This Low Carb Brownies Recipe is made with chocolate and macadamia nuts. They contain no grain flours or meals at all 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, just omit the macadamia nuts.
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.
This low-carb brownies recipe makes 16 serves of brownies. 1 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 up before enjoying!
Keto Chocolate Macadamia 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 Macadamia Brownies
- 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.
Low-Carb Brownies Recipe - Chocolate Macadamia Nut - Chewy & Sweet
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
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
Looking for more delicious Keto baked treats; try our;
To make a larger batch this Low Carb Brownies recipe adjust the servings in the recipe card above.
