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Jeanette's Low Carb Dark Chocolate Brownies


1/2 cup almond or macadamia flour

1/3 cup good quality cocoa

A pinch of salt

1/2 teaspoon xanthan gum

1/2 cup butter, melted

1/2 cup + 2 tablespoons xylitol or erythritol

3 x large eggs

1 teaspoon vanilla extract

1/4 cup chopped walnuts (optional)

1/4 cup dark chocolate


Heat oven to 180c

Line your pan with baking paper/parchment. You can either use a brownie pan – 18cm square or small loaf tin – 20x10cm

Melt the butter and add the cocoa, vanilla and sweetener, followed by the eggs and mix to combine. Add the flour, salt and xanthan gum. Stir everything together and then add the chocolate chips and nuts

When all the ingredients are blended, pour/spoon the batter into the pan

The loaf tin will yield a higher brownie and will also take longer to bake

If you’re using the 18cm brownie pan, bake it for 17 minutes

If you’re using the loaf pan, bake it for 20-22 minutes

*Baking times vary from oven to oven* The testing needle must still be slightly wet, otherwise the brownies won’t be fudgy.


Recipe credit: Jeanette's Low Carb