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Fudgy Low Carb Keto Brownies

Indulge in these rich and fudgy low-carb brownies that are guilt-free and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Keto, Low Carb
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can substitute with coconut flour; use 1/3 the amount.
  • 1/2 cup cocoa powder
  • 1/2 cup erythritol or other low-carb sweetener
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup unsweetened apple sauce
  • 2 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8×8-inch baking pan with a bit of butter or coconut oil.
  3. In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk together until well blended.
  4. In another bowl, mix the unsweetened apple sauce, eggs, melted butter (or coconut oil), and vanilla extract until nicely combined.
  5. Pour the wet mixture into the bowl with the dry ingredients and stir until the batter comes together. It will have a thick and fudgy consistency.
Baking
  1. Pour the batter into the prepared baking dish and spread it evenly.
  2. Bake in the preheated oven for 20-25 minutes. A toothpick should come out with a few moist crumbs when it's ready.
  3. Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares.

Notes

Store brownies at room temperature in an airtight container for up to 4 days, or freeze for up to three months. Microwave for 15-20 seconds to reheat.