The best and easiest low carb keto brownies. Even people who aren’t on a keto diet will love these unbelievably fudgy chocolate brownies!
8 Ingredients
Low Carb
Flourless
Gluten Free
Better Than Boxed Brownies
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The Best Keto Brownies – They MELT In Your Mouth!
These impossibly fudgy chocolate brownies are almost guaranteed to win you over.
It’s one of those must-try recipes, because you really need to try them at least once in your life to discover how shockingly good they are!
The simple recipe is so rich and delicious, you might never go back to boxed brownies again.
P.S. —> NO coconut flour, and less than 1 net carb per brownie.
Also Try This Keto Cookie Dough Dip
Almond Flour Brownie Variations
Feel free to stir a handful of chopped pecans, almonds, or walnuts into the batter.
Or throw in some shredded coconut, cacao nibs, or chocolate chips.
The brownies are perfectly sweet enough to serve on their own, but if you want keto brownies with frosting, I love this Chocolate Cream Cheese Frosting Recipe.
Easy Low Carb Brownies
To come up with this recipe, I simply adapted my keto chocolate cake into brownies.
Since I know brownies have more fat, less flour, and less leavening than cake, I changed the ingredient proportions accordingly.
The first try wasn’t perfect, but recipe experiments are seldom perfect on the first try, and I quite enjoyed eating the fall-apart-gooey flourless homemade brownie rejects.
*For a brownie in a mug, use the Keto Mug Cake Recipe
Flourless Brownie Ice Cream Sundae = top them with a scoop of Keto Ice Cream.
Keto Brownie Ingredients
Instead of regular flour, these brownies use fine almond meal or almond flour (ground-up almonds), making them both flourless and gluten free.
If you can find dutch cocoa powder, I highly recommend using it here when called for, because that’s the type of cocoa typically used in boxed brownie mixes, so it’s what will make these taste the most authentic.
Most regular grocery stores should sell it – look for the words “processed with alkali” on the ingredient list, and that’s the type to use. (Regular unsweetened cocoa powder should be used for the initial 1/4 cup in the recipe.)
The moist chocolate brownies can be made with either regular sugar (for non keto) or granulated erythritol. If making them keto, be sure to buy granulated erythritol, not powdered. Or for paleo brownies, you can also use coconut sugar.
While I haven’t tried the recipe with allulose or stevia, feel free to experiment with a granulated stevia blend if you wish, and be sure to report back for other readers if you do.
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Above – watch the video of how to make keto brownies!
Keto Brownies
Ingredients
- 1 cup fine almond flour
- 1/4 cup cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted coconut oil or butter
- 3 tbsp water or additional oil
- 2 eggs, or 2 flax eggs
- 2/3 cup granulated erythritol or regular sugar
- 1 tsp pure vanilla extract
Instructions
- *If you're a visual learner, feel free to watch the keto brownie recipe video posted above!Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don’t forget to leave a comment or rate the recipe below!View Nutrition Facts
Notes
Have you made this recipe?
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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.
C K CALDWELL says
These brownies are comparable to Ghiradeli box brownies–very yummy! I added a handful of dark chocolate Bake Believe No Sugar Added chocolate chips.
Valerie-June says
I tried them last holiday season, and loved them. They are absolutely scrumptious! I used stevia, and they turned out perfectly. Fudgy, chocolatey, and so decadent. I’m diabetic and it seems the only sweets that don’t make my blood glucose go crazy are keto sweets. I don’t have them often, so these brownies are a real treat! Even my son – who normally avoids things like almond flour – loves them, and asked me to make them again this holiday season. They’re a hit! Thank you so much for this recipe. It’s the best brownies that are safe for me. 🙂
Shelley says
Hi I made this because I was recently diagnosed with diabetes and the recipe says 1 gram per brownie. When I enter the recipe in my tracking app, it comes to 12g net carb per brownie. I used Allulose which is 0 glycemic index, but it still has carbs on the nutrition label. I’m confused.
CCK Media Team says
Hi Shelley, the carbs from allulose do not count towards net carbs. If you want a more thorough explanation as to why, google “net carbs from carbs in allulose” 🙂
Julie Jarrett says
Absolutely delicious! I’m always looking for keto friendly treats. These are the best!!
Jana says
Made these yesterday and they were delicious! I added some sugar free chocolate chips on top before baking. When I went to enjoy them I cut up some strawberries and added whipped cream. AMAZING!
Also, for all of you saying how do you get an odd number of brownies from a square most have failed math. Lol. You make 4 horizontal cuts and 4 vertical cuts. That makes 5 brownies across and 5 down. 5 times 5 equals 25.
Katie Williams says
I made this today! I did use the water instead of additional oil/butter. I used monkfruit sweetener. I did add 5 minutes to my bake time. Also, as a note for myself, I could have used less sweetener for this recipe. The brownies turned out great! They are fudge-like brownies. They had a rich chocolate flavor. Not disappointed!
Cameron says
Oh my gosh!!! These are so so yummy. I used all dutch cocoa powder and used Truvia as the sweetener and it worked perfectly! I used a muffin pan because I didn’t have the correct pan and it worked so well. I was shocked by the result – they are moist but not too wet and SO flavorful…better than regular brownies. Going to try the frosting recipe next!
Martha Ward says
Does anyone happen to know how many ounces one brownie is?
I had to use an odd shaped pan and was hoping to measure the pieces in ounces.
Rosalie says
First time baking keto something sweet. It was so delicious!! Used a little les erythritol. Super easy and would make it again!
La Chica says
They are absolutely delicious
Ellen Lambright says
These were great! I used coconut sugar and added 1/2 t xanthan gum.
Megan says
Super tasty flavor! I used a blend of monk fruit and erythritol, and used extra butter for the water/extra oil part of the recipe. The only issue I ran into was the texture, they were pretty crumbly. My first batch took 30 minutes to pass the clean fork test, but they were so dry and overcooked, it was like trying to scoop sand out of a brownie pan. Then I tried again only cooking or the 20 minutes even though the middle was a little soupy. I put a scoop of keto ice cream on top so it didn’t matter too much, but did anyone else have a problem with the crumbliness? Not sure if it was the type of sugar or the almond flour. Definitely want to play around with it though, because the flavor is really good.
Kristi says
Absolutely amazing!
My husband and I love these, I make them at least 3 times a month. Since it is just us two I freeze them and are still delicious, whop-whop Sugar free!!!
Ro Adams says
These are absolutely delicious! I made with eggs and coconut oil. I did use allulose instead of erythritol and replaced the 3 tablespoons of water with melted butter. I also added walnuts. My daughter loved them and she’s not even doing Keto! I’m going to try the chocolate chip cookies next.
Trisha Tataryn says
Yummo!! These are fabulous, you would never know it is Keto.