Our recipe for Keto Chocolate Brownies makes the best fudge brownies. Make them with or without nuts! Low-carb, keto, Atkins, and gluten-free diet friendly
Sift the cocoa powder, sweetener, baking soda, xanthan gum, and sea salt together into a medium mixing bowl. Whisk together until well blended.
In a separate medium mixing bowl, whisk together the eggs, oil or butter*, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir to blend.
Stir in the walnuts, if using.
Spread the batter into the prepared baking dish.
Bake for 22-25 minutes. When done, the brownies should be set, but will wiggle a bit when the pan is gently shaken. Over baking them will make them less fudge-like.
Place the pan on a cooling rack and allow brownies to cool in the pan until completely set. Once set, if you used parchment paper, remove the brownies from the pan using the sides of the paper, place them on a cutting board and cut them. If you used cooking spray, you will need to cut them directly in the baking dish.
*Butter should be melted, but not super hot. You don't want it to cook the eggs.
**BochaSweet can be found here.
Servings per recipe: 12
Serving size: 1 brownie
Net carbs per serving: 1 gram
Nutritional calculations were made using Pyure baking blend as the sweetener and butter as the fat.