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Keto Brownie Bites

Keto 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
  

  • 1 cup fine almond flour (not almond meal)
  • 1/3 cup unsweetened cocoa powder (Dutch process or natural)
  • 1/2 cup granulated keto sweetener (erythritol, allulose, or a blend)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 tsp espresso powder (optional, enhances chocolate)
  • 2 large eggs, room temperature
  • 1/4 cup melted unsalted butter or coconut oil, slightly cooled
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk (plus 1–2 tsp more if needed)
  • 1/4 cup sugar-free dark chocolate chips (optional)
  • Flaky sea salt for topping (optional)

Method
 

  1. Prep the pan. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line with mini paper liners.
  2. Mix dry ingredients. In a medium bowl, whisk almond flour, cocoa powder, sweetener, baking powder, salt, and espresso powder until no lumps remain.
  3. Whisk wet ingredients. In a separate bowl, whisk eggs, melted butter, vanilla, and almond milk until smooth and glossy.
  4. Combine. Pour wet ingredients into dry. Stir with a spatula just until combined. The batter should be thick but scoopable. If it’s too thick, add 1–2 teaspoons more almond milk.
  5. Add mix-ins. Fold in sugar-free chocolate chips if using. Don’t overmix.
  6. Fill the cups. Spoon the batter into the mini muffin cups, filling each about 3/4 full. Smooth the tops with the back of a spoon. Sprinkle a pinch of flaky salt on top if you like.
  7. Bake. Bake for 10–12 minutes, until the tops are set and a toothpick comes out with a few moist crumbs. For fudgy bites, avoid baking until the toothpick is completely clean.
  8. Cool. Let the brownie bites cool in the pan for 10 minutes, then transfer to a rack. They firm up as they cool.
  9. Serve. Enjoy slightly warm for the gooiest texture, or let them cool completely for cleaner bites.