha brownies ☕
- Mix in peanut butter swirls for a keto peanut brownie twist 🥜
- Serve warm with sugar-free whipped cream or Greek yogurt
