Dessert
Fudgy almond flour brownies
There was no brownie here at all, and almond flour is better suited to a fudgy one than a cakey one — it has no gluten to build structure, so the version that was always going to work is the underbaked one.
3gnet carbs
21gfat
5gprotein
220kcal
Per serving40 minServes 12
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Ingredients
For the whole dish · serves 12
- Butter7½ oz
- Dark chocolate, 85%6½ oz
- Powdered erythritol6½ oz
- Almond flour6½ oz
- Eggs6
- Cocoa powder2 oz
- Vanilla extracta teaspoon
- Sea salta good pinch, plus flakes on top
Method
6 steps · 40 minutes
- Melt the butter and chocolate together over a low heat and take it off while there are still lumps to stir out.
- Whisk the erythritol into the warm mixture and keep whisking until you cannot feel it. Stirred in cold it stays as grit right through the bake.
- Beat the eggs and vanilla in hard for a full minute — that is where the thin shiny crust comes from.
- Fold in the almond flour, cocoa and salt only until they disappear.
- Bake at 340F for 18 minutes. The middle should still wobble; a skewer that comes out clean means you have made cake.
- Cool completely in the pan before cutting, and give them a night if you can. They firm up as the erythritol sets and are better on day two.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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