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.
These were amazing and they melt in your mouth!
Really easy and delicious with lots of flavor!
I followed the recipe but the center was too wet. The brownies were delicious, but the center 3X3 was a waste. Is there a good way to test for doneness?
Hi, luckily brownies don’t have to rise like cakes do, so it’s fine to open the oven to test it and then close the oven again and continue to cook until desired doneness (using a toothpick to see if it’s done). However, you can also take it out when it’s still underbaked and then let it sit (only very loosely covered) in the fridge overnight and they will magically firm up without overcooking 🙂
I made these exactly as the directions called for, for a keto diet. Mine turned out with the consistency of cornbread but still had a good taste. I also made the lemon pound cake and got the same consistency. Has anyone else experienced this and how can I change it to be like a normal brownie?
Hi, what flour did you use? Also was the lemon pound cake from this site? I don’t think Katie has a pound cake recipe on her site, so maybe it’s from a different blog?
I used the fine almond flour that was called for. I printed the Keto Brownies recipe and followed it precisely. The consistency was like cornbread but it still had a good taste. Was hoping it would be more like flour brownies. You are right on the lemon pound cake, it was from another site, but Katie has a lemon loaf I might try, it looks yummy.
These Brownies are Awesom ! My family and I love them. Thhhhhhank you for the recipe.
These are absolutely amazing!!!! Total keto game changer! Thank you 😍😍😍😍😍😍
These are lovely and melt in your mouth. I love chocolate but am trying to be good so these are really good for my sweet craving. Thank you
Hi- I’m super grateful for these recipes. I’m a type 1 diabetic and I love to bake keto, this is where I get basically all of my recipes. I was wondering what to add more of (or less of) to make brownies more moist, and less dry and crumbly. Thanks again for the wonderful recipes!❤
HI! I’m a super huge fan of CCK! I’m a Type 1 diabetic and I love to bake keto. I was wondering if there was something to add or subtract to or from the recipe to make the brownies more moist?! 👁❤🥔!
Thx, D.J.🧃
Hi! They are not supposed to be dry at all. Did you happen to sub coconut flour for the almond? What specific ingredients did you use?
HI, I used all of the ingredients listed. I think the problem might have been that after taking the brownies out after 20 minutes, they looked underdone, so I put them back in the oven for about 10 more minutes. I tried the brownies the second time, and they came out much better when I just let them sit for an hour. But thanks for your help! 💓 D.J. 🥔
No worries, glad they ended up working out. We always want Katie’s recipes to work for everyone as much as possible! 🙂
Turned out great and fudgy! Used white sugar, eggs, no Dutch cocoa, and water instead of additional oil. Baked the cake for 18 minutes and left it outside for a bit.
SORRY! I THOUGHT THE FIRST COMMENT DIDNT SEND! OOPS! 🥔!
Thx, D.J.🧃