Low-carb keto brownies are easy to make, moist, and fudgy on the inside. Made with almond flour, butter, cocoa powder, Granulated erythritol, and other simple pantry staple ingredients.
Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper.
In a large mixing bowl, stir together all the dry ingredients (except chocolate chips).
Add in the eggs and mix until combined. Add in the melted butter and continue mixing until a batter forms.
Transfer the batter to the prepared pan and top with chocolate chips. Bake for 18-20 minutes.
Let cool before cutting into 16 pieces and serving
Notes
Room Temperature: Keto brownies can be stored at room temperature for up to 3-4 days if they are in an airtight container.
Refrigerate: If you want to extend the shelf life of your keto brownies, you can store them in the refrigerator. In the fridge, they can last up to a week or possibly a little longer. Again, use an airtight container or wrap them tightly in plastic wrap to prevent them from drying out.
Freeze: For longer-term storage, freeze the brownies. Place them in a freezer-safe container or wrap them individually in plastic wrap and then place them in a larger freezer bag. Frozen keto brownies can last for 2-3 months.