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Keto Fudgy Black Cocoa Brownies with Spiderweb Glaze

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Dark, rich keto brownies made with black cocoa and topped with a simple white spiderweb glaze. Fudgy middle, clean edges, low carb, easy steps.

Ingredients

Scale

Dry

  • 50 g black cocoa powder (½ cup, lightly packed)

  • 20 g dutch-process cocoa powder (about 3 tbsp)

  • 140 g powdered allulose or powdered erythritol/monk fruit (about 1¼ cups)

  • 90 g extra-fine almond flour (1 cup, leveled)

  • ½ tsp baking powder

  • ¼ tsp fine sea salt

  • ¼ tsp instant espresso powder (optional)

  • ⅛ tsp xanthan gum

Wet

  • 115 g unsalted butter (1 stick)

  • 30 g avocado oil (2 tbsp)

  • 2 large eggs, room temp

  • 1 large egg yolk, room temp

  • 1 tsp vanilla extract

Spiderweb Glaze (choose one)
Cream-Cheese Glaze

  • 85 g full-fat cream cheese, softened

  • 40 g powdered allulose (⅓ cup), sifted

  • 1–2 tbsp heavy cream

  • ¼ tsp vanilla extract

OR White-Choc Glaze

  • 85 g sugar-free white chocolate chips

  • 1 tsp cocoa butter or 1 tsp coconut oil

  • 1–2 tsp heavy cream

Instructions

  1. Heat oven to 175°C / 350°F. Line a 9-inch square metal pan with parchment and light grease.

  2. Melt butter in a heatproof bowl. Stir in avocado oil.

  3. Whisk in black cocoa and dutch cocoa until glossy and smooth.

  4. Whisk in powdered sweetener while warm until satiny.

  5. In another bowl, beat eggs, yolk, and vanilla just to combine. Slowly whisk in the warm cocoa mix.

  6. Sift almond flour, baking powder, salt, espresso powder, and xanthan. Fold into the wet mix until no dry spots remain. Do not overmix.

  7. Spread batter in pan. Bake 20–24 minutes. A toothpick should have a few moist crumbs.

  8. Cool in pan 20 minutes, then lift out and cool 30–40 minutes more.

  9. Cream-Cheese Glaze: Beat cream cheese and sweetener until smooth. Add vanilla and cream to a pipeable thickness.
    White-Choc Glaze: Melt chips with cocoa butter or coconut oil. Stir smooth; thin with cream if needed.

  10. Spread a thin layer of glaze over cooled brownies. Pipe small circles on top with remaining glaze. Drag a toothpick from center to edge to make a web. Let set 10–20 minutes.

  11. Slice with a warm, wiped knife. Serve.

Notes

  • Powdered allulose gives the softest bite. If using erythritol blends, glaze helps hide any chill effect.

  • Use extra-fine almond flour, not almond meal.

  • If batter seems stiff (some black cocoa is very dry), fold in 1–2 tsp warm water.

  • For nut-free, use sunflower seed flour by weight.

  • For dairy-free, use refined coconut oil in place of butter and a coconut butter glaze.

  • Best texture after cooling. For clean cuts, chill 20–30 minutes, then slice.

  • Sugar alcohols: about 8 g allulose per serving (not counted in net carbs).

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-fudgy-black-cocoa-brownies-with-spiderweb-glaze/