Easy Gluten-Free Keto Almond Butter Brownies Recipe
If you don’t want to use multiple bowls to make a decadent dessert, then try this Easy Gluten-Free Keto Almond Butter Brownies Recipe!Indulging in a batch of freshly baked dairy free gluten free brownies is a treat that might usually be a challenge, but not with this easy recipe!
Equipment
- 8x8 pan
- parchment paper
Ingredients
- 2/3 cup almond butter
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup confectioners erythritol
- 1/4 cup cocoa powder
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sugar free chocolate chips
Instructions
- Preheat your oven to 350F and prepare your 8x8 pan by lining with parchment paper and set aside.
- In a large mixing bowl, mix almond butter, cocoa powder and confectioners erythritol until crumbly.
- Now stir in the vanilla extract and then eggs one at a time, mixing well after each.
- Now stir in the almond flour, baking soda and sea salt.
- Lastly, fold in half of the chocolate chips.
- Spread the batter in your parchment lined pan evenly.
- Now sprinkle the remaining sugar free chocolate chips on top.
- Bake at 350F for 20 minutes until the center is no longer wet to touch. Toothpick testing should show a few crumbs since you want it to be fudgey.
- Cool 20 minutes in the pan before lifting out by the parchment paper and cutting.
- You can store these in an airtight container in the fridge up to 5 days. I recommend against storing at room temperature as they are too fudgey and may spoil fast.
- They can be frozen up to 1 month. Flash freeze single brownies on a piece of parchment paper in a single layer for an hour.
- Then when they are frozen, wrap individually with plastic wrap and put into a freezer Zip-lock bag. When you want to eat one, simply let it sit out at room temperature for 10 minutes.
Notes
Find my favorite confectioners erythritol here
Find my favorite cocoa powder here
Find the best 8x8 pan here