Gluten-Free Deep Dish Keto Brownies
Rich, fudgy brownies made with allulose sweetener and almond flour for a keto-friendly treat. These deep dish brownies have an intensely chocolatey flavor from unsweetened chocolate and Dutch process cocoa powder, creating a dense, decadent texture. The allulose provides sweetness without the blood sugar spike, while almond flour keeps them grain-free. Perfect for satisfying chocolate cravings on a ketogenic diet, these brownies bake up with a slightly underdone center for maximum fudginess. Optional pecans and chocolate chips add extra richness and crunch.
Ingredients
- 7 tablespoons unsalted butter
- ⅝ oz unsweetened chocolate, chopped
- ½ cup Dutch process cocoa powderregular cocoa powder1:1baking
may affect leavening slightly
- 2 large large eggs, room temperature
- 6 ½ oz alluloseerythritol1:1ketosugar-free
slightly different sweetness profile
- 1 ½ teaspoon vanilla
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup blanched almond flour
- 1 tablespoon pecans, chopped(optional)
- 1 tablespoon chocolate chips(optional)
Instructions
- 1
Preheat oven to 325 degrees F and line inside of a 9x5 inch loaf pan with parchment paper or nonstick foil
- 2
Melt butter in a microwave-safe mixing bowl, add unsweetened chocolate and stir until melted, then stir in cocoa powder
- 3
Grind allulose until powdered and stir into chocolate mixture
- 4
Add room temperature eggs one at a time and stir until smooth, then stir in vanilla, baking powder and salt
- 5
Stir in almond flour and let batter cool if still warm before adding mini chips if using
- 6
Pour mixture into prepared loaf pan and bake for about 30 minutes until internal temperature hits 204 degrees, keeping center slightly underdone
Tips
Weigh the allulose for best results and grind it to powder consistency for smoother texture and better incorporation into the batter.
Don't overbake - the brownies should look underdone in the middle when you remove them for the perfect fudgy texture.
Let the chocolate mixture cool before adding mini chips to prevent them from melting completely into the batter.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered
Serve at room temperature or slightly warmed for best texture
Common Mistakes
Don't overbake to avoid dry, cake-like texture
Grind allulose well to avoid gritty texture
Substitutions
may affect leavening slightly
FAQ
Can I use powdered erythritol instead of allulose?
Yes, use the same amount by weight, but erythritol may provide slightly less sweetness and different mouthfeel.
How long do these brownies keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week for best quality.
Can I freeze these keto brownies?
Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.