Keto Brownies made with just 5-ingredients. These Flourless Low Carb Brownies are so easy to whip together when the something-sweet-cravings hit!
There aren’t many things that I will fight you over. But when it comes to brownies I will 100% fight you for that last slice.
Luckily we’ve found a way to make these brownies keto approved, low carb, gluten-free and with a 100% chocolate cravings satisfied guarantee. 😉
They are definitely chocolatey and fudgy. I personally didn’t use any additional sweetener other than the low carb chocolate chips. For my family this was absolutely perfect, especially when we did a chocolate drizzle over the brownies.
HOW MANY CARBS PER Brownie Slice
5 Net CarbsÂ per brownie if you cut it into 8 squares.Â You can cut the slices as small or as large as youâ€™d like though so feel free to calculate it accordingly.
Adding additional sweetness to these Keto Fudgy Brownies
If you’d like to add some low carb sweetener to the batter you are more than welcome too.
If I were going to add a sweetener I’d start with 1/4 cup of erythritol myself. I find that the deeper and darker the taste of chocolate there is the more satisfied I become.
I know that a lot of keto brownie recipes call for avocado or cream cheese. We however had a can of leftover pumpkin and had to make something out of it. Keto Brownies made with pumpkin was pleasantly delicious and perfect when you want to make a pan of brownies instead of a Low Carb Chocolate Mug Cake.
If you are looking for something chocolate and delicious try out Boozy Chocolate Fondue recipe.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
The Best Keto Brownies
- Preheat oven to 350 degrees F
- Prepare a 8x8 dish with cooking spray or coconut oil
- In a large bowl combine pumpkin, eggs, cocoa powder and salt.
- Fold in chocolate chips
- Pour mixture into 8x8 pan. Bake for 30-35 minutes. Or until knife comes out pretty clean. These are rather fudgy and moist brownies. Allow them to sit for 15-20 minutes before cutting and serving.