Imagine sinking your fork into a rich, fudgy brownie that's so indulgent, you'd never guess it's actually keto-friendly! This skillet brownie recipe is about to revolutionize your low-carb dessert game, delivering mind-blowing chocolate intensity without the guilt. Whether you're a dedicated keto warrior or just looking to cut back on sugar, these brownies will satisfy your deepest chocolate cravings while keeping you perfectly on track with your health goals.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Place a 10-inch cast-iron skillet in the oven while preheating to help create a crispy exterior.
- In a medium microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Whisk the erythritol into the melted butter until well combined and slightly dissolved. Allow the mixture to cool for 2-3 minutes to prevent scrambling the eggs.
- Add the eggs one at a time, whisking thoroughly after each addition. Incorporate the vanilla extract and mix until the mixture is smooth and well blended.
- In a separate bowl, sift together the unsweetened cocoa powder, almond flour, salt, and baking powder to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the brownies tough.
- Carefully remove the hot skillet from the oven using oven mitts. Grease the skillet lightly with butter or cooking spray to prevent sticking.
- Pour the brownie batter into the hot skillet, spreading it evenly with a spatula. The hot skillet will help create a crispy bottom and edges.
- Bake in the preheated oven for 20-25 minutes. The brownies are done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the skillet for 10-15 minutes. The brownies will continue to set as they cool.
- Optional: Sprinkle with some additional erythritol or sugar-free chocolate chips before serving. Slice directly in the skillet and serve warm.
- Store any leftover brownies covered in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.
Tips
- Use a cast-iron skillet for the best crispy edges and even heat distribution.
- Make sure your butter is completely cooled before adding eggs to prevent scrambling.
- Sift your dry ingredients to eliminate lumps and ensure a smooth batter.
- Don't overmix the batter - this can lead to tough, dense brownies.
- Let the brownies cool in the skillet to help them set properly.
- For extra richness, consider adding a few sugar-free chocolate chips on top.
- Store in the refrigerator to maintain their texture and extend shelf life.
- Reheat gently to preserve the fudgy consistency when enjoying leftovers.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 4g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
