Description

These keto fudgy almond flour brownies are a simple, 5-ingredient dessert that is dense, rich, and satisfyingly fudgy without the guilt. Perfect for low-carb diets, they are easy to make and crowd-pleasing.

Ingredients

Scale

2 cups (200g) fine blanched almond flour
1/2 cup (115g) unsalted butter
1 cup (170g) sugar-free dark chocolate chips
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or pecans
Optional: Sea salt flakes for topping

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, combine butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until mostly melted. Stir until smooth and glossy.
Whisk eggs and vanilla extract into the melted chocolate mixture until fully incorporated and uniform.
Stir in almond flour and salt until just combined. Do not overmix.
Fold in optional add-ins like nuts or extra chocolate chips if desired.
Pour batter into the prepared pan and spread evenly.
Bake for 20-25 minutes. The edges should be set and pulling away from the pan, but the center should look slightly underbaked. A toothpick should come out with moist crumbs.
Let brownies cool completely in the pan (about 1 hour) to set properly before lifting out and slicing into squares.

Notes

Do not overbake as almond flour brownies continue to cook as they cool. For extra fudginess, add one extra egg yolk. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Ensure almond flour is fine and blanched for best texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 140
Sugar: 1
Sodium: 120
Fat: 12
Saturated Fat: 7
Carbohydrates: 3
Fiber: 2
Protein: 4

Keywords: keto, low carb, almond flour, brownies, gluten-free, dairy-free option, easy dessert, fudgy brownies