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.
lacey says
yes you can!!!
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!!
Victor says
Shut up you idiot have some respect
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. 😋
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!
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…
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.
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
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!
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!
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!
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!!
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
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.
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 🙂
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 🙂
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!
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.
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
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!
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! 🙂
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.
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 🙂
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 🙂
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!
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.
Vaughn says
Whatever I made was horrible. I followed the directions. They came out crumbly, salty and bitter. Absolutely a waste of ingredients and I am really at a loss why. I used Walmart brand “super fine” almond flour, monk fruit sweetener, coconut oil, unsweetened cocoa powder, baking powder, the suggested vanilla extract and salt, and some Dutch cocoa as recommended, and two eggs, plus the water. The only change I made was adding some Lily’s chocolate chips. This was basically inedible. What went wrong? I’d really like to know, because it looked amazing in the recipe and has great reviews, but this was a disaster.
CCK Media Team says
Hi, the recipe calls for erythritol, not monk fruit. This is from the makers of the So Nourish erythritol brand: “There are many compounds in monk fruit that make the natural taste a little unpalatable–bitter and astringent.”
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 🙂
Jt says
Made it with monk fruit sugar, turned out fine
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 🙂
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!!!