Delicious and Fudgy Low Carb Brownies Recipe
The Best Low Carb Brownies Recipe – Delicious, Fudgy, Gluten-Free and Keto!
These fudgy, keto-friendly low carb brownies are a great alternative to traditional brownies that are usually loaded with sugar and carbs. And, even though they are healthier, these brownies will still be enjoyed by the whole family. Plus, they’re easy to make!
Through researching low carb brownie recipes I realized something pretty quickly: there are a lot of options and recipes out there! Unfortunately, I don’t have the time or energy to try them all, so I narrowed it down and tried three different ones that looked promising. Then I ran with my favorite making tweaks and experimenting along the way.
This Low Carb Brownie Recipe is So Simple
My goal when I was looking for the best low carb brownie recipe was to find something that was good without the extra effort of something like frosting. I also didn’t want it to require many hard-to-find or expensive ingredients, like sugar-free chocolate chips.
This recipe keeps thing easy and with as little added sugar as possible. You can find most (if not all) of the ingredients at your local store as well.
These Brownies Taste Great Too
While a low carb and gluten-free brownie will generally not be as delicious as traditional brownies, I wanted a recipe that was as close as possible. One that my kids and others will enjoy even if they are not eating gluten-free, low carb, or keto!
The Keto Low Carb Brownies Ingredients
While most of the ingredients are easy to find and affordable, some of them may still be unfamiliar to you. So here’s a rundown of the possibly unfamiliar ingredients I use and why. (If you are allergic to almonds, this is not the recipe for you. Sorry!)
- Peanut powder. It is actually quite easy to find this at most grocery stores. The tricky part is finding one that doesn’t have added sugar. There are a few different brands out there that work though. I found Jif Peanut Powder near the peanut butter at my local store – it contains only roasted peanuts and is very affordable too. You may notice a slight peanut butter flavor to the brownies, but I think it is pretty subtle. (If you are allergic to peanuts, some say that the brownies still turn out well without the peanut powder. I haven’t tried it that way myself though, so I can’t make any guarantees!)
- Unsweetened chocolate. I use Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Bar for this recipe. No sugar in there! It is easily available at most grocery stores and a 4-ounce bar only costs a couple of bucks. P.S. Do not decide to eat plain unsweetened chocolate. It looks like delicious dark chocolate, but it does not taste that way! My daughter and I learned this from personal experience. Haha.
- Cocoa powder. I discovered with the healthier no bake cookies recipe that I prefer the chocolate flavor of combining regular natural unsweetened cocoa and a bit of dutch processed cocoa. Because these brands are so easily available at my local grocery stores, I use Hershey’s Cocoa and Hershey’s Special Dark Cocoa. Special Dark is a blend of natural and dutched cocoas. Since I already have both of these on hand, it is easy for me to utilize them in this recipe too. However, if you don’t have the dutch processed cocoa, you can just use all natural unsweetened cocoa.
- Almond butter. This is another ingredient that is super easy to find nowadays. Be aware that many have added sugar though. I use the Kirkland Signature Creamy Almond Butter because it is a great price at Costco and it only contains roasted almonds – no sugar added.
- Powdered erythritol. This is a very common sweetener used in low carb and keto recipes. It is a natural sugar replacement derived from fruits and vegetables and it doesn’t have a bitter aftertaste and measures just like sugar. It contains zero net carbs (does not affect blood sugar) and zero calories. I use Swerve brand and usually purchase it from Amazon. In this recipe, I use Swerve Confectioners, but granular might also work.
Do Not Overbake These Low Carb Brownies!
The brownies will be dry and not fudgy if they are cooked even a few minutes too long! So I recommend checking after about 15 minutes of baking time.
The edges should be set and cracked on top. A toothpick inserted into the center should not be clean but should come out with a thin layer of batter (as in the photo above).
If you’re thinking of starting the keto diet or if you’ve already started, these brownies will help you get through those tough times when you want something sweet. They’re like a secret sidekick.
Best of all, they’re delicious enough for the whole family to enjoy so you won’t have to eat an entire pan by yourself…. unless that’s something you want to do. 😉
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Delicious and Fudgy Low Carb Brownies Recipe
- 1 tablespoon salted butter (ghee or coconut oil for dairy-free)
- 1 ounce unsweetened chocolate, broken or chopped into pieces
- 1 cup unsweetened creamy almond butter
- 3/4 cup + 2 tablespoons powdered erythritol sweetener
- 2 tablespoons natural unsweetened cocoa
- 1 tablespoon dutch processed or Special Dark cocoa powder
- 2 tablespoons unsweetened peanut powder
- 1 teaspoon baking soda
- pinch of salt
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons water
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees F. Lightly grease an 8x8 baking dish, or line it with parchment or foil and spray lightly with cooking spray.
- In a small microwave-safe bowl, add the butter and unsweetened chocolate pieces. Melt in the microwave at 50% power for about 30 seconds, stir, then continue to cook and stir until all chocolate is melted and smooth.
- In a large bowl, add the almond butter, erythritol, cocoa powders, peanut powder, baking soda, salt, eggs, egg yolk, water, vanilla, and the melted chocolate mixture. Use an electric hand mixer to mix until ingredients are well combined. Batter will be thick and fudgy.
- Dump batter into prepared baking dish. Spread and flatten into an even layer.
- Bake for 15-20 minutes, or until edges are set and beginning to crack and a toothpick inserted into center comes out with a thin layer of batter (see photo in blog post). Start checking at about 15 minutes of cooking time. Brownies will be dry (and not fudgy) if they are over baked.
- Let cool in the pan for about 15 minutes, then cut into 16 squares and serve. These brownies are best served fresh on the day they are baked.
If you do not have dutch processed cocoa powder, just use the natural unsweetened cocoa powder.
Recipe Adapted From: Peace Love and Low Carb