Keto Cocoa Brownies

by Kate Itrich-Williams August 06, 2019

Keto Brownies

These rich cocoa brownies are based on an endlessly popular recipe from chocolate wizard Alice Medrich. While the basic method — blooming the cocoa powder, using plenty of eggs and butter, and baking at a low temperature until just set — remains the same, we've given the recipe a KNOW Foods twist by swapping in our KNOW Better Sweetener for the granulated sugar and using finely ground almond flour instead of all-purpose. The result is a deeply fudgy dessert bursting with chocolate flavor — without the sugar crash.

Makes 16 brownies


1 3/4 cups (250 grams) KNOW Better Sweetener
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder
10 tablespoons (140 grams) unsalted butter 
1/4 teaspoon sea salt, plus flaky sea salt for garnish (optional)
1/2 teaspoon vanilla extract 
2 large eggs, chilled 
1/2 cup (65 grams) fine almond flour


Heat oven to 325 degrees. Grease an 8-inch square baking pan with butter or coconut oil spray. Line the bottom and two sides with parchment paper, forming a sling.

In a large glass bowl, combine the sweetener, cocoa powder, butter, and salt. Microwave in 15 second increments, stirring after each one, until the butter is melted and the cocoa is fragrant, 2 to 3 minutes. Let cool until the mixture is just warm to the touch.

Using a wooden spoon, beat in the vanilla. Beat in the eggs, one at a time, until the mixture is thick and shiny. Beat in the almond flour, stirring well to get rid of any lumps.

Transfer to the prepared pan and spread into an even layer. Sprinkle with flaky salt, if desired.

Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan before slicing and serving. The brownies can be stored at room temperature for up to 5 days or frozen for up to 6 weeks. They taste great straight out of the freezer.


Per Brownie: 112 calories, 10 grams fat, 2 grams net carbs, 3 grams protein 

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