Imagine sinking your teeth into a rich, fudgy brownie that's not only sinfully delicious but also completely keto-friendly. These Keto Irish Cream Brownies are the ultimate dessert that proves you don't have to sacrifice flavor while maintaining a low-carb lifestyle. With a perfect blend of chocolatey goodness and a subtle hint of Irish cream, these brownies will transport your taste buds to a realm of pure indulgence without derailing your diet goals.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 12 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup Irish cream liqueur (sugar-free)
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Allow it to cool slightly for 2-3 minutes.
- Add erythritol to the melted butter and whisk thoroughly until well combined and slightly smooth.
- Crack the eggs into the butter-erythritol mixture, adding vanilla extract. Whisk vigorously until the mixture becomes light and slightly frothy.
- In a separate bowl, sift together almond flour, unsweetened cocoa powder, and baking powder to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Pour the sugar-free Irish cream liqueur into the batter and fold gently to distribute evenly.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick - it should come out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 1 hour before cutting into 12 equal squares.
- Optional: Dust with additional cocoa powder or top with sugar-free whipped cream before serving.
Tips
- Use room temperature eggs for better batter incorporation and smoother texture.
- When melting butter, let it cool slightly to prevent scrambling the eggs.
- Sifting dry ingredients helps prevent lumps and ensures even distribution.
- Do not overmix the batter - this can lead to tough, dense brownies.
- Use a high-quality sugar-free Irish cream liqueur for the best flavor profile.
- Allow brownies to cool completely before cutting to maintain their structure.
- Store in an airtight container in the refrigerator for up to 5 days.
- For extra richness, consider adding sugar-free chocolate chips to the batter.
- Use parchment paper overhang as handles to easily lift brownies out of the pan.
- Check brownies early to prevent overcooking - moist crumbs are key to fudgy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 65mg
