Sugar-Free Keto Brownies with Dark Chocolate
Dense, fudgy brownies made with butter, dark chocolate, and almond flour, sweetened with powdered sugar substitute. No refined sugar or grains. Requires melting chocolate over a water bath and cooling completely before removing from the pan to achieve the proper firm texture.
Ingredients
- 1 ½ stick butter, unsalted, softened
- 3 ½ oz powdered sweetenererythritol or monk fruit sweetener1:1ketolow-carb
maintains texture and sweetness
- 3 eggs
- ⅓ cup cocoa powder, unsweetened
- 6 oz dark chocolate, chopped
- ¾ cup almond flourcoconut flour1:4 ratio, increase liquid slightlyketolow-carbgrain-free
coconut flour absorbs more liquid and produces denser crumb
Full guide →
Instructions
- 1
Preheat oven to 180 Celsius.
- 2
Chop dark chocolate into small squares, place in a small bowl, and set the bowl inside a larger bowl filled with boiling water to melt the chocolate.
- 3
Combine very soft or melted butter, powdered sweetener, eggs, and cocoa powder using a blender or food processor.
- 4
Add melted chocolate and almond flour, blend until very thick and smooth.
- 5
Line a rectangular baking tin or small casserole dish with parchment paper, covering the bottom and two sides, then grease the remaining two sides.
- 6
Pour batter into the prepared dish, smooth the top, and bake at 350 Fahrenheit for 25 minutes or until firm on top.
- 7
Cool brownies to room temperature for at least 30 minutes before removing from the pan.
Tips
Use a water bath to melt chocolate gently and prevent scorching.
Allow brownies to cool completely before removing from pan; they firm up significantly as they cool.
Butter should be very soft or melted for proper blending with other ingredients.
Good to Know
Airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
Prepare batter up to 24 hours ahead and refrigerate. Bake when ready.
Cut into squares. Best served at room temperature or slightly chilled.
Common Mistakes
Do not skip the water bath cooling step; warm brownies are too soft to remove cleanly from the pan.
Avoid overbaking; brownies should be firm on top but still tender inside.
Do not use chocolate that is too hot when adding to the batter; let it cool slightly first to prevent cooking the eggs.
Substitutions
Dairy-Free Swaps
General Alternatives
maintains texture and sweetness
coconut flour absorbs more liquid and produces denser crumb
Full guide →