The best and easiest low carb keto brownies. Even people who aren’t on a keto diet will love these unbelievably fudgy chocolate brownies!
8 Ingredients
Low Carb
Flourless
Gluten Free
Better Than Boxed Brownies
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The Best Keto Brownies – They MELT In Your Mouth!
These impossibly fudgy chocolate brownies are almost guaranteed to win you over.
It’s one of those must-try recipes, because you really need to try them at least once in your life to discover how shockingly good they are!
The simple recipe is so rich and delicious, you might never go back to boxed brownies again.
P.S. —> NO coconut flour, and less than 1 net carb per brownie.
Also Try This Keto Cookie Dough Dip
Almond Flour Brownie Variations
Feel free to stir a handful of chopped pecans, almonds, or walnuts into the batter.
Or throw in some shredded coconut, cacao nibs, or chocolate chips.
The brownies are perfectly sweet enough to serve on their own, but if you want keto brownies with frosting, I love this Chocolate Cream Cheese Frosting Recipe.
Easy Low Carb Brownies
To come up with this recipe, I simply adapted my keto chocolate cake into brownies.
Since I know brownies have more fat, less flour, and less leavening than cake, I changed the ingredient proportions accordingly.
The first try wasn’t perfect, but recipe experiments are seldom perfect on the first try, and I quite enjoyed eating the fall-apart-gooey flourless homemade brownie rejects.
*For a brownie in a mug, use the Keto Mug Cake Recipe
Flourless Brownie Ice Cream Sundae = top them with a scoop of Keto Ice Cream.
Keto Brownie Ingredients
Instead of regular flour, these brownies use fine almond meal or almond flour (ground-up almonds), making them both flourless and gluten free.
If you can find dutch cocoa powder, I highly recommend using it here when called for, because that’s the type of cocoa typically used in boxed brownie mixes, so it’s what will make these taste the most authentic.
Most regular grocery stores should sell it – look for the words “processed with alkali” on the ingredient list, and that’s the type to use. (Regular unsweetened cocoa powder should be used for the initial 1/4 cup in the recipe.)
The moist chocolate brownies can be made with either regular sugar (for non keto) or granulated erythritol. If making them keto, be sure to buy granulated erythritol, not powdered. Or for paleo brownies, you can also use coconut sugar.
While I haven’t tried the recipe with allulose or stevia, feel free to experiment with a granulated stevia blend if you wish, and be sure to report back for other readers if you do.
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Above – watch the video of how to make keto brownies!
Keto Brownies
Ingredients
- 1 cup fine almond flour
- 1/4 cup cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted coconut oil or butter
- 3 tbsp water or additional oil
- 2 eggs, or 2 flax eggs
- 2/3 cup granulated erythritol or regular sugar
- 1 tsp pure vanilla extract
Instructions
- *If you're a visual learner, feel free to watch the keto brownie recipe video posted above!Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don’t forget to leave a comment or rate the recipe below!View Nutrition Facts
Video
Notes
More Chocolate Keto Recipes:
Chocolate Chip Peanut Butter Bars
Keto Muffins – 6 Ingredients
For more healthy brownie recipes, also check out these recipes for Sweet Potato Brownies, Vegan Brownies, or the popular Black Bean Brownies.
Oat flour isn’t Keto
Awesome, next time I’ll try without the baking powder so that it’s fudgier. Thank you for the recipe ☺️
Hi Katie,
I’m curious why you emphasize no coconut flour quite often. There might be a blog about this, but I’ve missed seeing it.
Thanks!
Helen
Hi that’s a good question! We love coconut flour and even have a few recipes on Katie’s blog that call for it specifically, like the coconut flour cookies and keto oatmeal. But every time she posts a recipe with coconut (whether it’s milk or flour), she gets a lot of comments asking for a substitute due to allergies or people who hate the taste of coconut. It can also be harder to find in rural grocery stores than almond flour. But Katie has no problem with the ingredient 🙂
Thank you – I guessed it might be that. I’m lucky and have no problem buying it. It can be tricky using it in recipes not specifically designed for it although it’s a great binding ingredient. I’ll look up Katie’s recipes 🙂
Can’t wait to try this recipe!
I am wondering if i can use monk fruit powder instead of Erythritol?
Thanks
I did! They turned out very good. 🙂
Great recipe!
After trying almost a dozen keto brownie recipes with varying results, I was especially eager to try this given the ingredients and how simple it is to prepare (with fewer dishes to wash), and also because of the very positive reviews posted by others. This is the first recipe review I have ever posted — that’s how impressed I really am. These are now the only brownies I will bake, and my husband loves them too.
Thanks so much!
This makes us so happy 🙂
Can you use Allulos for the sugar?
Hi Cindy,
I’m no expert, and it’s best to check with Katie, however I do believe allulose would work well when compared to the monk fruit and erythritol blend that I use for a sweetener — mostly because allulose is not readily available in Canada (at least not yet). This is from AI:
“Allulose offers a sugar-like taste and browns/caramelizes well for baking, while monk fruit/erythritol blends provide intense sweetness (monk fruit) balanced by erythritol’s bulk, creating a grittier texture and slight cooling effect; allulose is generally gentler on digestion than erythritol but can still cause issues in large amounts, with both blends being low-carb/calorie options, but allulose mimics sugar’s texture better.”
These brownies are life changing for me. I’ve had an ongoing problem with a candida overgrowth, so no sweets! I use butter and xylitol, a sweetener that comes from the bark of birch trees and is known to kill candida. So now when I have a craving for something sweet, I can indulge AND control the candida at the same time. Easy to make and delicious! Thank you, Katie!!
I did add a small spoonful of coffee and a single serve applesauce to this recipe. It turned out awesome.
I don’t have any sweet potato puree near me, but I do have sweet potatoes. Would it be okay to just mash them?
Also, could we use honey/maple syrup instead (as a sweetener)?
These brownies are actually pretty good. I always use coconut flour because almond flour taste horrible. Use 1/4 c of coconut flour for 1 c of almond . I like to post real comments because ingredients are expensive and I’ve had to trash so many recipes.