Fudgy Double Chocolate Keto Brownies. The last low carb brownie recipe you will ever need.
Fudgy Double Chocolate Brownies!! Do I have your attention now? These low carb brownies are also gluten free and contain no artificial sweeteners or funky ingredients. They come in at just 1.5 net carbs per serving. Did I mention that keto brownies are my favorite sweet treat ever? Especially when they are gluten free keto brownies. As a general rule, my tastes have always gravitated to the savory over the sweet. I am not much for cakes, cupcakes, pies etc. I mean, they taste great, but I don’t have a hard time staying away from them. Now keto brownies, that is a different story. A fresh warm pan of gluten free keto brownies will lead me to the kitchen with a butter knife, prying away the perfectly crispy edge pieces. Who’s with me on the edge pieces? When I was little, I was known to sneak into the kitchen and eat the entire perimeter of a pan of brownies, as if no one would notice. Who am I kidding? I still do that! I don’t crave sweets that often, but when I do, it is usually a fresh pan of these brownies.
Check out some of my other favorite low carb chocolate desserts:
- Keto Chewy Chocolate Chip Cookies
- Chocolate Dipped Peanut Butter Cookie Sandwiches
- Low Carb Chocolate Mason Jar Ice Cream
- Low Carb Chocolate Peanut Butter No Bake Cookies
This recipe is a sneak peek into my new book – 30 Minute Ketogenic Cooking. Grab a copy HERE
WITH RECIPES LIKE THESE, HOW CAN YOU GO WRONG?
- Skillet Chicken Parmesan
- Sloppy Joe Stuffed Pepper
- Cauliflower Steaks with Cheesy Bacon Sauce
- Lemon Mousse
- Buffalo Chicken Dip
- Buttery Garlic Crescent Rolls
- Barbecue Chicken Mockaroni Salad
- Salisbury Steak
- Zucchini Gratin
- Fish Taco Bowls
- and so many more…
Grab a copy of 30 Minute Ketogenic Cooking – HERE
- 1 cup natural creamy almond butter
- 2/3 cup powdered erythritol (I use this brand)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons no sugar added peanut butter powder (I use this brand)
- 2 large eggs
- 1 tablespoon salted butter, ghee or coconut oil, melted
- 2 tablespoons water
- 1 ½ teaspoons pure vanilla extract (I use this brand)
- 1 teaspoon baking soda
- ¼ cup sugar-free dark chocolate chips (I use this brand)
- Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish. Alternately you can line it with parchment paper, leaving a couple inches of overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and spread in an even layer.
- Bake for 20 to 25 minutes, or until the center is set. Start checking at the 15 minute mark.
- Let cool in the pan for 15 minutes before cutting and serving. Cut into 16 squares.
Net Carbs: 1.5g
- Serving Size: 1 brownie
- Calories: 129
- Fat: 11g
- Carbohydrates: 4.3g
- Fiber: 2.8g
- Protein: 5g