Description
Keto Fudgy Brownies deliver a delicious, low-carb twist on the classic brownie, offering the rich, chewy texture you love without any added sugar. Made with premium almond flour and luxurious Lindt chocolate, these treats ensure that every bite is both indulgent and satisfying. The deep, chocolate flavor pairs perfectly with a soft, fudgy interior, making these brownies irresistible for any chocolate lover. With only 3 grams of net carbs per serving, they're perfect for anyone following a ketogenic diet or those simply seeking a healthier dessert option that doesn’t compromise on flavor. Whether you’re preparing them for a social gathering or indulging in a personal craving, these brownies are quick to make and sure to impress. The combination of wholesome ingredients and rich flavor ensures that these brownies align perfectly with a low-carb lifestyle, allowing you to enjoy a satisfying, delicious snack anytime.
Ingredients
112g Butter
50g Lindt Chocolate (70%)
150g Erythritol, powdered
70g Unsweetened Cocoa Powder
76g Almond Flour
Pinch of Himalayan Salt
4 Large Eggs
How To Make
Melt Chocolate and Butter: In a large bowl, place the butter and chocolate in a pan of hot water to melt them together. Preheat your oven to 175°C (350°F).
Mix Dry Ingredients: To the melted mixture, add almond flour, erythritol, cocoa powder, and a pinch of salt. Blend until you achieve a crumbly consistency. Introduce the eggs one at a time, ensuring each is thoroughly mixed in. Optionally, stir in a handful of nuts for added texture.
Prepare the Baking Dish: Line a 20 x 20 cm (8 x 8 inches) baking dish with parchment paper and lightly grease it with oil. Pour the batter into the dish, spreading it evenly. Sprinkle more nuts on top if desired.
Bake and Cool: Bake the brownies for 25 minutes. Allow them to cool in the pan to set properly before cutting into squares.
Ingredients
112g Butter
50g Lindt Chocolate (70%)
150g Erythritol, powdered
70g Unsweetened Cocoa Powder
76g Almond Flour
Pinch of Himalayan Salt
4 Large Eggs
How To Make
Melt Chocolate and Butter: In a large bowl, place the butter and chocolate in a pan of hot water to melt them together. Preheat your oven to 175°C (350°F).
Mix Dry Ingredients: To the melted mixture, add almond flour, erythritol, cocoa powder, and a pinch of salt. Blend until you achieve a crumbly consistency. Introduce the eggs one at a time, ensuring each is thoroughly mixed in. Optionally, stir in a handful of nuts for added texture.
Prepare the Baking Dish: Line a 20 x 20 cm (8 x 8 inches) baking dish with parchment paper and lightly grease it with oil. Pour the batter into the dish, spreading it evenly. Sprinkle more nuts on top if desired.
Bake and Cool: Bake the brownies for 25 minutes. Allow them to cool in the pan to set properly before cutting into squares.
BROWNIES
Nutrition List (per serving)
Total Fat: 19g | Carbs: 9g | Added Sugar: 0g | Fiber: 6g | Protein: 6g | Net Carbs: 3g
Grade
2–5g Net Carbs
Preparation Time
35 Minutes
Servings
8 Servings