Sugar Free Keto Low Carb Flourless Brownies

4.67 from 24 votes

Prep Time 10

Cook Time 24

Servings servings

Calories 170kcal

Author Brenda Bennett/Sugar Free Mom

1 cup sugar free chocolate chips or 180 grams or 6.3 ounces
½ cup butter or coconut oil or avocado oil for paleo brownies
¼ cup sunflower seed butter or natural peanut butter or almond butter if no allergies
½ cup Allulose granular
1 teaspoon coffee extract enhances chocolate flavor, can be omitted
2 teaspoon chocolate Monk Fruit sweeetener or see blog post above
½ teaspoon baking powder
3 large eggs

Preheat oven to 350 degrees F. Line an 8 by 8 baking dish with parchment paper. Set aside.
In a bowl set over a sauce pan of simmering water, add chocolate chips, sunflower butter and dairy butter and heat over medium heat until melted. Stir constantly until smooth, no lumps. Remove from heat. (You could also use a microwavable bowl and microwave for 30 seconds to 1 minute to melt and combine.
Place melted chocolate mixture into a large mixing bowl or bowl of stand mixer and add in remaining ingredients, except eggs. Now you can taste the batter to decide if it's sweet enough before adding eggs. Once batter is smooth and sweet enough, add one egg at a time and combine.
Pour batter into baking dish and bake for 23-25 minutes until brownies are puffed up and toothpick in center comes out clean.
Allow to cool for 15 minutes before slicing.
Storage: Store covered on the counter for up to 3 days. They will stay fudgy for days if you store in an airtight container in the fridge for up to 7 days. Can be stored in freezer for up to 3 months.