To prepare the low carb brownies, preheat your oven to 350ºF (175ºC). Line a 9×7-inch baking pan with parchment paper. 2. In a bowl mix butter and dark chocolate. Microwave for 30 seconds. 3. Combine the dry ingredients: almond flour, sweetener, dark cocoa powder, baking powder. 4.
Unsweetened cocoa powder – like the kind I used in these brownies – does not have any sugar in it. It is a keto-friendly ingredient. Watch out for chocolate bars or chocolate chips that are sweetened with sugar or corn syrup. Can I add walnuts to the brownies?
Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor. 3.) Add the melted chocolate and almond flour and mix until you have a thick, smooth brownie batter. I did this in a food processor, but it is possible to simply stir it together with a fork.
Cocoa brownies are generally regarded as second best to their ‘molten chocolate bar’ counterparts, given that they’re generally more cake-like than fudgy. But that’s most definitely not the case here, as these are some of the fudgiest brownies you’ll ever make.