Get two new free healthy recipes each week. Sign Up

Keto Brownies

The best and easiest low carb keto brownies. Even people who aren’t on a keto diet will love these unbelievably fudgy chocolate brownies!

The Best Keto Brownies

8 Ingredients

Low Carb


Gluten Free

Better Than Boxed Brownies

You May Also Like: Keto Cheesecake – 5 Ingredients

How To Make Keto Brownies (1g Net Carbs)

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

Keto Chocolate Frosting

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

Low Carb Keto Chocolate Brownies

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!

The Best Low Carb Keto Brownie Recipe

Adapted from this chocolate Keto Cake.

Pin it now to save for laterPin Recipe

Keto Brownies

How to make easy low carb keto brownies with almond flour.
4.87/5 (77)
Total Time 17 minutes
Yield 15 – 25 brownies


  • 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


  • *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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Chocolate Keto Recipes:

Brownie Batter Bars

Brownie Batter Bars

The Best Easy Keto Chocolate Cookies

Keto Chocolate Cookies

Fat Bombs

Fat Bombs

Sugar Free Chocolate Chip Keto Cookies

Keto Cookies

Chocolate Avocado Mousse

Avocado Chocolate Mousse

peanut butter bars

Chocolate Chip Peanut Butter Bars

Keto Low Carb Muffins With Almond Flour

Keto Muffins – 6 Ingredients

Low Carb Keto Chocolate Coconut Fudge Bars Recipe

Chocolate Coconut Fudge Bars

For more healthy brownie recipes, also check out these recipes for Sweet Potato Brownies, Vegan Brownies, or the popular Black Bean Brownies.

4.87/5 (77)

Rate this recipe

Published on January 20, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. 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.

  2. 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.

  3. 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!

  4. Helen says

    Great brownies but is the carb count correct by my calculation they are a lot lower than you state on the recipe.

  5. 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

  6. Leslie says

    Beautiful. First taste is delightful…then nasty salty aftertaste. Double checked my ingredients and amounts used..they were correct. Yikes.

    • Jason Sanford says

      Maybe got a pocket of salt that wasn’t stirred in all the way? I didn’t have that issue with these, but you can easily lower the salt to suit your tastes if you wish!

  7. 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

  8. 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!

  9. 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

  10. 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…

  11. 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.

  12. 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!

  13. 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?

  14. 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.

  15. 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.

  16. 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.

  17. 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!!!!!!!!!!!!!

  18. 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.

  19. 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!!

  20. Weston Blaine says

    Satisfied my chocolate monster!!! Incredible, I could not tell that it was a Keto recipe, did not miss the sugar. Delicious!

  21. 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 !$

  22. 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?

  23. 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?

  24. 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.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes