A Simple Keto Brownie ~ A rich, chocolatey treat made with everyday pantry staples

Some days call for a small, familiar treat. Not something complicated. Just a good brownie made with ingredients you likely already keep on hand if you cook this way.

This keto brownie is rich, chocolatey, and straightforward. No odd textures. No long list of steps. Just a simple recipe that fits naturally into a low-carb rhythm without feeling like  you're sacrificing taste for healthiness.

If you like simple, delicious, recipes that get to the point and turn out right every time, this one belongs in your kitchen.

Ingredients

• ¾ cup butter

• ½ cup keto chocolate chips, divided (or baker’s chocolate)

• ½ cup almond flour

• ¼ cup cocoa powder

• ½ teaspoon baking powder

• ¾ cup allulose

• 3 large eggs

Instructions

1. Preheat the oven to 350°F (180°C). Line an 8 × 8-inch pan with parchment paper or butter and set aside.

2. In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and allulose. Stir well.

3. In a saucepan over medium heat, melt the butter with half of the chocolate chips, stirring until smooth and glossy. Remove from heat.

4. In a separate large bowl, add the eggs and beat with an electric mixer until slightly frothy and fully combined.

5. Slowly add the warm chocolate and butter mixture to the eggs, mixing continuously.

6. Gradually add the dry ingredients and mix until a thick, glossy brownie batter forms. Fold in the remaining chocolate chips.

7. Transfer the batter to the prepared pan and smooth the top. Bake for 14–18 minutes, or until a skewer inserted in the center comes out just clean.

8. Remove from the oven and let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes from My Kitchen

• These brownies are meant to be fudgy, not cakey. Slightly underbaked is better than overbaked.

• They firm up as they cool, so let them rest before cutting.

• Keep leftovers covered at room temperature for a day, or refrigerate for a firmer texture.

Happy baking my friends!

Lots of love,

Tammie