Ingredients
- Brownies: 1/2 cup unsalted butter
- Brownies: 3 oz dark chocolate (70% or higher, sugar-free if possible)
- Brownies: 1/2 cup powdered erythritol (or your preferred keto sweetener)
- Brownies: 2 large eggs
- Brownies: 1 teaspoon vanilla extract
- Brownies: 1/4 cup almond flour
- Brownies: 2 tablespoons unsweetened cocoa powder
- Brownies: 1/2 teaspoon baking powder
- Brownies: pinch of salt
- Spiderweb decoration: 1/4 cup sugar-free white chocolate chips
- Spiderweb decoration: 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper so the brownies lift out cleanly after baking.
- Melt the butter and dark chocolate together gently in a microwave-safe bowl in 20-second bursts, or over low heat in a small saucepan. Stir until smooth, then let it cool for 3–5 minutes.
- Whisk in the powdered erythritol, eggs, and vanilla until the mixture looks glossy and evenly combined.
- Fold in the almond flour, cocoa powder, baking powder, and salt just until no dry streaks remain. Do not overmix.
- Spread the batter into the pan and bake for 18–22 minutes, until the edges are set and the center still looks slightly soft. Cool at least 20 minutes before decorating.
- Melt the sugar-free white chocolate and pipe thin circles or lines over the top. Drag a toothpick from the center outward to create the spiderweb pattern. Slice after the topping sets.
Nutrition per serving
Serving size1 brownie (about 40g)
Calories150
Macro split11% net carbs / 78% fat / 11% protein
Total carbs8g
Fiber4g
Sugar1g
Added sugar0g
Net carbs4g
Protein4g
Fat13g
Calories, macros, and macro split are approximate per 1 brownie (about 40g). Net carbs = total carbs minus fiber.
Fits this plan because…
Keto matchLow-Carb Spiderweb Brownies keeps the recipe positioned in the Low Carb lane with a clearly labeled calorie count, net-carb target, protein, fat, and serving size.