Fudgy Keto Brownies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup butter, melted
02 -
2/3 cup Swerve Sweetener
03 -
3 large eggs
04 -
1/2 teaspoon vanilla extract
05 -
1/2 cup almond flour (about 50g)
06 -
1/3 cup cocoa powder
07 -
1 tbsp grass-fed gelatin
08 -
1/2 teaspoon baking powder
09 -
1/4 teaspoon salt
10 -
1/4 cup water (as necessary)
11 -
1/3 cup dark chocolate chips, sugar-free (optional)
# Instructions:
01 -
Preheat your oven to 350ºF (175°C) and grease an 8x8-inch metal baking pan.
02 -
In a large bowl, whisk together the melted butter, Swerve sweetener, eggs, and vanilla extract until smooth.
03 -
Add the almond flour, cocoa powder, gelatin, baking powder, and salt to the wet mixture. Whisk until fully combined.
04 -
Stir in a little water at a time until the batter reaches a thick but pourable consistency. If using, fold in the sugar-free chocolate chips.
05 -
Spread the batter evenly in the prepared baking pan. Bake for 15-20 minutes, or until the edges are set but the center is slightly soft. For a cakier brownie, bake for an additional few minutes.
06 -
Allow the brownies to cool completely in the pan before slicing into squares. Enjoy!
# Notes:
01 -
For the fudgiest texture, bake just until the center is slightly underdone, as the brownies will firm up as they cool.
02 -
For a nut-free version, replace almond flour with sunflower seed flour in a 1:1 ratio.
03 -
Grass-fed gelatin adds chewiness, but you can omit it for a softer texture.