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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


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.
4.84/5 (125)
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.

4.84/5 (125)

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Published on January 20, 2020

Meet Katie

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

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Leave a comment or reviewLeave a rating
  1. 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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!?!?

  7. 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 🙂

  8. 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!

  9. 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.

  10. 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)

  11. 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.

  12. 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!

  13. 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!!

  14. Eva says

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

  15. 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.

  16. 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

  17. 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

  18. 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.

  19. 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!!

  20. 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!

  21. 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.

  22. 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.

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