Best Keto Brownies Recipe | Easy, Low in Carbs, Fudgy and Delicious

These fudgy keto brownies are easy to prepare, low in carbs, and delicious, with a thick, creamy texture that melts in your mouth.

We make keto brownies with almond flour, chocolate, and butter, the best low-carb dessert ever with only 2 grams of carbs.

In less than 30 minutes you can make the perfect keto brownies that are ideal with your cup of keto coffee or your favorite tea.

So keep reading to learn the ingredients for the full recipe and how to prepare it.

Ingredients for Keto Brownies

These brownies are not only easy to prepare but only require seven ingredients, some of which you may already have in your pantry.

Brownies are typically made with flour and sugar, but we’ll try to make a low-carb version that has the best texture and flavor for the keto diet.

Gather all the ingredients, preheat the oven and make a batch of my keto brownies. And try not to eat spoonsful of batter! You’ll be surprised to find out that the INGREDIENTS we are using are low in carbohydrates and super easy to find.

A few notes on the ingredients:

Almond Flour – It’s great for flourless desserts, and I highly recommend using it in this recipe. You can get rid of the gritty feel by using super-fine almond flour or sifting the almond flour to remove the large bits of almonds.

Sugar substitutes – including erythritol (save 10% with code “LOWCARBSPARK10”), xylitol (no aftertaste), and monk fruit.

I recommend tasting the mixture before baking and adding more sweetener if needed.
The amount of sweetener recommended for this recipe, in my opinion, provides the right amount of sweetness.

Note: Do not use Stevia sweetener! It makes keto brownies more bitter and softens textures!

High-Quality Unsweetened Cocoa Powder – Cocoa is an important ingredient in this recipe since it gives the keto brownies a rich, chocolatey flavor. The texture is further improved by using cocoa powder.

Dark Chocolate — Use high-quality ingredients whenever possible. That’s how you get the best results. For the best texture, be sure you use both dark chocolate and cocoa powder. You can use any dark chocolate with a cocoa content of 85-99%.

Butter or Coconut Oil — Don’t be hesitant to use all of the butter called for in the recipe; it’s what makes brownies sweet and fudgy. It may appear to be a lot, but it’s what it takes to achieve the ideal texture.

Eggs too – to combine all the ingredients together. Make sure to use the eggs at room temperature so that they mix easily with the melted butter.

An 8×8-inch pan – The batter of this recipe is enough for a pan this size and will make the best thick brownies. If you prefer to use a bigger pan, feel free to adjust the ingredients as well.

How to Make Keto Brownies

These sugar-free brownies are incredibly simple to make, and there’s no way to go wrong. If you follow the instructions exactly, I’m confident you’ll have the best keto brownies ever!

And by following the instructions I mean exactly no ingredients substitutions! Stick to the recommended baking time and amount of butter.

To make the best keto brownies, simply follow these steps:

  • Melt the chocolate and butter together.
  • In a bowl crack the eggs. Mix them for 1 minute in your mixer.
  • Using the mixer again, combine the dry ingredients and pour them over the eggs, along with the chocolate mixture.
    Bake for 27-30 minutes after transferring the batter to a pan.
  • Let it cool a bit before slicing it and finally enjoy keto brownies.

This Keto Brownies recipe, which is low in carbs and delicious, is worth a try.

If you’re a dessert lover and on the keto diet at the same time, trust me when I say this recipe will quickly become one of your favorite recipes.

Some delicious extra ingredients

While keeping the recipe low carb, there are a couple of ways to make it even more chocolatey, crunchy, and creamy.
You can prepare low-carb brownies with walnuts, a handful of chocolate chips, or a combination of the following ingredients:

  • Add your favorite crushed nuts (macadamia, walnuts, almonds, pecans… etc)
  • Fresh or frozen raspberries or blueberries
  • Unsweetened shredded coconut
  • Peanut butter

What Are the Macros for the Low Carb Brownies?

A serving has only 1.3g net carbs. Subtract the dietary fiber and sugar alcohols (the sweetener) from the total carb count to get to find out the net carbohydrates.

This keto brownies recipe yields 16 generous servings that are also low in calories and carbohydrates.

  • Calories: 135 kcal
  • Carbs: 2.68 g
  • Dietary Fiber: 1.36 g
  • Net Carbs: 1.32 g
  • Fat: 14 g
  • Protein: 2.27 g

Questions and answers

Can you replace almond flour with coconut flour?

For the purpose of getting a great texture in this recipe, I don’t recommend using coconut flour. Because the coconut flour absorbs the liquid quickly, you may end up with dry keto brownies.

Why are my Brownies So Salty?

If your keto brownies are salty, that means you used salted butter. I recommend using unsalted butter because it will overpower the rest of the ingredients and make them very salty.

How to store Keto Brownies?

Fudgy keto brownies can be stored in the refrigerator for up to one week. Before serving, reheat the brownies in the microwave for a few seconds.

The keto brownies can also be frozen and eaten whenever you want a chocolate dessert. Frozen brownies can last up to 6 months in the freezer. Just thaw them before serving!


The Best Fudgy Keto Brownies

These keto brownies made with almond flour are dense and fudgy bites of chocolate heaven. They're moist and flavorful, with a strong chocolate flavor.

  • 1/2 cup Almond Flour
  • 3 Eggs ( (at room temperature))
  • 12 tablespoons Unsalted Butter Softened
  • 1/4 cup Unsweetened Cocoa Powder
  • 2 oz Dark Chocolate
  • 3/4 cup Erythritol
  • 1/2 teaspoon Baking Powder
  1. Preheat oven to 350°F (175°C).

  2. Line an 8" x 8" baking tray with parchment paper, covering the bottom and sides.

  3. Mix dark chocolate and butter in a bowl. You can heat the microwave for 30 seconds or let the mixture melt in a double boiler.

  4. Meanwhile, combine dry ingredients including almond flour, sweetener, cocoa powder, and baking powder.

  5. In a large bowl, beat the eggs with a mixer.

  6. Add the chocolate and butter mixture and continue mixing.

  7. Mix the dry ingredients slowly until you get a mixture of brownies.

  8. Bake for 27-30 minutes after transferring the mixture to the baking pan.

  9. Remove the baking tray from the oven and let the brownies cool for 10 minutes.

  10. Finally, using a sharp knife, cut the keto brownies into 16 pieces and enjoy!

  • This recipe yields 16 delicious keto brownies servings, each for 1.3g net carbohydrates.
  • More information on keto alternative sweeteners may be found in the section on sweeteners (this is crucial because different sweeteners behave differently here!). Keep in mind that stevia will not work (at all!) in this recipe.
  • If your batter is too thick after using erythritol, you may need to add an extra egg. Just take care not to over-whisk, or your keto brownies will become cakey instead of fudgy.
  • Use eggs at room temperature. The reason for this is that if the cocoa/butter mixture is not hot enough (and the eggs are too cold), the butter will solidify and the mixture will become very thick after adding the almond flour – (does not affect the end results, but is annoying to spoon).
  • You can add a few nuts, such as crushed almonds or walnuts, for added crunch.

NUTRITION FACTS: Amount per serving.

Total Carbs: 1.32g
Net: Carbs-0g
Protein: 2g
Fat: 14g
Fiber: 1.36g
Sugar: 1g

Keto Brownies

Since posting this chocolate brownies recipe, I’ve gotten a lot of positive feedback on social media and a lot of pictures of this insanely delicious dessert!

I am so glad to see that you are preparing my recipes!

Give it a try and let me know in the comments below how much you enjoy your keto brownies with your friends and family.

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