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.
Trending Right Now: Avocado Smoothie – Keto Friendly
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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
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.
Maria says
Hello, can I use applesauce instead of the yogurt?
I can’t take dairy and it’s difficult to find almond or coconut yogurt
Let me know and thanks!
Maria
Susan says
Yes. Use unsweetened. It will have a different taste but still be good.
Lori says
Hi, for the keto brownies, can xylitol be used instead? Thanks!
lacey says
yes you can!!!
Gerie says
I don’t see yogurt in the above recipe??
Aimee says
I would like to try out this recipe but can’t find yogurt listed in the recipe either. Thank you!
CCK Media Team says
Hi! The yogurt was in an older version of the recipe that was made with coconut flour. Katie changed the keto brownie recipe to use the more popular almond flour instead, but the coconut flour brownies can still be found here: https://chocolatecoveredkatie.com/coconut-flour-brownies/
Sandra says
I know. What are they talking about. lol
Katie says
I haven’t tried then yet but I did have to cook them an additional 5 minutes has anyone else?
Amy says
Yum! I made these a month ago. I was very impressed. I did use less Swerve sweetener (my preference) and I also grated 2oz unsweetened 100% cacao. It was so good! I ate it with a couple raspberries on top. I am making it again tomorrow for a pool party.
SG says
Can you use cassava flour or tiger flour instead or coconut
Natalie says
These are amazing !! I used a round tin so only got 8 slices, not the 25 mentioned. If you use the correct ingredients they taste great, I’m surprised about how many people use different ingredients and expect it to come out like it should!?! Definitely going to try more of Katie’s recipes
Kayh says
25 servings??? In an 8 inch pan??? Who makes brownies to only eat one bite at a time?? These are not keto brownies if you can only have one bite and it’s a serving. That’s insane. Please give us a recipe where we can eat a normal sized brownie.
Shana says
Couldn’t you have just passed on this one altogether rather than troll this woman who is clearly getting great reviews for this recipe? Would you say these words directly to her face in the extremely rude context that you just did? Can you please create a keto recipe and post it for us according to your very requirements stated above? Where is your blog? More important things to worry about in our world right now than a bratty serving size comment.
Shana says
My come nt above was in response to Kahn BTW. I can’t wait to try these brownies because they look AMAZING!!
Jenny says
Love this reply Shana!!
Puteri says
Thabks for the recipe 😁. I sub the sweetener to monk fruit extract. Hm, still getting used to using it. I cant get the 25 serving though. They cant fill up my 7″ pan fully. I might double these next time
Gillian Lattin says
Would it be possible to use xylitol instead of erythritol?
Marilyn says
You’re bang on Shana! Recipe DOES say 15-25 brownies…MY big concern would be; how do you get an odd number on a square pan??? My OCD won’t have it! Lol
Victor says
Shut up you idiot have some respect
Keet says
Thats not very respectful answer. Unskillfully posed the original issue but it looks like several people said it doesnt make 25. Fair enough. 12 seems quite right. No need to attack one another. Imo.
SUE says
I too thought 25 brownies was a little far fetched. However, I used a melon baller & scooped into paper cupcake wrappers. I was only able to make 22. I’m bringing to a get together where my friend is gluten free. She loves to try my treats. Can’t wait to see how they are.
Angie says
@Sue. I was thinking about to do the same thing. How long did you bake it for?!
Mike says
Divide the 25 count by 5…giving you 5 serving sizes. Multiply nutritional facts times 5 to give relative facts for your 5 count serving. You’re welcome…peace
Clara says
I made these brownies and they are extremely rich, a small serving is all you need. Wonderful recipe – I used water instead of adding more oil and it was still a very decadent fudgy brownie.
CCK Media Team says
❤😊
Tiff Jordan says
Hello, what is “dutch cocoa or additional regular” please?
I am in the UK. Thanks 👍🏻
Missy says
Wow…..that’s all.
Marcela says
Entitlement at is best!!!🙄🙄🙄🙄. If you don’t like the recipe go Google another one that fits your big appetite better.
C says
You know you can cut them to LITERALLY ANY SIZE YOU WANT
Hanna Ambrus says
Lol exactly
Kelsey Thomason says
Bahahaha. Thank you for saying the only thing that should’ve been said to portion size patty.
This comment should be dedicated To all the keto Karen’s out there ❤️
Jessi says
Go find a different recipe then and quit bitching
Debra Green says
Brownie bites
Amy says
@KAYH, you don’t have to make these if you don’t want to, no one is forcing you to and there is no need to insult this recipe 🙂 Keep in mind keto isn’t really meant to accommodate desserts so having even one bite as an option is amazing! Sounds like maybe keto or keto brownies aren’t quite for you?
Overall, these taste great! I used allulose to sweeten them and they came out great! Naturally I cut my slices bigger but even just one bite was amazing!
Donna says
Was the allulose amount the same as in the recipe?
Beth says
I put these through a Keto calculator. Making 12 brownies they are only 117 calories and 2 carbs each. You should have done the calcs before going off in the comments.
Jody says
Ooo. Thanks for those macro counts. That makes this recipe definitely doable for my keto diet.
Shantell Abu-Ageel says
Awesome! I don’t know how to calculate yet. I’m new👏👏👏
Deborah says
You tell them sister!!! I’m making them as we speak. I also will cut into 12 brownies. They smell delish!
Ann says
Thank for that nutritional fact. Truly helps me a lot. I am diabetic so it is nice to have a small satisfying treat
Amy says
Okaaaay? So then cut it into 12 brownies. Did you check the nutrition? 12 brownies is still keto.
D.J. Theriault says
Rude! Sounds like you need to hire a personal chef. Unbelievable.
Reese says
Absolutely delish! I used 3 eggs to make it more like a cake. I also add some walnuts. Will make again, thank you for the recipe!
Cj says
Then adjust it to your desirable servings and figure your macros to fit your eating plan! Keto isn’t about the serving sizes, it’s about the state of ketosis. Nor is it about gorging on keto sweets. 🤔
Cj says
Kayh…Then adjust it to your desirable servings and figure your macros to fit your macros!!!! Keto brownies isn’t about the serving sizes. Keto is about the state of ketosis.
not how much you want to splurge on to keto your appetite half! It is not about gorging on keto sweets. This should be treat not a meal. That’s the reason too many are unsuccessful in the keto plan. How sad you chose to be rude instead of thankful for her time in creating and sharing her recipes for FREE. Please be a better person🤔
Ernie says
As a rule I never reply to comments, but yours was so particularly misinformed… (and trolls won’t return after this long anyway but….)
By the posted macro list (using erythritol instead of sugar), the ENTIRE recipe has only 17.5 net carbs. Don’t like “small bites”? Divide it into 9 pieces and you still end up with less than 2 net carbs per brownie. Not keto? You’re not only wrong, you’re missing out on a wonderful treat. I am making this recipe tonight for the first time, but having made many different recipes during my keto journey, I already know these will be spot on delicious!
Kelly Travis says
I agree , they are absolutely delicious but 25 servings in an 8.inch pan !!! That’s one mouthful . I cut it into 9 Squares , then read later that I’ve probably eaten my daily carb intake , can we freeze them ?
Keet says
Brownies freeze very well. These included.
Dee says
Grow up and move on. Or be thankful that you can actually eat any brownie. Your choice. 🙄
Leah says
What about it isn’t keto? So eat 4 of them! It’s still keto!
Anne H Burleson says
I made these brownies today. I used coconut sugar, real eggs, only had the Dutch Chocolate, so I used it. I put dark chocolate chips and chopped pecans in too. Delicious! Very dark but sweet enough. 😋
Linda says
Anne, thx bunches for mentioning you used coconut sugar. Was considering that but didn’t want to change up any ingredients first time arnd. Mine are baking an extra 5 min… cant wait to try!
kell says
cassava flour VERY high in carbs watch out.. never heard of tiger flour
Paige Cassandra Flamm says
These look so good! Totally making them with the kids after school today!
Paige
Brittany Audra @ Audra's Appetite says
Love fudgy brownies…these look perfect!! 🙂
Sabrina says
great recipe, thank you and always happy to see the non refined sugar alternative
Suchot says
Yum! I’m not keto but I love trying different things and yes you can’t ever have too many brownie recipes!
Cassie Autumn Tran says
Yes, we need more vegan keto recipes! I don’t entirely support a ketogenic diet, but I definitely support MORE vegan options that fit every dietary preference! These brownies look delectable. I absolutely would dig into one of these brownies ANY DAY!
josh says
What are the macros on these.. all of your other items too??
Jason Sanford says
Full nutrition facts for her recipes are always linked at the bottom of the ingredient/instructions in the recipe 😉
Bonnie says
Good morning Katie! What sweetener did you use? I didn’t have success with my method. Here’s what I did:
I used Truvia baking blend but didn’t use the conversion chart on the bag so I used 1/2 cup when – I’m realizing now – I probably should have used half that amount. My brownies are delicious but crumbly. I’m not too familiar with using Truvia and am wondering if I need to use the conversion chart amounts but add anything else to the batter (like unsweetened applesauce) in order to achieve the proper bulk and consistency of a traditional brownie batter. Or I just use the sweetener you use and have amazing results!
Jason Sanford says
If you need them to be sugar free, I would recommend either erythritol or xylitol. Otherwise use regular sugar and that works too!
Deb says
I often use a combo of erythriol & monkfruit to avoid the aftertaste. If you have pets, please avoid the xylitol since it’s super toxic to them, even a tiny bit. Enjoy!
Hazel VanBuren says
I used granulated erythritol and mine were crumbly, too. Maybe unsweetened applesauce would help?
Jeannine says
Hi! Can you use a plain Greek yogurt in this recipe?
Jason Sanford says
Yup!
Helen says
Hi. If you doubled the recipe how much longer would you bake it for? I’m thinking of using a slightly larger pan size for a thicker brownie.
Becky says
Can an egg be substituted for the flax seed? Would I have to bake longer?
Can applesauce be substituted for the erythritol?
Dustin Wilkinson says
This is not keto! There is a half cup of sugar in it! How can you label this keto and screw up someone’s diet if they don’t know better?
Jason Sanford says
Erythritol would be the keto option here. It is listed in the recipe.
JOANNA GONZALEZ says
if someone is on Keto then they know that…good grief give people some credit…
Lisa Ludt says
If you’re using a sugar substitute they are definitely keto
Dee says
How about move along, troll??? @Dustin
Katie says
The recipe doesn’t specify what kind of oil and what amount of chocolate chips?
Jason Sanford says
Chocolate chips are optional, so just add a handful 😉
Oil can be melted coconut, canola, or vegetable oil. Or any neutral oil you prefer in general for baking!
James Barnett says
If you want it to be truly keto, use either coconut oil, olive oil, butter/ghee, or avocado oil if you dont mind the flavor combo. Pecan, almond, or walnut oil would be awesome in there too, if you can afford them!
Claire says
Are the nutrition facts for these with regular sugar? Do they include the chocolate chips or the frosting?
renuka says
I dont have access to any non dairy yoghurt. what can I sub it with to still keep it keto?
Jason Sanford says
Try coconut cream!
Renuka says
Hi Jason…Should I curdle the cream to make it acidic like the yoghurt?
Jason Sanford says
I don’t think so because it’s not bread or cake that needs to rise so I think the yogurt is only there for moisture/texture. But I haven’t tried, just assuming. Would love to know if you try!
Taepin Kasemsarn says
Is there any yogurt in the keto brownie recipe ? I has been wondering since I made it and it was delicious but a bit dry. If there’s yogurt in there please tell me how much I should use. Thank you.
CCK Media Team says
No yogurt in these! Katie updated the recipe this year to use more common ingredients (such as almond flour instead of coconut flour), but the recipe that some of the earlier comments refer to still exists here: https://chocolatecoveredkatie.com/coconut-flour-brownies/
Kalyani says
hi Katie- this is my first ever bake with Coconut flour so I think it takes some getting used to ! the shape was fine and the taste was great , but it really fell apart while sering, so perhaps it needs a little xanthum gum or something to give it firmness and texture.. anyways, the family loved it, and heres a ping back thank you from my blog to yours…
https://www.sizzlingtastebuds.com/2019/07/flourless-pecan-eggless-brownies-low.html
Cheers,
Kalyani
Brandy says
When your recipes call for cocoa powder does this refer to unsweetened baking cocoa. I am on s Keto diet. Thanks!
Brandy
Jason Sanford says
Hi, unless it specifically says “dutch” cocoa in a recipe then yes, use regular unsweetened 🙂
Jason
Rebecca Valentine says
THE MOST DELICIOUS BROWNIES IVE EVER TASTED IN LIFE.
SERIOUSLY.
I substituted the yogurt with coconut cream in same quantity and followed the recipe to a T. Turned out moist, soft and totally delicious. The brownies were over within two days literally. This recipe should come with a “dangerously addictive” warning!
Rebecca Valentine says
I dont know how to edit my previous comment so re-posting this again.
“THE MOST DELICIOUS BROWNIES IVE EVER TASTED IN LIFE. SERIOUSLY.
I substituted the yogurt with coconut cream in same quantity and followed the recipe to a T. Turned out moist, soft and totally delicious. The brownies were over within two days literally. This recipe should come with a “dangerously addictive” warning!”
Edit: I missed some points above! The above was when I used extra virgin olive oil and coconut cream for the recipe. When I used coconut oil, it tasted like having solid coconut oil and was a failure. When I used avocado oil, the taste was still delicious but there were bubbles all over the brownie surface and the baking time went up considerably. So my oil of choice would be extra light olive oil.
Sonny2000 says
Hi, I was wondering if lakanto sugar substitute would be alright.
CCK Media Team says
Yes! Be sure to use the granulated (not powdered) sugar replacement.
Shannon says
Hi Miss Katie,
I have nots cooked with coconut flour, I’m a flexitarian. So I have tried a lot of eggs, but that just ends up with an eggy taste that is gross. SoI was wondering if there was some pointers you could give me? Like extra water, oil, I know avocado oil has a pretty neutral taste. But I don’t want to use more eggs and I have to maybe maybe flax eggs or chia seeds? I just really want to know how to work with coconut flour?
Jason Sanford says
Hi Shannon, there are no eggs in this recipe 🙂
Jason
Sue says
I just read this recipe, and it calls for an egg or flax egg.
CCK Media Team says
Sorry for the confusion – the recipe has been updated since the time the previous commenter posted. The new recipe does call for either eggs or flax eggs as an egg free option.
Tress Rabne says
Katie, I’d like to make these with the Keto Cream Cheese Frosting. There’s not a place to leave a question on that recipe. In it, you say 2 oz. melted chocolate. Is that unsweetened? semi-sweet? etc.?
Thanks for sharing your creativity!
Jason Sanford says
Unsweetened or sweetened are both fine, or it’s also fine to leave it out completely 🙂
Jason (media relations)
Tanya says
What flour can be used other than almond flour with success?
Jason Sanford says
We have only tried this one with almond. But she has other recipes that call for different flours if you want to use something else in–for example–this recipe: https://chocolatecoveredkatie.com/2019/05/20/almond-butter-brownies/
Paige Cassandra Flamm says
These brownies look amazing! I totally need to try them asap!
Paige
The Toppack says
Amazing! I love chocolate cake. Thank you for your information
Shiny says
These keto brownies were so good I wanted to cry. I’d tried a different recipe first (sorry) and yours was so much better ?
Melissa says
This is a great recipe for a healthier version of brownies and definitely one I will keep in mind for Valentine’s Day baking with my family!
Stefanie Weese says
I made this and love them.
I figured I could respond, as I did use Stevia instead of the erythritol (I only had powdered in the house at the time) but my stevia was granulated.
I used just under the 2/3 Cup you called for. Literally, used my ⅔C measuring cup but didn’t pack it and left a bit of space to the rim.
Worked beautifully!!!
Catherine says
Is the nutritional information using regular granulated sugar or erythritol? Also, the nutritional facts also state there are 25 servings in this, is that right?.
Paul says
Hi, just curious why you specify using granular erythritol? Other keto brownie recipes I’ve seen recommend powdered erythritol because it dissolves better (apparently erythritol doesn’t dissolve into liquid as well as regular sugar does). Just curious if you had a specific reason for recommending the granular variety? Thanks!
Jason Sanford says
She used granulated because granulated sugar is what’s in regular brownies, no other reason :).
The cocoa powder sounds great, but if you can find dutch for the optional part, it’s definitely recommended!
Kim says
Can I use Splenda in this recipe? If so, what would you recommend for quantity?
CCK Media Team says
We haven’t tried it so honestly don’t know if it would work or taste good. But if you experiment, I’d maybe look into a splenda baking blend instead of the powdered/packets so you’re getting the same texture as sugar or erythritol at least. Be sure to report back if you try!
Sarah says
I definitely do NOT recommend Splenda! It was unfortunately the only non-sugar sweetener I had in the house at the time and I was baking for someone on a sugar-free diet. I used approx. 1/4 cup Splenda but the flavor of the artificial sweetener was super strong and the texture of the brownies was super crumbly. I also used a flax egg, so I am not sure which substitution led to the texture issue but they did not stay together. I will certainly try the recipe again sometime (as written) when baking for myself and not a vegan sugar-free audience 🙂
Paul says
Also the cocoa powder I have is this Organic Cacao Powder:
https://www.amazon.com/gp/product/B00HES9CMS/
Will that work? Should I do anything different?
Thanks!
Angela says
The brownies are amazing! Thank you!
Henry says
I tried these tonight. They were good. Better than other keto brownie recipes that I have tried.
Jason Sanford says
Love the photo!!
Michele says
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!
Jason Sanford says
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!
Caroline Minneci says
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!
Jason Sanford says
Oh wow, that pattern makes them look so fantastic and professional!
Joss says
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
Nimisha Clawson says
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!
Jason Sanford says
Ooh so interesting to know it still works even without the butter!
Tammi says
How does monk fruit do in these brownies?
Rachel A says
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!!
Rachel says
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?
Judy says
Hope the monk fruit works. So far it’s the only sweetener I like. Please let ya know how you made out.
Aline says
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!
Leslie says
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.
Tom C. says
Great recipe. I used cannabis enhanced coconut oil and made this a medical recipe
Ruth says
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!
CCK Media Team says
❤❤
Lindsay Stacy says
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!
Lindsay Stacy says
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!?!?
Jason Sanford says
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://chocolatecoveredkatie.com/2014/05/09/coconut-flour-brownies/
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 🙂
Sonja Truesdale says
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 🤣🤣🤣
Steph says
Was also wondering this! Thanks for clarifying
Courtney says
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
Jason Sanford says
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.
Courtney says
Thank you! I will have to try these again with almond flour.
Amy says
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 🙂
Caryn says
Baking soda and baking powder or two very different things. Don’t switch them out. If a recipe calls for baking powder, use it.
Fed Up says
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!”
J Mason says
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!
Bibi says
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.
Jason Sanford says
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
debi says
Definitely no more then 20 minutes in the oven!
Tam says
I can’t wait for them to firm up!! I’m craving them NOW!! LOL But I’ll trust the process!!
Geri Lynn Habstritt says
Am I missing something? Many are inquiring about yogurt, Yet I don’t see yogurt in the ingredients.
Jason Sanford says
Hi sorry for the confusion – the recipe has been updated/improved and no longer needs yogurt 🙂
Jason (media relations)
Drew Johnson says
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.
Jason Sanford says
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://chocolatecoveredkatie.com/category/healthy-brownies-and-baked-goods/
Donna says
Can these be frozen?
Jason Sanford says
They can!
Andy says
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!
Jason Sanford says
Frosting on top after it cools is easiest 🙂
Kay says
These brownies are to die for! I used salted organic butter and added pecans. Surprisingly, I resisted the urge to bake longer; perfection!!
Brittani says
Where in the recipe does it call for yogurt?
Jason Sanford says
No yogurt needed for this one. It has been updated/improved 🙂
Jason
Eva says
These are very…. chocolatey and sweet. I would use less chocolate and erthritol. And frosting would be OVERKILL on sweet.
Carmelia says
I can’t have almond flour, what other flour can I use for the Keto brownies?
Jason Sanford says
I would just use one of her other brownie recipes instead: https://chocolatecoveredkatie.com/category/healthy-brownies-and-baked-goods/
David says
I made these, and my family enjoyed it and even asked for more, and they aren’t even following a keto diet. 🙂 This is definitely becoming a a regular thing as it was really easy to make and came out well, even though I did make a mistake by not mixing all the dry ingredients first before the liquid ingredients. I used coconut oil and ghee instead of butter to avoid issues with dairy, and I couldn’t even wait to not taste some of the batter before popping it in the oven, and I really love the chocolate and coconut flavours together. Next time, I’ll make sure to not make any mistakes, but that it turned out wonderfully still for a beginner in the kitchen…Well, thank you for sharing this recipe. It means a lot to people like me with blood sugar issues that we can still enjoy delicious food that’s also healthy. You’re part of the reason more of us can adhere to a healthier lifestyle.
AstroTalk says
Hi Katie,
I recently started by keto diet and was craving for a brownie, your keto brownie is the best thing i have ever had in my keto diet. I loved it
Theresa says
Looks yummy. Can I use all Dutch cocoa instead of the two different types of cocoa? How about Lakanto sweetener which is a combo of monkfruit and erythritol? That’s what I have at home but I don’t want this to be a fail. Thanks
Haley says
Made these for a family member on keto and will NOT make again. I substituted butter for coconut oil, and stevia for Erythritol. They were not edible. We are huge chocolate lovers and had high hopes, but they were not met.
Jason Sanford says
But if you subbed stevia for the erythritol then unfortunately you didn’t make the recipe. Stevia is specifically not listed because it doesn’t work! You are of course always free to change up a recipe, but always at your own risk.
Jason
Penelope says
I made the brownie recipe & followed it except I ran out of Erythritol & had to use just a Tbs. of Splenda. I threw in a hand full of pecans & baked for 22 minutes & they were perfect. I also melted Pillsbury sugar free icing & drizzled over them. I’m on a low carb diet & crave sweets. These were yummy. Thanks!!
Jason Sanford says
Ooh those look so good!
Caroline Nobee says
These were absolutely perfect for me! You can’t even tell that they’re sugar free. I used flavourless coconut oil. Thank you Katie for including some keto recipes! I used a combination of Xylitol sweetener and Splenda. Next mission is to add the frosting, yum!
Dottie says
I just made these and used the exact ingredients for the exception of the sweetener, I used monkfruit which was fantastic as there was no after taste. I there in some walnuts. I am happy with this recipe but is there an ingredient I could add to help with the bit of crumbliness because of using almond flour. I have noticed most keto desserts like cake or cookies have that slight crumbliness. Just need something to stabilize this, otherwise great taste!
John says
Hi Dottie, did you ever find a solution to this?
Jill says
I think after mixing this up as written[used melted butter] that one quarter tsp of xanthan gum would perfect these. They seemed too wet. I’m also baking for an extra two minutes. Most brownie recipes don’t use water, just oil. Something else you may consider.
CarolH says
I add zanthan gum powder to most almond flour baked goods recipes. About 1/4 teaspoon per 1 cup almond flour. This helps hold things together and gives a chewiness to cookies and bread items.
Reinn says
I love me some Chocolate Covered Katie, but girl, 25 brownies from an 8×8 pan???? I made them with Swerve confectioners as it was all I had. They are not bad but I get 9 brownies from an 8×8 pan at 105 calories and 1.7 net carbs each. I swapped Cabot low fat Greek Vanilla Bean yogurt for the 3T additional oil and I never use egg yolks; two egg whites for 3ach egg.
Haley says
I made these brownies because I was looking for an easy-to-make keto dessert. They were so yummy! I added keto chocolate chips (Lily’s Brand). I will definitely be making these again! 🙂 Thanks for the recipe.
Chocolate Covered Katie says
Those look fantastic. Thank you so much for making them!
Scott says
The bom! Wow! Right out of the oven these are amazing. More to come as they cool, if they ever make it! YUMMM!
Jane says
I subbed hazelnut flour for the almond flour and used a 6″ baking pan and my convection oven. They came out amazing but i had to triple the baking time for some reason probably related to one or more of the things i just mentioned. Thanks for the recipe, will definitely make again!
Helen says
Great brownies but is the carb count correct by my calculation they are a lot lower than you state on the recipe.
Jason Sanford says
Hmm, you are getting fewer carbs per brownie or more? What ingredients are you using?
Peter says
Hi, appreciate if you can assist with these 2 points :
1. 2 tbsp dutch cocoa or additional regular
2. 3 tbsp water or additional oil
Do we put these together with all the other ingredients ? If we don’t use dutch cocoa so does it mean that the total cocoa we use is 1/4 cup+2 tbsp ? And if not addding water do we just add the 3 tbsp additional oil with the initial 1/3 cup oil ?
Thanks so much
Mary says
yeah, i agree! I only thought “well, if i divide two slices of whole wheat bread in twenty ones i won’t have more than 1 net carb, too, lol”
it seems delicious, of course 🙂 the recipes are always amazing, but i’ll might try another one… :c
Christine says
Very good brownies! The only thing I altered was adding about 1/4 Chocolate chips to batter because I always do that in brownies! And I added about a 1/2 teaspoon espresso to really bring out the chocolate. I feel like there’s always a certain grittiness with almond flour but you get used to it. I was definitely craving brownies but doing keto so this was a great recipe. Looking forward to trying more in the future!
Heather Kell says
Made the chocolate cake and followed the recipe except we used STEVIA instead of the other sweetener you mentioned. It was almost inedible, so I wonder what we did wrong? Should it be beaten in a mixer? There is no oil or butter in it either, anyway your thoughts appreciated
Jason Sanford says
Stevia is not listed here because it does not work here.
Esther Fleischer says
You have no clue how excited I was to come across this shortly before Passover! This is a time of year, when my choice of flour is limited to potato starch, nut flours, and matzo meal. Which generally means that if it’s not meringues or fruit crisps (using matzo farfel in place of rolled oats!), finding baked goods that measure up on both taste AND texture can be a real challenge. Generally speaking? Passover dessert recipes aren’t recipes I’d want to make the rest of the year.
Well, these brownies were a happy exception! Moist, delicious, sinfully rich… AND under my 200-calories per serving rule! I didn’t even need to frost them; just dusted with powdered sugar.
A+, will make again! Probably after things settle down to normal and we can entertain company again…
cassy says
Yum, yum! The very best keto brownies. They taste like the real deal and can’t even notice the almond flour. Delicious, even my husband who doesn’t like keto desserts said he loved it. The only thing I changed was I used Greek yogurt instead of butter or oil and it still can out awesome. Thanks Katie for yet another wonderful recipe.
Teri says
Hi Katie, I RARELY leave a comment about a recipe, but these are OUTSTANDING!! Ive made other low carb brownie recipes and they lacked in a major way. I made them with butter and added pecans. I think it’s possible I wouldn’t pass a taste test with these and good old fashioned brownie mix. The only thing I did a little different was to mix the dry ingredients before adding the wet. Keep up the good work! Thank you SO much!
madu says
HI Katie, hi Jason, hi u. Could u tell me if the size of each 25 servings is equal to the pictures shown with the recipe?
Synthia Gonzalez says
Delicious
Dee says
These brownies were great. Not gritty and although I use stevia I opted to use the recipe ingredients. It was well worth it 30 minutes it took to make this brownie. I did add a couple of shakes of cayenne pepper and about 2 more tbsp of serve. Topped with Keto coffee ice cream.
Dee says
These brownies were great. Not gritty and although I normal use stevia I opted to use the recipe recommended sweetener ingredient. It was well worth the 30 minutes it took to make this brownie. I did add a couple of shakes of cayenne pepper and about 2 more tbsp of swerve. Topped with Keto coffee ice cream.
Jason Sanford says
Ooh that coffee-cayenne combination sounds fantastic!
Lynette says
Really Good! I just made these today. Happened to have everything needed. I was also making some cinnamon-roasted pecans and happened to have an extra egg yolk so I used that in place of the water because I didn’t want to waste the yolk. These are so good, not dry, very moist, rich and chewy delicious.
Clemmie says
We have been on the Leto diet for a while now and have tried different recipes ,but NOTHING as good as these . We have made them twice now and are making them again soon. All of Katie’s recipes are the best!!!!!!!!!!!!!
Alyssa says
Brownies came out great! I used “super fine” almond flour and for the avoidance of a crumbly mixture, I think it is a must. I also used monkfruit sweetener and 3 tablespoons of oil. I got 16 pieces out of my 8×8 pan.
April says
Excellent recipe! I topped the brownies with a simple butter/chocolate frosting that had unsweetened almond milk, vanilla extract, and swerve confectioner sugar. Double fudge for the win!!
Weston Blaine says
Satisfied my chocolate monster!!! Incredible, I could not tell that it was a Keto recipe, did not miss the sugar. Delicious!
Mori says
Amazing recipe!! I used maple syrup 1/3 cup as sweetener.
Also made this chocolate cream cheese frosting. Great combination.
https://chocolatecoveredkatie.com/basic-chocolate-cream-cheese-frosting/
Anne says
Great keto brownies!!! Really helps me enjoy a desert and makes me happy not being addicted to sugar. I can easily enjoy and satisfied with just one brownie, instead of two large sugar brownies!! My go to desert is this recipe !$
Marsha Doctor says
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?
Becca says
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?
CCK Media Team says
They are all for the brownies :). The frosting is here: https://chocolatecoveredkatie.com/basic-chocolate-cream-cheese-frosting/
Sachi says
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.
Kelly benson says
Hands down the best keto brownie recipe I have ever found! Make this chocolate loving girls dream come true lol
Megan says
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.
Nicola says
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!
nicola says
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.
Jordan says
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.
Diedre says
This was probably the best brownies even just being keto
CCK Media Team says
Thank you so much for making them!
Mary says
Yummy! I used stevia but will definitely use erythritol next time to avoid the stevia aftertaste.
Anne Stockdale says
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.
Taepin Kasemsarn says
Hi! Is there yogurt in the keto brownie ingredient? I can’t find where you put it and how much. I read the comments and people talking about it so I ‘m wondering
Carissa says
Is this recipe is supposed to make 24 brownies??? The nutrition facts is for 24 right? So do you just cut them bite size? I always thought an 8in pan made 9 brownies?? Thank you!
CCK Media Team says
Hi! They are denser than regular brownies – almost fudge like – so Katie sometimes cuts them small like you would cut fudge before serving at parties. But even if you do 9 brownies, it’s still under 150 calories per brownie 🙂
Lauren says
Has anyone tried these using the flax egg option? I have done it with real egg and love it! But my daughter has an egg allergy and I rarely have good luck making treats that are keto AND egg free. Does this recipe work well with the flax option?
Meghan says
So good! Everyone loves them even who isn’t doing keto! Thanks so much for the easy recipe 🙂
Amira says
hi! i was wondering if you can use avocado oil instead of butter??
CCK Media Team says
Hi, I would guess it would be okay but we haven’t tried so can’t say for sure. Be sure to report back if you try!
Karen says
This is a delicious recipe! I used 1/3 cup granulated sucralose because it’s what’s available in the house.
Chrissy says
These are great keto friendly brownies and I love making these when I need a quick brownie/chocolate fix. One comment though the serving size seems way off. There’s no way you can have 25 brownies out of this recipe. Maybe 12-15? Just an observation.
Karen O’Toole says
They are small but you can cut 5 rows by 5 rows which yields 25, about 1.5″ pieces.
Jen says
I read through the comments and didn’t see anyone ask—- can this be made with a monk fruit/Erythritol Blend? The lankato brand specifically. Thanks!
CCK Media Team says
Yes!
Asha says
I made these and they were amazing! Was nervous about making them as I have tried a Keto brownie recipe before and they were awful. I added dark chocolate chips to the batter and topped with chopped hazelnut and oh my I think this will be my go to recipe!
Alysia says
So, I’ve made keto chocolate chip cookies a few times before trying this brownie recipe (not from this blog) and they were good but you could tell that they were different from a normal homemade cookie. They had a slightly bitter taste from the Swerve which I just thought was normal for keto sweets. BUT NOT THESE. I am absolutely blown away by the simplicity of this recipe while also achieving the perfect taste and texture of regular homemade brownies. I also added Lily’s dark chocolate chips into my batch and they turned out great. Thank you so much for sharing your recipe!
CCK Media Team says
Thank you so much for making them 🙂
Marilyn says
These were amazing and they melt in your mouth!
Tammy Bowen says
Really easy and delicious with lots of flavor!
Karen O’Toole says
I followed the recipe but the center was too wet. The brownies were delicious, but the center 3X3 was a waste. Is there a good way to test for doneness?
CCK Media Team says
Hi, luckily brownies don’t have to rise like cakes do, so it’s fine to open the oven to test it and then close the oven again and continue to cook until desired doneness (using a toothpick to see if it’s done). However, you can also take it out when it’s still underbaked and then let it sit (only very loosely covered) in the fridge overnight and they will magically firm up without overcooking 🙂
Brenda W says
I made these exactly as the directions called for, for a keto diet. Mine turned out with the consistency of cornbread but still had a good taste. I also made the lemon pound cake and got the same consistency. Has anyone else experienced this and how can I change it to be like a normal brownie?
CCK Media Team says
Hi, what flour did you use? Also was the lemon pound cake from this site? I don’t think Katie has a pound cake recipe on her site, so maybe it’s from a different blog?
Brenda W says
I used the fine almond flour that was called for. I printed the Keto Brownies recipe and followed it precisely. The consistency was like cornbread but it still had a good taste. Was hoping it would be more like flour brownies. You are right on the lemon pound cake, it was from another site, but Katie has a lemon loaf I might try, it looks yummy.
Patricia says
These Brownies are Awesom ! My family and I love them. Thhhhhhank you for the recipe.
Logan Maynard says
These are absolutely amazing!!!! Total keto game changer! Thank you 😍😍😍😍😍😍
Kirsty-Anne says
These are lovely and melt in your mouth. I love chocolate but am trying to be good so these are really good for my sweet craving. Thank you
Delilah Jane😽 says
Hi- I’m super grateful for these recipes. I’m a type 1 diabetic and I love to bake keto, this is where I get basically all of my recipes. I was wondering what to add more of (or less of) to make brownies more moist, and less dry and crumbly. Thanks again for the wonderful recipes!❤
Delilah Jane😽 says
HI! I’m a super huge fan of CCK! I’m a Type 1 diabetic and I love to bake keto. I was wondering if there was something to add or subtract to or from the recipe to make the brownies more moist?! 👁❤🥔!
Thx, D.J.🧃
CCK Media Team says
Hi! They are not supposed to be dry at all. Did you happen to sub coconut flour for the almond? What specific ingredients did you use?
Delilah Jane😽 says
HI, I used all of the ingredients listed. I think the problem might have been that after taking the brownies out after 20 minutes, they looked underdone, so I put them back in the oven for about 10 more minutes. I tried the brownies the second time, and they came out much better when I just let them sit for an hour. But thanks for your help! 💓 D.J. 🥔
CCK Media Team says
No worries, glad they ended up working out. We always want Katie’s recipes to work for everyone as much as possible! 🙂
Lina Tewala says
Turned out great and fudgy! Used white sugar, eggs, no Dutch cocoa, and water instead of additional oil. Baked the cake for 18 minutes and left it outside for a bit.
Delilah Jane😽 says
SORRY! I THOUGHT THE FIRST COMMENT DIDNT SEND! OOPS! 🥔!
Thx, D.J.🧃
Penny says
Hi, I made these brownies with all of the ingredients listed, and I felt sick after eating them from the amount of coconut oil lingering in my mouth. Is there any way to fix this? Maybe I am just not used to keto. The texture of these brownies is great, but they tasted very strange. I’m sure this is a wrong turn on my end, not yours, but please help! Btw, I love your recipes!
CCK Media Team says
Hi, what specific ingredients did you use? Keto is indeed very fat-heavy like you mentioned and these brownies would definitely fit into that fudge-like category (which is why the serving size is so small – they are so rich). So maybe it’s that? Or if you’re just not a fan of coconut oil, butter or a vegan butter spread can be subbed if you want to try that!
J.C. says
I think Keto fans developed a different taste for chocolate. My non-Keto friends think my chocolate and caramel packaged snacks have a strange after taste. I don’t taste it. I think I’m just thankful for Keto friendly snacks. I don’t have to ignore my cravings.
Donna Carlin says
Love love love these brownies!!! Needed a keto recipe like this to satisfy my major sweet tooth. I use this recipe over and over and no need to go back to boxed brownies that are full of nasty sugar. Thanks so much!!
CCK Media Team says
Thank you so much for making them!
Eliza says
Hi, i have followed your instructions to the letter but when it came to baking 20 min was definitely not long enough. My brownies were not ready and when I used a stick it was covered in all the lovely chocolate dough. 🙁
Not sure what’s I did wrong.
Penny says
Thank you so much for responding! I think that next time maybe I will try using butter instead of coconut oil, or water instead of the additional oil. I will definitely need to give them another try, I am in need of a healthy dessert! Thanks again for your help ❤
Katie says
These came out fantastic. I used 3 tablespoons of coffee instead of the water for a little extra depth of flavor. I also added some Lily’s chocolate chips to the batter. Will make these again!
Patty says
What are the nutritional facts ? How many carbs does it have?
CCK Media Team says
Hi Patty, all of Katie’s recipes have full nutrition facts linked under the ingredients/instructions 🙂
KathyG says
I made these today in a 9″ square pan with allulose (1 cup instead of 2/3 of conventional sugar or Erythritol), and they are by FAR the best keto brownies I have made. This is definitely a recipe I will keep on hand. I added chocolate chips (lily’s) on top, and pecans on half for those who like nuts. Light, moist, richly chocolate, not too sweet. Thank you for a very successful recipe.
CCK Media Team says
Thank you so much for making them!
J.C. says
I just made them. They are good, except I taste the salt. I doubled the recipe, all except the salt. I left it at 1/2. It may just be that my current Keto lifestyle limits my straight salt intake. Therefore I’m a bit sensitive. I was impressed that, with the exception of the second cocoa ingredient, I had everything in my cupboard.
Good recipe. Keep them coming.
E says
Yes- Exactly the same here. Too salty. Otherwise perfect!
Molly says
Need fine almond flour. Taste good but kinda grainy texture.
Peter Sullivan says
The first time I made them I used Stevia. It did not turn out well. Fast forward today using the same ingredients except Stevia. They turned out well. I also, made the icing to go with them. I used powdered sugar. Yum, yum.
Anna says
OMG these are good! I can’t believe it! I haven’t even tried them with the frosting yet. These are super easy to make and it’s great to have a treat around that won’t ruin my diet if I have a craving.
Thank you!
Carla Busetto says
I just made this and is absolutely delicious…thank you for sharing it. It is so easy to make and so tasty 🙂
Mildred says
I tried the 8 ingredient brownie. I loved it, very moist. However, I had to make a few adjustments. It is important to sift the dry ingredients together.
Keto Pete-o says
Will these freeze alright? If so, any suggestions on reheating? Thanks, recipe looks great.
CCK Media Team says
They do! Just thawing in the fridge or on the counter is fine, although of course you can warm them up for a very quick time in the oven.
Keto Pete-o says
Delicious! I made these today, and they are just great! I used monk fruit erythritol blend. I gave a couple to my dad and he loved them as well. He didn’t even realize they weren’t traditional brownies. Thanks for the yummy, seemingly decadent, recipe.
Amy says
Baked these in muffin papers and added Lily’s milk chocolate chips and walnuts. Very yummy.
Donna Figert says
Made these today. Spectacular!!! I can’t believe how good these are!?!?
Amy says
It was a pretty small batch so I’ll probably double it next time, but this recipe is very good! I used erythritol (swerve)
Alexis says
I’m a little confused. I used all the ingredients and after mixing it looked like refried beans. Not smooth at all. I’m still cooking them so fingers crossed but it didn’t say to add yogurt so I’m confused why people used yogurt and for what
Kendi says
Instead of water or more oil due to the thick batter, I added three Tbsp of strong cold brew coffee. I also added a tablespoon of ghee for added moisture and a handful of Lilly’s dark chocolate SF chips. I let the brownies chill in the fridge overnight and these brownies are fudgy and dense. This is my go-to recipe now!
Shruti says
hi Katie!
This recipe looks delicious.
I just wanted to ask if I can use Stevia instead of Erythritol.
If yes, how much powdered Stevia should I use?
Thank you!
Maria Varela says
I just made it with monk fruit sweetener! Amazing, no after taste
Lauren says
I was wondering about this! Did you use the Lakanto brand?
April Tidwell says
Is my go to brownie recipe and I love it! Thank you so much Katie
Kaye says
I don’t have an “8 inch brownie pan” just a metal muffin pan, 9×13 inch Pyrex glass pan, and a Lovenware glass loaf pan. Would any of these work for this recipe? I am new to baking and didn’t realize how many different pans there are to spend money on!
Julie Hartley says
Any ideas o.my how many carbs per slice?
CCK Media Team says
Hi, Katie provides full nutrition facts for all her recipes linked right under the ingredients/instructions 🙂
Renee says
For all the complaints regarding the serving size……just cut the pan into 12 servings and double the nutritional info. Still only 3.2 carbs per serving.
Liesa says
I made today with stevia and they did not rise a lot very thin have not eaten yet but batter was good and so is the frosting.
Aditi says
Mine didn’t come out as thick as the ones in the photo; was I supposed to double the recipe for an 8″ square pan?
Leah S. says
Has anyone tried to double this recipe into a 9×13 pan? Does it cook evenly?
Sophia says
These are great brownies! The only thing I would change is the sweetness. I only did half a cup of erythritol instead of 2/3 of a cup and that was even a little sweet for me. I would only do 1/3 of a cup next time.
Rebecca says
I also only did 1/2 cup of erythritol as well as the frosting. On the frosting I used 1/2 of the cocoa, 2 oz of Lily’s sugar free chocolate chips and a couple of squirts of Pyure liquid stevia extract. They are plenty sweet for me and my hubby approved. Has anyone frozen these? Trying to only eat one piece a day
Josefina says
Thia brownies are amazing! The best recipe… I am not keto, and this recipe is my favourite brownie of all!
Angel L says
These were amazing. I did it without the frosting and it tasted great. I ate it with Halo Top cookies and cream ice cream and they complement each other very well. 5 stars
Elissa Pederson says
wow- so excited to have a keto brownie that tastes this good! Id share a pic but ?? I put pecans on top and then a light ganache drizzle – OH SO GOOD!
CCK Media Team says
Thank you so much for making them! We wish there were a way for readers to post pics too. Katie used to have that option, but apparently it was slowing the website speed down. Hopefully we can find a better option in the future because we love seeing reader photos 🙂
Rachel says
Can I use Stevia instead?
CCK Media Team says
Based on other reader feedback on this post, we wouldn’t recommend it for best taste/texture.
Patti Gunther says
Using all Stevia will probably leave an after taste.
Ashley says
I tried this because it was what I had on hand and the brownies came out horribly dry. Next time I will use what is in the recipe and hopefully they come out better.
Ann says
Fabulous, fabulously easy, throw everything in , bake enjoy.
Used .5 cup almond, 1/4 cup coconut cause I like texture.
Thanks so much. Found this on Highfallutin keto so thanks to them too
Jamie says
It’s really good, I will also cut down sugar to 1/2 cup or 1/3 cup next time
MC says
Amazing brownies, thanks! I used 1/3 cup allulose and 10 drops of liquid stevia and they came out amazing. I use Sprout’s brand liquid stevia because it doesn’t have the after taste. I have also made them with Stevia caramel as the sweetness and they are just the best!
CCK Media Team says
Thank you so much for trying them 🙂
Jenn says
I enjoyed the brownies. I didn’t think they were too sweet at all as some others had mentioned. I also made the icing to go with them. I wish there had been a recipe for just half the icing because I used it all so the icing is as thick or thicker than the brownies. I did need extra heavy cream in the icing and it was still super thick so I added it while the brownies were still hot. Luckily I love icing! I cut them into 12 pieces. I don’t think that getting 25 brownies out of a 9 by 9 pan is realistic at all. The carbs are still low enough for a bigger piece. Well I didn’t look at the carbs for the icing but I’m sure it’s still fine. I would make them again the next time I get a craving for chocolate.
Jennifer says
I made these yesterday and they are great. When they were cooled I cut them and they were a little gooey and perfect on the inside. I don’t like super sweet chocolate so I made these with just a 1/2 cup of swerve and no icing. Also portioned them into 9 because I knew cutting them into 12 or more would be really small to me. Without the icing it ended up being manageable, for my personal macros, at 2 net carbs and 207 calories. This will be a great chocolate fix for me, will definitely remake this recipe!
Meg says
Hi. Is there any way I could make these using gluten-free all-purpose flour? Thanks in advance.
Lily says
You can, I did. I ended up adding some milk to mine, probably less than 1/3 of a cup overall, but I just eyeballed it
Guylou Fournier says
OMG made these brownies today!!! So moiste delicious! Wish I could post a pictue of them 😆
CCK Media Team says
Hopefully we can bring back the reader image option at some point. We used to have one but it stopped working the right way. So glad your cake turned out well! 🙂
Heather Freese says
They were great! I used granulated monk fruit (with erythritol). Very fishy and just sweet enough to curb my sweet tooth. Obviously these won’t puff up like regular flour brownies, but a terrific substitute. I’m just beginning my Keto diet and am happy to find a “sweet” recipe that really tastes good. Thanks.
Maureen Rott says
I couldn’t find erythritol anywhere so I used stevia. They were disgusting! I’ll try again if I can find the right ingredient.
CCK Media Team says
Yes unfortunately stevia cannot be substituted here. In Katie’s recipes, if it’s able to be subbed, she will always try to include it 🙂
Shenea says
Yeah I used Stevia too and they were not good but I went back to get the swerve so I’m making them tonight I’ll let you know how it turns out swerve it’s like that other sugar everyone uses that start with the E 😂
Anita Kelley says
Was this the stevia for baking?
Lea says
Yes erythritol tastes way better than stevia! I only use stevia drops to sometimes add to the sweetness of the erythritol.
Kiauna says
Look for Monkfruit sweetener.
Karen says
Instead of Sugar or Stevia liquid …. is Maple, Honey or Applesauce an option for substitution? I always use chia eggs to lower cholesterol …. Would love to make these soon! 🙂
CCK Media Team says
Hmm sorry we haven’t tried!
Christina Hurley says
My family was recently thrown into the Keto diet as a means of helping to manage my daughter’s epilepsy. It has been a hard adjustment to say the least. I have tried many Keto brownie recipes and these are by far our favorite! My kids said they tasted like, “real” brownies. :). Which is the ultimate compliment a 5, 7 and 10 year old can give to keto recipe. Thank you for being so generous with sharing your recipe. As a mom who was thrown into this diet, I am very grateful for your generosity.
CCK Media Team says
Thank you so much for trying them 🙂
Tiauna D. says
This was too bomb… my family definitely enjoyed this.. my husband just started the Keto diet with me and finding something to curve his sweet tooth has been the hardest for me .. but this recipe he definitely enjoyed .. I will be making this again.. i really enjoyed this… thank you !!!
Susan Sostack says
sooo good! Funny story, our dog’s name is Brownie, so if we said anything about having one, or making them, we had to refer to them as something else!
Ms ELAINE LOWE says
Absolutely delicious!
My son had been doing Keto for years and was so impressed he was actually scared to eat anymore lol. Same with your chocolate mousse!
What size is a portion size please and the calories?
We’re in the UK so struggle a bit with weights etc.
Alexis B says
I made these today for a special birthday boy who has so many allergies. We used 1/2C monk fruit instead of 2/3. By reading the comments I ask substituted the water for coffee. WOW is all I can say. Will be definitely making again!
CCK Media Team says
Thank you so much for making them, and happy birthday to him!
Grace W says
These were perfect. they had the crispy outside and slightly gooey inside. I took them out at exactly 20 minutes and they were still wobbly in the centre but they firmed up when they cooled at room temperature. Very nice.
CCK Media Team says
Thank you so much for making them!
Alaine says
I tried this today but it turned out like a cake and very crumbly. What did I do wrong?
CCK Media Team says
Hi, did you happen to sub coconut flour for the almond flour? What specific ingredients did you use?
Alaine says
Hi. I used the exact same ingredients in the recipe. No coconut flour just coconut oil.
CCK Media Team says
What sweetener, almond flour, etc? Are you at a high elevation? I am trying to figure it out because I am curious too!
Aliana says
I used steviana around 6 packets cuz I didn’t have any other sugar available. I used almond flour. All other ingredients were exactly the same.
CCK Media Team says
Unfortunately if you used stevia, that’s not one of the ingredients listed so it’s not part of the recipe. We can only vouch for a recipe if the ingredients listed are used, because that’s either all we’ve tried or all that works. In this particular case, stevia specifically is not listed as an option because it does not work.
Raquel says
The blog post does say to try stevia and report back. Perhaps its time to remove that suggestion in case others who haven’t tried yet do not read the comments before experimenting.
CCK Media Team says
Readers are absolutely allowed to experiment, and we never want to dissuade people from doing so. Just because we didn’t like the results of using stevia (and many others haven’t) doesn’t mean that some readers might not want to try a modified recipe, as long as they understand the risk.
Nancy says
I tried this recipe a couple of days ago. It was heavenly! I used a square muffin tray to make 6 brownies. I added some chocolate chips into the dough as well as sprinkled on the top. Only thing is I converted 2/3 cups erythritol into 150gms in weight and they were a little too sweet. Im going to make these again tomorrow with less sweetner and see how it goes. Overall, the brownies were heavenly. Thank you!
(Wished I could include a picture here.)
Josee says
The heading states only 8 ingredients but there are 10 items listed in the ingredients list… the video does not show the addition of the 2 tbsp of dutch cocao, the eggs or the water. Please confirm if these ingredients need to be added?
Kat says
The best recipe ever!! Made this few times and Is always perfect! Accidentally I used orange extract and is amazing! No coconut oil I would recommend butter 😉 Thank you very much <3 and greetings from UK 🇬🇧
CCK Media Team says
Thank you so much for trying it. Your version sounds even better!
Rachel says
I have no idea why these did not ever solidify! I followed the recipe to a T! I baked them for 20 minutes, took them out and let them cool on the counter for about 30 minutes, still mostly goo in the center. Put it in the fridge for about an hour, still goo. Put them back in the oven and baked for ten more minutes. Still goo:( what I could taste was not very good. I never have problems like this. I know most people have had success with this recipe so I’m not blaming it on the recipe. I’m just confused as to how it happened.
CCK Media Team says
Oh no! What specific ingredients did you use? And is your oven calibrated? Are you at high elevation?
Rachel says
I did not think of my oven not being calibrated and that is probably the cause! I’m going to check today thank you very much for your response! I used all of the ingredients listed and when it called for butter or coconut oil I used butter. I used water and not oil when that option was listed as well. I’m also at about 1500 feet above sea level but I don’t know if that would affect it or not. It had cooked everywhere except for the center. It wasn’t completely liquid, just more like thick batter than brownie.
CCK Media Team says
Hi Rachel, no problem, yours might just need more baking time! Also be sure to cook them on the center rack (you might have already; I just wanted to make sure and mention it).
Kelly says
I would let it cool then refrigerate overnight, I baked mine at 150 degrees if & made sure the oven was pre heated before I put them in!
Joey says
Absolutely Delish!
Thanks Katy x
CCK Media Team says
Thank you for trying them!
Lauren says
Hi! Could these be baked in a toaster oven?
CCK Media Team says
Sorry we haven’t tried!
Kelly says
Made these on Xmas eve, I baked them 5 minutes longer as I thought it was way too wobbly in the middle but I should of left them as the 5 mins extra dried them out a little too much but they taste really good & I had a piece with extra thick brandy cream.
Thank you for this recipe I will definitely be making these again!
Kiki P says
Was delicious! Thank you so much for sharing this! I used Monkfruit sweetener and added chocolate chips in was so good really taste better than regular brownies!
Tina says
These brownies turned out great! I used 1/2 cup of Lakanto sweetener, which made them just sweet enough with no aftertaste. Thanks so much for the recipe!
Kelly says
Second batch I made was even better, definitely do not panic like I did when the first batch was wobbly in the middle & bake for longer!…. leave it ….. then leave to cool then refrigerate to get that nice thick fudgey centre!! I also topped this batch with the chocolate cream cheese, I want to make this every week it’s amazing!!
Lisa says
New to baking, when u say ‘mix well,’ with an electric hand mixer, whisk, fork, whichever? Tx sry!
Lisa says
Oops I also only have 9×13 pan so was going to use 1.5x recipe? Ideas for time? Tx!!
Supriya says
Made these today for my pregnant sister with gestational diabetes who was craving a chocolate treat during the holidays. It came out so good, its a great recipe! Her blood sugar didn’t spike either. Thank you so much for sharing the recipe.
Pam says
After reading other reviews, I reduced sweetener to a scant 1/2 cup of erythritol and monk fruit blend. Otherwise followed the recipe exactly with the addition of a sprinkling of toasted pecans and SF chocolate chips. Hands down the best keto brownies yet; I will not look any further for a rich, gooey brownie recipe, this is the winner!
CCK Media Team says
Thank you so much for trying them 🙂
Anne-Marie says
Can you use xylitol in these?
CCK Media Team says
We haven’t tried, but we have had success with xylitol in most recipes that call for sugar and don’t have yeast… so we think it would be fine! Be sure to report back if you try 🙂
Lisa W says
Has anyone tried these with coconut sugar?
CCK Media Team says
That works! 🙂
Amy says
How do they need to be stored? In the refrigerator or out on the counter?
CCK Media Team says
We fridge for freshness, but if you’re serving them and need to leave them out for a few hours that’s perfectly fine.
Alice Chasey says
I made these last night, I ran out of erythritol after ⅓ cup, so I added ⅓ cup of Brown swerve because that’s the only other sweetener I had. I also added ½ tsp of spearmint extract to try and get a mint flavor. It was very slight, if I were to try it again, I’d probably add a full teaspoon, and ⅓ cup of pecans. They were very good, but cutting them into more than 12 was impossible. And when I added the ingredients into MyFitnessPal it came out at 145 calories and 6.7g net carbs. A bit much for someone trying to stay under 20g per day. But my husband loved them, he’s already on maintenance, so he can afford the carbs! Thanks for the recipe!
Gemma says
Hi, was 6.7g carbs per brownie? Thanks 😊
Shawn says
These guilt-free brownies are delicious! I add a generous helping of pecans and/or walnuts to the mix to make it even more delicious (for those that like nuts). I love the fact that you can eat these without worrying about “carb overload” and still feel satisfied (for those of us that have a sweet tooth). These are GREAT! Thank you for sharing!
CCK Media Team says
Thank you for making them. Yours sound even better with pecans 🙂
Rebecca Haag Guyne says
These are amazing!!! I have tried others. Your recipe is exceptional! Do you have a yummo keto chocolate cookie recipe?!?!
CCK Media Team says
She does! https://chocolatecoveredkatie.com/keto-chocolate-cookies/
Lupita says
B💣MB!!! On the last two scoops of the cocoa, I added Nestlé Quik!! Lol, OMGosh, don’t judge me! Its just that I tasted it before the Nestlé scoop and I just had to add one scoop! Other than that I followed the recepi, exactly and it is exactly what I needed! I froza half of this recepi because I felt that it was a lot! Enjoy!!
Patti says
These were amazing…I’m back so I can make another batch. I used Bob’s Red Mill super-fine almond flour (it doesn’t have a gritty texture like some), added Lily’s dark chocolate chips and used Nutiva butter-flavored coconut oil. These are incredibly rich and delicious and certainly satisfy a sweet tooth. My husband and son tried them and couldn’t believe they were keto (they are both carbivores).
CCK Media Team says
Thank you all for trying them 🙂
Kaye Nelson says
How can you get 17-25 brownies out of an 8-inch pan? They would be minuscule, wouldn’t they? I’m still going to try them but just wondered about the serving size!
CCK Media Team says
They are very dense and fudgy! So you can cut them more like fudge if you want a small treat (think fat bombs). However, the nutrition info for 1/25 is so low that you can also easily cut them double that size and they’re still pretty great nutrition facts 🙂
C.Cervero says
How much cocoa powder do I use if I only have Dutch process cocoa powder and no regular cocoa powder
CCK Media Team says
Sorry honestly we haven’t tried and so don’t know what the flavor would taste like that way.
Lauren says
I made these for my husband. He was not a fan. He said they were very dry and not at all fudge. I used Splenda because that is what I had on hand. Could that be the issue?
Chocolate Covered Katie says
Hi, yes unfortunately it really needs to be erythritol (or sugar) because Splenda or stevia will change the texture/bulk and flavor completely, especially since almond flour is already a different texture from regular flour.
Jette says
I have erythritol to use as a sweetener, but do you think adding chocolate chips sweetened with monkfruit would be ok? Really excited to try this recipe!
CCK Media Team says
If you like the taste of the chocolate chips on their own, definitely you can use them in the recipe 🙂
Tammy Sutton says
I used Splenda’s monk fruit in mine and they came out great! I put chopped pecans and put caco nibs in also! They came out perfect!
CCK Media Team says
So glad they turned out well! Thank you for making them 🙂
TS says
Don’t see nutritional info. Will you share?
CCK Media Team says
Hi, nutrition facts for all of Katie’s recipes are always linked under the ingredients/instructions 🙂
SLynn says
This recipe is the best kept brownie recipe I have tried this far. I do add Lily’s milk chocolate chips to the top and PB FIT drizzled on top. I have made this recipe many times and find that I do have to cook it for 30minutes in my gas oven. They haven’t set up for me when I have taken them out at the recommended time. LOVE LOVE LOVE this recipe though!
CCK Media Team says
Thank you so much!
(Katie)
M says
I made the chocolate keto brownies today… I used chia eggs (since these are for someone who is GF/Dairy Free and egg free) and coconut oil… I baked them for about 24 min and they’re still a soft mess. They’ve been done for a couple hours, sitting on the counter. Impossible to cut b/c they don’t hold together. Not sure where I went wrong?
Maggie says
The recipe doesn’t call for chia eggs. They don’t list that as an option.
Patti says
Try Bob’s red mill egg replacer next time. I think that is one of the best egg alternatives I have tried. This really is a great recipe, I’ve made it 3 times…it’s worth another try.
Maggie says
These were the best keto brownies I have tried yet (and I have tried a TON of recipes, nothing else has compared until now to regular box mix brownies. You would never know these are low carb!
malia says
how much sugar, carbs, and fat are in a brownie? it looks & sounds delicious but id like to know the nutritional value 🙂
CCK Media Team says
Full nutrition facts are linked in the post under the ingredients 🙂
Jt says
Made it with monk fruit sugar, turned out fine
Jette says
I made these brownies for my boyfriend’s birthday and he loved them! So decadent and moist! This was my first keto baking experience, and I’m thrilled with how it turned out. Thank you for the great recipe!
CCK Media Team says
Thank YOU for making them 🙂
Betsy Finley says
Is the powdered cocoa th non sweetened baking cocoa powder or sweetened like Nestles Quik sweetened cocoa. I’m sure it’s unsweetened but wanted to check.
Patti says
Unsweetened cocoa for baking. I have used both Ghirardelli and Nestle and both have worked out beautifully. If you use the sweetened cocoa it won’t be keto or low carb.
Faye says
Will these work with ground almonds
Salinda says
I tried to make these cookies and they came out really good, they also tastes delicious! I love these recipes!!!
Christine winner says
Made to take to a grandchild’s birthday party , turned out great & was so easy to make
CCK Media Team says
Thank you for making the brownies 🙂
Theresa says
I made the brownies and followed the recipe exactly. My brownies tasted good but were very crumbly. I have no idea what happened. Any thoughts?
CCK Media Team says
Hi! Thank you for making them! What specific ingredients did you use?
Sheri says
Can you use raw, unsweetened cacao powder instead of unsweetened cocoa powder ?? I can’t seem to find Dutch processed cocoa powder in Canada either.
Sam says
I was convinced by my boyfriend to try keto for a few months as a way of resetting our diets after the holidays and all the quarantne stress eating. It’s been great, except for an issue – I am a baker and have a huge sweet tooth. I made these last night and was SO PLEASED with the outcome. They tasted just like regular brownies, but their texture was lighter and they really dissolve in your mouth. I cut them into 1″x1″ squares and 1 of those for dessert a day is pretty reasonable. Also, I used granulated stevia (and sour cream instead of cottage cheese). They were a bit on the sweet side, but I know I’ll need to adjust for alternative sweeteners so I’m not sure if that was just because it was stevia or not. I’ll cut it down a little bit next time around and maybe add some more dutch cocoa.
Still have to get used to this keto baking thing but I’m excited to try more of Katie’s recipes – like the avocado chocolate mousse and the chocolate cupcakes. I’m enjoying trying more out-of-the box recipes and growing as a baker, it’s making keto a lot easier. 🙂
CCK Media Team says
Love your idea to use sour cream!
Helena says
Holy crap these were amazing! I got scared at first reading the comments but felt better when people pointed out that most of the issues were with people substituting. I couldn’t find Dutch cocoa and I used butter instead of coconut oil, but otherwise followed everything precisely. Biggest problem I had was that they’re super crumbly, but so long as you don’t mind going after brownie crumbs with a spoon, who cares? I also cut mine into 14 pieces rather than 25 which helped a little.
My husband also loves them. My first batch is more than halfway gone and I just made them yesterday!
Can’t wait to check out the other recipes.
CCK Media Team says
Thank you so so much for making them 🙂
Sheri says
I posted this question a few days ago and it has not been answered to date……..Can you use raw, unsweetened cacao powder instead of unsweetened cocoa powder ?? I can’t seem to find Dutch processed cocoa powder in Canada either.
Caryn says
I used raw cacao powder. As far as the Dutch cocoa, Hershey‘s special dark is Dutch cocoa. Trader Joe’s has one too. But I don’t know if they have those in Canada. I haven’t tasted the finished product yet. It’s in the fridge chilling. But the batter tasted good.😊
Mari says
These have come out of the oven looking and smelling fantastic, and I can just tell that they’ll taste great as soon as I sample them later today. I was hoping for nutritional value to be listed for both the non-sugar version and a version with some type of sugar (I used coconut sugar). I could figure it out myself, but I’m lazy. 🙂
Megan says
For anyone who has tried it does it come out to be fuggy the way she said
PS excited to try it
Sheena says
In my 20 years of serious cooking I have never left a review. But bro. These brownies have my diabetic fiancé living his best life. I am addicted to this website and your hacks. I like to substitute coconut oil into this because it gives the brownies an exotic taste but the texture is really good too. Thank you for all the posts and ideas. Fat kids everywhere love you!
CCK Media Team says
Thank you both so much for trying them!
Lydia says
I’m ready to make these for Valentine’s Day! I read through all the reviews from 2020-current but didn’t find a review where anyone talks about using flax eggs. I know this is an approved ingredient in the recipe but has anyone made them and experienced the same yummy fudginess? My child has an egg allergy and we use flax eggs often but they don’t always work as claimed. Just checking before I go for it. Thanks for any input!
Shawn says
These guilt-free brownies are delicious and satisfying, especially if you have a sweet tooth like I do! Great flavor without the carbs! I have made these numerous times and have enjoyed them every time! Thanks for the recipe!
CCK Media Team says
Thank you for making them 🙂
Leesa says
These Keto Brownies look amazing and taste amazing as well. I added Lilly’s chocolate chips and a little keto granola on top. These are so yummy, couldn’t tell the difference between keto brownies and the regular ones…these are better. If you’re looking for a rich moist, and gooey brownie…this is the recipe for the whole family. I tried to eat just one little square but it was difficult. I did get about 16 little square brownies from this recipe while quickly eating two. One must have discipline eating these awesome and comforting brownies.🤣😂
Will save this recipe for all other future snack, desserts and treats. Can trully say one of or even the best Keto Brownies I ever had😊 Thank you.
Yumi says
Thank you for the tree cope but it was wayyyy too sweet for me! I’ll half the sweetener next time.
Ollie says
Made these a couple of weeks ago…first try I was not impressed…but after being in fridge for a week I tried one again and was amazed at the improvement..I have ate them all ….and am making another batch right now because they are better with age..just like me Hahaha lol
Caryn says
Are there any changes that I should make to this recipe at high altitudes?
CCK Media Team says
Hi! Unfortunately we don’t have any personal experience with baking at high altitudes so aren’t able to say how it affects any of Katie’s recipes. Hopefully google research or maybe talking to friends in high altitude areas who are bakers will have some better ideas 🙂
Kayla Rayn says
I made these brownies and they were excellent. I made my husband a batch of regular brownies and these keto brownies tasted better!!! Awesome recipe!! My only complaint if I had one would be that a few of my brownies fell apart, but I think that could of been avoided if I would have added less coconut oil and maybe more egg!! I highly recomend this recipe!! Thanks!!
Angela Petronelli says
I Love them! If you’re on keto and craving sweets these are delicious!!
CCK Media Team says
❤
Lana Belle says
These are delicious!! I am SO happy right now! Next time, will also add walnuts. 🙂
CCK Media Team says
Thank you for making them!
Donna says
Very delicious! I will definitely make these again. We love your recipes.
CCK Media Team says
❤😊
Kevin says
I made these today and was amazed how delicious they were… it took some effort not to eat the lot…loved it!
CCK Media Team says
Thanks for trying them 🙂
Jennifer says
I’ve made these twice now and both times have been fantastic. I used 1/3 brick of cream cheese with the sugar substitute (while creaming the eggs and vanilla) just to make sure the brownies would stick together and stirred sugar free chocolate chips (Hershey’s) into the mix with walnuts. I also melted more chocolate and poured it over the top with more nuts. So good. A great Valentine’s Day dessert. I’m with Kevin. It was hard not to eat them all.
CCK Media Team says
Thank you for making them. Happy Valentine’s Day!
Sharon says
Great recipe, easy to follow!
Rachel says
Hi, are these supposed to be jiggly when taken out of the oven? Or more cake like?
Christine says
These are definitely THE BEST brownies ever! Better than non-keto brownies I’ve had too!! The texture is the most perfect moist chocolate cake. I used only Dutch cocoa powder and the results are so good my 6 year old can’t tell they aren’t the same as his granny’s recipe. The top crisped up and tended to crack when i cut them though. I used avocado oil… maybe should have stuck with butter?
Lacey says
YESSS! So good! Thanks!
Sarah Bache says
I am not on the Keto diet but was keen to make a sweet dessert treat for friends who were and they said this brownie recipe filled the sweet spot and any craving for a sweet treat snack.
Shelley says
Amazzzzzing!
God Bless You!
♡♡♡♡♡♡♡♡
Jennifer Dombrowski says
I made these brownies and topped them with your Vegan Chocolate Mousse and fresh strawberries. It was a delicious dessert! I served this to company and they also agreed they were better than any GF brownie they had ever tried. Thank you!!
CCK Media Team says
That sounds absolutely amazing!
Bigcin says
I made these the First time on Saturday night and they were fantastic. The whole family ate them and didn’t know they were keto. It is now Monday and I’m making the 2nd batch. Adding espresso powder this time. Great recipe when you need some chocolatey goodness!
CCK Media Team says
Thank you all for trying them 🙂
Bekky says
Has anyone made these in the Pampered Chef brownie pan? The one that makes all edges- do you think it would work?
CCK Media Team says
Hmm, honestly we haven’t ever tried but it sounds like a fun experiment. Hopefully it will work!
Kimberly D Lyons says
Made these using Stevie. Not impressed at all. They’re very bitter. This is not a recipe I will be trying again.
CCK Media Team says
Hi Kimberly, did you mean to leave this comment on a different recipe? This recipe doesn’t call for stevia anywhere in the recipe.
John Gerety says
I made these Keto Brownies, very good.
Kimberly Berry says
Oh my….. Delicious!!!! Thank you!!!!
Cookie says
It is my understanding that erythritol, like artificial sweeteners, kills good gut bacteria. It also can cause diarrhea in some people.
Elaine A says
I made these with allulose and they are delicious! I love my erythritol in my coffee and yogurt but am not a fan of it in cookies and brownies, especially chocolate based desserts. The crystalization and cooling effect is off putting.
The recipe worked very well with allulose. I used 3/4 cup.
CCK Media Team says
Thank you so much for reporting back that they work with allulose!
Linda Holley says
I made the keto brownies and they smell excellent. I let them cool after baking in my large ninja countertop oven for 20 minutes. The brownies never firmed up in the middle. A couple of hours later I baked for 10 more minutes and still didn’t set. What am I doing wrong. I used almond flour, butter and water.
Thanks
CCK Media Team says
Hi Linda, we have never tried the recipe in a countertop oven (we actually have never tried any recipes in a countertop oven) so have no idea how/if this one would work in one unfortunately. We DO know that they firm up overnight in the fridge, so hopefully yours will still be fine :).
Seema says
These brownies are so good. I have made them for my husband and father in law at least 5 times. They are on the keto diet for health reasons and are so happy to have a chocolaty treat. I am currently making 3 batches for a road trip! Thanks Katie!
CCK Media Team says
Thank you so much for trying them!
Jackie says
These were pretty good for keto. I wouldn’t call them “unbelievably fudgy”, but I enjoyed the density of chocolate flavor. I used monk fruit/erythritol, eggs, and let the brownies sit in the fridge to cool down… they were still pretty crumbly but I guess you can’t expect perfection without all the real flour and sugar. Thanks!
Chanilee Andrea Schmidt says
Hi 🙂 I would love to try this.
What is the frosting used in the picture?
Kelly O'Brien says
These brownies are amazing, gooey and lovely, used high quality cocoa powder and takes away any erytherol aftertaste, also added a pinch of stevia. Fabulous thank you xx
Barbara DiMascio says
None of the recipes use Truvia. How do I convert these weird chemical sweeteners to the natural one, Truvia?
Pat says
Can I use granulated splenda?
CCK Media Team says
Hmm sorry we have never actually tried it. Be sure to report back if you experiment!
Roberta says
Loved…loved…. loved!!!!! Wow. I used granulated monk fruit and It turned out great. Even my son loved these brownies. My daughter was skeptical and after one try she was hooked. Thank you for this. I can now have a healthier brownie….no sugar and no flour. Awesome!
CCK Media Team says
❤😊
Sue Welsh says
Love love love these!! Used the suggestion of walnuts and choc chips – yummm
CCK Media Team says
Thank you for making them 🙂
Henny Hartanto says
My son has just made this recipe and Oh my gosh it’s really yummyyy though he changed the butter into coconut oil!!! Thanks Katie for helping us living healthier life without drooling anymore!!! 😄
CCK Media Team says
💗😊
Claire says
I’ve just made these and they are a hit, much better than the ones I have bought and paid a fortune for.
Thank you so much
CCK Media Team says
Thank you for making them!
BJ says
These are the best brownies ever! I think you could add less sweetener though. I didn’t make the icing but sprinkled keto friendly chocolate chips on top. Definitely the best keto desert I have come across. Thank you!
CCK Media Team says
Thank you! So glad you liked them 🙂
Nicole says
For it being keto, it’s pretty good. We used the stevia instead of sugar or ethrititol. There is a mild after taste but other than that a great alternative.
CCK Media Team says
So glad you liked it with stevia! We personally didn’t like the brownies with stevia, so if you do get ahold of erythritol (or something like Lakanto monkfruit blend), definitely give that a try too!
Sally says
Hi there! I baked these today but my problem was that the batter was VERY thick. It was like a thick paste. I followed the recipe to a t, except I used Pyure granulated “sugar” instead of erythritol. I added a couple more tablespoons of coconut oil to add some liquid, but this only made them oily. I’m not sure what I did wrong. Do you have any ideas? Thanks for the recipe!
CCK Media Team says
Hi Sally, what other specific ingredients did you use? Mainly, what flour?
Misty McCaig says
Mine was a thick batter also but I spread it around with a spatula and baked it for the 20 minutes and pulled them out and they were perfect.
Misty McCaig says
Hands down the best keto brownies I have ever had! They are delicious. I made them with coconut oil and added such a great flavor to the chocolate. Next time I will add some chopped almonds to make it like and almond joy. Thank you for this recipie.
CCK Media Team says
Thank you for trying them! 🙂
Joy says
Best brownie recipe I have found! Even freezes well. Thanks so much
Donald Gibbs says
Great
Love it the best iv ever had yummm
Easy and tasty
CCK Media Team says
💗😊
Gloria Dorsey I says
I made your brownies they came nice an soft taste so delicious l love this recipe
CCK Media Team says
💗😊
Lisa says
I think they taste great!
East to make, taste like mini bite brownies from the store.
I used flax egg so I could share with my friend who is vegan.
Lisa Diver says
Also I should mention I got about 18 pieces which is enough is you are keto just solves your sweet tooth.
CCK Media Team says
💗😊
Marsha says
Totally rich and amazing! Tastes too good to be healthy❤️
Deb says
I used 1/2 almond 1/2 coconut flour, The batter was really thick, so I added another tbl spoon of coconut oil. Still thick . I added frozen blueberries for moisture. They came out tasting ok but it was really crumbly. I served it with blended frozen banana (icecream alternative)
CCK Media Team says
Hi Deb, unfortunately coconut flour is not listed as an option here and can’t be subbed in most recipes that call for another flour because it soaks up liquid like a sponge.
Lisa P. says
I made these last night. The taste was 100% delicious brownie but the texture was more like a thick chewy cookie. I took them out at 18 minutes. Followed the recipe to a T. Perhaps I should have taken them out at 15 or 16 minutes as I know our oven runs a bit hot. I will try them again and see how it goes. 🙂
Linda says
I think they might need to go into the fridge straight away after baking to fully qualify of being a brownie. However… It tastes divine – I substituted the butter w/ coconut oil and my sweetner of choice was Stevia granulate (half the amount of the original recipe). That turned out as a nice chocolate cake.
I then made the frosting recommended and slapped it on top of the cake… Are you kidding me – it is to die for. Still not a fudgy brownie – but a badass cake with a divine frosting. Thanks! ☺
Kat says
The first time I made these they were tasty but on the crumbly side. I now add a third egg to the recipe and they come out perfect. Topped with a dollop of sugar free whipped cream makes it seem really decadent.
Jean Renard says
I was reading this recipe, and checking the “net carbs” per serving. What puzzles me is this; in an 8″ square pan, with a number of serving per recipe, you would get approximately a 1″ x 1″ brownie? Hardly seems worth the effort, as you would barely get a taste??? I doubt that I will be making this recipe.
CCK Media Team says
Hi Jean, you can cut them whatever size you wish :). If you want to make bigger brownies, just double all the numbers and it’s still lower than most traditional recipes. But these are verrrrrry fudgy so the 25 size is treating them like fudge, which is cut into small pieces because it’s so rich that you don’t need (or want) a giant square. Hope that makes sense!
Cheryl says
Thought I had cocoa in the pantry and only discovered that it was all gone after I had already started with the butter, eggs, etc. I ended up making this recipe without it and it still turned out great! A few berries on top made it even better! I now have 2 new options for dessert. Thank You!
Ashley says
These brownies are amazing! I recently starting tracking my macros for weight loss but didn’t want to give up my brownies. Found this recipe and now make these on a weekly basis! I get my brownie fix whenever I want and am still able to stay within my macros 🙂
CCK Media Team says
❤❤
Grace Booth says
Can I use Bobs Red Mill Egg replacer, instead of the flax egg?
Emily Knigge says
I made the low carb brownies. Did anyone else notice they almost seem raw when they’re done? How long are you supposed to let them sit to firm?
CCK Media Team says
They shouldn’t be raw, but should definitely look underdone when you take them out, because they will firm up considerably and you don’t want them to be dry. Put them in the fridge overnight and let us know how that works for you!
Nargis says
These were great and my family devoured them. Even better cold. I use honey or maple syrup or even coconut sugar as sweetener.
Vicki Luttrell says
Just made these to take to a Mother’s Day gathering . One of the easiest and tastiest brownie recipe I’ve tried ! Had to keep my husband to only one “ taste test” !!!
Thanks for a great recipe , Katie !
CCK Media Team says
❤❤
Prudence Williams says
These brownies are easy to make and they’re delicious! I only had a 9inch square pan so made 1.5 times the recipe to accomodate and they took about 4 extra minutes of cooking time.
Thanks for the fab recipe!!
Dr Fatima Riaz says
Amazing recipe ! From quantities, tips to TASTE!
Absolute yummy brownies !had to stop myself from eating all at once 😀
CCK Media Team says
Thank you so much for making them 🙂
Missy says
Wow! These are awesome! I’ve made countless brownie recipes and this is the best by far, and simple! One other recipe I tried was very good but a lot of steps and different ingredients – too involved. But this one, this one is the one! Thank you! This is a keeper 🙂
Briannna Lloyd says
Thanks so much— excellent recipe!
Karolina says
this is an amazing recipe but half a teaspoon of salt has made it taste like the sea. had i caught my wife before she put it in we wouldve been safe but she is a novice. the result is that neither of us can eat it, which is a shame when the ingredients are pretty expensive. wife was brave but she ended up feeling sick. just do a pinch, i wouldnt even use half a teaspoon for a doubled recipe.
Karolina says
update: wife used an actual half a teaspoon and not a measurement. no fault of the author whatsoever!
Natalie says
These were very nice, only comment is there was a slight ‘sweetener’ aftertaste so next time I’m going to cut back on the erythritol
Lauren says
Katie, I’m seeking some advice! I’m embarrassed to ask such a question, please know. Also, before I go on, please know this was MY fault. I’m sure this is a fantastic recipe! I tasted the batter, and the batter was very good…
I wanted to prepare these for my co-workers, as two are on a Keto diet. They brought the ingredients, namely the almond flour and the sweetener, as I didn’t have either. I’ve never baked with almond flour or a low calorie sweetener. For the sweetener, my co-worker brought me a Monkfruit Lacanto sweetener, which had the appearance of granulated sweetener, and the package indicated it could be substituted 1:1 with regular sugar. I assumed, then, it could replace the sugar in your recipe.
Once in the over, the batter basically seemed to almost burn, as sugar can sometimes do in a chocolate frosting if melted too quickly, and there was a puddle of liquid on top of the batter. I believe I followed your directions to a T, as well as the ingredients (except for the sweetener). Has this ever happened to you? You’re so familiar with these ingredients that I thought I might ask you what one earth I may have done so wrongly?
Again, this was not YOUR fault, of course! It was exclusively mine! I’m just hoping to try again, and I thought I’d seek your advice. Thank you in advance for anything you might be able to offer!
Silja Hansen says
How much is one serving supposed to weigh?
Lisa Ludt says
These brownies are absolutely amazing! I made a keto peanut butter maple frosting to put on them and they are absolutely to die for! I am strict Keto for health purposes and so happy to have found this recipe!!
Melany says
I don’t understand the instructions. It’d be nice if it was written out step by step or if the video was more descriptive. I really want to make these but I don’t understand how to start and don’t want to waste any ingredients..
Linda says
Made these today .They are good but not fudgy. Would like them thicker.I will double the recipe next time.There will be a next time.Added sugar free chocolate chips.
JULIA ROBINSON says
Please can you put recipes with weights is grams and / or ounces?! We in the UK don’t use cups for measuring so we’re unable to taste your lovely recipes!!
Thank you
Sonny2000 says
Do you think I could safely use brewed coffee in place of the 2 Tbl of water.
Ashleigh says
Has anyone tried to make these with less or sans the keto sugar? Did they work out ok still? I’m keto…..but most sugar substitutes give me headaches so I try to avoid or use very minimal amounts.
Tia!
Cheryl says
I always use less sugar. In this recipe I used about 3 full tbs less and it was fine. Next time I will use 4 tbs less. Excellent keto recipe
Glen says
These are indeed easy and delicious. I added a handful of chopped walnuts. My batch needed 25 mins. Next time I will try with the frosting or a handful of chocolate chips on top. Mmmmmm.
NanafromFrance says
Hi Katie!
What a fabulous cake ! It’s the second recipe I try from your website.
You are definitely the queen of healthy desserts !
It always takes time to convert all US measurements to European ones but it is worth it !
The brownie is just amazing.
I replaced 1/3 cup of melted coconut oil by melted cocoa butter and I added 3 tbsp of coconul oil. I have an electric oven, I cooked it 25 min at 180°C (natural convection).
The cake looked barely cooked after 25 min (only the surface was slightly hard) but eventually it was just perfect. Spongy perfect cake.
CCK Media Team says
Thank you so much for making them 🙂 🙂
Shanaaz Kariem says
OMG the best Keto Brownie recipe I’ve tried. These are soooo very yummy.Thanks for sharing!
Vickey White says
Hello Katie! I have loved your blog and site for years
I tried the Chocolate Keto Cake today and actually made cup cakes
also used King Arthur Baking Sugar Alternative and they taste great.
I was wondering If I can also use this King Arthur Alt. in the brownies??
thank you
Grandma and big fan
Robin E Kublick says
ok. this is the first time I have baked keto. The texture was ok, but different due to the almond flour. I used coconut oil and my husband said they tasted like coconut, but it could have been the texture that threw him off. I am going to try again with vegetable oil and see what he thinks. I made them for my daughter that is sugar free and a coworker that is gluten and dairy free. We shall see what they think! Over all it was an easy recipe and looked good out of the oven( better than the other recipe I tried that were so flat!) I am not a brownie fan but they looked and smelled amazing!
Erica Lynn Newman says
Should they be very loose when first out of the oven? I know it says they will set. Guess I’ll find out soon as mine are resting now!
CCK Media Team says
Hi yes, they firm up considerably, especially if refrigerated!
Elise Anderson says
I’m loving this recipe. I make it every week for my husband. I started adding decaf coffee instead of water and it pops up the chocolate flavor.
It’s been a great recipe for my 65 yr old husband who has a very sensitive digestion and has lost lots of weight on a thin frame so we’re trying to get some weight on him and this has got a good source of protein and yet healthy too so that I feel I can indulge.
Thanks!
Tina says
These are so chocolatey and good! I added slivered almonds to the top before baking as well. I imported the recipe into MyFitnessPal and changed the number of servings to 9 as I knew 1/25 of the recipe wouldn’t satisfy my chocolate cravings lol!
For those interested in macros, here’s what 1/9 of the recipes is (using large eggs, monk fruit w/erythritol) Dutched cocoa, and the water, no almonds on top):
Calories: 129
Total fat: 9.7 g
Total carbs: 19.6 g (fiber = 2.3g so net carbs = 17.3)
Protein : 5.2 g
At 1/9 of the pan, for those on strict keto may find the net carbs too high which may be why the original recipe had a much smaller serving size – enough to get a bite of chocolate without many carbs).
Always happy with the CCK recipes and her advice for substitutions and the potential disasters by swapping ingredients are always spot on! 🙂
Kiwis says
Truly best browniest. I love them
thanks
Erica says
I usually love Katie’s recipes but this one not so much…The taste is good but it’s very grainy I texture…woud not make again.
Cassandra says
These Keto brownies are amazing and so delicious and my go to Brownie recipe. I’ve been on Keto for 2 months and it has changed my life and for the first time in my life I can eat a sweet treat without worrying about my weight or blood sugar. My family agrees these Brownies are actually better than non-keto Brownies. Best of all they are so easy and fast to make. I added walnuts to mine which was brilliant. I also forgot to use the baking powder on one occassion and they were still fantastic !
CCK Media Team says
Thank you all for trying them 🙂
Jenn says
How come at the top of the page the rating 5 dress from 4 votes but at the point of the recipe list it has 4.88 out if 5 from 270 +? Bit confused
CCK Media Team says
Hi Jenn, sorry for the confusion. One is the amount of people who pressed “rate this recipe” and the other is people who left a rating with their comment. We just added that as an option recently, which is why there are fewer of those.
Dana says
Delish!!!
Rose says
I used 1/4 cup Truvia and baked my brownies in an 8×6 glass pyrex for about 21 minutes. Other than that, followed the recipe to a T. I just started experimenting with keto and I was pleasantly surprised with these brownies! They were a little fluffy and cakey for brownies, but other then that, they were pretty good! I’m going to add a little more Truvia next time to get them a little sweeter. I may also try drizzling a little peanut butter on top tomorrow too!
Chef P Russo says
This recipe is best for a mini-muffin pan. The yield is just not accurate, I agree with a similar post that 22 is more accurate. Some modifications I made (incidentally, I’m a ACF Certified Pastry Chef) so believe me or not your choice. No fault of the maker of the recipe. I opted for Splenda over alcohol sugar (erythritol) which gives me a headache- I used a double boiler with 85% Cacau Morsels and for just a bit more fat Cacau Butter Chips. Added Dutch Chocolate powder. Plugra Salted Butter. (Therefore extra salt isn’t necessary) Ripple Pea Milk instead of water. Baking Powder. Almond and Flax Seed Fine Meal. These mods made the recipe a bit more traditional in design and punched the flavors a bit. It also increased fat by 30% and protein by 12%. I wouldn’t use it for a fat bomb but definitely after a massive ribeye.
CCK Media Team says
Hi, do you mean splenda baking mix or plain splenda? If you used splenda, that will change the bulk of the recipe so yours would definitely have a smaller yield.
Cindy W says
Holy Smokes! These are sinfully yummers! Actually they need a sign that says DANGER HANGING ON THE FRONT! Even my hubby was begging for seconds.
Chocolate Covered Katie says
Thank you both for trying them 🙂
Sandra's Homespun Life says
Thank you for sharing your wonderful keto brownie recipe. I just made these and I cannot express to you how happy I am with this recipe. It has been years since I’ve been able to sink my teeth into a good chocolatey brownie without the guilt or sacrificing the enjoyment for raising my blood sugar.
These keto brownies have all the components of what makes a good brownie. The chocolate flavor? check! The crispy edges? check!
If anyone reads this comment and considering making this recipe, go for it. You won’t regret it. This is one of the “good” recipes.
Katie I have a YT channel (Sandra’s Homespun Life) and I will be making a video on this recipe. It’s that great! I will send my viewers to your site and give a link to your recipe!
Thank you once again!
CCK Media Team says
Thank you so very much!
Maureen says
Keto Brownies were amazing! I didn’t have exactly all the ingredients to make them keto, as I substituted granulated sugar for Swerve (I was out). However, I used sea salt and I LOVED the chocolatey salty flavor!
Manuel says
Awesome, worked perfect! Used Xylitol, cause I had no Erythritol and I winged the Icing.
Great Stuff!
Thank You!
erin says
Wow, wow, wow!!! These are the BEST KETO BROWNIES EVER!!! Of course I took the advice of another friendly person who left a comment and divided them into five portions, multiplied the macros by five as well. It works out fine if you make smart carb choices throughout the day. These are going on my list of desserts to bake for guests. Going to try out more of your recipes! Thank you for all your hard work!
Helen says
This is an amazing recipe and tastes just like normal brownies. I used a square 8” pan and cut into 16 and hey were decent sized portions. I didn’t change any ingredients but with the brands I used they worked out at 1.1g carb per portion. This recipe is a keeper! Thank you so much.
CCK Media Team says
Thank you so much for making them 🙂
Tamara Vicario says
I missed the nutritional information. Would you please share that again?
CCK Media Team says
Hi, full nutrition facts are linked under the ingredients for all of Katie’s recipes. 🙂
Sarah says
I’m a chef and I love your recipes and photos, and this one was quite tasty the first time I made it, when I used the coconut oil option instead of butter. I also chose to use the option of extra oil instead of water but found the cake to be way too greasy. Also way too sweet for my taste. However, my friend loved it that sweet. When I tried the option of butter the next time and water instead of extra butter, I found the brownies too cake-like and dry. So not every option works together it seems. Maybe be a little more clear about this?
Also wondering why you say bake time is 17 minutes at the beginning and 20 minutes bake time in the instructions. I had to do it somewhere in between and this worked.
Love your creative and abundant keto recipes. Keep up the good work!
TP says
I followed this recipe exactly using swerve granulated sugar and ghee. The flavor is good; not too sweet nor bitter. The texture is not fudgey but more towards cake-like. It definitely satisfied my brownies craving without the sugar BUT it is a little bit crumbly. It doesn’t completely fall apart when I cut it or bite into it but I had to eat it over a plate before some of the crumbs goes everywhere. What do you think that cause it to be crumbly?
CCK Media Team says
Hi! Maybe the ghee? We have never tried it that way!
Jax says
I tried this today; eggs, water and butter options used, no dutch choc and 1/3 C stevia crystals. Batch 1 was nice, slightly dry and crumbly.
Batch 2 was identical to batch 1 but I added about 75g of no sugar added smooth Bega peanut butter. The texture and taste were both improved.
KimC says
These brownies were great! I intentionally did not tell my family they were keto friendly. They would automatically decide they were gross even before trying them! So i just said i was making homemade brownies for the first time (because I am normally a Better Crocker/Duncan Hines kinda girl, ya know? Shameful, I know). Anyhooo, they LOVED them. I used a pan that was slightly too big so I wish i had cooked them for a little bit less than 20 minutes…the edges became very crumbly. Also, my almond flour was not very fine ground and i was worried when i looked at the consistency of the batter….maybe that was part of the crumbly factor.
But the middle pieces were dense and rich. Add that AMAZING chocolate cream cheese frosting and sugar free chips on top and they were TO DIE FOR! Once everyone raved about them I revealed they were keto-friendly and they were duly impressed.
I have leftover frosting and i have no idea yet what to do with it but I will find something!
CCK Media Team says
This made us so happy to read 🙂
GG says
These are great! If you like brownies a little more “cake like” in texture, bake for an additional 5 minutes.
I was able to get 25 brownies out of the recipe, no problem.
Used granular Swerve which makes the difference, in my opinion. Followed recipe exactly using butter, water, and chicken eggs.
Mixed all the dry ingredients together first, then added each wet ingredient separately and mixed in between each addition. I added the melted butter last. The use of both the cocoa and Dutch chocolate definitely makes them perfect.
Thanks for the recipe.
Can you include more Low Carb/Low Fat recipes? I would be very thankful.
Matt L says
I am used to keto, but this is the first time I’ve baked with almond flour. This is a great recipe! They’re a little more crumbly (as goes almond flour) than I’m used to, but the mouth feel and flavor is excellent. Well done!
Sylvia Hutton says
These are really good!
Sabrina says
I made these several times and it tastes delicious. However, I was missing the chewy brownie like texture. Well this morning I tweeked the recipe a tiny bit and whoa AMAZING!! I used flax eggs instead of whole eggs. This helps with the chewiness. Added 1/4 teaspoon coffee granules ➡️ Hello chocolate flavour enhancer 🤩 All butter and no water. And: NO BAKING POWDER. Hello dense, fudgy, chewy brownie. The bakingpowder gives this brownie a more cake like consistency. Still delicious but I want a dense chewy brownie. Well, these tweeks made the best brownies ever😍
Cynthia Samudio says
Made these last night
They were great! A great treat that won’t spike your sugar. A little different texture than flour brownies but the overall taste was satisfying.
CCK Media Team says
Thank you for trying them!
Clay says
Pretty good recipe but found it a bit salty.
CCK Media Team says
Hi Clay, feel free to use less salt to suit your own tastebuds – it won’t change the texture of the recipe so is fine to do 🙂
Tania says
These turned out really well! How long do they keep? Do they need to be refrigerated? Do they freeze well?
CCK Media Team says
Thank you so much for making them! They will keep the same way as traditional brownies, and we like to refrigerate after a day for freshness. Yes you can freeze them 🙂
D.Demirkol says
I love this brownie. Taste very good (like a brownie) and I can stop my cravings with it.
In the first tries, I didn’t put the water enough and it ended up a little bit dry. Please don’t underestimate the water like me 🙂 it makes a difference.
Preparing is not hard, and takes only 5 minutes. In half an hour it is ready, ideal for diet crisis 🙂
Thank you
CCK Media Team says
Thank you for making them!
Darren says
These brownies were AMAZING!!!
Kath says
I made these brownies with 1/3 cup of monk fruit sweetener and a tablespoon of agave. They are delicious. I took them out of the oven at exactly 20 minutes and they are moist, tasty and not too sweet.
CCK Media Team says
Thank you so very much for trying them 🙂
Donna says
This recipe is delicious, everyone loves them diabetic or not.
CCK Media Team says
Thank you so much for trying the recipe!
Jessica G says
Wow, amazing rich velvety brownies! They melt in your mouth, so yummy! We love serving them with keto vanilla ice cream. I’ve baked them a few times -they disappear fast. Anyone who loves a rich chocolatey dessert should try them. Thank you for sharing, I’m excited to try more of your recipes!
Lindsay says
I made this with splenda, coconut oil, 3tbsp water, and just egg. It was so salty I couldn’t eat it! The just egg has salt. So if anyone reading this plans to use just egg, cut back on the salt. I remade it with 1/8tsp salt. After letting it cool for 30 mins, I popped it into the freezer for about an hour to get more solid. These brownies are so good!!!! Very impressed. Keeping this recipe on hand. Thank you!!!!
Ia says
THESE ARE SO GOOD!
Josefina says
Es una receta realmente fabulosa
Gracias
Elle says
These brownies are SO good (and addictive)! My first ever keto treat! I added some cacao nibs and some 72% dark chocolate to make it more decadent. I would strongly recommend and I’m looking forward to trying your other sweet recipes. Great job!
CCK Media Team says
Thank you so much for trying them 🙂
Tracey says
Made these brownies today and they are delicious! Thank you for the recipe 👍🏽
Noms says
Greetings from Colorado! These keto brownies were great at high elevation, no changes necessary.
Aleisha says
These brownies were so good I want to cry. THANK YOU THANK YOU!
Tracie says
Made these last year for Thanksgiving, so that I would have a dessert to enjoy. My non Keto friends have requested that I make them again this year.
CCK Media Team says
This made us so happy to read 🙂
Faith says
Can I use Truvia?
CCK Media Team says
Truvia baking blend might work. Readers have reported they didn’t have success with plain stevia.
Christa says
I used an 8×8 pan, but they were very thin. I think it would help to use an even smaller pan. I’d like to try these again though because the flavor is great!
Momofgirlswcurls says
Very good. But, 25 brownies? I’m not sure if this so that it could say less than 1 carb per brownie. Its more like 3-4 for a real-sized brownie. Still good in my opinion.
Kat C. says
Absolutely Amazing! Definitely did not make 25 brownies but good thing because I would have probably eaten them all! I used 6 packets of Stevia in the Raw instead of the erythritol and it tastes great. So excited to try out more recipes.
Gina G says
I am blown away by these, I had to do the math multiple times to make sure they were keto 😂 I used monkfruit sweetener instead of sugar and a bit less than it calls for. There’s no weird aftertaste and I cannot believe they are keto did I mention I CANT BELIEVE THEY ARE KETO lol I can’t wait to make these next time with lily’s chocolate chips and coconut
CCK Media Team says
Thank you so much! 🙂
Cheri says
Hi,
I made these the other day, and they turned out yummy. I put them in the fridge overnight and they were much easier to cut. The only thing I did that wasn’t in the recipe was I added 3/4 cup of chopped walnuts and 1/2 cup chocolate chips and 1/2 cup white chips. This recipe I will make again. They freeze well.
Thank you for the recipe.
CCK Media Team says
Your version sounds fantastic!
maww says
these are awesome. added pecans and cocao nibs. Even my wife, who is vehemently anti-keto liked them.
CCK Media Team says
Thank you both so much for trying them 🙂
Elderine Wyrck says
This is my go-to Brownie Recipe. The whole family loves them.
CCK Media Team says
Thank you so much!
allie says
Great recipe. I add 1-2 tbsp vanilla, and 1-2 tbsp of pure orange essence (no carbs)- gives it a liqueur flavour. I also add pecans and half a broken up 92% cocoa el camino dark chocolate bar (5 net carbs per 1/2 bar).
allie says
Instead of the suggested sugar substitutes, I use inulin (you can buy it at the drug store), pure fibre, no carbs, good texture and stops it from getting that sickly sweet cloying taste that you can get with the sugar substitutes.
emily says
when you use inulin did you keep all the other ingredients the same except the sweetner
allie says
Yes, I mostly kept all the other ingredients the same
I replaced sweetener with inulin
I used dutch cocoa for the whole cocoa part (Van Houten brand, but hershey’s also makes a decent one)
In addition to pure vanilla, I added 2 tsp of pure orange essence (instead of the water), which gave it a nice flavour
I added pecans and 1/2 an el camino 92% chocolate bar broken into bits (5 net carbs for half a chocolate bar)
I also added 2 tbsp of coconut milk because I find it makes it creamier and also gives it a bit of a sweeter taste
allie says
Yes, Emily- mostly kept the other ingredients the same
butter, melter
eggs
baking powder…
I added 2 tsp pure orange essence, nice flavour no carbs (in addition to the vanilla, instead of the water)
I folded in pecans and 1/2 broken chocolate bar (el camino 92% cocoa, 5 net carbs)
I used dutch cacao (100% cocoa) for the whole cocoa part (van houten, but hersheys also makes a decent low carb cocoa)
I also added 2 tbsp coconut milk (thick), because I found it gave it a creamy texture and a sweet flavour (and I can’t stand peanut butter, which someone else here recommended)
I tried once to add metamucil (psyllium fibre) for texture, but it dried the whole thing out and was a really bad idea
Helena Winegar says
These are by far the best low carb brownies I have made to date, and I’ve been on this WOE for over 10 years now. I made them according to the recipe and did not alter a thing. Thank you for such a great recipe❤
Bethany says
I dunno what I done wrong, and I followed recipe to a T and they came out very dry and with a funky aftertaste. I used splenda cause that’s all I had for sweetener (on keto, plain sugar you know doesn’t count) I’m sure they are good, but I must have screwed up somewhere
CCK Media Team says
Hi, unfortunately splenda is not a sweetener included as an option in this post and can’t be subbed in an equal amount for sweeteners that have more bulk, such as an erythritol or monk fruit blend (both of those are keto approved). You are always free to experiment with ingredients not listed as options in a recipe, but it’s definitely a risk.
Lin says
Great recipe. Easy to make, and you only need a couple ingredients. They turned out moist and fudgy. Personally they were too sweet for me. If I want to use less sugar, might this affect the texture of the brownies? What can I use to replace the missing sugar? Thanks 😊
Amanda says
These are AMAZING!!!! The fluffiest, closest to “real” keto brownies I have ever had! Thank you!
Kara says
You would never know these brownies were keto!
Emma says
Added one zucchini to this exact recipe. One of the best homemade brownies I’ve ever had.
Tanya says
I just made the brownie recipe with frosting. Wow! It’s amazing. I made it exactly as the recipe suggests.
Annie says
I made these for the first time today, And they tasted really good but kinda grainy. I had them at a friends and hers weren’t. Is that normal or did I do something wrong? I would probably make them again even if they always turn out this way.
Debbie B says
This was a great recipe! but I had to make a few tweaks because I didn’t feel like going to the store! I used a 1/4 cup Monkfruit/stevia blend for the sweetener and instead of the Dutch cocoa I melted a 1/4 cup Lily’s sugar free chocolate chips. Next time I’m going to try 1/3 cup because it could have been a little sweeter. For the frosting I melted a 1/2 cup sugar free chocolate chips! Worked like a charm! I’m wondering how sugar free maple syrup would work as a sweetener? I’m just glad we can eat sweets on keto! Off to find my next keto dessert recipe!
CCK Media Team says
Hmm, we haven’t ever tried it, but be sure to report back if you experiment before we do!
Fiona says
Amazingly easy , didnt even need to get the mixer out , turned out perfect
Sierra Larson says
Ok, so I made these exactly by the instructions except for I didn’t have Dutch Cocoa Powder and I used melted salted butter because we didn’t have unsalted I used 3 tbsp of water instead of oil and I used the other sugar that was on the list that started with an “e”; anyways, while the brownies came out tasting really good they were super crumbly. I’m a beginner baker so I’m not sure what I could’ve done wrong and how I can improve so I can make this recipe again and not have to deal with them crumbling. I had to waste a bunch of containers putting one in each because they crumbled so much that it’s hard to tell what’s one Brownie and it’ll have to be eaten with a spoon or fork.
Dee says
These are SO SO good! They taste just like the real deal!
Grace says
Tasted great only thing is that they were very soft. I baked them for almost 30min and let them cool for well over an hour but they still fell apart when I tried to cut them.
Kyula says
I did love this recipe. Easy and delicious. I add some dark chocolate chips on it and my girls love it. It was perfect!!!
Arlene says
My 18 month old son loved these! I’m glad because they’re healthier than boxed brownies. The sugar I used was coconut palm sugar. They were a little crumbly out of the oven but I’m sure sitting in the fridge will help them firm up.
Katina C. says
These were better than expected! I read some of the comments about the texture and softness. I added 1 Tbs of Arrowroot and they firmed up really nicely. I also used a sugar replacement called Swerve. I am really pleased with the results of this recipe and will be making them again I’m sure.
Judith A Giannetto says
what would be the monk fruit equivalent for sweetener. Thank you
Judith A Giannetto says
Can I use monkfruit for sweetener?
CCK Media Team says
Hi, you can use a monkfruit erythritol blend like Lakanto. We haven’t tried pure monkfruit and have heard it can be bitter alone.
Maria says
This is easy to make, easy to follow instructions, and easy to finish. 😁
Katie says
These look SO good. How many calories in one brownie?
Cb says
Can’t print
Beth says
Excellent. So happy I found this recipe. Thanks
Jackie says
Easy, chewy on the inside and crispy on the outside. Delicious!
Mary C says
Absolutely delicious and hard to believe they are keto. I loved the coconut flavor and I added chopped roasted pecan bits. I used 3 tablespoons of water to keep the calories low and smoothed the top using a piece of parchment paper. I also mixed the dry ingredients then mixed the oil, water, eggs and vanilla then added them to the dry. I don’t like really fudgy brownies so I overbaked them (about 25-28 minutes instead of 20) and they came out perfectly ! This is going to be my go-to keto brownie recipe. Easy to put together, minimal ingredients and yummy!
Shaun says
Absolutely unreal. Taste like the real thing and easy to make
K. Rowell says
Made the brownies today as I am doing keto and MUST have chocolate for the safety of my family 😜. They are very good keto brownie (best I’ve tried so far), consistency is a little weird, but that’s my fault I only had powdered Swerve. Looking forward to them and will make them next time with granulated Swerve. I added some Lily’s choc chips on top.
Chucky Walsh says
I have made a few different low carb brownie recipes over the last 4years.
This is by far the stand out winner!!
CCK Media Team says
Thank you for trying them!
Ruth says
Wow it tastes better than I expected.
I didn’t have almond flour at home so I used a blender to make fine almond flour. It worked!
I used monkfish sweetener and it was good.
The only question I have is – what are the storage instructions?
CCK Media Team says
Thank you for making them! You can let them sit out (loosely covered) on the counter for a day. We like to refrigerate in airtight container for 3-4 days after that. Or freeze with a sheet of parchment in between brownies.
Linda English says
I have been a keto lifestyle for a long time, I have a kazillion recipes not to mention books (paleo as well) and I have yet to find a GOOD brownie recipe until now.
I doubled the recipe, as there are four lovers of food in my household, and it turned out perfect. Because I doubled the recipe I also baked the brownies an extra 10min.(keeping eye on them), perfect!
Thank you thank you thank you!! Also, I made the cream cheese frosting (only I halved it) as I also made the banana ice cream and the coconut ice cream to go on top of the brownies!! Fabulous!
There are many keto cooks out there but I believe you’re one of the few GOOD cooks. I have signed up to follow you on Pinterest and also email. Can’t wait to try some of your other recipes. Blessings
CCK Media Team says
Thank you so much for trying all of those recipes! 🙂
Perry says
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!
Pam says
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!!
Katie says
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!
Angus says
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.
Amy says
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.
CCK Media Team says
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 🙂
Katie says
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!
Mariana says
This brownies are amazing, thank you for the recipe! :):)
CCK Media Team says
Thank you for making them 🙂
Mary says
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.
Marj says
I used butter this time but will try it next time with the coconut oil or perhaps another recipe.
Lisa says
Very easy to make and perfect match with raspberry sauce
Barbara Keane says
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.
CCK Media Team says
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!
lela says
I made these with monkfruit sweetener and they turned out great!
Cindy says
These brownies are great! I used granular Swerve to sweeten them. Thank you!
CCK Media Team says
Thank you so much for making them!
Vicki says
Have made these many a time as a low carb treat – they’re great ! Even our non keto friends enjoy them and don’t realise they are keto .
Plus they freeze really well .
Thanks for a great recipe !!
CCK Media Team says
Thank you so much for making them 🙂
Jean C says
I made this recipe, adding 2 Tbsps unsweetened peanut butter for the extra water/oil. I didn’t have granulated swerve, so Iused confectioner’s, blended with allulose, and a little squeeze of chocolate stevia liquid. I topped them with a couple of tablespoons of Lily’s miniature chips while they were cooling and let them melt, then I spread that over the top as frostong. Delicious!
Makmal says
Made these 3 times in a week and I have never liked brownies until now. My ex husband has never been a fan of brownies either but tried and love them. My daughter hasn’t eaten brownies in about 2 years because of the sugar but love love love these brownies and said they are the best brownies and they melt in your mouth. The 3 of us removed regular sugar from our diets. What do we think about these brownies..GREAT GREAT GREAT!!!!!!!!!!!Thank you for this recipe
Natalie says
Will liquid stevia work in this recipe?
This recipe looks so delicious. I’d love to try these but don’t have granulated erythritol. Would liquid stevia work here? Thank you!
CCK Media Team says
Hi, we have not tried. But other commenters have said they tried to substitute stevia but were not happy with the results using that as a substitution.
Athena says
I followed the recipe pretty closely and it came out great! I would make this again (and perhaps use a bit less sweetner…I used monkfruit).
Mary Crisher says
I read the comments before I try any recipe. I cant believe all the rude replies! Will find a respectful posting.
Claire Lemmon says
Fantastic! Make these every couple of weeks or so. They’re the most nutritional keto treat I’ve ever had, and they are delicious. Thank you!
CCK Media Team says
Thank you so much for making them 🙂
MARKM says
I love the fact that these are so good, But so low in carbs and calories.
Sonya says
So I used stevia instead of the recommended ingredient and it was horrible. Wish I would have read the comments before hand. I’m willing to try again with the correct sugar substitute, I won’t give up just yet.
Heather says
Use monk fruit. They were delicious
Linda Ferrell says
Katie, My husband and I had a really big late lunch. So we decided to eat these brownies for supper. We added some mixed nuts and fruit on top of the brownies. I added yogurt and my husband added whip cream. It was delicious and the perfect meal for the end of the day.
CCK Media Team says
Brownies for dinner. Our kind of people 😂
Chris D says
Should they still be a little jiggly in the middle when they’re done? I feel like they’re not done and leave them in longer and they end up over baking! They still taste delicious but are not gooey like drscribed. Also, I agree the Dutch cocoa makes a difference!
CCK Media Team says
Hi, sometimes they can be, depending on climate/humidity/elevation, or if your oven isn’t calibrated. Just stick them in the fridge overnight, very loosely covered with a towel so moisture can escape, and they should be perfectly firm without being overbaked by the next day 🙂
Jackiel says
Does the monk fruit / Erithritol blend have a grainy texture? I wonder if I should use a powdered version.( I make mine in a coffee grinder).
CCK Media Team says
We would definitely recommend sticking with the granulated because powdered sugar doesn’t measure cup for cup with granulated sugar so they wouldn’t be as sweet with that sub.
Jen says
Could I use allulose vs erythritol? If so would it be the same amount? Thank you!
Weeza says
These are easy to make and taste great 👍
Bobbi says
YUMMMMM. Years of low calorie sugar free cooking and Monk Fruit and the internet has changed the game. I used 12 pecans placed evenly (4×4) in the pan to make the servings easy to cut. So good.
CCK Media Team says
This makes us so happy 🙂
Jennifer Cook says
Hi! I made this with monk fruit/ allulose blend. It’s not quite as sweet as erythritol. It’s supposed to be cup for cup with sugar. I used one cup of it in place of the erythritol. It came out delicious! I use this blend exclusively in all my drinks and baking. You can get it from Wholesome Yum, but I get mine from Impact on Amazon; it’s cheaper. Thanks, love your recipes!
Mrs W says
In the recipe it says melted coconut oil or butter… does that mean the butter should be melted or ONLY for the coconut oil?
CCK Media Team says
Hi, whichever one you use should be melted 🙂
Mariya says
Can I make these in a convection oven? Thanks
CCK Media Team says
Hi sorry we have never tried. Be sure to report back if you experiment!
Lauren says
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
Karen says
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!!
Heather says
Super excited that I found these
Great healthy chocolate snack w low carbs and no sugar. I used monk fruit sweetener
Shay says
Loved it!
Rychelle says
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!
Shawna St Pierre says
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!
Lena says
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.
Cindy says
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 😀
Sadaf says
Hey how much powdered stevia can we use instead of erythirol?
CCK Media Team says
We have not tried, but readers here in the comments say that stevia does not work well as a substitute here.
Kay Simms says
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!!
CCK Media Team says
Love your pumpkin version!
betty says
Typically, I set up a bain marie when I make brownies. I love that the instructions here are to dump everything in a bowl till the batter forms. So. Easy. They also don’t get stuck in the pan! I used a blend of erythritol and coconut sugar. Out of the oven, the texture is spongy. I’m hoping once they cool and are put in the fridge they will become denser/fudgier. It was also difficult to set the batter evenly in the pan due to how thick it was, it had a frosting like texture, so one side of my brownies are thinner than the other. A good recipe when your in a pinch.
Doug says
very nice recipe than you
Bonnie Reese says
PERFECT!!! Tons of Wonderful compliments
Thank you!
CCK Media Team says
Thank you so much for making them 🙂
Paige Stroud says
When I make the brownies, they are always crumbly. Do you have any suggestions why. I usually use Swerve or Truvia.
Thank you,
Paige
CCK Media Team says
Hi Paige, are you using fine almond flour? What other specific ingredients? Do you live in a dry climate or high elevation? Pressing down really hard before baking? Also we do not recommend stevia in these because readers have reported back that it does not work well here. So definitely go with the Swerve if you can!
Kitty says
For Christmas I decided to try these brownies. I cut the recipe in half as it was my first time and I wasn’t sure how they would come out. I didn’t have dutch chocolate and on a whim I decided to melt some cadbury dairy milk chocolate I had, in the butter. I also used regular sugar as I the Stevia sweetener I have has a strong after taste and I also sifted the almond flour. I’ve found using the almond flour without sifting gives it a very coarse, grainy texture I don’t fancy (personal preference) and decided to try sifting this time. All I can say is everything about this recipe is right on the money! The brownies were so soft and fluffy and absolutely perfect! My sister is skeptical about gluten free but after eating one brownie she went back for seconds and I’ve had requests from family to make more. This recipe is definitely a keeper 🙂
Kelly says
I made these for my diabetic dad. He loved them and asked for more.
You need to adjust your time on the recipe. In the instructions it says 20 minutes but at the top of the recipe it says 17.
CCK Media Team says
Oh wow thank you for letting us know! Fixing now 🙂
Lavender Dreams says
I made the brownies and they are amazing! Moist and chocolaty! I highly recommend this recipe. I’ve tried making chocolate cupcakes with almond flour but they were dry. This is the perfect recipe for chocolate lovers that want a healthy choice! Thank you SO much!
PearlySue says
My husband likes brownies and this looks perfect, making it and in the oven
Thanks for sharing
Margaret Field says
Absolutely excellent recipe. I use my ninja insta pot and make little cakes ( large muffins) – easy recipe and I use brown sugar and regular flour.
Lauren says
I followed the directions perfectly. Let them sit for 20min and the middle is still gooey?? I put them in the fridge for now 🤷🏻♀️
CCK Media Team says
They will firm up considerably overnight in the fridge 🙂
Isabel says
They are really good! How many days can they be eaten for after baking?
CCK Media Team says
Hi! They should last around the same amount of time as regular brownies, so maybe 3-4 days? Or you can freeze them for longer 🙂
Denise says
These are exactly what we were missing on keto after 3 weeks! I baked in oven for 25 min and used butter not coconut oil and erithitrol. I used a square glass pan and cut 10 nice size portions..delish..topped with no sugar cool whip. Made it for a bday “cake” and our non keto friends loved it and asked for the recipe.
Michele Macintosh says
They are so good. I have made several times. My only problem besides eating too many is that they crumble or break. I like to bake for clients but cant cut them in a nice square. Is there a process to avoid the crumbling breaking?
MM says
Best keto brownies I’ve tried so far!
Ashley says
How many calories does 1 serving have?
Hannah says
The brownies turned out soft and yummy. The best keto brownie recipe I’ve tried.
Erica says
Can I substitute sucralose? Also is there a way to add protein?
CCK Media Team says
We have not tried sucralose but Katie does have a protein brownie recipe 🙂 https://chocolatecoveredkatie.com/protein-brownies/
Tamira Nora Pinnock says
This recipe is great!!! So happy as I was craving something sweet and this just hit the spot. Quite filling as well. Thanks!
Maureen Francis says
This was absolutely delicious! My family loved it!
glenn says
My first try came out a bit salty —- I guess I should have used unsalted butter?….
Denise says
Excellent! Followed the recipe (using Splenda and Meyer lemon flavor Two Good yogurt),it turned out great. I’m putting it in the fridge over night to firm up a bit👍👍
Diane says
In the oven right now: I am balking at 2/3 cup of sugar. Can I sub maple syrup? If so, in what amounts? I love the black bean brownies, but trying to lower the carbs. I hope this works!!
CCK Media Team says
Hi Diane, many people like to use a sugar free sweetener here instead of sugar, to lower the carbs and keep the brownies keto 🙂
Nicole says
Very good tasting recipe for those on keto. My only suggestion would be to cook them longer than 20 minutes.
Dana says
Hello,
This at the first time I am leaving the review, I have to do it because these brownies are amazing.
You are a genius to create something so delicious, simple and really low on carbs.
Thank you very much!
Please keep doing what you doing and keep me posted.
JANETTE COLLINS says
They came out good but a little grainy. How do you store these?
Alisha says
Brownies have always been my favorite dessert.
I’ve tried a few other low-carb/keto brownie recipes but I have to say, this is by far the best. I was not disappointed!
CCK Media Team says
Thank you so much for making them!
NoVA Mom says
I doubled the recipe for a 9 x 13 pan, and for the options listed, used regular eggs, butter, 3 Tbsp of water, and only regular cocoa powder (could not find dutch cocoa at either of my local grocery stores). The only variances I made were putting in a pinch of salt and 1 cup of Monk Fruit sweetener vs. 1 1/3, but otherwise I followed the recipe as written. The batter was ah-mazing! I cooked the brownies an extra 10 minutes because of doubling the recipe, and they came out set on the edges but soft and a little shaky in the middle, so I was a bit concerned (I love to cook but am definitely not a baker) — but trusted our chef, Katie. And of course she was right! They firmed up while cooling and in the fridge.
My brownies cooled in their pan for about an hour and then went into the fridge for 2 hours before being iced with Katie’s chocolate cream cheese frosting. The frosting was easy to spread and the iced brownies cut beautifully. Even for 4 dessert-loving, adult-sized eaters, I could have gotten away with not doubling the recipe, because these babies are RICH. However, a big pan of leftover brownies is not the worst thing in the world!
Back to the frosting – wowza. Definitely worth the ingredients and 5 minutes it takes to whip up (it’s fast, but you do need to prepare in advance, though, in order to have room temperature cream cheese and butter). This frosting is such a great addition to these brownies. The brownies are deep and rich, and the frosting is the creamy cool lightness they need on top. We were in keto chocolate heaven!
Perry says
A keto/low salt variation that taste pretty dang good!
1 cup Sunset Keto Friendly flour
8 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt substitute
2/3 cup granulated Swerve
2 tbsp zero sugar chocolate chips
1/3 cup melted coconut oil
3 tbsp unsalted melted butter
2 eggs
1 tsp imitation vanilla
Everything is just what I think regular folks on a budget, like me use. For example, raw unsweetened Hershey’s cocoa powder and Walmart GV ingredients. That especially goes for the salt substitute as the GV brand is much less bitter. 🙂 Also, regular almond flower is too chunky/grainy. Lastly, I ate some warm! Who has the time and patience to let them cool fully! (-:
Marsha says
Love love love this! The whole family devoured it. So rich and most.
Crystal says
I made these tonight, instead of the water I used coffee that was brewed strong. When I tasted the batter it was good but I wanted a bit more sweetness so I melted 3/4 of a 7 ounce bag of ChocZero milk chocolate chips and added that into the mix, took the rest of the bag of chips and sprinkled over the batter. They came out absolutely delicious and decadent, such an amazing chocolate flavor and texture. My husband who doesn’t do keto tasted them and couldn’t tell they were sugar free or low carb! I will continue making these FOREVER!!
Sue says
Absolutely Delicious. So simple to make. I used coconut oil rather than butter to keep them dairy free. Also beat the eggs with a hand beater not sure if this made them lighter.
Lynn says
I made these with Alulose, came out just fine. I do have a question. 2 eggs made these more like cake rather than chewy brownies. Would using only one egg make them less like cake?
Vanessa says
AH MAZING!! I used monkfruit sugar and I made a frosting with 60% cocoa chips! I also added walnuts! I had a 1×1 inch square and was satisfied!
Mark says
These brownies were delicious, you’d never guess they were keto and sugar free.
YuTing says
Can’t wait to do it！
Chlie says
These brownies are so good don’t even taste keto friendly
William Heller says
Hi. Absolutely some of the best brownies I’ve ever made.
They’re so rich I have to limit the times I bake them. Though they are low carb, I can eat too many at a time. I usually add some melted unsweetened baking chocolate to make them even fudgier.
Lilo says
Excellent recipe!
I used coconut sugar. Tasted great.
Thank you!
Mallory says
Made these late last night….AMAZING!!! Printed this recipe off to ensure I dont lose! The only other keto dessert recipe I’ve tried was choc/PB “brownies” from a Delish magazine, and those were not that good..I made this recipe in a circular pie pan and plan to freeze most and have one when I need something sweet!!
Cece says
Made these for the first time. These are so scrumptious. I was amazing when I took my first bite. They taste just like a regular brownie but better for you. I love love love this recipe. If you’re on the fence about trying it, don’t be!! You will be pleasantly surprised. I used 3 eggs for cake like brownies and I baked them for a longer time. Maybe it’s just my oven 🤷♀️ other than that, I followed the recipe and they came out perfectly. My husband loves them too. ♥️
Lori says
This brownie is delicious! I am so happy I found this! I have tried other keto brownies but this one is by far the BEST! And healthy!! Happy, Happy, Happy!
SUZANNE LESLIE MOOREHOUSE says
Delicious! I added Keto Coconut, raw almonds and keto caramel to taste similar to almond joys! Question- they didn’t stick together super well, would Xantham gum help with this or do you have another thought!?
CCK Media Team says
Hi! We don’t know about xanthan gum, but definitely pressing down extremely firmly (with a sheet of parchment) before baking will help them be more firm!
Sarah G says
This recipe is great and the brownies are amazing. The only thing I would change about the recipe is adding an additional 5 to 10 minutes to the bake time.
SUZANNE LESLIE MOOREHOUSE says
Why doesn’t this have the Macro count? Any thoughts on this?
SUZANNE LESLIE MOOREHOUSE says
Sorry- I found the Nutrition / Macro button!!
Frances says
Hello. These look great. The only thing I wanted to know is if you can give us an idea of how to use this recipe with another sweetener like Monk fruit or Allulose since that report came out saying that erythritol can cause issues. Thank you so much.
Holly says
These were tasty!! I followed the recipe except for using coconut sugar and I did add some dark chocolate chips. I was super impressed. Everyone including my super picky, naysayer husband even said they were good. The almond flour did not give it an excessively grainy texture. This recipe is a keeper for sure! Yay!! Thank you!!
Jinna says
Thank you so much for this amazing keto brownies recipe!!🙌🏻🤗 I’ve tried so many Keto brownies recipes but this one by far is the best! Brownies are so chocolatey, fudgy (I added chocolate chips, pecans and walnuts) , soft (not dry like other keto recipes), so delicious, and super easy to make!
I used Ductch cocoa powder only (we prefer this over regular cocoa powder as it gives more rich flavor and beautiful color in baked goods) and reduced the amount of sweetener (to 1/2 cup only as my husband and I do not like it too sweet). Also I mixed Allulose & monk fruit blend sweetener and a bit of Monk fruit & erythritol blend sweetener and it turned out perfect 👌🏻😋 Thanks again!!♥️
Sarah says
Hi Katie, I am an artisanal chocolate maker, Yup, we make chocolate straight from the beans. Recently we started working on lip balm from our beans. That means we separate the cacao butter from the cacao solids. The result is that we ended up with a lot of leftover cacao powder. So I started looking for ways to use it and came across your recipe. Everyone who has tried these brownies made with our cacao powder loves them. I just wanted to thank you for the recipe. It is wonderful. I make it exactly as you have it written using Monkfruit for sweetener. Yumm One thing you might want to note as I see you call for Dutch cocoa powder. Yes, that process give a very uniform taste however, the thing many people don’t know is that the dutch process cocoa powder is washed with a chemical agent to substantially alter its taste and color. The result is that this type of cocoa powder ends up being heavily processed and devoid of any natural goodness of cacao. If you are not interested in the health benefits of dark chocolate then no biggie but lots of people think that they are getting the benefits while eating this type of chocolate and that is just not true. Just thought I would mention that. I also love your Coconut Crack recipe. I, of course, add cacao nibs and my chocolate to the recipe. But I love making them and often tell people about your blog. Thanks again for your awesome recipes.
Margarida says
Absolutely delicious. The best keto brownie recipe I’ve tried.
Add coconut sugar instead of granulated erythritol.
Instead of water or more oil due to the thick batter, I added 3 Tbspoons of strong cold brew coffee. Also added 1 tbspoon Ghee for added moisture and a handful of pecan nuts. Let the brownies chill in the fridge overnight. They are so fudgy and dense.
Now I can freeze them up to 3 months!
Lr says
Love them moist easy to make
Vicki says
Turned to Keto 7 weeks ago, not had cake/bread/pasta + other carbs lost over a stone already…. brownies were always my favourite and I then i found this recipe.. OMG!! They are amazing and im struggling to understand how some thing with only 1g carb per portion can be so sweet and tasty, had with all the berries and added cup of walnuts and dark choc chips… yummy!!
CCK Media Team says
This makes us so happy!
JustMe says
Has anyone tried this with cashew flour instead of almond flour?
Deborah Tatem says
Please check recent studies reporting that Erythritol is linked to red blood cell issues.
Linda says
There brownies are great and they get better as they age! Four days after I made them, they were still fudgy. I am celiac and they are perfectly gluten free. I did add some chocolate chips to the batter. This recipe is a keeper!
Brenda Gutierrez says
Everything was absolutely devine and decadent. I made the cream cheese chocolate frosting that was listed along with this recipe and you can eat the stuff on a leather shoe and it would be delicious, lol!
Kathy says
Hi, I am allergic to nuts- what flour can I substitute for.the almond flour?
Maureen Sinclair says
Would love to try this but no proper quantities are given – when looking for conversions you get different amounts wherever you look. Please give WEIGHTS for ingredients – we do not use cup measures in UK. Please reply – most people don’t ever respond to this as a comment. It is very irritating when you only give vague or inaccurate amounts.
Rjm says
Just google it all that info is online and available
Maureen Sinclair says
No it isn’t, different sources give very different amounts. That is why I would like accurate weights for this recipe. Thank you.
Rowena says
Hey Maureen! Just a suggestion, but you can always go online and purchase measuring cups & spoons and VOILA, no more frustration for us North Americans who use imperial measurements 🙂
Maureen Sinclair says
But I wish you would give imperial measurements. That is exactly what I would love to have, so that I would know accurate weights for ingredients.
Christina says
Delicious! What a yummy treat. Thank you! I added walnuts and sugar free chocolate chips. So good!
Leah says
I tried these and they turned out fantastic. I was on the lookout for a low sugar brownie recipe and came across this one. I used a little less than 1/3 cup of butter, and. it still turned out perfect.
Question – can I cut the sugar to 1/2 cup or less?
Thank you!
Kavi Rao says
Can’t find a video link, though you refer to it in the recipe. Would love to see a visual to compare, and know if my batter is too dry which it seems it might be.
CCK Media Team says
Hi! The video is above the recipe box here in this post, no need to follow any links 🙂
Be sure to use almond flour, not coconut flour, which could yield dry results.
Anita Williams. says
I made these two days ago. When I
first mixed them up and tasted the
batter I was afraid they would taste
like sawdust. But they don’t!
They are truly fudgy and truly
delicious! The only thing not
Brownie like is the texture. Though
moist, they crumble easily.
I’m going to keep making them until
I get it perfect. I used Hersheys cocoa and did not make a frosting
for them.
Grace says
Loved by a confirmed chocoholic who claims to hate all artificial sweeteners. According to her, they taste better after a few days.
Roberta Granzen says
I made this recipe (Keto Brownies)…INCREDIBLE!!!! Sooooo delicious. I had tried the boxed one from the grocery store and had to throw them out. Having a treat like these will help me continue with Keto.
Madeline says
Oh my gosh. I’ve been a long time fan of your recipes katie but before I was keto.
I found out I had to be keto for medical reasons. I’m an avid baker, an expert! But keto has been my biggest challenge yet. It’s taken me weeks to find and test tones of keto desserts. This Katie, is the best brownie I’ve had so far my goodness. Amazing.
Only thing I would add is that this recipe made 9 brownies for me. At about just under 5cm in height. I used a 20×20 square tin.
Zoe says
I used fat free greek yogurt instead of oil and it worked great!
Thankyou!
Mandra says
How long do ypu think I would bake these if I made them into brownie bites? Like ten minutes ish? They are wonderful brownies!!
Sabrina Reynolds says
I’m pregnant with gestational diabetes. I’ve tried the boxed keto recipes and they are not good. I tried this one and it’s delicious. I’m waiting to test my blood sugar to see if it has any negative effects but overall I really enjoyed this. Even if it effects my blood sugar I’d like to keep this recipe just as its far better for me than regular brownies. Thank you for sharing.
Sharon says
My entire family loved these keto brownies. A win for me!
charles stanley says
Good flavor, fairly easy to make. It blended easily because I mixed the dry ingredients first. I used monk fruit combined with erithrytol and butter instead of coconut oil.
I had to resist leaving it in the oven because it seemed very bouncy when it was done, but it firmed up. No chewiness, though, more like cake, and the bars seemed too thin.
My glucose reading showed no spike at all.
I enjoyed them more when I added some vanilla sugarless ice cream
Mary says
The most delicious brownie recipe I have ever tried even if you compare it to regular brownies. Five stars!
Lynn says
I couldn’t find any nutritional information on this – do you have it?
CCK Media Team says
Hi! There is a link to full nutrition facts at the bottom of the recipe box 🙂
Stacy Rueb says
Excellent recipe! I have made several time, easy and delicious.
I have yet to make with the frosting, however I have made them with a peanut butter swirl and a cream cheese swirl using keto ingredients.
Thank you for sharing this recipe.
April Roberts says
These came out delicious I added some different type of nuts so I didn’t use as much salt. They taste very close to the real thing. Yummy 😋
Adrian Cullen says
Hi,
My family and I have recently changed to low carb diet and tried a couple other brownie recipes and by far this is the best. Very easy to make and yummy !!!
CCK Media Team says
This makes us so happy 🙂
Karen Maunsell says
So easy!
Michaela Arriaza says
I used coconut flour instead of almond and the mix was too dry
CCK Media Team says
Hi, unfortunately the two flours (almond and coconut) are entirely different products and can almost never be substituted in a baked good for each other without making other alterations to the recipe. You are of course always welcome to experiment, but for best results we definitely recommend using the specific ingredients mentioned in a recipe at least the first time you try it, to get a baseline for how it should turn out.
Tina says
I made the brownies tonight with monk fruit sugar and used half the amount. Also topped it with walnuts. Yummy!
Maureen Hessdorfer says
H
Adam says
How many carbs would it be if I used sugar?
Brittany says
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.
Mike says
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.
Kayla says
Soo good, almost could not tell the difference between non keto and keto!
Simon says
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.
Jill Schramm says
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:)
Geraldine Ugueto says
Amazing!
Lori Newquist says
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
CCK Media Team says
Hi Lori, just put them in the fridge and they will firm up as they cool.
Michelle Corvin says
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?
CCK Media Team says
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!
Holly Rowland says
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!!
Alice says
Deliciously fudgy!
Amy says
I LOVE YOUR SITE AND YOUR RECIPES!
AND…
PLEASE, PLEASE, PLEASE…
ADD A JUMP TO RECIPE BUTTON!!!
Irma says
I made some substitutions, and it still turned out to be great! A little crumbly due to almond flour, but tastes amazing. I used 1/2 cup monkfruit/erythritol blend for sweetener, one shot decaf espresso instead of extra water/oil, and melted 85% chocolate instead of dutch cocoa, and added walnuts. Very rich brownies!
Suzi says
Regarding the Keto Brownies, am I understanding correctly that the nutrition facts provided are accurate when cutting an 8×8 pan into 25 pieces?
Andrew says
1st try the granulated erythritol makes it grainy and more like fudge
2nd try liquid stevia instead and the after taste was too strong
both times it was really dense like a real brownie
3rd try I powdered the erythritol in a coffee grinder, and to make a bit more fluffy i added an extra egg, and doubled baking powder. alse used butter instead of coconut and it made the most fantastic chocolate cake. took 40 mins to cook though.
4th try I will do 1 tsp baking powder but keep the extra egg and powdered erythtritol. hopefully not as fluffy. but ive almost nailed this recipe now. basically anything using almond flour in place of flour add more egg and or baking powder and it will be fluffy.
Lotty says
I made these as the recipe described they came out a little drier than I prefer. So I remade them using milk instead of water. They turned out so fluffy & moist. Also added no sugar added dark chocolate chips on top. They were delicious! 🖤
Natalie says
I didn’t use any sweetener and they came out good enough. I baked for 20 minutes but they came out a bit overcooked, with a cakey texture. I think 12-15 minutes would have been better for a chewy texture. Overall good and easy enough to satisfy my craving.
Natalie says
I followed the recipe as written except I used sea salt in place of regular salt. I used coconut oil and where it says 3 tbsp water or more oil I used real Tillamook butter and I used swerve sweetener. These brownies are very good and no nasty after taste.
Jan says
How do you get 25 brownies out of a small 8×8 pan?
Lulu says
My FAVORITE keto brownies!
I add toasted pecans & 1 extra Tbs of almond flour. I make these at least twice a month.
Amanda says
Absolutely delicious! So moist and flavorful. Me, my husband, 4 year old and 2 year old loved them! Thank you 🙂
Linda says
Can i use splenda or truvia? What adjustments would I make? Thank you
Kelly says
It came out amazing! Even when I was not keto my brownies never came out this good!
Andrea says
Dear Katie, Thank you for this great recipe. They taste amazing! Very easy to make. I made a single batch, and got 16 mini portions. Yes, they are not normal sized brownies, but worth it. My dough was not as soft as yours in the video, but they still turned out lovely.
Kathleen Perrelet says
Wow, yummy. I don’t have an 8X8 pan, so used a wider bread loaf pan and cooked it 30 minutes. OMG. Fudgy, light and delicious. Instead of frosting I’m serving with a squirt of Keto whipped cream.
Crystal Brown says
I am baking for someone who has Celiacs and iis allergic to almonds. Do you have a recommendation for an alternative flour?
Greg Compton jr says
I just made these for my mother in law. These are so easy to make and taste delicious. I have made several keto friendly recipes for her and this is one of the best.
Rebecca Poole says
Concerned about the issues with erythritol, so used pure monkfruit. 1 Tablespoon seems about right.
What egg size do you recommend? I used 2 medium eggs…. has anyone used 2 large?
Thank you! These are so much better than box mix.
Jenni says
Oh wow!! Amazing 👏 Thankyou for this wonderful recipe, I scatter some crushed almonds and shredded coconut over the top as an extra treat hehe, My kids and I love these brownies yum !!
Gabriele says
I love this recipe, it’s amazing, I have added other ingredients, 12g 85% dark chocolate grated into the recipe, I’ve added crushed walnuts , 1/2 tsp instant coffee, diced pear, topped with a low fat chocolate buttercream.
Andrea says
This brownie is really the best, so moist! My husband loves it.
Linda Guzman says
Both my husband and I are loving these! I needed to add 7 minutes to bake time, but perhaps a bit too much bc my brownies didn’t seem to be as fudgy as the the pix. My oven tends to need more bake time with other recipes, though. They’re still amazing, esp when I need a sugar-free VERY chocolatey chocolate fix! I added Lily’s sugar free choc chips — about 1/3 cup to batter then I covered the entire top of cooked brownies with choc chips. Thank you for the gf, sf, df recipe!
Kelly Flynn says
Made these today and I’ve made several versions of keto brownies but have to say that these are by far the best tasting and great texture. These will be my go to. Even my husband loved them and he’s a skeptic
Deb says
Love the Keto Candy Bars…can I add protein powder to this recipe? Thanks
CCK Media Team says
You might want to try these keto protein bars: https://chocolatecoveredkatie.com/keto-protein-bars/
Lee says
Give metric measurements as well please.
Frances Hyatt says
I made this for my daughter and she absolutely loved it. I used granulated monk fruit. She’s already asked me to make it again for her. Thanks for sharing this recipe.
Lisa says
Hello, thank you for the recipe! Can I use carob powder instead if so …how much sugar reduction? What about nuts?
Rachelle says
These are super yummy!!
Anna says
Delicious!!! Be patient and wait for the brownies to cool to get the fudgey brownie texture! (Right out of the oven they are cakey) I used Whole Earth sweetener (erythritol and monk fruit), 1/2 cup instead of 2/3 cup and it was the sweetness of a regular brownie. Since I like desserts to be just lightly sweet I will try 1/3 cup next time. 🙂
Vivi says
I made it and it’s amazing! Mine was fluffy because I used almond milk instead of water
Jeff says
YUM, instead of Sugar I used half the amount of raw honey. Turned out fine. Very dark chocolatey, I only use Alkalized Cocoa. This is a delicious cake texture brownie. Instructions were vague on cooking time though. Says 17 min in one spot and 20 in other. I did 20 and it needed it.