Keto Brownies

Deliciously fudgy brownies that satisfy your sweet tooth while sticking to a keto lifestyle.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 9 pieces

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Brownie Ingredients

4 large eggs Can be replaced with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan option.
2 large ripe avocados Adds healthy fat and moisture; mashed banana can be a sweet alternative.
1/2 cup melted butter For rich flavor; coconut oil works for a dairy-free option.
6 Tbsp unsweetened peanut butter Any nut or seed butter can be used.
2 tsp baking soda Ensure freshness for the best results.
2/3 cup keto-friendly granulated sugar (like Swerve) Sweetness without the sugar wreck; erythritol can also be used.
2/3 cup unsweetened cocoa powder Dutch-processed cocoa deepens the chocolate flavor.
2 tsp pure vanilla extract Almond extract can be used as a substitute.
1/2 tsp kosher salt Sea salt is a nice touch for contrast.
to taste flaky sea salt (optional) Sprinkling this on top elevates the flavor profile.

Method

Preparation

Preheat oven to 350°F (175°C).
In a mixing bowl, combine eggs, avocados, melted butter, and peanut butter.
Add baking soda, sugar, cocoa powder, vanilla extract, and salt. Mix until smooth.
Pour batter into a greased 9x9 inch baking pan.

Baking

Bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then lift out and cool completely before slicing.
Optionally, sprinkle with flaky sea salt before serving.

Notes

These brownies shine best when served slightly warmed with whipped cream or sugar-free ice cream. They can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week. They freeze well for up to three months.