These keto flourless brownies have a rich fudgy texture with the crunch of walnuts. Made with almond butter in place of a low carb flour, these chocolate brownies are also gluten-free.
Willpower is required with these keto brownies as they are so much better the next day. However, delicious they are fresh from the oven, the next day they develop a fudgy texture.
How many carbs in a brownie?
Regular brownies will be high in carbohydrates mainly because they use sugar, wheat flour and low cocoa solid chocolate. This low carb brownie recipe is just 2g net carbs per square. The difference is not using a flour and no sugar!
How to make keto flourless brownies
Making these fudgy brownies is easy and are made in one bowl. Using almond butter reduces the amount of butter normally used in a brownie, as well as giving the brownie it's rich fudge texture.
When using almond butter, always check the ingredients on the jar for any sneaky sugar or oils. Alternatively, making your own almond butter is easy too.
For the cocoa powder we use a 100% cocoa. Beware of hot chocolate powder as that will have sugar in it.
What Sweetener to Use
We used monkfruit for the low carb sweetener as it does not crystalize after baking when cooled. Allulose is another great option but if you have a difference preference for sweetener, don't be shy in using it!
What is the key to fudgy low carb brownies?
The almond butter along with the sour cream is key to making these flourless chocolate brownies very fudgy. However, they really are so much better the next day. You need will power once they are baked not to dive in. But they are worth the wait!
How to store flourless brownies
These brownies need to be kept in the refrigerator in a sealed container. They will remain deliciously fudgy for up to 5 days.
You can also freeze these brownies and enjoy them later. They should last up to 3 months in the freezer.
Swap the walnuts with pecans or hazelnuts.
Add a dash of sea salt to the top of the brownie for a tasty sweet and salty flavour.
More keto dessert recipes
Almond Butter Flaxseed Cookies
Gingerbread Cupcakes with Eggnog Frosting
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Flourless Chocolate Walnut Brownies
- 1 oz chocolate high cocoa solids
- 3 tablespoons butter
- 3 large eggs
- ½ cup almond butter
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 3 oz monkfruit sweetener
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon baking powder
- ½ cup walnuts chopped
- Preheat the oven to 180C/350F degrees and line a 9 inch square tin with parchment paper.
- Melt the butter and chocolate in a large bowl either in the microwave or over a pan of simmering water.
- Mix in the remaining ingredients (apart from the walnuts) and stir until smooth and even.
- Fold in the chopped walnuts.
- Spoon the brownie mixture into the baking tin and bake for 12-15 minutes until slightly firm.
- Allow to cool before serving.
YOUR OWN NOTES
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