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Free Printable: Low Carb & Keto Food List
Get It NowSome people might say you can’t go wrong with brownies, but I think you can. In my book, they need to be super fudgy… which is why I worked on these low carb brownies with almond flour for a long time to get the right taste and texture. After more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe I’ve ever had. Top ’em with some low carb ice cream for the ultimate keto dessert!
If you’re a brownie lover like me, you might want to try my coconut flour brownies, cheesecake brownies, zucchini brownies, avocado brownies, or protein brownies next. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!
Why You Need My Keto Brownie Recipe
- Sweet, deep chocolate flavor — with no aftertaste!
- Chewy, fudgy texture — never gritty!
- Easy to make in one bowl
- Ready in less than 30 minutes
- Just 1.7g net carbs per brownie
- Low carb, keto friendly, and gluten free
One of the reasons this is my absolute fave recipe is because it uses super-fine Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend to create incredible texture and flavor, with no added sugar and ultra-low net carbs. They’re so popular that I also included them in my Easy Keto Cookbook (along with 99 other delicious, simple low carb dishes).
Ingredients & Substitutions
Here I explain the best ingredients for my easy keto brownie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Unsalted Butter – Just like a good keto fudge, the key to super fudgy low carb brownies is plenty of fat. That is what makes them fudgy in the first place! We use butter for the best flavor, but coconut oil would also work for a dairy-free option.
- Chocolate – I use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder, which makes a better result than one of them alone. Baker’s chocolate provides a fudgy texture and moisture, while cocoa powder has a much more intense chocolate flavor. These keto brownies are seriously chocolaty! (Make my almond flour blondies if you manage to get sick of this. ;))
- Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency in other brands — many are too coarse. Almond meal (which includes the skins of the almonds) will be even more coarse. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. If you still want to use another sugar substitute, you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well).
- Eggs – Use room temperature eggs for the best keto brownie recipe. If they are cold, they will solidify the butter and the batter won’t be smooth. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do.
- Vanilla Extract – Use a high quality vanilla extract for the best flavor.
- Sea Salt – If you use salted butter, omit the extra salt.
- Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe.
VARIATION: Add toppings!
Instead of topping these fudgy brownies with frosting, sprinkle them with some chopped keto nuts (such as walnuts or pecans), low carb sugar-free chocolate chips, or even sugar-free sprinkles.
How To Make Keto Brownies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat the oven. Line a baking dish with parchment paper (this pan is the perfect size), with the edges of the paper going over the sides. This will prevent sticking and ensure easy removal later.
- Melt the butter and chocolate. In a double boiler on the stove, or using short intervals in the microwave, melt butter and chocolate together until smooth. Whisk or stir occasionally while heating. Remove from heat, then stir in the vanilla extract.
- Mix the brownie batter. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir together until uniform.
- Transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
- Bake. Cook low carb brownies in the oven, until an inserted toothpick comes out almost clean (not completely clean — see tips below!).
- Cool. Let the keto brownies cool completely before slicing or frosting them. (They will fall apart if you try to cut them right away.)
- Make frosting. Prepare the sugar-free chocolate frosting here. (You’ll need 1/3 to 1/2 the recipe for topping the brownies.)
- Frost. Use a spatula or spreading tool to evenly distribute the frosting across the top of the keto brownie recipe.
My Recipe Tips
- Use the right sweetener. I don’t usually emphasize this so much (I already mentioned it above), but an allulose-based sweetener like Powdered Besti is particularly critical for keto brownies to turn out fudgy, not dry.
- Don’t overmix the batter. Mix just enough to make the batter uniform, but not beyond that. Mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
- Don’t pour off excess butter. You might see some butter pooling on top of the brownies when they are done. Sometimes this happens and sometimes it doesn’t, but if it does, do not pour it off, which would make the brownies dry. It will reabsorb when they cool.
- Avoid overbaking. Do not wait for a toothpick to come out clean — if you do, the brownies will be dry. Low carb brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers.
- Let them cool. Tempting as it may be, do not try to move, cut, or eat the brownies right away. They need to cool completely to set. If possible, let them cool and set overnight.
- Cut straight down. Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw, as this can make them fall apart.
- Wipe your knife between cuts. The inside of the brownies will tend to stick to the knife. To avoid getting too much brownie stuck to the knife, simply wipe down the knife between cuts. You can even dip in water and then lightly dry between cuts, if needed.
Keto Brownies (Super Fudgy, 1.7g Net Carbs)
The BEST keto brownies recipe, ready in 25 minutes with 6 ingredients! Fudgy low carb almond flour brownies have just 1.7g net carbs each.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) baking pan with parchment paper, with the edges of the paper over the sides.
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Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth.
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Remove from heat. Stir in the vanilla extract.
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Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
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Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
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Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean.)
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Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
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If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 brownie (1/16 of entire recipe)
- Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
- Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
- Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers.
- Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
- Note on recipe: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Keto Brownies
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300 Comments
Yette
0I love your site! This is the only site I go to for my keto food rotation. 🙂
Made this brownie recipe and can’t wait for them to cool so I can already enjoy the brownies.
Connie D.
0My brownies turned out to be a disappointment. They were very cake-like, not really dry, just not sticky, gooey goodness. The biggest surprise though was that they weren’t sweet enough. I’m either going to frost them or find a use for them as a crumbled topping for some other dessert.
(Your lemon bars are wonderful, but with the pecan pie bar crust.)
Wholesome Yum A
0I’m sorry to hear that, Connie! Over-baking may have caused the texture you experienced. I’m glad you still found a use for them!
Donna
0This is THE BEST Keto brownie recipe!! For an extra treat, my hubby and I put some natural peanut butter on top – GAME CHANGER! It tastes JUST like a Reese’s PB cup!! I was diagnosed with gestational diabetes and had been struggling to find good desserts. Sooo good!
Kathryn
0You weren’t kidding about fudgy!! THANK YOU for this recipe! I tried a different recipe last night (from a different site) and they were awful. These came out great!!! Also, I never knew I could easily turn granulated sugar into powdered – so smart!
Su Namii
0So, I made these and the cocoa flavor was overpowering and they were very, very thin. I am not sure what I did wrong. I am hoping to maybe get some help on what to do.
Wholesome Yum L
0Hi Su, these brownies are meant to be very fudgy tasting. Did you possibly use a pan that was larger than recommended resulting in thinner brownies? There’s a video included on the post that shows how to make the brownies. I hope you try them again.
Kayla
0I accidentally bought granulated instead of powdered… Can I turn it into powdered some way?
Maya | Wholesome Yum
0Hi Kayla, Yes, if you have a powerful blender or just a coffee grinder, you can grind it into powder.
Cecile
0Hi, I don’t think the metric calculations are correct. Mine were also swimming in butter, and this is probably because 1/2 cup butter = 115 g, not 170. Also, 2 tbsp cocoa powder = 12g, not 30g. These are important differences!
My brownies ended up in the bin… 🙁
Wholesome Yum L
0Hi Cecile, I’m sorry you had issues with the recipe. These brownies have to be completely cooled before eating them. They will reabsorb the butter during the cooling process. I hope you try the recipe again because it really is delicious.
Katie
0I made these yesterday and Oh. My. Gawd.
They surpassed any expectation I had (SO FUDGY) and now I don’t even want to try any of the other keto brownie recipes I’ve saved. Thank you! I love any recipe I’ve tried off your site
Stacey Lind
0Hi Maya!
Thank you for sharing all of your delicious recipes! I’ve loved every single one that I’ve tried! I saw comments about not using almond flour and your response that coconut flour cannot be used in place of it. Is there any other type of flour that is not made of tree nuts that can be used instead of almond flour? I REALLY want to make fudgy keto brownies like these, but am allergic to tree nuts.
Thank you!
Stacey Lind
Wholesome Yum
0Hi Stacey, the next best option would be sunflower seed flour. You can use it in the same amount as the almond flour.
Tara Poston
0I always love your recipes. I made these brownies tonight, but I had to use swerve since I couldn’t find the other sweetener. I also crushed up some fresh raspberries and incorporated it into the batter. They aren’t like regular brownies out of the box that are super sweet and that’s okay! It feels good to indulge in a tasty treat like this and not feel guilty after the fact…
Shelby Binns
0Hi. You said a glass pan is best, but the video shows a metal pan. Is it crucial to use glass?
Wholesome Yum L
0Hi Shelby, you can certainly use either a glass or metal pan. The baking time in anything other than glass may vary since the recipe as written is based on using a glass pan. Let me know how you like the recipe!
Nicci
0Hello Maya, let me begin by saying thank you. I actually found this recipe posted on Facebook by a lady named Mira from Mypcoskitchen (thought you were the same person). I made them yesterday and have never tasted anything more delicious in my life. I was recently diagnosed with Type 2 Diabetes and was feeling very done in and sorry for myself as my sweet tooth dominates my common sense. Anyway – I had to adjust the recipe somewhat. I used margarine instead of butter. I did not even bother cutting them. Every now and then I just walk past and break off a bite sized piece and happily carry on with my day. Thank you thank you thank you thank you! PS – I read all your tips and tricks and listened and it worked 100% 😀 😀 😀
Rachel Gagnon
0Mine were not good. I did use granulated Swerve though, because I didn’t have powdered. Also, the recipe doesn’t say when to put the two eggs, but I just mixed them in after the dry ingredients. Does using granulated versus powdered really make a big difference?
Wholesome Yum
0Hi Rachel, sorry to hear they didn’t work out. The eggs go in during step 4, at the same time as the almond flour. For sweeteners, granulated versus powdered can greatly alter the final texture in baked goods — next time, you can use a coffee grinder or blender to blitz your granulated sweetener into a powdered form.
Christine Freeland
0Great recipe. Great taste. My go to brownie recipe.
Kayla
0Would changing the powdered erythritol to monk fruit change the moisture in the brownies?
Wholesome Yum
0Hi Kayla, are you referring to a Lakanto-style monk fruit sweetener that contains erythritol? If so, I think substituting that would make the brownies a little too moist, since you’ll use over 1/2 cup less in the batter.
Candy
0If you just use regular erythritol not powdered? Is that okay?
Maya | Wholesome Yum
0Hi Candy, No, they turn out grainy using granulated.
Karly
0Yum!
Erika Castellano
0Hello!! I honestly LOVE LOVE LOVE all your recipes!!! And the brownies came out delicious your page SAVED my life when l switch to keto l swear!! Thank you so much for sharing all your recipes and videos with us, every day l find something new to make and following the recipe it comes out exactly like your pictures!!
Stephanei
0many trial and error with different keto brownie recipes and these are by far the best!!! thank you! followed the recipe exactly and i didnt have a problem with the butter. all in all definitely making these again!
Suzanne Cowart
0My brownies were very dry not fudgey at all….followed recipe exactly
Maya | Wholesome Yum
0Hi Suzanne, That means they were over-baked. Did you check the tips in the post above for signs of doneness?
Tatyana
0Hello, tried to make these brownies last night, and I think it has potential, but the butter separated from the batter, and was just floating on top… As a result I over baked it 🙁 Please help
Maya | Wholesome Yum
0Hi Tatyana, As mentioned in the post, some degree of this is normal, and no need to overbake to get rid of it. However, I did re-test the recipe and updated it to reduce the butter and switched sweetener to powdered erythritol, which should improve the results. This is now in the recipe card and there’s a note describing what changed. Hope you’ll try the new and improved version!
Jane
0It says serving 16 but the video shows 9. I just want to make sure I know the correct carb count
Maya | Wholesome Yum
0Hi Jane, Sorry about the confusion. The nutrition info is for the brownies cut into 16.
Jane
0Fit says serving 16 but the video shows 9. I just want to make sure I know the correct carb count
Maya | Wholesome Yum
0Hi Jane, Sorry about that! The recipe makes 16 brownies and nutrition info is assuming you cut it into 16. We cut it into 9 for the video only, which you could do if you wanted larger brownies.
Virginia Benavides
0Just wondering if anyone has used Coconut flour instead of Almond Flour?
Maya | Wholesome Yum
0Hi Virginia, No, sorry, coconut flour won’t work in this recipe. I do have these low carb brownies that use coconut flour.
Linda
0Can I use coconut flour instead of almond flour?
Maya | Wholesome Yum
0Hi Linda, No, sorry, they are totally different.
Mageline
0Hi, I would love to make these, but the number of servings is 16? You slices look like they were for 9 servings. What would be the carb count for the larger pieces if I cut them the same way you did? I know I could do the math myself, but I’m a bit lazy. LOL! Plus the 16 servings shown in the recipe threw off. Thanks!
Maya | Wholesome Yum
0Hi Mageline, I cut them into 16 pieces in the pictures, not 9. The overhead photo shows 12 brownies out of the 16 total, because 1 row isn’t shown. I don’t have the carb count off hand for cutting them differently, so you’d have to calculate that if you want to cut them differently than I did.
Linda
0Will xylitol give me the same results as erythritol?
Maya | Wholesome Yum
0Hi Linda, Yes, you can use xylitol. You’d need less. Check the sugar-free sweetener conversion calculator here.
John Horning
06 ingredients? I count 9.
Just wondering. Looks delicious and am planning to try it.
Maya | Wholesome Yum
0Hi John, I don’t count optional ingredients in the count since they are not required. Hope you like the brownies!
Barb
0Is the amount of butter correct? 3/4 cup =12 tablespoons. Mine was very greasy. Still good
Maya | Wholesome Yum
0Hi Barb, Yes, it’s correct. The butter will absorb into the brownies once they cool.
Veronica
0So much butter, it was swimming in butter, poured off so much butter. I double checked and triple checked. I measured by weight. The flavour was there, after pressing out the butter
Maya | Wholesome Yum
0Hi Veronica, Check the tips in the post above. This is normal and you should not have poured it off. The butter absorbs back into the brownies after they cool.
Kim
0Can these be stored in the freezer?
Maya | Wholesome Yum
0Hi Kim, Yes, you can freeze keto brownies.
Crystal
0I HATE almond flour so i was super nervous about making this but they turned out SO fudgy, so chocolatey and you cannot tell that there is almond flour in this. I used swerve so i converted for that, so maybe next time I will use more but other than that, this was SO perfect. I topped it with hazelnuts for extra fat and I can’t wait to remake this.
Kristen Wood
0Oh my goodness, these are SO good!
Susan Braddy
0I had the same problem with butter pooling …
Maya | Wholesome Yum
0Hi Susan, Totally normal – check the tips in the post above!
Stephannie Ramirez
0How long should I bake if I make with cheesecake on top? One recipe calls for baking for 40-45 minutes with cheesecake on top but I don’t want to mess up your recipe for the brownies.
Maya | Wholesome Yum
0Hi Stephanie, Sorry, I haven’t tried that so am not sure. Let me know how it goes for you if you try it.
Sam
0Hey there! I’d love to try these, but when I put the ingredients into my nutrition tracker, I end up with 10 carbs (8 net). What am I missing here? (I generally use Swerve confectioners sugar- which is where most of the carbs are coming from). Thanks for the help!
Maya | Wholesome Yum
0Hi Sam, It’s just your tracker not knowing that it doesn’t need to count the carbs in Swerve. They are required to be listed on the label, but the body can’t metabolize erythritol, so you don’t need to count those carbs.
Sam
0So happy I tried these! They’re a staple in our house now
Becky
0If I’m going to use Swerve instead of Erythritol, should I stick with the 2/3 cup measurement?
Maya | Wholesome Yum
0Hi Becky, You’d need a bit less sweetener if using Swerve. Check the conversion calculator here.
Vanessa
0These are awesome!! They fix my chocolate craving. I took them to work to share with my keto and non keto colleagues ALL loved it. My son loves it.
Margaret DiMassa
0I tried to make your Fudgy Keto Brownies and I’m not sure what I did wrong, unless it was just that I didn’t mix the brownies enough. The mixture looked ok in the bowl, but after I put the mix in the prepared pan to bake, all the melted butter rose to the top and then I baked them for to long and they tasted burnt so I threw them out, What did I do wrong or is the butter suppose to raise to the top???? Thanks for any help.
Maya | Wholesome Yum
0Hi Margaret, That’s normal for the butter to do that – check the tips in the post above. However, if they tasted burnt then you definitely baked them too long. Again check the tips in the post to check for signs of doneness.
Lisa
0I don’t need tons of sweets in my life, but this recipe had me intrigued. It started with melting baking chocolate and butter, just like when I made regular brownies in my younger days, so it had promise. When they came out of the oven, the butter pool on top was somewhat concerning, but I just put them in the fridge to cool. There was no yellow pool on top when they were cooled like I expected. I had to use regular almond flour as my store doesn’t carry blanched. The texture was somewhat more mealy than I liked, but what a wonderful deep, rich fudgy flavor – one square is quite satisfying! I’d like to top them with a strawberry cream cheese or cheesecake topping. Thanks for the recipe!
Red
0Man these are perfect!! I made these just like the instructions but I melted a bit less dark chocolate chips (allowed with keto) and did not use erythritol (don’t even know what that is) but non the less just like the recipe here and they are great and fudgy! My kids loved them. I even stored some in the fridge and ate some almost a wk later and they are still good! Even ate cold!
Lucy
0Hi, I live in the UK, so thank you for having the metric conversion……but, I used your metric measurements and I’m pretty sure they are wrong as it turned out swimming in butter, As the cups recipe says the same amount of butter and almond flour, unfortunately, I didn’t see this until after. Will look forward to doing it again if you won’t mind working it out please, I have no idea about these cups.
Maya | Wholesome Yum
0Hi Lucy, Check the tips in the post above – it’s totally normal for there to be some butter on top during baking but it will reabsorb as they cool. Even when volume is the same, weights will differ. The metric conversion is correct, though.
Elizabeth
0I made these but after 14 minutes there was still a ton of butter on top so I left them in oven about 5 or 7 minutes longer and they still had a bunch of butter on top. When I set them to cool they weren’t liquidy but they are crumbly.
Maya | Wholesome Yum
0Hi Elizabeth, It’s normal for butter to pool on top and it reabsorbs after they cool. Did you drain it off? That would have made them crumbly for sure. If you didn’t and they were still crumbly, it means they baked too long.
Kristin Birkenes
0Hi there – I’m new to the Keto world (2 weeks) but I’ve already tried many of your fun recipes and I appreciate your wisdom, expertise, and willingness to share! I tried these brownies and they came out with a layer of grease on top. I reviewed each ingredient prior to adding, but somewhere along the way, something went terribly wrong! The greasy, smushy bits of brownie are still okay tasting, but I can’t serve as brownies and will probably need to throw away! Do you know what could have gone wrong if I used the exact amounts as indicated in the recipe? Thank you! 😉
Take care,
Kristin
Maya | Wholesome Yum
0Hi Kristin, It’s normal for some butter to be on top after baking, but it should reabsorb after cooling completely. Did you let them cool before serving?
Michelle Petty
0I followed directions to the TEE. These brownies NEVER SET UP! Help!
What a waste of time and money.
Maya | Wholesome Yum
0Hi Michelle, Please check the tips in the post above. It’s normal for the brownies not to set while baking. They set after cooling.
Carissa
0Hi. I want to try these, however I have monk fruit. Would I use the same amount?
Maya | Wholesome Yum
0Hi Carissa, You’d need less and it depends on the brand – check the low carb sweetener conversion calculator here.
Randee Estes
0I followed the instruction and ingredients exactly and they looked perfect but when I tasted them they are very, very grainy.
Maya | Wholesome Yum
0Hi Randee, It could be the sweetener. Did you use the same one on the recipe card?
Carol
0I have a hard time replacing one unhealthy product “sugar” for a equally bad replacement like erythritol which is man-made from cornstarch? I’m trying to stay away from questionable sweeteners. What healthier choice could I use in place of erythritol? I see from the comments many have other things they’d like to substitute but to me butter is a less offensive product to something artificial.
Maya | Wholesome Yum
0Hi Carol, Erythritol is a natural sweetener, not artificial. It is found in many fruits, actually. It is not made from cornstarch, it is made by a fermentation process, which is a natural process just like yogurt is a fermentation process. For erythritol, it does typically involve corn, but that is not in the final product, it’s only necessary for the fermentation. If you prefer a different sweetener, you can check the low carb sweetener guide and calculator here.
Juliana
0These look amazing! Is there any way to substitute butter? Maybe with avocado?
Maya | Wholesome Yum
0Hi Juliana, I have a recipe for avocado brownies here. It still has butter, but less of it, and you could substitute coconut oil for the rest.
Gail
0These indeed looked like a greasy mess when they came out of the oven – I was very worried. After I allowed them time, though, most of the butter reabsorbed into the brownies and they were delicious. I used Pyure sweetener, so I cut the amount in half. I also didn’t have an 8×8 pan so I used an 8×10. They were thin but still held together. Cooking time was 13 minutes for me using the changes above. Great recipe!
Maya | Wholesome Yum
0Thank you for sharing, Gail! The butter pooling may have been due to the smaller amount of sweetener, but I’m glad it still worked. Sometimes that does happen anyway even with the original recipe but should reabsorb just like you found. 🙂
Mélanie Dion
0Thank you for that answer! I tried the recipe for the first time and this happened to me. I just took them out of the oven and I was wondering if I misread the butter quantity! I’m glad to know I didn’t. Looking forward tasting them, they smell AMAZING!
Sandra
0Could you make these using muffin tins?
Wholesome Yum M
0Hi Sandra, Yes that should work fine. You will need to adjust the bake time, they won’t take as long when baked in muffin tins.