Simple & Fudgy Keto Chocolate Brownies

These Keto Chocolate Brownies are simple, fast and deliciously fudgy! Sugar free and gluten free, these beauties are rich, decadent and dreamy.

Course Dessert, Snack

Cuisine Canadian, Low Carb

Prep Time 10 minutes

Cook Time 30 minutes

Cooling Time 4 hours

Total Time 4 hours 40 minutes

Servings brownies

Calories 242kcal

Author Aleta

Preheat oven to 350°.
Wrap the bottom of an 8x8" baking pan with tin foil and then spray the inside with olive or avocado oil. Set the pan aside.
In a medium sized mixing bowl combine almond flour, cocoa powder, coarse sea salt and instant coffee. Whisk until fully mixed then set aside.
Using a stand mixer with the paddle attachment or a hand mixer, whip cream cheese until all of the lumps are gone and the cream cheese is super smooth.
Blend in the powdered sweetener until fully mixed, scrape the bowl, then mix in the vanilla and eggs, one at a time, scraping the bowl in between each addition.
Stir in the melted butter, then the almond flour mixture.
Pour into the prepared pan, spread the batter smooth with a spatula, then bake in the preheated oven for 30 minutes.
The brownie will appear puffy on the edges, jiggly and sunken in the center with a shiny glaze to it, and the edges will start to form little cracks. This means it's done!
Allow the brownie to cool for an hour or so on the counter, then it can be placed into the refrigerator until fully cooled.

See post above for a frosting recipe for these Keto Chocolate Brownies!

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Deduct fibre ( 1.9g ) and sugar alcohols ( 16g ) from the total carbs to get 3 g net carbs per brownie.