Name: Fudgy Keto Brownies Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 35g fine almond flour; 45g sugar-free chocolate chips or chopped dark chocolate (85% cocoa); 34g butter (or coconut oil for a vegan version); 1 large egg (approx. 50-60g); 18g erythritol or allulose; 1 pinch of salt; A few drops of vanilla extract; 1/4 tsp baking powder (optional)

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Introduction

If you’re craving a rich, chocolatey treat without the carbs, these fudgy keto brownies are perfect for you. Made with simple ingredients, they come together quickly and are ideal for a single serving. Whether you prefer baking or microwaving, this recipe delivers a decadent dessert that fits your low-carb lifestyle.

The image shows a close-up of two thick, square chocolate brownies stacked on a white plate with a few almonds beside them. The top brownie layer is cracked and has a shiny dark brown color, while the inner layers are moist and dense with a rich dark chocolate color. The white marbled surface under the plate adds a clean and simple background, making the brownies stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

35g fine almond flour
45g sugar-free chocolate chips or chopped dark chocolate (85% cocoa)

34g butter (or coconut oil for a vegan version)
1 large egg (approx. 50-60g)

18g erythritol or allulose
1 pinch of salt

A few drops of vanilla extract
1/4 tsp baking powder (optional)

Instructions

Step 1: Gently melt the chocolate and butter in a heat-resistant bowl using a water bath or microwave in 30-second intervals until smooth.

Step 2: Lightly crack the egg and stir it immediately into the warm chocolate-butter mixture until fully combined and smooth.
Step 3: Stir in the almond flour, sweetener, salt, vanilla extract, and baking powder if using, mixing until no white streaks remain. Avoid overmixing to keep the texture fudgy.
Step 4: For the oven method, preheat to 180°C (350°F) convection. Pour batter into a small tin lined with parchment paper and bake for 12-15 minutes, until edges are firm and the center is slightly wobbly.

Step 5: For the microwave method, pour batter into a microwave-safe mug and cook on high for 60-90 seconds. Add 15 seconds if needed for a cooked but moist center.
Step 6: Let the brownie cool for 5-10 minutes to set and reach the ideal fudgy consistency before enjoying.

Tips & Variations

Use coconut oil instead of butter for a dairy-free or vegan option.

Adjust sweetener amount to taste, especially if using a blend with different sweetness levels.
Add chopped nuts or a pinch of cinnamon for extra flavor and texture.
If baking, check the brownie a minute early to avoid overbaking and losing fudginess.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 10-15 seconds to restore softness if needed.

How to Serve

The image shows two thick, square brownies stacked on top of each other on a white plate, with the top brownie slightly tilted to reveal the moist, dark chocolate inside. The surface of the brownies has a cracked, shiny crust that looks crunchy. Around the plate, there are a few whole almonds with a smooth brown shell. The background is a white marbled texture, and a woman's hand is not visible in this scene. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the butter with coconut oil and replace the egg with a flax or chia egg (1 tbsp ground seed mixed with 3 tbsp water, set for 5 minutes).

Is baking powder necessary?

No, baking powder is optional. It can help lighten the texture slightly, but the brownies will still be fudgy and delicious without it.