Low Carb Brownie

Brownies are forever! We love our brownies, be it to compliment a good coffee or just satisfy a sweet tooth. So we bring you this simple recipe so that you wear that chef’s hat proudly by baking some finger-licking brownies to pair with your precious keto lifestyle.

Ingredients (for 16 units of 2-inch brownies):
• 0.5 cup almond flour, 0.25 cup cocoa powder
• 0.75 cup swerve or any other erythritol-based brown sweetener
• 1 tbsp instant coffee, sea salt (as per taste)
• 10 tbsp butter
• 1/3 cup Lindt chocolate
• 3 eggs (1 egg can be replaced with 1 tbsp baking powder)
• Vanilla extract
• Toasted walnuts (chopped)


  • Pre-heat oven to 175 (degree Celsius) and line a pan (8 by 8 inch) with aluminium foil.
  • Use a mixing bowl to whisk a fine mixture of cocoa powder, almond flour, swerve,
    baking powder, coffee and salt.
  • Heat the chocolate and butter separately to melt.
  • Whisk the chocolate and butter mixture after adding the egg and vanilla extract.
  • Add the dry ingredients to the mixture to create an even batter.
  • Pour the batter in the lined pan.
  • Place the pan in the preheated oven and bake for 20 minutes.
  • Take the pan out and let the delicious brownies cool down for 30 minutes before serving.

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