One Bowl Fudgy Keto Brownies (1.5 net carb/serving)

5 from 4 votes

These fudgy keto brownies have a few secret ingredients hidden inside. The ground chia seeds and gelatin really make these the fudgiest keto brownies we’ve ever tried. The different sweeteners provide a real sugar sweetness and the instant coffee or espresso powder brings out the rich chocolate flavor of the brownies. Substitute at your own risk.

One brownie has 1.5 net carbs.

Allulose is not counted as a sugar or sugar alcohol.

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free

Keyword brownies, chocolate

Prep Time 15

Cook Time 20

Cooling Time 20

Total Time 55

Servings squares

Calories 83.2kcal

Author Tara Wright

Ingredients

½ Tablespoon instant coffee or espresso powder
¼ cup cocoa powder natural unsweetened
2 ounces unsweetened chocolate shaved
½ cup boiling water
4 Tablespoons unsalted butter ghee or coconut oil - melted
½ teaspoon salt
1 teaspoon vanilla extract
½ cup Lakanto Monk Fruit Sweetener erythritol or xylitol
½ cup allulose
40 drops liquid stevia optional, for sweeter flavor
1 Tablespoon gelatin
2 Tablespoons ground chia seeds
1 egg large
1 egg yolk
½ cup almond flour 56 g

Instructions

Preheat oven to 325 degrees. Grease an 8x8 square pan with coconut oil, ghee, or butter. You can line the pan with parchment paper for easier removal.
In a large heat resistant mixing bowl, mix together instant coffee, cocoa powder, and shaved chocolate. Then, pour in boiling water and stir until the shaved chocolate is melted and the powders combined.
With your mixer, blend in melted butter, salt, vanilla, and sweeteners. Then sprinkle the gelatin and ground chia seeds over the mixture and mix in until completely combined and no lumps are present.
Mix in eggs until just combined, then add in almond flour and mix until completely combined. If your batter is runny, mix in an additional ¼ cup almond flour.
Pour your brownie batter into your prepared pan and bake in a 325-degree oven for 20 minutes. To test, insert a toothpick in the center and make sure it doesn’t come back out with gooey batter on it. For the fudgiest brownies, error on the side of undercooking vs. overcooking.
Remove from oven and allow to cool in the pan.
When ready to serve, cut into 16 squares.
Top with fresh homemade whipped cream, our keto ice cream, keto caramel sauce, or Lakanto’s Suntella Sunflower Spread for an extra fudgy treat.
Store on the counter for 2 days or in the fridge for up to 5 days. These keep in the freezer for up to 3 months.

Video

Notes

One serving contains 1.5 g net carbohydrate.

Allulose is included in total carbs but subtracts out 100%. The same with the sugar alcohols in erythritol. Carbs in this recipe come mostly from the chocolate/cocoa itself.

* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such.

The nutrition facts for our One Bowl Fudgy Keto Brownies were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition