The Best Fudgy Low-Carb Keto Brownies are the perfect low-carb answer to a craving for fudgy chocolate brownies; they’re decadent and rich and completely keto.
For whatever reason, certain occasions just necessitate chocolate. Without getting into the whithertos and whyfors, let’s just say Valentine’s Day is one such instance. No matter what manner in which you choose to get your fill, you can’t go wrong with anything chocolate on V-Day.
A chocolate-lover from way back, I wanted to come up with something special to celebrate. As it happened, I had a hankering for brownies and I knew I had to come up with something to satisfy…the only other condition I wanted fulfilled was that it was keto-friendly!
A while ago I did some experimenting in the kitchen and came up with a really great brownie recipe (if you’re interested, the recipe is included in The Keto Queens e-book The Keto Queens Holiday Baking Recipes: Christmas Cookies and More, which is truthfully a year-round baking inspiration if you have a bit of a sweet tooth). They’re fudgy, moist, and flavorful (the secret ingredient I use in them will blow your mind!), and they make great use out of almond butter. The thing is, I wanted to come up with a brownie recipe that doesn’t have almond butter.
Then I remembered seeing a recipe for keto brownies on Low Carb Maven. The recipe was actually adapted from a cookbook by Martina Slajerova, the author of the KetoDiet Blog. Low Carb Maven noted in her post that the brownies aren’t actually fudgy as the name states, but they were delicious and utilized a secret ingredient: chia seeds!
I was immediately intrigued and challenged myself to come up with a version that was not only delicious, but fudgy too. Well, my friends, I’ve done it. These brownies are everything a fudgy brownie should be. I’ve made three batches in the past 10 days all in the name of “recipe testing”, and I whole-heartedly admit I might have a problem, lol. (But really, I did have quite a bit of help!)
Whip these beauties up for Valentine’s Day or any time you’re craving a really great brownie without the carbs!
- ¼ cup (42 g) chia seeds
- ½ cup (72 g) Swerve Confectioners
- ¾ cup (85 g) almond flour
- ½ cup (40 g) natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon espresso powder
- 8 tablespoons (115 g) unsalted butter
- 3.5 oz (100 g) 90% cocoa chocolate, chopped
- 3 large eggs
- ½ cup (120 ml) heavy cream
- 1½ teaspoons pure vanilla extract
- 1 teaspoon blackstrap molasses
- ¾ teaspoon stevia glycerite
- 2 tablespoons sugar-free mini chocolate chips
- Preheat the oven to 350F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides and you can easily lift out the brownies later.
- Add the chia seeds to a blender or food processor and process until powdered. Transfer to a large bowl along with the Swerve Confectioners, almond flour, cocoa powder, baking soda, salt, and espresso powder; whisk to combine and set aside for now.
- Melt the butter and chocolate together in a double boiler or microwave. Cool slightly, and then whisk in the eggs, cream, vanilla, molasses, and stevia glycerite.
- Pour the wet ingredients into the dry and stir to combine.
- Spread the batter evenly into the bottom of the prepared dish and sprinkle the chocolate chips on top.
- Bake until the brownies are set along the outside, but still gooey in the center, about 17 to 20 minutes.
- Cool completely before cutting and serving.
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