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 made these with sucralose since I couldn’t find the other sugar substitute listed. Lots of reviews say they’re great otherwise so maybe that’s where mine went wrong. Mine were crumbly, dry. Again, maybe from the sucralose. Stick to the listed ingredients only.
I made a keto brownie mix a few weeks ago and this was much better in both taste and consistency. I had to multiply by 1.25 bc I only have a 9×9 pan which meant a bit it of rounding but I kept it at 2 eggs bc last time time I made a keto cake and it was very eggy. I was pretty scant on the erithrotol bc wife complains about sweetness. I added some walnuts. Didn’t do icing but chocolate chips would have been good too.
Soo good, almost could not tell the difference between non keto and keto!
Followed the recipe almost to the letter except I didn’t ave enough granulated erythritol so I used half the amount of sugar on the granular and the other half on the powdered form and switched up the vanille to 2 tsps.
Mixed it altogether and baked for 20 minutes at 350, and then let it rest for 30 minutes for the cool down.
well I’ll say these brownies hit the spot. I was wanting something that would take th edge off of not having anything sweet for 3 days. these worked out beautifully. Not overly sweet; just the right amount.
Wow!! I made these for my husband’s “bday cake” because he’s doing keto…but we ALL loved them, grabbing seconds and thirds. They were also incredibly simple to make, my 4 yr old and I whipped them out in minutes. And honestly, it was just so so fun and satisfying to see my husband enjoy his first treat in 2 months:)
Amazing!
Hi, for the keto brownies with almond flour, you talk about how to get them to firm up but honestly they don’t even look done after 25 minutes, especially in the middle. Is that how they’re supposed to look? I let them sit for at least half an hour. Thanks, Lori
Hi Lori, just put them in the fridge and they will firm up as they cool.
Ok so I made the keto brownies. I used regular cocoa, couldn’t find the dutch cocoa. They are delicious but they crumble and fall apart. How do I fix that?
Hi! Did you use almond flour or something else? Are you in a dry climate or high elevation? What sweetener did you use? Any other specifics, let us know!
I have made this 3 times!! It is amazing! And so easy!! I used coconut sugar instead of real sugar. And regular cocoa. For the icing, I just melted dark chocolate with some whipping cream and it was just delicious!!
Deliciously fudgy!