Keto Brownies are a delicious way to curb your sweet tooth without going over on your daily macros! Each serving of these low carb brownies has only 4 net carbs!

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Brownies are by far my husband's favorite dessert, so I set out to create him the best low carb brownies possible. If I am being honest, it took me a couple tries to get this recipe right. You may have seen a few fails on my Instagram Account.

The biggest problem with keto baking is how easy it is for the ingredients to get really dry. The best keto brownies need to stay soft and moist even when cooled… and these do just that.

These brownies are incredibly thick – and even though my brownie pan has a divider that slides right in, I still cut each one in half and it as more than enough.

I also used my favorite almond flour – which I think also plays a part n keeping these brownies moist. In fact, I use it for all of my keto baking. After trying about eight brands, the Oh Nuts! brand is by far my favorite.

And of course, every Keto Baker needs to keep Swerve and Keto Chocolate Chips on hand. Amiright!?

To store these keto brownies make sure you use an airtight container so hold in the moisture. You can even reheat them by wrapping them in a damp paper towel and microwaving for 15 seconds.

Mike absolutely loved this served as a Keto Brownie a la mode! I just warm them up, add some Rebel Vanilla Ice Cream on top and voila!

A couple of quick notes about this recipe – first, it is best to start with softened butter, but if you do not have time to let it soften, that is fine. It will melt with the chocolate chips just fine.

However, it IS very important that you use room temperature eggs. If your eggs are too cold they will start to solidify the butter – and you do not want that!

Related Article: Keto Chocolate Cheesecake Brownies

Keto Brownies Recipe

Ingredients:

• 1 cup butter, softened
• 1/2 cup Keto Chocolate Chips
• 6 whole eggs, room temperature
• 1 cup almond flour
• 1 cup erythritol
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder

How to make Keto Brownies:

Preheat oven to 350*.

in a microwave-safe bowl, add softened butter and chocolate chips (minus a few to sprinkle on top) and microwave for 30 seconds. Stir until smooth.

In a separate bowl or mixer mix together almond flour, erythritol, cocoa powder, and baking powder.

Whisk eggs and add to chocolate butter mixture.

Slowly add dry ingredients to wet ingredients – stirring slowly until well combined.

Pour into a deep greased baking pan and using a spatula smooth top to even out the mixture. I use this Brownie Pan with dividers to make these keto brownies and they came out perfectly!

Sprinkle remaining chocolate chips on top.

Bake at 350* for 40 minutes or until edges begin to get crispy and a toothpick comes clean from the center.

Let cool for 10 minutes and enjoy!

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