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Note: This recipe was originally published May 13, 2021 and updated on March 29, 2023.
Make these Keto Double Chocolate Brownies with almond butter and zero flour! Super fudgy and chocolatey good!
My love story with brownies began in college. On my weekly trip to the grocery store (a 20 minute walk), I would buy these super fudgy and soft brownies. I would usually finish gulping all three (!) of them up before I got back to my place. At least I was walking, right??
Anyways, since going low-carb, I have been trying to re-create those fudgy brownies, and this version comes pretty close! I’ve tried different recipes that ended up tasting cakey and dry, but with these keto brownies, your family won’t even know that they are low-carb!
Tips for making Keto Brownies!
Cocoa. I use Dutch-processed cocoa. This cocoa has been “alkalized” and has a smoother and milder flavor than natural cocoa. Dutched cocoa is the kind that is usually found in commercial chocolates and ice creams. It works great in our keto brownies.
Almond butter. Buy sugar-free almond butter. Preferably, your almond butter should only have almonds (and salt) listed in the ingredients. You can also use natural peanut butter, but it will affect the taste (peanut butter brownies are delicious, too, though) and have a slight effect on the texture.
White Chocolate Chips. My favorite sugar-free white chocolate chips are Lily’s. However, if you are dairy-free or don’t have them on hand, you can easily leave out this ingredients. You can also use sugar-free chocolate chips if you are not a fan of white chocolate. The brownies will still be delicious.
Egg whites. We only need the whites for our keto brownies. Not sure what to do with the egg yolks? Try some of my homemade Keto Vanilla Frozen Custard!
Let’s make super fudgy and chocolate-y keto brownies!
Keto Double Chocolate Brownies
- Preheat oven to 350°F. Line a 8×8 baking pan with parchment paper.
- In a medium bowl, whisk together the sweetener, cocoa powder, baking powder, and salt until smooth.
- Whisk in the egg whites, coconut oil, and vanilla. Stir in the almond butter, and then the white chocolate chips. The batter will be very thick.
- Spread the batter over the baking pan. Bake for 11-12 minutes (do not overbake). Let cool completely. Cut into 16 bars and enjoy!
- Use dutch-processed cocoa for a milder chocolate flavor.
- To avoid unhealthy oils, buy natural almond butter that is free of added oils.
- Store in airtight container in your fridge for up to a week.