Keto brownies
Dense, fudgy brownies with a crackly top, made with melted baking chocolate, cocoa and a spoonful of instant coffee to deepen it all. Pull them while the middle is still soft, chill them, and they cut into clean, dark, chewy squares.
- Time
- 37 min (15 prep + 22 cook)
- Servings
- 16
- Per serving
- 110 kcal
- Protein
- 3 g
Ingredients
- 7 tbsp butter
- 2 oz baking chocolate, unsweetened, chopped
- 3/4 cup erythritol, powdered or granulated
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup almond flour, fine, blanched
- 1/3 cup cocoa powder, sifted
- 1 tsp instant coffee powder
- 1/2 tsp baking powder
- a generous pinch salt
Steps
- Heat the oven to 350°F and line a 8 inch square pan with parchment, leaving some overhanging. Melt the butter and chocolate together over low heat or in short microwave bursts, stir until smooth and cool for 5 minutes.
- Whisk the erythritol, eggs and vanilla into the chocolate for a full minute, until glossy and slightly thickened.
- Fold in the almond flour, cocoa, instant coffee, baking powder and salt until just combined. Scrape into the pan and level the top.
- Bake 18–22 minutes, until the edges are set and a toothpick in the middle comes out moist; they keep cooking as they cool, and a clean toothpick means dry brownies.
- Cool in the pan for 30 minutes, then chill at least 1 hour before lifting out and cutting into 16 squares. Keeps 4 days in the fridge; freezes 3 months.
Good to know
Why chill them?
These are soft when warm and set up fudgy once cold. Sliced warm they fall apart; straight from the fridge they are chewy and dense, which is how they taste best.
Alternatives
Per
- Calories
- 353
- Protein
- (8%)
- 10 g
- Fat
- (62%)
- 32 g
- Carbohydrates
- (30%)
- 37 g
- of which sugar
- 1 g
- Fiber
- 5 g
- Sodium
- 280 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1766 kcal goes into the pot and 541 g of ingredients comes out as about 501 g of food: 353 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.