📝 About This Recipe
Indulge in a decadent, ultra-fudgy brownie that defies every low-carb stereotype with its rich cocoa profile and perfect crinkle top. Crafted with finely ground almond flour and calorie-free erythritol, these treats offer a satisfying chew and a deep chocolate intensity that rivals any traditional bakery square. It’s the ultimate guilt-free masterpiece for those who refuse to compromise on the luxury of a truly great dessert.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Super-fine Almond Flour (blanched for the smoothest texture)
- 1/2 cup Unsweetened Cocoa Powder (Dutch-processed for a deeper flavor)
- 3/4 cup Granulated Erythritol (powdered in a blender for better dissolving if possible)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt (fine grain)
Wet Ingredients
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 3 pieces Large Eggs (at room temperature)
- 2 teaspoons Pure Vanilla Extract (high quality)
- 5-10 drops Liquid Stevia (optional, to mask any erythritol aftertaste)
Mix-ins and Toppings
- 1/2 cup Sugar-Free Dark Chocolate Chips (at least 70% cocoa)
- 1/4 cup Walnuts (roughly chopped (optional))
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking pan generously with butter or coconut oil.
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2
Line the pan with parchment paper, leaving an overhang on two sides to act as a 'sling' for easy removal later.
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3
In a medium mixing bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and fine sea salt. Ensure you break up any cocoa or flour clumps with your whisk.
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4
In a separate large bowl, beat the three room-temperature eggs with the vanilla extract and liquid stevia (if using) for about 2 minutes until slightly frothy.
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5
Slowly pour the melted butter into the egg mixture while whisking constantly to prevent the eggs from scrambling.
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6
Gradually add the dry ingredient mixture into the wet ingredients. Use a rubber spatula to fold the batter together until just combined; do not overmix.
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7
Gently fold in the sugar-free chocolate chips and chopped walnuts until evenly distributed throughout the thick batter.
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8
Transfer the batter into the prepared baking pan, using your spatula to smooth the top into an even layer.
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9
Bake for 25 to 28 minutes. The edges should be set, but the center should still have a very slight jiggle when the pan is nudged.
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10
Remove from the oven and immediately sprinkle a pinch of flaky sea salt over the top for that professional finish.
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11
Allow the brownies to cool completely in the pan for at least 1 hour. This is crucial for almond flour treats as they need time to set their structure.
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12
Once cooled, lift the brownies out using the parchment paper sling and slice into 16 even squares using a sharp, warm knife.
💡 Chef's Tips
Always use room temperature eggs to ensure the melted butter doesn't seize and create lumps in your batter. If your erythritol feels gritty, pulse it in a clean coffee grinder or blender for 30 seconds to create a powdered texture that melts seamlessly. Avoid over-baking! Almond flour can dry out quickly; a toothpick inserted should come out with a few moist crumbs, not completely clean. For the cleanest slices, wipe your knife with a damp warm cloth between every single cut. Store these in the refrigerator; they actually become fudgier and more flavorful after a night in the cold.
🍽️ Serving Suggestions
Serve slightly warmed with a dollop of sugar-free whipped heavy cream. Pair with a tall glass of unsweetened vanilla almond milk for a classic snack. Top with a scoop of keto-friendly vanilla bean ice cream for an elegant sundae. Enjoy alongside a hot cup of espresso to accentuate the deep notes of the Dutch cocoa. Drizzle with a quick homemade raspberry coulis (pureed berries and erythritol) for a fruity contrast.