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.
I tried this recipe a couple of days ago. It was heavenly! I used a square muffin tray to make 6 brownies. I added some chocolate chips into the dough as well as sprinkled on the top. Only thing is I converted 2/3 cups erythritol into 150gms in weight and they were a little too sweet. Im going to make these again tomorrow with less sweetner and see how it goes. Overall, the brownies were heavenly. Thank you!
(Wished I could include a picture here.)
The heading states only 8 ingredients but there are 10 items listed in the ingredients list… the video does not show the addition of the 2 tbsp of dutch cocao, the eggs or the water. Please confirm if these ingredients need to be added?
The best recipe ever!! Made this few times and Is always perfect! Accidentally I used orange extract and is amazing! No coconut oil I would recommend butter 😉 Thank you very much <3 and greetings from UK 🇬🇧
Thank you so much for trying it. Your version sounds even better!
I have no idea why these did not ever solidify! I followed the recipe to a T! I baked them for 20 minutes, took them out and let them cool on the counter for about 30 minutes, still mostly goo in the center. Put it in the fridge for about an hour, still goo. Put them back in the oven and baked for ten more minutes. Still goo:( what I could taste was not very good. I never have problems like this. I know most people have had success with this recipe so I’m not blaming it on the recipe. I’m just confused as to how it happened.
Oh no! What specific ingredients did you use? And is your oven calibrated? Are you at high elevation?
I did not think of my oven not being calibrated and that is probably the cause! I’m going to check today thank you very much for your response! I used all of the ingredients listed and when it called for butter or coconut oil I used butter. I used water and not oil when that option was listed as well. I’m also at about 1500 feet above sea level but I don’t know if that would affect it or not. It had cooked everywhere except for the center. It wasn’t completely liquid, just more like thick batter than brownie.
Hi Rachel, no problem, yours might just need more baking time! Also be sure to cook them on the center rack (you might have already; I just wanted to make sure and mention it).
I would let it cool then refrigerate overnight, I baked mine at 150 degrees if & made sure the oven was pre heated before I put them in!
Absolutely Delish!
Thanks Katy x
Thank you for trying them!
Hi! Could these be baked in a toaster oven?
Sorry we haven’t tried!
Made these on Xmas eve, I baked them 5 minutes longer as I thought it was way too wobbly in the middle but I should of left them as the 5 mins extra dried them out a little too much but they taste really good & I had a piece with extra thick brandy cream.
Thank you for this recipe I will definitely be making these again!
Was delicious! Thank you so much for sharing this! I used Monkfruit sweetener and added chocolate chips in was so good really taste better than regular brownies!
These brownies turned out great! I used 1/2 cup of Lakanto sweetener, which made them just sweet enough with no aftertaste. Thanks so much for the recipe!
Second batch I made was even better, definitely do not panic like I did when the first batch was wobbly in the middle & bake for longer!…. leave it ….. then leave to cool then refrigerate to get that nice thick fudgey centre!! I also topped this batch with the chocolate cream cheese, I want to make this every week it’s amazing!!