Thick, gooey keto brownies made with almond flour, cocoa, and monk fruit sweetener. Healthy, sugar-free and rich recipe for decadent brownies.
- 2 cups almond flour
- ¼ cup cocoa powder
- 1½ cup sugar free chocolate chips
- 3 eggs
- 1 cup granulated monk fruit
- 2 tsp vanilla extract
- ½ cup butter softened
- ¼ tsp salt
Preheat the oven to 350F and prepare an 8’’ x 13’’ baking tray with parchment paper. Set aside.
Combine softened butter with sugar, vanilla extract, and salt in a large bowl. Mix to achieve a creamy consistency.
Melt in the microwave ½ cup of chocolate chips and fold it into the butter mixture. Add cacao powder and stir to combine. Then add one egg at a time until the three of them are incorporated. Next, add the almond flour and mix. Finally, fold in ¾ cup of the chocolate chips (leave ¼ apart to spread them on top of the brownie).
Pour the brownie batter into the prepared baking tray shake it to the sides to expand it evenly. Spread the remaining chocolate chips on top of the brownie.
Bake for 25 minutes, or until the top is set and with some cracks. The toothpick test won’t work correctly on this one as the chocolate chips will melt on the inside, providing a confusing result. Usually, the brownie is ready once the center is not jiggly and the top has cracks.
Let the brownie cool completely before unmolding, or ithey may break.
- This brownie is fantastic as it is, but also with some ice cream, whipped cream, and fresh fruits on top.
- Optional: add one cup of chopped nuts like pecans or walnuts. It gives an irresistible and crunchy bite.
Calories: 300kcal | Carbohydrates: 13g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 125mg | Potassium: 46mg | Fiber: 4g | Sugar: 1g | Vitamin A: 296IU | Calcium: 50mg | Iron: 2mg