Who doesn’t love brownies? They’re a timeless classic that brings joy to any dessert table. For those following a keto lifestyle, I’ve created a delicious, low-carb version of brownies that’s sure to satisfy your cravings. This recipe doubles as a chocolate cake recipe if you bake it 25-30 minutes instead of the 20-25 minutes in the brownie recipe.

Here are a few tips before you dive in:

• Allulose: The Star Sweetener
  Allulose is my go-to keto-friendly sweetener. It behaves just like sugar—it browns and caramelizes beautifully, making it perfect for baked goods. It’s naturally derived from figs, and unlike some alternative sweeteners, it doesn’t leave that odd cooling sensation or lingering aftertaste (at least not for most people, myself included). Keep in mind that allulose is about 30% less sweet than regular sugar. You might need to tweak sweetness levels when using it in other recipes.
• Butter and Salt Preferences
  I’m a fan of salted butter in my recipes. It adds depth and enhances the overall flavor, especially in sweet treats. I also tend to use a bit more salt than most to balance the sweetness. The recipe below includes what most people would consider a “normal” amount of salt. If you’re like me and love a salted top, I’ve included a variation for you to try.
• Coffee: A Chocolate Enhancer
  Don’t worry—the coffee in this recipe isn’t there to make your brownies taste like coffee. Instead, it works to deepen the chocolate flavor, giving your brownies a richer, more complex taste.
• Why Use Browned Butter? Browning butter adds a rich, nutty flavor that takes your brownies to the next level. The process of browning creates depth and complexity, enhancing the chocolate flavor and making the brownies taste more indulgent. If you’re looking for an extra layer of sophistication in your dessert, browned butter is the way to go! Scroll to the bottom for instructions.

Ready to bake? Check out the recipe below and enjoy a guilt-free indulgence! Let me know in the comments how it came out for you!

Ingredients: 

• 120 g (1/2 cup) unsalted butter, melted (or browned, see below)
• 84 g (3/4 cup) almond flour/meal
• 7 g (1 Tbsp) coconut flour
• 200 g (1 cup) Allulose
• 7 g (1 Tbsp) instant coffee (decaf or regular)
• 5 g (1 tsp) vanilla extract
• 3 large eggs
• 1 egg yolk
• 1 tsp baking powder
• 1/2 tsp pink salt, grey salt, or sea salt
• 30 g (1/4 cup) Dutch process dark 100% cocoa powder
• 40 g (1/4 cup) dark chocolate (80 to 100%)

Method: 

Yield 12 Brownies

Nutrition Per Serving:

• Net Carbs: 2 g (Total Carbs: 4 g – Fiber: 2 g)
• Fat: 15 g
• Protein: 4 g
• Calories: 163

Optional Variations: 

• Nut Butter Drizzle: Mix 30 g (2 tbsp) of nut butter with 7 g (1 tbsp) of allulose and 5-10 g (1-2 tsp) of coconut oil until the mixture is thin enough to drizzle. Drizzle over the entire pan of brownies either before or after baking, depending on your preference.
• Browned Butter: Follow instructions below to brown your butter before mixing it into your recipe.
• Salted Brownies: Sprinkle coarse salt on top of the brownies just after baking while the brownies are hot. This is especially delicious if you’ve browned the butter, as it enhances the salted caramel flavor.
• Brownie Cups: Use a 12-cavity muffin tin or a 24-cavity mini muffin tin. Line the cavities with parchment paper muffin liners to prevent sticking (because no one likes brownies stuck in the pan).

How to brown butter:

1. Melt butter in a light-colored saucepan over medium heat.
2. Stir frequently as the butter melts and begins to foam.
3. Watch for the color to change to a golden brown and for a nutty aroma to develop.
4. Remove from heat immediately to prevent burning, and transfer to a heat-safe container.