4 Ingredient No Bake Keto Brownies
These low carb no bake brownies are fudgy, chewy and so easy to make.
Ingredients
- 1 cup creamy natural almond butter, unsweetened
- 7 tbsp sugar free syrup, or more as needed
- 3 tbsp unsweetened cocoa powder
- 2-4 tbsp coconut flour
- 2-3 tbsp chopped sugar-free chocolate, optional
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper. You can also use a 9 x 5 inch pan but your brownies will be thinner.
- In a large bowl add almond butter and syrup. Microwave for about 30 seconds and then stir until a thick paste forms. If the paste seems too wet you can microwave for another 30 seconds and stir again.
- Add in cocoa powder. Stir until fully incorporated and dough is uniform in color. Taste and add more syrup if you want it sweeter.
- Add in coconut flour. Start with 2 tbsp and stir in until completely incorporated. Check on the consistency of the brownies. If you want something firmer and less fudgy, add 1-2 more tbsp of coconut flour. Taste and add more syrup if you want it sweeter or if the brownies seem too dry.
- Press brownie batter into prepared pan. If using, sprinkle chopped chocolate over surface. Place a piece of parchment paper on top of brownies and press to smooth and even out the surface. Place another same sized loaf baking pan on top to apply some pressure on the brownies. Place into fridge to set for at least 1 hour.
- When brownies are set, cut them with a sharp knife. Uneaten brownies should be stored in the fridge.
Notes
- Make sure to use natural almond butter (the kind that requires stirring). Regular almond butter is too thick. Almond butter is also the key to the fudgy chewy texture so don't substitute with other nut butters.
- The syrup is key to the brownie mixture being moist. If you add a lot of syrup, your brownie batter may look shiny/greasy but it's actually the syrup not getting fully absorbed. It's fine to have the brownies this way but it is messy to eat since you will have syrup on your hands when you touch the brownies. If you don't want that, you can microwave the batter at 30 second intervals and stir and your batter should become less wet (and the brownies will still taste the same).
- I found that 7 tbsp of syrup was just the right amount of sweetness for me. For the version in the photos I used a little more since my family wanted sweeter and the extra syrup was stirred in at the end (without me microwaving again) which is why the brownies look so moist.
- I used Lakanto Maple Flavored Syrup*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Nutrition estimate does not include chopped chocolate. The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
Serving: 1brownie, Calories: 212kcal, Carbohydrates: 12g, Protein: 8g, Fat: 18g, Saturated Fat: 1g, Sodium: 36mg, Fiber: 7g, Sugar: 2g, NET CARBS: 5
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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