One-Bowl Fudgy Keto Skillet Brownies
Indulge in these intensely fudgy, low-carb brownies, all mixed and baked in a single pan. This simple, streamlined recipe delivers a rich chocolate dessert with minimal cleanup and maximum flavor.
Servings 10
Calories 160kcal
Equipment
- 8-inch Oven-Safe Skillet (cast iron or similar)
- Whisk
- Silicone spatula
- Measuring cups & spoons
Ingredients
- ⅓ cup Unsalted Butter about 75 g
- 1 cup Monk Fruit & Erythritol Blend granular
- ⅓ cup Unsweetened Black Cocoa Powder
- ½ cup Fine Almond Flour
- ⅓ cup Chopped Walnuts
- ⅓ cup Sugar-Free Dark Chocolate Chips
- 2 large Eggs room temperature
- 1 tsp Vanilla Bean Paste
- 1 tsp Instant Espresso Powder
- ⅓ tsp Fine Sea Salt
- ⅓ tsp Xanthan Gum
Instructions
- Prepare the Foundation : Position a rack in the center of your oven and preheat to 325°F (165°C). Place the oven-safe skillet over low heat on the stovetop.
- Melt & Bloom : Add the butter to the skillet, allowing it to melt completely. Turn off the heat. Immediately whisk in the black cocoa powder and instant espresso powder until a smooth, fragrant paste forms. Blooming the cocoa this way deepens its flavor.
- Sweeten the Base : Pour the granular sweetener blend into the warm chocolate mixture. Whisk vigorously for about one minute until the batter is glossy and well-combined.
- Incorporate Eggs & Vanilla : Crack the eggs directly into the skillet, one at a time, whisking well after each addition until fully integrated. The mixture should become shiny and slightly thickened. Stir in the vanilla bean paste.
- Fold in Dry Goods : Sprinkle the almond flour, xanthan gum, and sea salt over the wet ingredients. Switch to a spatula and fold gently until no dry streaks remain. Be careful not to overmix.
- Final Touches & Bake : Stir in the chopped walnuts and half of the sugar-free chocolate chips. Smooth the batter evenly in the skillet with the spatula and scatter the remaining chocolate chips on top. Transfer the skillet to the preheated oven.
- Bake to Fudgy Perfection : Bake for 22–25 minutes. The brownies are done when the edges are visibly set and a toothpick inserted into the center comes out with moist, fudgy crumbs attached, but no wet batter. The center should have a slight wobble.
- Cooling is Crucial : Remove the skillet from the oven and place it on a wire rack. The brownies will continue to set as they cool in the hot pan. Allow them to rest for at least 15 minutes before slicing and serving.
Notes
👨🍳 Chef Notes
Storage:
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. They are extra fudgy when chilled.Ingredient Swaps:
Pecans or hazelnuts can be used in place of walnuts. For a dairy-free version, use an equal amount of melted coconut oil instead of butter.Troubleshooting:
If your brownies seem more cake-like than fudgy, they were likely over-baked. For the next batch, reduce the bake time by a few minutes and pull them when the center is still very soft.Nutrition (per serving, approx.):
- Calories: 160 kcal
- Protein: 4 g
- Carbs: 7 g
- Fat: 15 g (Sat Fat: 6 g)
- Fiber: 3 g • Sugar: <1 g
- Sodium: 95 mg • Cholesterol: 54 mg
- Potassium: 140 mg