Keto & Gluten Free Low Carb Brownies

Preheat oven to 350F.


1 Cup almond flour
3/4 Cup sugar alternative (granular type does work)
1/3 Cup of powdered cacao powder (or cocoa powder)
Pinch of salt
1/3 Cup of melted butter
2 eggs (at room temperature)
1 teaspoon of vanilla


In a mixing bowl add almond flour, sugar alternative, powered cocoa powder and salt. Whisk the dry ingredients.

Add melted butter, eggs and vanilla. Mix in eggs and fold well.

I place parchment paper in a 8" round cake pan and get all the brownie batter that I can get into the parchment paper. I don't own any square cake pans so I use what I have.

Optional: I didn't measure but I added a generous amount of Hershey's sugar free chocolate chips, chopped walnuts and unsweetened coconut flakes to the top of the brownie mixture.

Bake about 25 minutes. The toothpick came out slightly wet (but not raw) and that's when I took the pan out of the oven and set it on the stove top. It still bakes even when taken out of the oven.

* This is a 2 gram carb brownie but with my extra's (the sugar free chips, walnuts and coconut flakes) I would imagine I upped the carb count by at least 5 or 6 grams.

** Also, the 1st time that I made this ...the brownies were crumbly and somewhat gritty. I added an extra egg to the original recipe and substituted melted butter for the original called for coconut oil.





Enjoy!