Low-Carb Brownies Recipe – Chocolate Macadamia Nut – Chewy & Sweet

This Low-Carb Brownies Recipe is made with chocolate and macadamia nuts. They contain no grain flours or meals at all!

These low-carb brownies are rich and full of chocolate flavor.

Fresh from the oven the low carb brownies smell so good. I prefer to slice mine into squares while warm then cool them in the fridge. 

If you would like a nut-free version, just omit the macadamia nuts. Or try our nut-free Keto Brownies Swirls Recipe Keto Blondies or Chocolate Chip Muffins.

This low-carb brownies recipe makes 16 serves of brownies. 1 serve is one piece.

Ingredients for Making Low Carb Brownies:

• 7 ounces of Sugar-Free Chocolate Chips
• 4.5 ounces of Unsalted Butter
• 3.5 ounces (½ cup) of Erythritol
• 1 teaspoon of Baking Powder
• 4 Eggs
• 3 ounces of Macadamia Nuts, toasted and roughly chopped

How To Make Low Carb Brownies

1. Preheat oven to 170C/340F.
2. Line an 8in square baking pan with parchment paper.
3. Add the chocolate and butter into a heatproof bowl.
4. Place the bowl over a small saucepan of simmering water and gently stir until all the chocolate has melted.
5. Remove from the heat and add the erythritol and baking powder.
6. Add the eggs one at a time and mix well.
7. Add the macadamia nuts and mix through.
8. Pour the mixture into the baking pan and smooth out.
9. Bake for 15-20 minutes until an inserted skewer comes out clean.
10. Leave to cool for 20 minutes before cutting into 16 pieces.
11. Enjoy warm or place in the fridge for an extra fudgy brownie.

Low-Carb Brownies Recipe - Chocolate Macadamia Nut - Chewy & Sweet

This Sugar-Free, Flourless, Gluten-Free, Low Carb Brownies recipe is loaded with chocolate and delicious macadamia nuts. It contains no grain flours or meals at all! Rich and Chewy.

4.85 from 20 votes

Print Pin Rate

Course: Dessert, Snacks

Cuisine: American, Australian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 16 serves

Calories: 171kcal

Author: Gerri

Ingredients

• 7 ounces sugar free chocolate
• 4.5 ounces Unsalted Butter
• 3.5 ounces Erythritol
• 1 teaspoon Baking Powder
• 4 eggs
• 3 ounces Macadamia nuts toasted and roughly chopped

US Customary - Metric

Instructions

• Preheat oven to 170C/340F.
• Line an 8in square baking pan with parchment paper.
• Add the chocolate and butter into a heatproof bowl.
• Place the bowl over a small saucepan of simmering water and gently stir until all the chocolate has melted.
• Remove from the heat and add the erythritol and baking powder.
• Add the eggs one at a time and mix well.
• Add the macadamia nuts and mix through.
• Pour the mixture into the baking pan and smooth out.
• Bake for 15-20 minutes until an inserted skewer comes out clean.
• Leave to cool for 20 minutes before cutting into 16 pieces.
• Enjoy warm or place in the fridge for an extra fudgy brownie.

Notes

Nutrition

Serving: 50g | Calories: 171kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 18mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1.1mg

To make a larger batch this Low Carb Brownies recipe adjust the servings in the card above.