These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that’s what we call an ideal low carb chocolate dessert!
- 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
- 140–200 g xylitol powdered erythritol or coconut sugar if paleo*
- 80 g cocoa powder **
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature***
- 70 g almond flour
- flakey sea salt optional (but highly suggested!)
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside.
- Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won’t dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 15-25 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you’ll brownies will continue to cook while they cool.
- Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
*Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn’t work (at all!) for these!
And if using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).
**Use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they’ll solidify the butter and your batter will be too thick once you add in the almond flour (doesn’t affect the end results, just annoying to spoon rather than pour!).