Best Keto Brownies
I’ve been on a hunt for many years, for the perfect keto brownie, and listen, I won’t bore you with the details but I invented it (claps for me). I knew I wanted to work with a base of almond butter, as both my best ever cookie recipe and my blondie recipe use a nut butter base and it does not disappoint.
These brownies are the perfect balance of fudgey and cakey, like a brownie should be. Peanut butter drizzle is optional of course, they are perfect on their own.
Best Keto Brownies
I’ve been on a hunt for many years, for the perfect keto brownie, and listen, I won’t bore you with the details but I invented it (claps for me).
- 1 cup almond butter
- 60g dark chocolate (85-90%), melted
- ¼ cup erythritol based sweetener*
- ¼ cup almond meal
- 1 tsp baking powder
- 2 eggs, beaten
- Preheat the oven to 160°C and line a loaf tin with baking paper.
- In a large bowl combine the almond butter, melted chocolate and erythritol. Stir in the almond meal and baking powder. Gently fold in the eggs.
- Spread into the prepared tin and bake for 25 minutes. When you remove from the oven, they will be very soft. Leave to cool for 20 minutes before removing from the tin and serving.
- May be erythritol or Lakanto.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
- No erythritol? Coconut sugar works as a replacement.
- Any nut butter works with this recipe