Sink your teeth into the ultimate gooey, fudgy, low-carb delight with this easy recipe that’s free of dairy and gluten!
The most surprising aspect of going low-carb for me? The weird substitutions you can use in baked goods. I mean, I get that the various sugar sweeteners each have pros and cons for different sensibilities. But recipes for sweet treats that include avocado, silken tofu, or the liquid from a can of chickpeas just seem a little odd to me—at least until I try them.
I felt the same way about mayonnaise until I experimented with it. Turns out, it’s good for more than sandwiches! It helps make these almond flour brownies as gooey and rich as the all-purpose flour kind my mom used to make with both butter and shortening. And no, you absolutely cannot taste it in the brownies. Promise.
If you want that soft and irresistibly fudgy texture, my best advice is to be careful not to overbake these brownies. Start your toothpick testing at about 25 minutes of baking time, and check every couple minutes. You do not want it to come out clean—as that means your brownies will be drier and more cake-like. It should have some moist crumbs on it, maybe a light streak of batter, but it shouldn’t be covered in wet batter. Your diligence will be rewarded with deep, dark, chocolaty flavors and the richest melt-in-your-mouth texture!
Why is there mayonnaise in these brownies?
Mayonnaise plays a very important role in this recipe. Brownies made with almond flour can lack the fudgy density of classic recipes. This handy kitchen staple helps compensate so that every bite is rich and satisfying. Here’s how.
First off, mayo is primarily made of eggs and oil, both typical brownie ingredients. The extra moisture mayo provides in the batter helps keep brownies soft and fudgy by protecting against the dryness that sometimes occurs when you bake with almond flour. The eggs in mayonnaise help give brownies a cohesive crumb, while the oil tenderizes and creates a luscious mouthfeel without making them greasy.
The best part is that good-quality mayo doesn’t impart any detectable flavor to brownies. Chocolate remains front and center on the palate, with cocoa masking any savory notes from the condiment.
How do I store leftovers?
Once your brownies have completely cooled, store them in an airtight container. They’ll keep at room temp for up to 4 days or in the fridge for up to 1 week. You can also freeze your brownies for up to 3 months. I like to flash freeze them in a single layer on a baking sheet for about 1 hour, then transfer them to a freezer-safe container or bag, placing parchment paper between layers. Thaw overnight in the fridge. For the best texture, let portions sit at room temp for 15-30 minutes, or warm them briefly in the microwave for a fudgier bite.
Similar recipes to try
Hungry for more low-carb brownies that deliver big flavor? Check out these Chocolate-Caramel Gluten-Free Brownies that feature a quick and easy homemade sugar-free caramel sauce. Looking for brownies that combine fudgy chocolate with savory peanut butter? This Keto Peanut Butter Brownies Recipe is quick and easy. If you’ve got a little more time to invest, it’ll pay off with big layers of flavor in these Keto Peanut Butter Cup Brownies.
Fudgy Keto Brownies
Ingredients
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/3 cup powdered monk fruit or 1 cup powdered erythritol
- 1 teaspoon baking powder
- 3 eggs
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 1/4 cup water
Instructions
- Preheat oven to 350°F. Prepare an 8×8-inch baking dish with a light coating of butter or lining of parchment paper. Set aside.
- In a large mixing bowl, combine the almond flour, cocoa powder, powdered monk fruit, and baking powder. Use a hand mixer or whisk to eliminate any lumps.
- In a separate bowl, whisk the eggs until well combined. Add the mayonnaise, vanilla, and water. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a spatula or whisk until a smooth, thick batter forms, but don't overmix—stir just until no streaks remain.
- Transfer the batter to the prepared baking dish and spread it out evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake for about 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs or a light streak of batter. Do not overbake.
- Remove from oven. Let the brownies cool in the pan for at least 20-30 minutes before slicing for the fudgiest texture.
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