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Super Fudgy Low-Carb Brownies You’ll Crave

Super Fudgy Low-Carb Brownies You’ll Crave

Dense, intensely chocolatey brownies made with almond flour and a low-carb sweetener. The soft center firms into a rich, fudgy texture as the brownies cool and chill.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (113 g) Unsalted butter, melted
  • 1/2 cup (about 90–100 g) Granulated or powdered low-carb sweetener, such as an erythritol/allulose blend
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1/2 cup (about 48–50 g) Blanched almond flour
  • 1/3 cup (about 28–30 g) Unsweetened cocoa powder
  • 1/4 teaspoon Fine salt
  • 1/2 teaspoon Baking powder
Add-Ins
  • 1/2 cup (about 85 g) Sugar-free chocolate chips or chopped unsweetened/low-sugar chocolate

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving a little overhang to make the cooled brownies easy to lift out.
  2. Melt the butter and let it cool slightly. Whisk the butter with the sweetener, room-temperature eggs, and vanilla until the mixture looks smooth.
  3. In a separate bowl, stir together the almond flour, cocoa powder, baking powder, and fine salt. Add the dry mixture to the butter mixture and stir just until no dry streaks remain.
  4. Fold in the sugar-free chocolate chips or chopped low-sugar chocolate. Spread the batter evenly in the prepared pan.
  5. Bake for 20–25 minutes, until the edges are set while the center remains slightly soft. A toothpick should come out with moist crumbs rather than completely clean.
  6. Cool the brownies completely for at least 30–60 minutes before slicing. For an especially dense texture, refrigerate the cooled brownies before cutting them into 16 squares.

Notes

Do not overbake, since the brownies continue setting as they cool. Allulose or a powdered erythritol blend usually gives a smoother texture than granulated erythritol. For stronger chocolate flavor, use Dutch-process cocoa or add 1/2 teaspoon espresso powder. Store covered at room temperature for a short period or refrigerate for a firmer texture.