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 used 1/2 almond 1/2 coconut flour, The batter was really thick, so I added another tbl spoon of coconut oil. Still thick . I added frozen blueberries for moisture. They came out tasting ok but it was really crumbly. I served it with blended frozen banana (icecream alternative)
Hi Deb, unfortunately coconut flour is not listed as an option here and can’t be subbed in most recipes that call for another flour because it soaks up liquid like a sponge.
I made these last night. The taste was 100% delicious brownie but the texture was more like a thick chewy cookie. I took them out at 18 minutes. Followed the recipe to a T. Perhaps I should have taken them out at 15 or 16 minutes as I know our oven runs a bit hot. I will try them again and see how it goes. 🙂
I think they might need to go into the fridge straight away after baking to fully qualify of being a brownie. However… It tastes divine – I substituted the butter w/ coconut oil and my sweetner of choice was Stevia granulate (half the amount of the original recipe). That turned out as a nice chocolate cake.
I then made the frosting recommended and slapped it on top of the cake… Are you kidding me – it is to die for. Still not a fudgy brownie – but a badass cake with a divine frosting. Thanks! ☺
The first time I made these they were tasty but on the crumbly side. I now add a third egg to the recipe and they come out perfect. Topped with a dollop of sugar free whipped cream makes it seem really decadent.
I was reading this recipe, and checking the “net carbs” per serving. What puzzles me is this; in an 8″ square pan, with a number of serving per recipe, you would get approximately a 1″ x 1″ brownie? Hardly seems worth the effort, as you would barely get a taste??? I doubt that I will be making this recipe.
Hi Jean, you can cut them whatever size you wish :). If you want to make bigger brownies, just double all the numbers and it’s still lower than most traditional recipes. But these are verrrrrry fudgy so the 25 size is treating them like fudge, which is cut into small pieces because it’s so rich that you don’t need (or want) a giant square. Hope that makes sense!
Thought I had cocoa in the pantry and only discovered that it was all gone after I had already started with the butter, eggs, etc. I ended up making this recipe without it and it still turned out great! A few berries on top made it even better! I now have 2 new options for dessert. Thank You!
These brownies are amazing! I recently starting tracking my macros for weight loss but didn’t want to give up my brownies. Found this recipe and now make these on a weekly basis! I get my brownie fix whenever I want and am still able to stay within my macros 🙂
❤❤
Can I use Bobs Red Mill Egg replacer, instead of the flax egg?
I made the low carb brownies. Did anyone else notice they almost seem raw when they’re done? How long are you supposed to let them sit to firm?
They shouldn’t be raw, but should definitely look underdone when you take them out, because they will firm up considerably and you don’t want them to be dry. Put them in the fridge overnight and let us know how that works for you!
These were great and my family devoured them. Even better cold. I use honey or maple syrup or even coconut sugar as sweetener.