These are the best gluten-free, sugar-free brownies! They're ultra fudgy, super easy, have no weird aftertaste, and only have 2 net carbs per brownie! They are my go-to recipe for a quick and easy dessert that everyone loves.Note: For Paleo, see the "Substitutions" subheading above.
Preheat the oven to 350 degrees. Line an 8 x 8- inch pan with aluminum foil or parchment paper, leaving the edges hanging over the sides. Grease and set aside.
Place chocolate chips and butter in a large, microwavable-safe bowl*. Heat 30 seconds then stir. After that, heat in 20 second increments, stirring well between each increment, until fully melted.
Stir in the allulose, salt, almond flour, and cocoa powder. Then, stir in the eggs and vanilla until well combined. The batter may be thick and appear grainy, this is normal.
Pour batter into prepared pan and smooth out the top.
Bake for 25 to 30 minutes or until the edges start pulling away from the sides, the center seems set, and a toothpick inserted comes out with a bit of batter on it. Cool completely (brownies will be very delicate until cooled!).
Remove the brownies from the pan using the foil or parchment paper and set them on a cutting board. Use a chef's knife to cut straight down into 12 squares (2 cuts one way and 3 cuts the other way). Serve with berries and whipped cream or keto ice cream and enjoy!
Store leftover brownie squares in an air-tight container at room temperature for 1 to 2 days. Or they can be wrapped in plastic wrap and placed in a freezer-safe baggie for up to 3 months.
Notes
Warning: Xylitol is toxic to dogs! If using xylitol, be careful if you have a pup or use one of the other sweetener options below.
If you prefer not to use a microwave to melt the chocolate, simply place the chocolate and coconut oil in a large, heatproof bowl over a small saucepan of boiling water. Be sure the bottom of the bowl doesn't touch the water. Then, stir until the chocolate is melted and remove from heat.
If you heat the chocolate too fast or unevenly, it will harden, so don't take any shortcuts to melt the chocolate. It needs to be melted by heating it in intervals in the microwave or in a bowl over boiling water on the stove.
For the low-carb sweetener, my favorite sweetener is allulose. It tastes just like sugar and has no aftertaste! A monk fruit/allulose blend and xylitol (but can slightly raise blood sugar) are also good choices. If using xylitol or a monk fruit/allulose blend, reduce to ⅔ cup since these are sweeter than pure allulose.
I don't recommend an erythritol-based sweetener as it will result in a less-fudgy brownie and can leave a distinct cooling-like aftertaste in this recipe.
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