Description
Deliciously rich and fudgy brownies that are keto-friendly and flourless.
Ingredients
Scale
- 1 cup almond butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol (or preferred sweetener)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine almond butter, cocoa powder, erythritol, eggs, vanilla extract, salt, and baking soda.
- Mix until well combined and smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out with a few crumbs.
- Allow to cool in the pan before cutting into squares.
Notes
- Make sure to mix the batter thoroughly for the best texture.
- Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg