Almond Flour Keto Brownies

43Min

12Servings

120Cal

EasyLevel

VegetarianGluten freeKid friendlyketolow-carbgluten-free

#keto#low-carb#gluten-free#chocolate#brownies

Equipment

Mixing bowl

Mixing spoon

Baking tin

Parchment paper

Oven

Ingredients

Batter

almond flour

100 g

unsweetened cocoa powder

25 g

erythritol sweetener

100 g

egg

2 pcs

butter (melted)

60 g

baking powder

3 g

vanilla extract

5 ml

Instructions

Preheat oven

Preheat the oven to 175°C and line a baking tin with parchment paper.

5 min175°C

Ensure the oven is fully preheated before baking

Mix dry ingredients

In a large bowl, combine almond flour, cocoa powder, erythritol, and baking powder.

2 min

Add wet ingredients

Add eggs, melted butter, and vanilla extract to the dry mixture.

3 min

Stir until smooth

Mix everything together until the batter is completely smooth.

2 min

Scrape the sides to ensure all ingredients are incorporated

Pour into tin

Pour the smooth batter evenly into the lined baking tin.

1 min

Bake brownies

Bake for 18–22 minutes until a toothpick comes out with moist crumbs.

20 min175°Ctimer 20 min

Do not overbake - they will continue to set as they cool

Cool before slicing

Let the brownies cool completely in the tin before slicing.

10 mintimer 10 min

This is the hardest part - resist cutting while hot!

Original recipe

TikTokRecipe by @gloweraeats

Storage

Fridge: 5 days

Freezer: 30 days

Reheat: Room temperature or microwave 10-15 seconds

Store in an airtight container. Thaw frozen brownies at room temperature for 30 minutes before serving.

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