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
You May Also Like: Keto Cheesecake – 5 Ingredients
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.
Katie, I was wondering about the flax egg. Have you tried making these both ways (with eggs & with flax eggs) and if so, did you have a preference? I’d love to use flax whenever possible, but not if the recipe turns out better with eggs.
Thanks so much!
Hi, I’m not Katie but I’ve personally done them with eggs and was a taste tester for the ones with flax. Both are delicious – the egg ones just rise more!
This is my second batch of your Keto Brownies…I am in love! This time I tried a slightvariation…Cheesecake Brownies…still to warm to eat, but the look and smell amazing!
Oh wow, that pattern makes them look so fantastic and professional!
I would love the recipe you used! I tried to do this today and the low carb cheesecake batter I used kept them from setting at all. So, I have brownie pudding for desert this week. lol
These were great! I made them for me on Super Bowl! I am still eating them everyday! I even forgot to put the butter in! I found the melted butter a few hours later in the microwave. I definitely liked them better after an overnight cooling in the fridge. They were softer. Enjoying them now in my Carbmaster White Chocolate Flavored Raspberry yogurt from Kroger!
Ooh so interesting to know it still works even without the butter!
How does monk fruit do in these brownies?
I am about to try it with monk fruit. I don’t like a lot of other sweeteners for Keto. I have monk fruit and stevia. I will post when I’m done and let you know how they turn out. Wish me luck!!
Could these be made with a concentrated liquid sweetener like stevia or monk fruit drops? And if so, would I have to make up the volume with something else and what would you suggest?
Hope the monk fruit works. So far it’s the only sweetener I like. Please let ya know how you made out.
Hi Katie, can you please explain why the erythritol has to be granulated instead of powdered? Because I’ve read a lot about how hard is for it do dissolve, so I would think powdered would be better? I have the granular at home, and depending on the recipe I blend it to make it fine. Thank you!
The keto brownies were great! I used half the recommended sugar and they ended up turning out super salty, so will use less salt next time.
Great recipe. I used cannabis enhanced coconut oil and made this a medical recipe
I just made these brownies, they are delicious! Kudos for this great recipe. Yes, 25 brownies, just the perfect amount for a nice cup of coffee. Thank you!
❤❤
Hello! I just made these brownies and popped in the oven! But I noticed on the servings it says 25!?! I dont see how I can make 25 out of this batch. Lol i didn’t know if it was a misprint? Can’t wait to try them but dont want to mess up my ketosis so want to get serving size right!
Also, am I missing something? I keep seeing comments about yogurt and I’ve checked the ingredient list multiple times and dont see any yogurt on there!?!?
Hi, sorry for the confusion. The recipe is correct as written; the url was updated to be more clear/organized, and the former recipe that was moved (the one the older comments are talking about) is this one: https://lett-trim.today/2014/05/09/coconut-flour-brownies/%3C/a%3E%3Cbr /> Jason
These are super rich, which is why the 25 serving size (especially if you freeze them – they are more like fudge!), but that absolutely doesn’t mean you can’t have more than one or cut them bigger than fudge size 🙂
LOL, thank you for clarifying the yoghurt ingredient Jason, as I was scratching my head thinking yoghurt? Where does it say yoghurt? 🤣
I just made the brownies this arvo, I stuffed up the frosting though, I used granulated Monkfruit granules instead of powder or at least milling the granules into an ‘icing sugar texture. Oh well, it will make for a crunchy topping 🤣🤣🤣
Was also wondering this! Thanks for clarifying
Hello! I don’t really know anything about baking, but I know I did something wrong here just not sure what. These were so dry it was hard to swallow. There was no moisture to it even before baking. The mixture pre-baking was like a breadcrumb mixture basically. I didn’t read the comments before, but I keep seeing confirmation there are no eggs in the recipe. That’s confusing because they are definitely listed in the ingredients list (so I used them). Doubt that would be why I messed up, just confusing for someone with no baking knowledge. Below is what I did, hoping you can help me figure out where I went wrong and why:
1 cup fine almond flour (I used coconut)
1/4 cup cocoa powder
2 tbsp dutch cocoa or additional regular
1 tsp baking powder (used baking soda)
1/2 tsp salt
1/3 cup melted coconut oil or butter (measure out 1/3 cup and then melted, not sure if I ended up with not enough oil maybe?)
3 tbsp water or additional oil
2 eggs, or 2 flax eggs (here are the eggs)
2/3 cup granulated erythritol or regular sugar (used 1/3 cup honey)
1 tsp pure vanilla extract
Hi Courtney, unfortunately coconut flour is NOT a substitute for almond flour. These must use almond flour. And in general, coconut flour cannot be subbed for other flours in a recipe without changing the liquid ratio because it soaks up liquid like a sponge.
Thank you! I will have to try these again with almond flour.
It states not to use coconut flour. Also when using coconut flour (which I hate) you use about a fourth compared to almond and have to still add more egg/oil/water or something liquid.
It also says flax eggs if not regular eggs. Do you know what those are? They are not actual eggs.
You subbed soda for powder and it’s not as simple as just switching one for the other.
When a recipe calls for a certain amount of liquid you should measure the liquid form.
You might need to pay attention to following recipes and making sure you know how to make acceptable substitutions instead of winging it. You’ll waste less time and money 🙂
Baking soda and baking powder or two very different things. Don’t switch them out. If a recipe calls for baking powder, use it.
I’m sorry, is this a joke post?
“All I did was swap out all these ingredients for things that aren’t even close to being the same and the recipe didn’t work, so I defintely think your recipe is wrong!”
Wow! Very good. Rich & Fudgy. Ended up cooking mine for 25 minutes. At 20, they looked a bit undone. Trying to let them sit to firm up, but it’s hard to wait! Even the 10-year old picky eater likes these ‘keto’ brownies. Darn, I have to share! Thank you for the recipe. I’m glad I stumbled upon your site!
How are these suppose to be when taken out of the oven at 20 minutes? I followed the ingredients and directions exactly but there was still a lot of jiggle at the 20 minute mark so I tested with a knife and it came out with a lot of batter on it. I put it back in for 10 more minutes but the results were a drier brownie that had the tendency to fall apart when cut—definitely not fudgy. They did, however, have a rich chocolate taste. Next time, since the recipe states they will continue to firm up as they cool, should I take them while still jiggly at 20 minutes or try 25 minutes? BTW, I used Kirkland Blanched Almond Flour, Navitas Cacao Powder, Rumford bp, salt, Swerve, water, large eggs and vanilla extract.
Yup, take them out when still soft! 🙂
They will firm up, as the recipe says. And if they’re still too soft for your liking, you can stick them in the fridge overnight after they cool, and they firm up even more by the next day.
Jason
Definitely no more then 20 minutes in the oven!
I can’t wait for them to firm up!! I’m craving them NOW!! LOL But I’ll trust the process!!
Am I missing something? Many are inquiring about yogurt, Yet I don’t see yogurt in the ingredients.
Hi sorry for the confusion – the recipe has been updated/improved and no longer needs yogurt 🙂
Jason (media relations)
Is it possible to use 1 cup of regular white flour instead of almond flour? I don’t have any almond flour currently and would love to make these brownies.
Hi, I would just make one of her other brownie recipes. The Tinder brownies are my favorite, but the sweet potato, black bean brownies, or vegan brownies are all good too! https://lett-trim.today/category/healthy-brownies-and-baked-goods/%3C/a%3E%3C/p%3E
Can these be frozen?
They can!
Hi, I would like to make the frosting as well – do I spread it on top of the brownie mix before it goes in the oven? Or do I bake the brownies separately and then put the frosting on? Thanks!
Frosting on top after it cools is easiest 🙂
These brownies are to die for! I used salted organic butter and added pecans. Surprisingly, I resisted the urge to bake longer; perfection!!