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Keto Chocolate Brownie Bites – Rich, Fudgy, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched)
  • Unsweetened cocoa powder (Dutch-processed or natural)
  • Granulated keto sweetener (erythritol, allulose, or a blend)
  • Baking powder
  • Sea salt
  • Unsalted butter (or coconut oil)
  • Large eggs
  • Vanilla extract
  • Espresso powder (optional, boosts chocolate flavor)
  • Sugar-free dark chocolate chips (or chopped sugar-free chocolate)
  • Flaky sea salt for topping (optional)
  • Nonstick spray or silicone mini muffin pan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners. Silicone pans work best for easy release.
  2. In a medium bowl, whisk together 1 cup almond flour, 1/3 cup unsweetened cocoa powder, 1/2 cup granulated keto sweetener, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt. If using espresso powder, add 1/2 teaspoon now.
  3. Melt 6 tablespoons unsalted butter and let it cool for a minute so it’s warm, not hot. In a separate bowl, whisk together the butter, 2 large eggs, and 1 teaspoon vanilla extract.
  4. Pour the wet mixture into the dry ingredients. Stir until just combined and smooth. The batter will be thick and glossy.
  5. Fold in 1/3 cup sugar-free dark chocolate chips. Don’t overmix. You want the chips evenly distributed.
  6. Scoop the batter into the mini muffin pan, filling each cup about 3/4 full. If you like, sprinkle a pinch of flaky sea salt on top.
  7. Bake for 10–12 minutes, until the tops are set but still slightly soft in the center. A toothpick should come out with moist crumbs, not wet batter.
  8. Cool in the pan for 10 minutes, then gently remove and transfer to a rack to finish cooling. They’ll firm up as they cool, keeping that fudgy bite.