Keto Brownies
These keto brownies are moist, decadent, and loaded with chocolate. They only take 45 minutes to make, and have just 3 grams of net carbs per serving.
Ingredients
- 8 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa powder I use Hershey's
- 4 large eggs at room temperature
- 1/4 cup canned pumpkin puree
- 3/4 cup monkfruit ssweetener
- 1 teaspoon pure vanilla extract
- 1/3 cup finely ground almond flour spooned and leveled
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3 tablespoons dark chocolate baking chips divided (I use Lily's)
Instructions
- Preheat the oven to 325F, and line an 8x8-inch pan with parchment paper. Grease the pan.
- In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
- Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
- Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
- Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
- Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
- Allow to cool for 30 minutes before cutting into.
Notes
- Cover the brownies in aluminum foil as soon as they've cooled, to keep them from drying out.
- Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
- To freeze, double bag and store in the freezer for up to 3 months.
Nutrition
Serving: 1 squareCalories: 105kcalCarbohydrates: 14.3gProtein: 3gFat: 8.6gCholesterol: 61.8mgSodium: 60.1mgFiber: 2.3gSugar: 0.5g
Tried this recipe?Let us know how it was!