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.
Thia brownies are amazing! The best recipe… I am not keto, and this recipe is my favourite brownie of all!
These were amazing. I did it without the frosting and it tasted great. I ate it with Halo Top cookies and cream ice cream and they complement each other very well. 5 stars
wow- so excited to have a keto brownie that tastes this good! Id share a pic but ?? I put pecans on top and then a light ganache drizzle – OH SO GOOD!
Thank you so much for making them! We wish there were a way for readers to post pics too. Katie used to have that option, but apparently it was slowing the website speed down. Hopefully we can find a better option in the future because we love seeing reader photos 🙂
Can I use Stevia instead?
Based on other reader feedback on this post, we wouldn’t recommend it for best taste/texture.
Using all Stevia will probably leave an after taste.
I tried this because it was what I had on hand and the brownies came out horribly dry. Next time I will use what is in the recipe and hopefully they come out better.
Fabulous, fabulously easy, throw everything in , bake enjoy.
Used .5 cup almond, 1/4 cup coconut cause I like texture.
Thanks so much. Found this on Highfallutin keto so thanks to them too
It’s really good, I will also cut down sugar to 1/2 cup or 1/3 cup next time
Amazing brownies, thanks! I used 1/3 cup allulose and 10 drops of liquid stevia and they came out amazing. I use Sprout’s brand liquid stevia because it doesn’t have the after taste. I have also made them with Stevia caramel as the sweetness and they are just the best!
Thank you so much for trying them 🙂
I enjoyed the brownies. I didn’t think they were too sweet at all as some others had mentioned. I also made the icing to go with them. I wish there had been a recipe for just half the icing because I used it all so the icing is as thick or thicker than the brownies. I did need extra heavy cream in the icing and it was still super thick so I added it while the brownies were still hot. Luckily I love icing! I cut them into 12 pieces. I don’t think that getting 25 brownies out of a 9 by 9 pan is realistic at all. The carbs are still low enough for a bigger piece. Well I didn’t look at the carbs for the icing but I’m sure it’s still fine. I would make them again the next time I get a craving for chocolate.
I made these yesterday and they are great. When they were cooled I cut them and they were a little gooey and perfect on the inside. I don’t like super sweet chocolate so I made these with just a 1/2 cup of swerve and no icing. Also portioned them into 9 because I knew cutting them into 12 or more would be really small to me. Without the icing it ended up being manageable, for my personal macros, at 2 net carbs and 207 calories. This will be a great chocolate fix for me, will definitely remake this recipe!
Hi. Is there any way I could make these using gluten-free all-purpose flour? Thanks in advance.
You can, I did. I ended up adding some milk to mine, probably less than 1/3 of a cup overall, but I just eyeballed it