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.
Hi Katie! Every recipe of yours that I’ve tried has been fantastic. Thank you for such great recipes, ideas, blog posts, etc. Regarding this recipe, and I know others have asked in some form, but in your opinion, can one substitute oat flour for the almond flour? From my reading online, it seems, “yes,” and I realize this would make them non-Keto, etc., but I wondered if you have experimented previously with substituting these two flours for each other in other recipes? Thanks for your thoughts! –Lauren
Love these brownies. I used avocado oil. I melted some Lily’s milk chocolate chips with some crunchy natural PB (just peanuts and salt) and spread it on top of the brownies after they say out of the oven for about 20inutes. Then I put them in the fridge to set up over night. SO Yummy!!
Super excited that I found these
Great healthy chocolate snack w low carbs and no sugar. I used monk fruit sweetener
Loved it!
WOW this is amazing! I do recommend using the frosting although the brownies are moist, the frosting gives it the pow it needs! I would like to say I used swerve confectioners sugar for both the brownies and the frosting and it was incredible! I have been on a keto journey for the past 5 mo and I have found (after spending WAY too much) that the swerve confectioners sugar works for EVERYTHING and does not leave the aftertaste AND I use about a third of what the regular recipes call for and IT WORKS! Thank you for this.. I have a happy husband!
I made mine into 2 bite brownies. They are a bit dry, I may have overbaked them a bit though. Added 3 Krisda chocolate chips to each on top. Good!
These brownies definitely tastes good just like the real thing. Im so glad it’s keto! Lol the only thing i change was the water part, i used 3 tablespoons of soy milk instead and i used truvia baking substitue instead of erythritol because i dont like the after taste of it. I baked it exactly 20 mins and u can see it’s a little bit undercooked on top, i assume to get it very moist and fudgey which is exactly how it came out. I prefer my brownies to be a bit chewy with crunchy edges, so im going to bake mines a little longer to see how it turns out next time. I cut them into small squares using a 8×8 pan and got 16 squares.
I read the remarks on the 25 servings per recipe. If you are counting carbs and make, like 8 brownies, you’ll be getting, what, like a bit over 3 carbs? Even making 12 brownies will just double the carb count. It’s not like you’re going to eat a whole tray, anyway. And they do look pretty gooey. Anyhoo, worth a try 😀
Hey how much powdered stevia can we use instead of erythirol?
We have not tried, but readers here in the comments say that stevia does not work well as a substitute here.
So delicious!! On a whim, instead of 1/3 c coconut oil inside about 1.5 tbsp coconut oil and then about 1/3 c pumpkin, also 1/4 c vanilla protein powder for part of the almond flour. I also used unsweetened vanilla almond milk in place of the 3 tbsp water, it was still amazing!!!! Going to add peppermint extract and/or instant coffee too next time! Awesome recipe!!
Love your pumpkin version!