free invisible hit counter

Low carb brownies with chocolate chips

by

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Cooling Time: 1 hour (highly recommended!)

  • Total Time: 1 hour 40 minutes

  • Skill Level: Beginner

  • Recipe Intensity: Low Effort, High Reward

  • Yield: 16 generous brownies

  • Dietary Tags: Gluten-Free, Grain-Free, Keto-Friendly, Sugar-Free

Ingredients

Dry Ingredients:

  • 1 cup (100g) blanched almond flour, finely ground

  • ⅓ cup (35g) unsweetened cocoa powder, high-quality (Dutch-process recommended)

  • ¼ cup (25g) coconut flour

  • 1 tsp baking powder

  • ½ tsp fine sea salt

Wet Ingredients:

  • ½ cup (115g) unsalted butter (or coconut oil for dairy-free)

  • ⅔ cup (130g) granulated erythritol or monk fruit sweetener (see note)

  • 2 large eggs, at room temperature

  • 1 tsp pure vanilla extract

Mix-Ins:

  • ¾ cup (135g) sugar-free dark chocolate chips (like Lily’s or ChocZero), divided

Optional Garnish:

  • Flaky sea salt for sprinkling

Equipment

  • 8×8 inch metal baking pan

  • Parchment paper

  • Medium and large heatproof mixing bowls

  • Whisk and silicone spatula

  • Saucepan or microwave-safe bowl

Step-by-Step Instructions

Step 1: Prep & Preheat (5 mins)

Preheat your oven to 350°F (175°C). This is crucial for even baking. Line your 8×8 pan with parchment paper, leaving an overhang on two sides. This creates a “sling” for easy brownie removal later. Lightly grease any exposed pan.

Step 2: Melt & Mix Wet Ingredients (10 mins)

  1. In a saucepan over low heat (or a microwave-safe bowl in 30-second bursts), melt the butter. Once melted, remove from heat.

  2. Immediately whisk in the granulated sweetener until it’s completely dissolved into the butter. This step helps create that classic brownie crust.

  3. Let the mixture cool for 2-3 minutes (so it doesn’t cook the eggs!), then whisk in the eggs, one at a time, until fully incorporated. The mixture should become slightly thick and shiny.

  4. Whisk in the vanilla extract. Set aside.

Step 3: Combine Dry Ingredients (2 mins)

In a separate medium bowl, whisk together the almond flour, cocoa powder, coconut flour, baking powder, and salt. Ensure there are no lumps. The coconut flour is a powerhouse for absorbing moisture, so don’t skip it!

Step 4: Bring It All Together (3 mins)

  1. Pour the wet ingredients into the bowl with the dry ingredients.

  2. Using a silicone spatula, fold and stir until just combined. Do not overmix! A few streaks of flour are okay.

  3. Fold in ½ cup of the sugar-free chocolate chips. The batter will be thick and fudgy.

Step 5: Bake to Perfection (25 mins)

  1. Spread the thick batter into your prepared pan, smoothing the top with the spatula.

  2. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top, gently pressing them in.

  3. Bake on the center rack for 23-28 minutes. The key is to NOT overbake. The brownies are done when the edges are set and pulling away from the pan, and a toothpick inserted 1-inch from the edge comes out with moist crumbs (not wet batter). The center will still look soft—this is what gives you the fudgy texture.

  4. (Optional) As soon as you remove the pan from the oven, sprinkle lightly with flaky sea salt.

Step 6: The Crucial Cool (1 hour minimum)

This is the hardest but most important step for clean cuts!

  1. Let the brownies cool in the pan on a wire rack for at least 1 hour. They will continue to set as they cool.

  2. For best results, once cool, transfer the pan to the refrigerator and chill for another 30-60 minutes. This firms them up perfectly.

  3. Using the parchment paper overhang, lift the entire brownie slab onto a cutting board. Use a sharp knife to slice into 16 squares. Wipe the knife clean between cuts for neat edges.

Chef’s Notes & Tips for Success

  • Sweetener Note: Erythritol-based sweeteners work best for texture and browning. Allulose can be used but will make the brownies softer and may increase baking time slightly.

  • Room Temperature Eggs: Using room-temperature eggs prevents the melted butter from seizing up and ensures a smoother batter.

  • Don’t Overbake: Err on the side of underdone. These brownies set dramatically as they cool.

  • Storage: Store cooled brownies in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze for up to 3 months. They taste incredible cold!

Nutritional Information (Per Brownie, 1/16 of recipe)

  • Calories: 145 kcal

  • Total Fat: 13g

  • Saturated Fat: 6g

  • Cholesterol: 38mg

  • Sodium: 105mg

  • Total Carbohydrates: 8g

  • Dietary Fiber: 5g

  • Sugars: 1g (0g added sugar)

  • Sugar Alcohols (Erythritol): 6g

  • Net Carbohydrates: 3g

  • Protein: 4g

Leave a Comment