These Fudgy Keto Brownies are incredibly moist and delicious. A very easy keto brownies recipe.
- 2 cups bobs red mill super fine almond flour
- 2 tbsp Tapioca Starch
- 1/4 cup + 1 tablespoon dark cocoa powder
- 1 tsp baking soda
- pinch himalayan salt or sea salt
- 1 tsp vanilla
- 2 eggs
- 1 yolk
- 1/3 cup olive oil
- 1/2 cup cashew milk ( silk unsweetened )
- 1 cup Swerve Confectioners Sugar
- 3/4 cup Lilly’s semi sweet chocolate bakingChips
- 1 tbsp apple cider vinegar
Preheat oven to 350° Line a small square cake pan with parchment paper.
In a large bowl combine your almond flour, baking soda, tapioca starch, dark cocoa powder, swerve, and salt. Whisk ingredients together until fully combined.
Next add in your eggs, yolk, oil, milk, and vanilla. Stir with a spatula until smooth and combined. Lastly add apple cider vinegar, and mix in with a spatula.
Now stir in your chocolate chips
Pour batter into your small squared cake pan lined with parchment paper. Sprinkle a small handful of chocolate chips on top if you’d like .
Bake 30 to 32 minutes then remove from oven and cover with foil tent and bake an additional 10 more minutes. ( oven times may vary )
Remove from oven. ( Do not cut while brownies are hot… wait until they are cooled ) Cover and cool in the refrigerator for at least 2 hours before serving. This enhances the flavor. Once completely cooled slice with a knife .
Option: Top with sprinkled swerve confectioners sugar
Note that the Fudgy Keto Brownies are more flavorful once completely cooled and not warm. Try to refrain from eating until completely cooled 🙂
- Category: american
- Method: bake
- Cuisine: dessert
Keywords: fudgy keto brownies, easy keto brownies, keto brownie recipe