Recipe: Keto Dark Chocolate Brownies

Updated: Jan 28

These low sugar, gluten-free brownies are an indulgent treat! The high quality chocolate and cacao powder ensure you get lots of antioxidants and almond flour is a great substitute for normal flour. The trick with any brownie, is to ensure you do not cook it for too long. We use 10-12 minutes as a guide to ensure the brownies are fully cooked - they contain raw egg so we have to be careful - however, we find 8-10 minutes is the sweet spot.

You can also use this recipe as a cake recipe. Follow the instructions as you would making a brownie, just don't divide them at the end!

Servings: 10 pieces Prep time: 10-15 mins Cooking time: 10-12 mins Total time: 20-27 mins

Recipe Cost: £9!

Nutritional Content (per piece)

Calories: 375

Protein: 9g

Total Fat: 35g

Saturated Fat: 17g

Carbohydrate: 7g

Sugar: 3g

Fibre: 4g


200g 85%+ dark chocolate (we use Green & Blacks 85%) - 150g for melting / 50g broken into small pieces to be mixed with batter

175g unsalted butter 100g almond flour 4 medium whole eggs 20g cacao powder 2 tsp stevia powder 1 tsp gluten-free baking powder

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1. Preheat oven to gas mark 4/ 200C (180C fan assisted)/ 350F.

2. In a large bowl, combine the 4 eggs and stevia without whisking too much.

3. In another bowl, combine the dry ingredients: almond flour, stevia, cacao powder and baking powder.

4. Place a glass bowl over a pan with simmering water - do not let the bottom of the bowl touch the water (this method is called a "bain marie" for those interested). Cut the butter in to cubes and place in the glass bowl to start melting them. Once the butter has started to melt, add the 150g of the dark chocolate. Be careful not to over cook the mix as it could start to separate.

5. Once the butter and chocolate has fully melted, allow it to cool before incorporating in to the egg and stevia mixture. Use a whisk to combine until a gooey mixture is formed. BEWARE if your chocolate and butter mixture is too hot the eggs could begin to cook.

6. Sift the dry mixture in with the eggs and melted chocolate mixture and mix. Use a spatula to combine well.

7. Roughly chop the remaining 50g of chocolate and mix in with the batter. The larger you chop the chocolate, the bigger the melted chocolate chunks.

8. Spoon the mixture in to a 9-inch baking tin lined with greaseproof paper. Use a spatula to even the mixture out.

9. Bake in the oven for 10-12 mins. Once the surface starts to get crispy, it is ready to enjoy. 8-10 mins is best for a gooey centre - as long as you use free-range, organic eggs.

10. Eat warm or divide in to 10 pieces and refrigerate immediately. Consume within 3 days. Or eat the whole lot at once!

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Related post: Low Sugar Dark Chocolate Protein Cake

Related post: Low Sugar Coconut Cheesecake


John Maitland

John Maitland is the co-founder of 'The Evolved Way.’ A personal trainer with over 10 years’ experience, he has worked alongside a wide range of leading CEOs, entrepreneurs and medical professionals. John is a keen athlete and holds a black belt in Shaolin Kung fu. A fan of the great outdoors, he can often be found exploring the British countryside and mountains...or breaking pine boards with his fingers.

Samson Hodin

Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.

#Keto #Treat #GlutenFree #Dessert #Food #Nutrition



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