The BEST Fudgy Keto Brownie Recipe
These fudgy keto brownies are the ultimate low-carb chocolate treat. Free of butter & refined sugar, this keto brownie recipe has just 3 net carbs per serving!
Table of Contents
What Makes This Recipe Great
Could there be a more perfect dessert than brownies? Chocolately, ooey-gooey, chewy, fudgy, and delicious. The batter, the brownie, give me all of it!
Regular brownies, however, have tons of carbs and calories from regular flour, refined sugar, and butter. I set out to make a low-carb keto brownie recipe that tasted *just* as good as my favorite brownie mix, and I have to say, these keto brownies are even better!
Grab a spoon (for the batter!) or a fork (for the brownie!) and get ready for the ultimate fudgy, chocolate chip, keto brownies that have only 3 carbs and 124 calories!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
How to Make Keto Brownies
Chances are, you have all the ingredients for these delicious keto brownies right in your pantry already! With easy, swappable ingredients, you can customize this keto brownie recipe to your liking (and pantry staples on hand) without much effort.
Made with super fine almond flour, monk fruit sweetener, coconut oil, cacao powder, and chocolate chips, these keto brownies are full of fudgy chocolate flavor, a perfect chewy texture, and actually could be called “healthy”…WHAT!
Ingredient Notes
Sweetener: My favorite keto-friendly is Monk fruit sweetener, which is a 1:1 substitute for regular sugar, but with 0 calories and 0 carbs! It’s all-natural and doesn’t have an icky aftertaste.
- You could use stevia, but I personally don’t like the taste of stevia in these keto brownies. If using stevia, you may only need 1/2 cup since it’s much sweeter. Taste the brownie batter and adjust it to your taste.
- If you don’t need it to be keto you can use any sweetener! Coconut sugar, maple sugar, maple syrup, honey, date paste, or even regular sugar. Use the same quantity of 1 cup for all other sweetener substitutions.
Cacao Powder: I love the deep flavor of cacao powder, plus it has more antioxidants than regular unsweetened cocoa powder. Use the same quantity of 1/2 cup for either cacao or cocoa powder. If you already have unsweetened cocoa powder on hand and want to use it, these keto brownies will still taste amazing!
Almond Milk: In place of almond milk you can use canned coconut milk, or any other dairy-free milk or if you’re ok with dairy you can use heavy cream or whole milk. The quantity is the same, 1/2 cup, for all milk substitutions.
Coconut Oil: You can use ghee or avocado oil in place of coconut oil, or if you’re ok with dairy, grass-fed butter. Use the same quantity, 1/3 cup, for all oil substitutions.
Nuts: Instead of keto-friendly chocolate chips in your keto brownies, you could substitute chopped nuts such as pecans, walnuts, or almonds.
Chocolate Chips: The chocolate chips in these keto brownies are optional! You can leave them out if you don’t have them. Or, you can chop up your favorite keto-friendly chocolate bar. If you don’t need these to be keto, any chocolate chips or chocolate bar would work.
Recipe Step by Step
This keto brownie recipe is so easy to whip up. All you need is two mixing bowls and your brownie pan- no hand or stand mixer is needed!
- Start by sifting together all the dry ingredients. Sifting is important since cacao powder and superfine almond flour often have lumps that you want to avoid. *Pro-Tip* If you don’t have a sifter, get a fork and press into the lumps to break them up before mixing with the wet ingredients.
- Add all the wet ingredients into the dry ingredients and stir until they are combined. The batter is pretty thick, but don’t worry!
- Fold in keto-friendly dark chocolate chips (like Lilly’s Chocolate Chips), but you could also use dark chocolate chips (many brands make them dairy-free!), chopped dark chocolate, or nuts instead.
Expert Tips
Storage
Refrigerator: You can store your keto brownies uncovered on the counter for at least 3 days, or covered in the fridge for at least 1 week.
Freezer: You can also freeze these keto brownies wrapped in plastic wrap for at least 1 year.
Allergy-Friendly
Egg Free: To make these keto brownies egg-free, a reader successfully substituted chia eggs.
- Chia Eggs: For two eggs use 2 tablespoons of chia seeds, grind them in a coffee grinder to make a powder, and add 3 tablespoons of water. Mix it, wait 5 min until it becomes thickened and gelatinous, and then use in place of the two eggs.
Nut-Free: If you need this keto brownie recipe to be nut-free, you should be able to use tiger nut flour. I’ve never used it but I have heard it’s a great substitute. Use the same quantity, 2 cups, to replace the almond flour. If you use this, I would love to hear about your experience in the comments!
Serving
Best Way to Eat: These keto brownies are best fresh out of the oven after cooling for about 20 minutes. I love them when the chocolate is still melty and gooey. I enjoy mine with a glass of my homemade almond milk.
FAQs
Yes, but make sure to check that your baking powder is gluten free. All other ingredients in my keto brownie recipe are gluten free.
As much as it seems weird to call a brownie “healthy”, the answer is YES! These fudgy keto brownies are only 124 calories, 3 net carbs, and have almost 5 grams of protein, and 2 grams of fiber.
While they are mostly interchangeable in baking, there are a few key differences in the way they are processed. Here is an awesome article that was written by a company that makes delicious cacao powder!
Be SO careful when using coconut flour as a substitution in any recipe. Coconut flour requires a lot more moisture so it is not a 1:1 substitution. For this recipe, I don’t recommend it because the brownie texture has a chance of getting too dry.
More Delicious Keto Desserts!
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Fudgy Keto Brownie Recipe with Almond Flour (Dairy-Free!)
Ingredients
- 2 cups super fine almond flour
- 1/2 cup unsweetened cacao powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup coconut oil, melted and cooled to room temperature
- 1 cup monkfruit
- 2 eggs
- 1/2 cup unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 3/4 cup chocolate chips, I love Lily's for keto, divided (optional)
Equipment
Instructions
- Preheat oven to 350º. Line an 8×8 baking pan with parchment paper, then spray the parchment paper with coconut oil spray (or spread an even layer of melted coconut oil).
- In a large mixing bowl, sift together the almond flour, cocao powder, baking powder and salt.
- In a medium size mixing bowl, whisk together the coconut oil, monkfruit, eggs, almond milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/2 cup chocolate chips to the brownie batter and stir to combine. The brownie batter will be pretty thick.
- Pour the brownie batter into the baking pan, and spread in an even layer. Top with the remaining 1/4 cup of chocolate chips.
- Bake for 40 minutes. Remove from the oven and allow to cool to room temperature. You can eat them warm, but they're crumbly (and still delicious!) when warm. Easiest to eat when completely cooled. Use the parchment paper to lift the cooled brownies out of the pan, cut and serve..
- You can store your keto brownies uncovered on the counter for at least 3 days, or covered in the fridge for at least 1 week. You can also freeze the cut brownies wrapped in plastic wrap for at least 1 year.
Notes
- Best Texture: Let them cool completely! They firm up and slice best at room temp.
- Serving Idea: I love mine warm with homemade almond milk.
- Fridge: Store covered up to 1 week.
- Freezer: Freeze individually wrapped for up to 1 year.
291 Comments on “The BEST Fudgy Keto Brownie Recipe”
This says 1 cup of Monkfruit but the link takes you to one with erythritol. Mine is pure monkfruit and says it is 28 times sweeter than sugar. A cup would be awful. Have you any experience with this recipe and pure monkfruit? Otherwise sound like the kind of brownies I would like.
Maybe I did something wrong, but I did everything to a tee. They were just gross. You can taste the baking powder even though I mixed the batter thoroughly. Also, the flavor of the flour really stood out it just didn’t fit well into the brownie.
Aw darn! Sorry this happened! I haven’t had this happen to mine, so I’m not sure what went wrong. Hugs!
Aw darn, so sorry to hear this! I haven’t had this happen, but I’m sorry they didn’t work out for you!
Is this accurate? I’m trying to input this into a nutritional facts calculator, and it’s definitely not Keto friendly.
Measurements:
Cocoa, unsweetened, dry powder 2.2 oz = 62 g 142 calories
Baking powder by The Kroger Co. 5.69 g 0 calories
Coarse kosher salt by Morton Salt, Inc. 2.85 g 0 calories
Oil, coconut 76 g 678 calories
Lakanto, monkfruit sweetener with erythritol by LAKANTO 200 g 0 calories
Egg, fresh, raw, whole 2 extra large = 112 g 160 calories
Vanilla extract 2 tsp = 8 g 24 calories
Bob’s Red Mill Gluten Free Almond Flour 32 Tbsp = 224 g 1280 calories
Unsweetened almond milk by BLUE DIAMONDS ALMONDS 1 Half Cup = 125 g 15 calories
LILY’S Dark Chocolate Style Baking Chips 4.5 About 24 Chips = 63 g 225 calories
RESULT PER SERVING:
Nutrition Facts
Portion Size 55 g
Total servings 16
Amount Per Portion 158
Calories
% Daily Value *
Total Fat 13g 17 %
Saturated Fat 5.2g ** 26 %
Cholesterol 26mg ** 9 %
Sodium 126mg ** 5 %
Total Carbohydrate 20g 7 %
Dietary Fiber 4.9g ** 18 %
Sugar 1.2g **
Protein 5.9g 12 %
Vitamin D 0.1mcg ** 0 %
Calcium 69mg ** 5 %
Iron 2mg ** 11 %
Potassium 203mg ** 4 %
Maybe I’m wrong, but I used LILY’s baking chips, and tried to be as specific as possible.
Always best to go off your own calculations using the exact ingredients you used!
The taste was OK (I forgot to put the vanilla in, so that may count), but the brownies were more like very crumbly cake. I did add chopped walnuts instead of the choc chips, but I don’t think that added to the crumbliness. I’m wracking my brain to figure out what might function as a binder, my eggs were ed size, so maybe I should have used 4. Any suggestions?
When the brownies are warm out of the oven they are very crumbly. One of the downsides of gluten free baking. But once they cool they should be much more sturdy and more fudge like! Hope they were better once they were cooled down.
These were super fudgy and taste amazing. I had a craving for chocolate cake (a weakness of mine) and had been strictly eating clean. These totally satisfied my craving. My husband, who loves sweets, said there was no way they were healthy after he had one bite. I did make some substitutions based on what I had on-hand: Smart Balance margarine instead of coconut oil, skim milk instead of almond, walnuts and a tablespoon of zero sugar chocolate syrup instaed of chocolate chips. (I will try without syrup next time because I don’t think it was needed.) I baked for 20 minutes, and they were good but a little undercooked. Will definitely make again and try more variation, like peanut powder.
Love this, Jaime! Thank you! I am so happy to hear you liked them– they’re one of my favorites too!
Loved the fudginess but I think the next time I make them, I will cut the monk fruit in half and add more cocao. They were too sweet for me. Hopefully my kids will like them. I made them last night after they went to bed! Ha!
Thank you, Amy! I hope the kids like them too! Let me know how they turn out with your adjustments next time!
Too dry. Don’t care for them at all and I underbaked by 10 min.
Oh darn, I’m sorry Erin! I haven’t had this issue, but I’m sorry you did.
Very nice brownies! I think 1 cup monk fruit is too sweet for me. I love the taste of cacao so I think I will half it next time. Thanks for the recipe!
Definitely adjust it to your taste! I’m glad you enjoyed them!
Very good the chia seeds worked and you can use extra virgin olive oil an that works perfectly
Thank you! Love the tips!