Craving a rich, chocolatey treat without the carb crash? These Keto Air Fryer Brownies are your answer! Made with almond flour and cocoa powder, they deliver all the fudgy decadence you expect from classic brownies, but with a fraction of the carbs. The air fryer ensures a perfectly gooey centre and crisp edges in just minutes, making this recipe ideal for busy weeknights or when you need a quick dessert fix.
Why choose the air fryer? It speeds up baking, uses less energy, and gives you consistent results every time. Plus, you won’t need to heat up your whole kitchen! These brownies are naturally gluten-free, grain-free, and can easily be made dairy-free with a simple swap.
Simply mix the batter, pour into a lined tin, and let the air fryer work its magic. In under 20 minutes, you’ll have a batch of brownies that are rich, moist, and satisfyingly chocolatey – perfect for sharing or keeping all to yourself.
At a glance
- Time: 25 minutes
- Difficulty: Easy
- Servings: 8
- Cost: Affordable
Macros (per serving)
- Protein: 4.2 g
- Fat: 12.5 g
- Carbs: 3.1 g
- Energy: 140 kcal
Ingredients
- 80g Almond flour (finely ground)
- 30g Cocoa powder (unsweetened)
- 70g Erythritol (granulated or powdered)
- 2 large Eggs (room temperature)
- 60g Butter (melted; or coconut oil for dairy-free)
- 50g Dark chocolate (85%+ cocoa, chopped)
- 1 tsp Vanilla extract
- 1/2 tsp Baking powder
- 1/4 tsp Salt
Equipment Needed
- Air fryer
- Mixing bowl
- Whisk
- Spatula
- Baking tin (15cm square or similar, fits air fryer)
- Baking paper
Steps
- Line a 15cm square baking tin with baking paper, ensuring it fits your air fryer basket.
- In a mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, beat eggs, then whisk in melted butter and vanilla extract until smooth.
- Pour wet ingredients into the dry mixture and stir until just combined.
- Fold in chopped dark chocolate, ensuring even distribution.
- Spread the batter evenly into the lined tin and smooth the top with a spatula.
- Preheat the air fryer to 160°C for 2 minutes.
- Place the tin in the air fryer basket and bake at 160°C for 14–16 minutes, until the edges are set and a toothpick inserted in the centre comes out with moist crumbs.
- Cool in the tin for at least 10 minutes before lifting out and slicing into 8 squares.
Allergens & Swaps
Allergens:
Recipe contains: eggs, dairy, nuts
Potential swaps:
- Butter → Coconut oil — Makes brownies dairy-free.
- Eggs → 2 flax eggs — Mix 2 tbsp ground flaxseed with 5 tbsp water; rest 5 min.
- Almond flour → Sunflower seed flour — Nut-free alternative; similar texture.
Serving Ideas
- With whipped cream and raspberries – for a fresh, creamy contrast.
- Warm with a scoop of keto vanilla ice cream – for a decadent dessert.
- With a sprinkle of sea salt flakes – to enhance the chocolate notes.
Additional Info
Chefs Tips
- Let brownies cool fully for clean slices.
- Use powdered erythritol for a smoother texture.
- Add a pinch of instant coffee for deeper chocolate flavour.
Variations
- Add chopped walnuts or pecans for crunch.
- Stir in sugar-free chocolate chips for extra gooeyness.
- Swirl in a tablespoon of peanut butter before baking.
Troubleshooting
- Brownies too dry: Reduce baking time by 2 minutes.
- Brownies too wet: Add 2 more minutes and check again.
- Edges burning: Lower air fryer temperature by 10°C.
Storage & Reheating
Store brownies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Fridge: up to 5 days
- Freezer: up to 2 months
- Reheat: Warm individual brownies in the microwave for 10–15 seconds or in the air fryer at 140°C for 2 minutes.
Ingredient Spotlight
Almond flour: A low-carb, gluten-free flour that creates a moist, tender crumb in keto baking.
Erythritol: A natural, zero-calorie sweetener that replaces sugar without spiking blood sugar.
Dark chocolate: Choose 85% cocoa or higher for rich flavour and minimal carbs.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more liquid and will make the brownies dry. Use almond flour or a nut-free seed flour.
How do I know when the brownies are done?
The edges should be set and a toothpick inserted in the centre should come out with moist crumbs, not wet batter.
Can I make these brownies dairy-free?
Yes, simply swap the butter for melted coconut oil.
How should I store keto brownies?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Can I double the recipe?
Yes, but bake in batches unless your air fryer can fit a larger tin. Adjust baking time as needed.
Keto Air Fryer Brownies with Almond Flour – Fudgy & Quick
Ingredients
- 80g Almond flour (finely ground)
- 30g Cocoa powder (unsweetened)
- 70g Erythritol (granulated or powdered)
- 2 large Eggs (room temperature)
- 60g Butter (melted; or coconut oil for dairy-free)
- 50g Dark chocolate (85%+ cocoa, chopped)
- 1 tsp Vanilla extract
- 1/2 tsp Baking powder
- 1/4 tsp Salt
Instructions
- Line a 15cm square baking tin with baking paper, ensuring it fits your air fryer basket.
- In a mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, beat eggs, then whisk in melted butter and vanilla extract until smooth.
- Pour wet ingredients into the dry mixture and stir until just combined.
- Fold in chopped dark chocolate, ensuring even distribution.
- Spread the batter evenly into the lined tin and smooth the top with a spatula.
- Preheat the air fryer to 160°C for 2 minutes.
- Place the tin in the air fryer basket and bake at 160°C for 14–16 minutes, until the edges are set and a toothpick inserted in the centre comes out with moist crumbs.
- Cool in the tin for at least 10 minutes before lifting out and slicing into 8 squares.
Allergens & Swaps
Allergens: eggs, dairy, nuts
- Butter → Coconut oil — Makes brownies dairy-free.
- Eggs → 2 flax eggs — Mix 2 tbsp ground flaxseed with 5 tbsp water; rest 5 min.
- Almond flour → Sunflower seed flour — Nut-free alternative; similar texture.
Nutrition (per serving)
- Protein: 4.2 g
- Fat: 12.5 g
- Carbs: 3.1 g
- Energy: 140 kcal
