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 exactly as recipe. They tasted pretty good but they did have that awful “cooling affect” from the erythetol. Next time I think I should add some stevia liquid to negate the cooling affect. Do you know how much I should add?
I have a question, which ingredients were used for the brownies and which were used for the frosting? Or were they all used for the brownies and the frosting was just extra?
They are all for the brownies :). The frosting is here: https://lett-trim.today/basic-chocolate-cream-cheese-frosting/%3C/a%3E%3C/p%3E
The first time I made these they were wayyy too sweet even though I used a little less than 2/3 C erythritol/monk fruit sweetener, so the second time around I used 1/3 C and added walnuts and they were perfect with the icing! I did have to bake them a little longer to get them to set. I’ve been doing keto for a while now, so I can no longer handle the “normal” level of sweetness.
Hands down the best keto brownie recipe I have ever found! Make this chocolate loving girls dream come true lol
Just made these and they are excellent. Granted I did make a few changes – I used 3tbs of half and half instead of water, added 1tbs of Golden monkfruit sweetener and some ghiradelli dark chocolate chips. The chips added some carbs/sugar but they are still quite low carb (9g when cut into 16 servings) but added a lot to the flavor.
So I forgot to put the Almond milk in and only realised just as I popped the tray into the oven, I quickly pulled it out and chucked in the almond milk and mixed in it the baking tray (Fail I know)… The bottom of the brownies cooked but the top stayed gooey, I even tried to cook it for an extra 30 minutes after leaving it in the fridge for an hour and I had no luck. I will give it another go, I just want to find out after 20 minutes in the oven should the brownies be a cake like texture already or slightly gooey and then you let them harden in the fridge? Thanks!
I can say that the cooked part did taste absolutely amazing!
Never mind I just realised I misread the almond flour as almond milk while cleaning up and so I had a super blonde baking moment today! I decided to chuck the baked and squishy tray I was left with into a bowl and mixed it together. I then made small cake balls and popped it back into the oven to bake for 10 minutes and popped them straight into the freezer for the next 40 minutes. They turned out great!
I’ll definitely give it another go and give an update.
Good recipe, but kind still turned out slightly crumbly and a little too sweet. They’re not as good as “real” brownies, but are definitely a good alternative.
This was probably the best brownies even just being keto
Thank you so much for making them!
Yummy! I used stevia but will definitely use erythritol next time to avoid the stevia aftertaste.
Wow!! Excellent brownies!!! Helps me when I just need a desert while on Keto!! I used the Whole Earth Allulose baking blend instead of the Erthiyol. I am down 47 pounds since Dec16, 2019. This recipe keeps me happy!! I make them every six weeks. I get 9 brownies out of them and that’s fine.