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Keto Brownies

These amazing chewy, rich and vey chocolatey brownies are sugar-free, keto and gluten free. Each brownie has about 4 net carbs (keep in mind, I'm not a nutritionist or expert so do your own calculations if it's important to you)
Servings: 24 brownies

Ingredients

Brownies Batter

  • 1 cup unsalted butter, melted
  • 1 1/2 cups granulated Swerve Sweetener
  • 6 large eggs
  • 1 cup almond flour
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons gelatin
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4-1/2 cup brewed coffee

Chocolate Ganache

  • 2 cups sugar free cholcolate chips I used Lily's
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, softened
  • pinch sea salt

Instructions

Make the Brownies

  • Preheat your overn to 350 degrees. Line 9 x 13 baking pan with foil, spray with non-stick spray.
  • In large bowl of electric mixer fitted with a paddle attachment, mix butter, sweetener and eggs until well combined.
  • Add almond flour, cocao powder, gelatin, baking powder and salt to egg mixture and slowly stir until thoroughly combined. Stir in coffee until batter reaches spreadable consistency.
  • Spread batter into prepared pan. Place pan in the lowere 1/3 of heated oven and bake for approximately 30 minutes. Cook longer for a more cake like consistency.
  • Remove from oven and cool completely.

Make Chocolate Ganache

  • Place chocolate chips, salt and butter in medium bowl.
  • Heat cream in microwave until almost boiling.
  • Pour cream on top of chocolate chips and stir until smooth.

Assemble Brownies

  • After the baked brownies have cooled completely, pour the ganache on top while they are still in the pan. Chill in the refigerator for a few hours before cutting into approximately 24 brownies.