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.
Katie! Your keto chocolate cake has saved my life! It’s saved my diet! Thank you! I’ve been doing keeto for 3 and a half weeks and have lost 19 lbs so far, already, and your chocolate cake recipe saved me when I was having a HUGE craving and needed cake. I’m in the middle of trying your brownies recipe right now! A big thank you for the work you do!
Very very good! I did not have enough almond flour so substituted half cup coconut flour with half cup almond flour and used stevia in place of the sugar. I sprinkled some espresso chocolate chips on the last few minutes in the oven…..a great recipe! Thank you!!
Hi Pam,
Did you use Stevia 1:1 as a substitute for sugar? That’s what I did, but they turned out very bitter and crumbly for me. Just trying to figure out what I did wrong. Thanks!
How should I modify this to use wet almond pulp? I recently developed dairy intolerance and have switched to almond milk, which I make myself because that makes better yogurt. It doesn’t seem practical to dry the pulp and then rehydrate it.
Hi, I am making these brownies for the first time. In looking at the nutrition section, it says that this recipe count is for 25 servings! How can you get 25 brownies from an 8×8 pan? Confusing. Please change the nutrition counts, as that doesn’t seem correct.
Hi Amy, these are so rich and fudge-like that a lot of people are satisfied with just a small fudge-sized piece. If you triple the serving size, it’s still just 150 calories and 2 grams net carbs for a bigger brownie 🙂
I don’t know if someone has mentioned this yet, but definitely don’t make these with Stevia. I tried it and they were very bitter and crumbly. Not at all like the pictures or reviews. That is the only thing I changed, so it must have been that. Definitely try them with the recommended sweetener for keto!
This brownies are amazing, thank you for the recipe! :):)
Thank you for making them 🙂
These are so easy but they are also so easy to over bake. They taste great.
My problem with the recipe is the use “US Cups”. When baking, I prefer to weigh in grams as it is easier to calculate carbs and more accurate for dry measure.
I tried the recipe in silicone cups and they came out so easy, but the baking time needs to be adjusted down.
I used butter this time but will try it next time with the coconut oil or perhaps another recipe.
Very easy to make and perfect match with raspberry sauce
Thank you , these are very good.
I’d love to know how you get yours so thick ?
Almond flour recipes generally don’t rise very much.
Thank you so much for making them! Maybe the camera makes them look bigger? They are similar to other brownies, not super thick. But Katie uses a macro lens, so that might be it!