Updated: Jun 27, 2019
These Keto Brownies are extra fudgy, super easy, just 5 ingredients and 1g net carbs a pop! Now that’s what we call ideal! Just try not to add too much stevia (that is what I did initially) and it came out way to sweet!
9 tablespoons unsalted grass-fed butter
3 tablespoons stevia
3/4 cup cocoa powder
1/2 teaspoon salt
2 eggs at room temperature
3/4 cup almond flour
Preheat oven to180°C. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside.
Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt in microwave. You will want to heat it up until all the butter and sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly. Add one egg at a time, stirring well after each one until completely incorporated. Add almond flour, stirring vigorously until fully blended (about a minute). Pour into prepared pan. Bake for 15-25 minutes (we do 23), or until the centre is just set and a toothpick inserted in the centre comes out slightly moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around.
Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 12!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting. Serve with coconut milk or cream.