These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free!
Servings: 16 servings
- 1/2 cup butter melted
- 2/3 cup Swerve Sweetener
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ cup almond flour about 50g
- 1/3 cup cocoa powder
- 1 tbsp grassfed gelatin
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/4 cup water (as necessary)
- 1/3 cup dark chocolate chips, sugar-free optional
Preheat the oven to 350F and grease an 8×8 inch metal baking pan.
In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.
Add the almond flour flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter. Stir in the chocolate chips, if using.
Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the edges are set but the center still seems a tiny bit wet. If you prefer cakier brownies, continue baking for another few minutes until the center is fully cooked through.
Remove and let cool completely in the pan.
Serving: 1serving = 1/16th of pan | Calories: 110kcal | Carbohydrates: 3.6g | Protein: 3.1g | Fat: 9.5g | Fiber: 2.4g