3 Ingredient Fudgy Keto Brownies
These chewy fudgy keto-friendly brownies are just 3 ingredients and take about five minutes to prepare.
Ingredients
- 5 tbsp (32 g) unsweetened dutch process cocoa powder
- 1 1/4 cups (151 g) allulose, see note for how to properly measure
- 2 large (63 g) egg whites
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking pan with parchment paper.
- Add cocoa powder and allulose to a large mixing bowl. Mix together with a whisk until evenly combined and there are no lumps of cocoa or allulose.
- Add in egg whites. Whisk in egg whites until the batter becomes smooth and thick. Because this batter has very little liquid, it may seem like you don't have enough liquid at first but as you continue to incorporate the egg whites into the dry mixture, it will continue to absorb the dry ingredients and will turn into a thick batter.
- Pour batter into the prepared baking pan. Bake for about 20-25 minutes. Mine took 23 minutes. When brownies are done, the surface should be puffed up and look cooked (it shouldn't look wet). Let brownies cool fully before cutting and serving. As the brownies cool, they will deflate because of how fudgy they are. The brownies are very fudgy and will stick to the bottom of the parchment paper. I recommend using a thin silicone cookie spatula (the kind of spatula that is used to remove or turn the cookies, not the spatula used for mixing batter) to remove the brownies off the parchment paper.
Notes
- When measuring out the allulose, do not directly scoop with the measuring cup. This will result in too much allulose being added to the recipe. Instead, use the spoon and level method. Spoon the allulose into your measuring cup and then level off the surface with a knife.
- This recipe will only work with allulose. It will not work other low carb sweeteners. See the post for more details.
- The brownies work best in an 8 x 4 inch loaf pan with straight edges. This is a pan that measures 8 x 4 inches both on top and at the bottom. If you use a pan with slanted edges, it will be less than 8 x 4 at the bottom, which will make the brownie edges more thick and uneven, so I don't recommend using a pan that measures less than 8 x 4 inches along the bottom. You can also bake in a 9 x 5 inch pan but your brownies will be thinner and you will need less baking time. You can also double the recipe and bake in a 8 x 8 inch baking pan.
- These brownies are very fudgy and will stick to the bottom of the parchment paper. I recommend using a thin cookie spatula to remove the brownies off of the parchment paper.
- I use an OXO silicone cookie spatula.*
- I use Micro Ingredients allulose.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
Serving: 1brownie, Calories: 32kcal, Carbohydrates: 28g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Fiber: 2g, Sugar: 0.1g, carbs from allulose: 25g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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