Description
Fudgy, rich, and totally indulgent — these keto brownies are soft on the inside, slightly chewy on the edges, and made with just a few low-carb ingredients for a quick chocolate fix!
Ingredients
½ cup unsweetened cocoa powder (or cacao for deeper flavor)
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
¼ cup melted coconut oil or grass-fed butter
¼ cup heavy cream or full-fat coconut cream
1 tsp vanilla extract
Pinch of salt
2 large eggs
Optional: crushed nuts, sugar-free chocolate chunks, or sea salt flakes for topping
FOR KETO VERSION:
Use unsweetened almond milk or water if thinning batter. For vegan option, use flax egg and plant-based sweetener.
Instructions
Preheat oven to 350°F (175°C) . Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix cocoa powder , powdered sweetener , melted oil , eggs , heavy cream , vanilla , and salt until smooth and thick.
Fold in optional add-ins like nuts or chocolate chips .
Pour batter into the lined pan and spread evenly.
Bake for 18–20 minutes until firm around the edges but still fudgy in the center.
Let cool completely before slicing into rich, dense brownies.
Optional: Sprinkle with crushed pecans or a drizzle of melted sugar-free dark chocolate before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 8–10 brownies
- Calories: 140
- Fat: 11g
- Carbohydrates: 3g
- Protein: 4g