Keto Dairy-Free Brownies Recipe
The BEST keto dairy-free brownie that is only 1.9g NET carbs and absolutely delicious. Gluten-free, sugar-free low-carb keto and great for a healthy sugar-free lunchbox.
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Servings: 16 squares
Calories: 147.5kcal
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Equipment
- Baking dish
- Blender
- Measuring cups and spoons
Ingredients
- 140 g coconut oil
- 125 ml boiling water
- 45 g cocoa powder (unsweetened) unsweetened
- ¼ cup granulated sweetener of choice or more to your taste
- 3 eggs - medium medium
- 150 g almond meal/flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Add the coconut oil to the bottom of the blender.
- Pour over the boiling water to melt the coconut oil.
- Add all other ingredients.
- Blend until smooth.
- Pour into a lined oiled square 8x8 baking pan.
- Bake at 180C/350F for 15-20 minutes depending on the size of brownie tin used. Let the brownies cool for at least 10 minutes before cutting into 16 pieces and serving.
Video
Notes
- The dairy-free brownie actually becomes heavier and almost fudge-like over the next day.
- Can be made as 12 chocolate muffins, 36 mini muffins, or 1 large low-carb chocolate cake.
- Make into a dairy-free mocha brownie by adding 3 tbsp instant coffee to the boiling water
- Stays fresh on the kitchen countertop in an airtight container during cool months for up to 4 days, or in warmer months, keep in the fridge for up to 4 days.
- Can be frozen, sliced, in an airtight container.
Nutrition
Serving: 1squareCalories: 147.5kcalCarbohydrates: 3.8gProtein: 3.6gFat: 14.6gSodium: 49.2mgPotassium: 67.3mgFiber: 1.9gSugar: 0.4gVitamin A: 44.5IUCalcium: 33.6mgIron: 0.9mg