If you want to make sure your almond flour brownies are super fudgy, follow these tips: I did tons and tons of testing to bring you the best keto brownies recipe - and I want to share my discoveries with you.
Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe. Sea Salt – If you use salted butter, omit the extra salt. Vanilla Extract – Use a high quality vanilla extract for the best flavor. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do. If they are cold, they will solidify the butter and the batter won’t be smooth. Eggs – Use room temperature eggs for the best keto brownie recipe. If you still want to use another sugar substitute, you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well). I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Almond meal (which includes the skins of the almonds) will be even more coarse. I created it after being disappointed with the varying consistency in other brands - many are too coarse. Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. On the other hand, cocoa powder has a much more intense chocolate flavor, which is also a must in great brownies! Baker’s chocolate provides a fudgy texture and moisture that cocoa powder cannot. We use both because they do different things. Chocolate – Use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder. 
That is what makes them fudgy in the first place! We use butter for the best flavor, but coconut oil would also work for a dairy-free option. Unsalted Butter – Just like a good keto fudge, the key to super fudgy low carb brownies is plenty of fat.For measurements, see the recipe card below.
Cashew flour brownies how to#
This section explains how to choose the best ingredients for this easy keto brownie recipe, what each one does in the recipe, and substitution options.
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