These Keto Low Carb Fudge Brownies are one of my best recipes to date, if I do say so myself. You and I both know that there is nothing quite like the smell of warm chocolate brownies filling the kitchen.
Today’s recipe is adapted from my all-time favorite brownie recipe that I used as a bride many summers ago. It never failed my inexperience in the kitchen back then. In this new incarnation it still gives me that deep down fudgy-chocolate satisfaction that only brownies give.
Can I just say that having developed this recipe is a relief? I’ve tried a lot of low carb brownies and this adaptation is far and away my favorite. O.K, enough with the bragging. 🙂
Oh! I know that you’ll want to know that they are just over 2 carbs each with the walnuts and just under 2 carbs without. Amazing, right?
Unsweetened Baker’s Chocolate is used in this recipe. If there isn’t any in your pantry, you can replace each ounce of baker’s chocolate with 3 Tablespoons dutch cocoa + 1 Tablespoon of butter (or coconut oil). I’ve used cocos and butter as a replacement. It works quite well, but of course I prefer the Baker’s chocolate.
I kept the recipe as close to the original as possible. You will note the rather old-fashioned technique of stirring everything up in a saucepan before pouring it into the cake pan. There is no bowl is involved, just the saucepan, mixing spoon and you.
Think of it, all of the melted chocolate and butter are incorporated into the batter. –Fewer dishes to wash up that way too. Enjoy! -Laura
Keto Low Carb Fudge Brownies nutrition facts
My Recommendations for this recipe:
Keto Low Carb Fudge Brownies Recipe
Ingredients
- ½ cup butter
- 2 oz unsweetened baker’s chocolate (2 squares)
- ½ cup sweetener (cup for cup / no-calorie) i.e., Eryithritol, allulose, monk fruit etc
- 2 large eggs , beaten
- 1 tsp . vanilla extract
- ¼ tsp . salt
- ¾ cup almond flour
- ½ cup chopped walnuts (optional)
Instructions
- Heat the oven to 350 degrees.
- Grease an 8 or nine inch square cake pan.
- In a medium sauce pan melt butter and chocolate together over low heat. Remove pan from heat.
- Stir in the sweetener and vanilla.
- Add in the two beaten eggs and combine thoroughly.
- Stir in the almond flour , salt and chopped walnuts.
- Pour into the prepared pan and bake in oven 28-30 minutes.
- Allow to cool at least ten minutes after removing from oven before cutting. Makes 12 brownies.
Notes
Do you add cocoa to this or only if you don’t have Baker’s choc? Forgot to mention in the body of the instructions to add salt.
😊 I am making this with my granddaughter shortly and am measuring everything out now.
So fun to bake with the grandkids! The addition of cocoa mentioned in the notes is only if you don’t have baker’s chocolate.
When I make these I use 3 eggs and bake them in mini muffin pan for 14 minutes, they come out very moist!
Thanks for the tip!
Super easy to make, followed recipe exactly. Came out delicious!! Plus, having just one pan to clean at the end is definitely a plus. Thanks for the recipe! 🙂