Keto Chocolate Brownies Recipe (2g Carbs)

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This Low Carb Brownies Recipe is made with chocolate and macadamia nuts. They contain no grain flour or meals and make a great Keto snack!

These low-carb brownies are rich and full of chocolate flavor. If you would like a nut-free version, omit the macadamia nuts.

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

Keto Chocolate Brownies Ingredients

• 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 large Eggs
• 3 ounces of Macadamia Nuts, toasted and roughly chopped

How to Make Keto Chocolate Brownies

1. Preheat oven to 170C/340F.
2. Line an 8 square baking pan with parchment paper.
3. Add the chocolate and butter to 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 it 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.

Keto Chocolate Brownies (2g Carbs) – Moist

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.

4.95 from 38 votes

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Course: Dessert, Snacks

Cuisine: American, Australian

Cook Time: 20 mins

Total Time: 20 mins

Servings: 16 serves

Calories: 158kcal

Author: Gerri

Ingredients

• 7 ounces Sugar Free Chocolate
• 4.5 ounces Unsalted Butter
• 3.5 ounces Erythritol
• 1 teaspoon Baking Powder
• 4 large 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.

Video

Keto Chocolate Macadamia Nut Brownies – Rich & Moist Easy to Make, Low Carb & "No Flour" (2g Carbs)

Notes

Nutrition

Serving: 1piece | Calories: 158kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 21mg | Potassium: 64mg | Fiber: 4g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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

Store leftover Keto Chocolate Macadamia Brownies in the fridge for up to 1 week, or freeze for up to 3 months. I recommend defrosting them in the fridge and warming them up before enjoying them.

Looking for more delicious Keto baked treats; try our;

• Keto Cheesecake Brownies
• Keto Double Chocolate Cake
• Keto Coconut Blondies
• Keto Vanilla Muffins

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

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