- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and sweetener until well combined.
Step 3: Mix the Wet Ingredients
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.
Step 4: Combine Mixtures
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. If desired, fold in the chocolate chips and nuts.
Step 5: Bake the Brownies
- Pour into Pan: Spread the brownie batter evenly into the prepared baking dish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The brownies will continue to set as they cool.
Step 6: Cool and Serve
- Cool: Allow the brownies to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.
- Cut and Enjoy: Once cooled, cut into squares and enjoy your delicious, guilt-free keto brownies!
Tips and Variations:
- Fudgier Brownies: For even fudgier brownies, reduce the baking time slightly. Just keep an eye on them!
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for longer storage.
- Add Flavor: Enhance the flavor by adding a teaspoon of espresso powder or a pinch of sea salt to the batter.
Final Thoughts:
These Keto Brownies are a perfect way to satisfy your chocolate cravings without compromising your low-carb lifestyle. Rich and fudgy, they’re sure to impress even those who aren’t on a keto diet. Enjoy this delightful treat with a dollop of whipped cream or a scoop of keto-friendly ice cream for an extra special dessert!