Description
These fudgy keto brownies satisfy chocolate cravings with a high-protein, low-carb twist. Made with almond flour, grass-fed gelatin, and high-quality cocoa, they are perfect for a quick and nutritious treat.
Ingredients
1/2 cup (113.5 g) butter or coconut oil, melted
2/3 cup (121.33 g) Swerve Sweetener (or other granulated erythritol/monk fruit)
3 large eggs (room temperature)
1/2 teaspoon pure vanilla extract
1/2 cup (56 g) finely ground blanched almond flour
1/3 cup (28.67 g) unsweetened Dutch-processed cocoa powder
1 tablespoon grass-fed gelatin
1/4 cup dark chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, whisk together the melted butter and Swerve Sweetener.
Add the eggs one at a time while whisking, until fully emulsified.
Stir in vanilla extract
In a separate bowl, sift together almond flour, cocoa powder, and gelatin.
Gradually incorporate the dry ingredients into the wet mixture until a thick batter forms.
Fold in the chocolate chips, if using.
Pour the batter into the prepared baking dish.
Bake for 15 minutes or until the edges are firm and a toothpick inserted in the center comes out mostly clean.
Cool completely before cutting into 12 squares.
Notes
For a dairy-free option, use coconut oil instead of butter.
Allow the brownies to cool completely to achieve the desired fudgy texture.
Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 5
- Cook Time: 15
- Category: Fitness
- Method: Baking
- Cuisine: American