These keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 20 minutes, you won’t believe these are low carb.
If you’ve been around here for some time, you may remember that we’ve shared some classic keto desserts, including a keto cheesecake, keto ice cream, and a keto chocolate cake. None of them have been as easy as this.
If you are after the best tasting keto brownies recipe, you have come to the right place.
These brownies are a spin on my almond flour brownies and coconut flour brownies (or all my brownie recipes, to be honest). While both of these are low-ish in carbs, they aren’t completely keto-friendly. Not anymore- this recipe will swoon even the most reluctant low carber out there.
Table of Contents
- Recipe highlights
- Ingredients needed
- How to make low carb brownies
- Recipe tips and variations
- Storage instructions
- Frequently Asked Questions
- More keto dessert recipes to try
- Best Fudgy Keto Brownies (Recipe Card)
Recipe highlights
- Fast. They take less than 20 minutes to bake and require little prep work.
- Perfect texture. These brownies are gooey and fudgy in the middle and with those gorgeous crinkly tops.
- Incredible flavor. Full of chocolate and no grainy, bitter, or artificial aftertaste ever.
- Seriously low carb. Each brownie has just 3 grams of net carbs and are also gluten-free and sugar-free.
By the way, if you want to try some other epic keto desserts, try the keto blondies or keto chocolate chip cookies.
Ingredients needed
If you’ve made any of my keto desserts before, you probably have everything on hand as we speak. If not, there is nothing special needed and you’ll find everything at any basic grocery store. Here is what you’ll need:
- Butter. Salted or unsalted. I prefer using the salted variety as it negates the need to add any extra salt.I tested these brownies with coconut oil but found the edges to be greasy.
- Chocolate. Any sugar free chocolate works, including sugar-free chocolate chips or baking chocolate. The latter is a fantastic option as, even though it is extremely bitter, the brownie batter already has added sweeteners to compensate.
- Almond flour. Blanched almond flour is a must. It doesn’t leave a gritty texture and has a lighter crumb.
- Unsweetened cocoa powder. Sifted and unsweetened.
- Baking powder. The leavening agent to give the brownies some stability.
- Sugar substitute. The best sweetener to use is allulose, as it dissolves like sugar would. I have successfully tried my keto brown sugar too. I don’t recommend using erythritol, swerve, or stevia as it gives the brownies a super grainy texture.
- Eggs. Room temperature.
- Vanilla extract. Optional, but highly recommended.
Find the printable recipe with measurements below.
How to make low carb brownies
Step 1- Make the brownie batter. Start by combining the butter with half the chocolate. Microwave in 20-second increments until the both are mostly melted. Using a spoon, gently mix until smooth. Next, beat the eggs until frothy. Slowly mix in the butter/chocolate mixture until combined. Add the dry ingredients then fold through the remaining chocolate.
Step 2- Bake the brownies. Now, transfer the brownie batter into a lined square pan. Bake the brownies for 14-18 minutes or until a skewer comes out mostly clean. Let the brownies cool in the pan for 20 minutes before carefully transferring to a wire rack to cool completely.
Recipe tips and variations
- Do not over-bake the brownies, as they will continue to bake as they are cooling down. If you’d like more cakey brownies, you can cook them closer to the 18-minute mark.
- Sift your dry ingredients if there are clumps throughout.
- Don’t fret if the brownie batter looks a little thick. It is supposed to be like that and will bake as expected.
- If you don’t use allulose, your brownies won’t have the crackly tops. Allulose is the only sweetener that will yield it. With that said, I’ve tested these brownies with monk fruit sweetener and Splenda and they taste just as good.
- Fold through chopped walnuts, pecans, other kinds of chocolate (like white chocolate!) or even low carb fruit (like berries).
- Swirl through some peanut butter to make keto peanut butter brownies.
Storage instructions
To store: These brownies can be stored at room temperature, provided you intend to consume them within 3 days. Ensure they are in a sealed container or covered on a plate. If you want them to keep longer, store them in the refrigerator.
To freeze: Wrap the brownies in parchment paper and place them in a ziplock bag or shallow container. They will keep fresh for up to 6 months.
Frequently Asked Questions
How many carbs are in keto brownies?
There are just 3 grams of carbs in each serving.
Can I substitute the almond flour?
This recipe works best as written. Any substitutions cannot be vouched for.
More keto dessert recipes to try
- Keto blueberry muffins– Just 6 ingredients and tasting like bakery-style muffins.
- Keto no bake cheesecake– Rich, creamy, and ZERO dairy.
- Keto pudding– Rich and creamy chocolate flavored.
- Keto chocolate mousse– Just 3 low carb ingredients.
Best Fudgy Keto Brownies
5 from 1950 votes
These keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 20 minutes, you won't believe these are low carb.
Servings: 12 Brownies
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Rate This Recipe
Ingredients
- 3/4 cup butter
- 1/2 cup keto chocolate chips divided
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup allulose
- 3 large eggs
Instructions
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, combine all your dry ingredients and mix well.
Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
Slowly add the chocolate and butter mixture to the eggs and continue mixing.
Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Fold in remaining chocolate chips.
Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place the baked brownies in a shallow container and store them in the freezer for up to 6 months.
Nutrition
Serving: 1BrownieCalories: 180kcalCarbohydrates: 5gProtein: 3gFat: 17gPotassium: 3mgFiber: 2gVitamin A: 150IUVitamin C: 2.5mgCalcium: 20mgIron: 0.5mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
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