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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

Flourless

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
Pin it now to save for laterPin Recipe

Keto Brownies

How to make easy low carb keto brownies with almond flour.
4.86/5 (176)
Total Time 17 minutes
Yield 15 – 25 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

The recipe was adapted from this chocolate Keto Cake.
 

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.

4.86/5 (176)

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Published on January 20, 2020

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263 Comments

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  1. 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

    • 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!!

        • 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.

    • 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. 😋

  2. 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!

    • Jason Sanford says

      Full nutrition facts for her recipes are always linked at the bottom of the ingredient/instructions in the recipe 😉

  3. 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!

  4. 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.

  5. 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

      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!

        • 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.

  6. 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

  7. 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

  8. 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!

  9. 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.

  10. 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?

  11. 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)

  12. 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 ?

  13. 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?.

  14. 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!

        • 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!

  15. 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!

  16. 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!

    • 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!!

    • 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!

  17. 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.

  18. Shawna says

    Well I tried making these today and I think I messed up. I got ahead of myself and didn’t read through the whole thing. I used monk fruit sweetener but I don’t think it was granulated. I’m pretty sure it was more of a powdered sweetener. Which the recipe said NOT to use a powdered sweetener. They tasted kinda bitter and like unsweetened cocoa powder. I will be buying some granulated erythritol to try next time.

  19. 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!

  20. 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!?!?

  21. 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.

    • 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 🙂

  22. 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!

  23. 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

  24. 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)

  25. 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.

  26. 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!

  27. 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!!

  28. Eva says

    These are very…. chocolatey and sweet. I would use less chocolate and erthritol. And frosting would be OVERKILL on sweet.

  29. 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.

  30. 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

  31. 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

  32. 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

  33. 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!!

  34. 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!

  35. 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!

    • 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.

  36. 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.

  37. 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.

  38. 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!

  39. Helen says

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

  40. 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

  41. 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!

  42. 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

  43. 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!

  44. 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

  45. 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…

  46. 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.

  47. 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!

  48. 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?

  49. 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.

  50. 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.

  51. 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.

  52. 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!!!!!!!!!!!!!

  53. 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.

  54. 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!!

  55. Weston Blaine says

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

  56. 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 !$

  57. 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?

  58. 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?

  59. 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.

  60. Kelly benson says

    Hands down the best keto brownie recipe I have ever found! Make this chocolate loving girls dream come true lol

  61. 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.

  62. 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.

  63. 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.

  64. 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.

  65. 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

  66. 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 🙂

  67. 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?

    • 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!

  68. Karen says

    This is a delicious recipe! I used 1/3 cup granulated sucralose because it’s what’s available in the house.

  69. 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.

  70. 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!

  71. 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!

  72. 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!

  73. 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 🙂

  74. 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.

  75. 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

  76. 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!❤

  77. 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! 🙂

  78. 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.

  79. 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!!

  80. 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.

  81. 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 ❤

  82. 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!

  83. 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.

  84. 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.

  85. 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.

  86. 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!

  87. 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 🙂

  88. 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.

    • 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.

  89. 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.

  90. 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

  91. 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!

  92. 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!

  93. 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!

  94. 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.

  95. 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.

  96. 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.

  97. 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

  98. 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

  99. 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 🙂

  100. Kristen says

    I’m just trying to figure out why it tastes so salty.. I think 1/2 tsp of salt is perhaps too much for this recipe? Any thoughts? Thanks!

    • CCK Media Team says

      We haven’t heard anyone else mention that in their comments here so it is probably just a personal preference – you can definitely halve the salt if you want 🙂

  101. 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

  102. 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!

  103. 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.

  104. 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!

  105. 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.

  106. 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 😂

  107. 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! 🙂

  108. 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.

      • 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 !!!

  109. 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!

  110. 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.

  111. 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!

  112. 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

          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.

  113. 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.)

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