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Course Dessert
Cuisine American
Keyword low carb brownie recipe, low carb brownies
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 1/2 cup 115g unsalted butter or ghee
  • 8 ounces 228g semi-sweet chocolate chips (use Lily's for sugar-free)
  • 1/2 cup 64g powdered erythritol (Swerve Confectioners or Lakanto Powdered)
  • 3 eggs room temperature
  • 1 egg yolk room temperature
  • 2 tablespoons milk of choice
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons 80g almond flour
  • 2 tablespoons unsweetened cocoa powder dutch-process if possible
  • 1/4 teaspoon sea salt
  • 1 tablespoon grass-fed gelatin optional; see notes
  • 3/4 cup Lily's chocolate chips dark or semi-sweet

Instructions

  • Preheat oven to 350°F. Line a 9x9-inch pan with parchment paper or grease well.
  • In a small bowl, combine almond flour, cocoa powder, gelatin (if using), and salt. Whisk until all lumps are out. Set aside.
  • Melt the butter and 8 oz chocolate chips in the microwave in 30-second intervals (usually takes 2 times) or use a double boiler. Whisk until smooth and set aside.
  • In a stand mixer with whisk attachment, beat the eggs and yolk, sweetener, vanilla, and milk on medium-high for 8 minutes until lighter in color and fluffy.
  • Add the butter/chocolate mixture to the bowl and mix on low until combined.
  • Fold the dry ingredients and 3/4 cup chocolate chips in gently with a spatula. Do not overmix.
  • Pour into prepared 9x9 pan and spread evenly.
  • Bake at 350°F for 30 minutes until a toothpick comes out with moist crumbs (not clean, not wet batter).
  • Let cool completely in pan before cutting. For cleanest cuts, refrigerate for 30 minutes before slicing.