Keto Fudgy Brownies (Paleo, Dairy Free)
Keto Fudgy Brownies Recipe + Video – Only 2 net carbs! No flour, butter or refined sugar! Paleo, dairy free, gluten free, grain free, clean eating.
After eating so healthy in January, as soon as February comes around I’m ready to make a sweet treat or two. Especially with Valentine’s Day coming up, I love a rich, chocolate dessert. And these keto fudgy brownies are hitting the spot.
In the past I’ve enjoyed my paleo chocolate tart (made with avocados!) or my dairy free chocolate lava cakes when I’ve needed my chocolate fix, but these keto fudgy brownies are my new favorite.
Ingredients in Keto Fudgy Brownies
These brownies are made with almond flour and unsweetened cacao powder, and sweetened with monkfruit (or you can use coconut sugar for paleo!). You would never guess these brownies are so healthy! They taste like the regular brownies you’re used to.
My husband came home from work and ate one, and couldn’t believe these were paleo. Surprise! No flour or refined sugar in these brownies. He could not tell the difference. Because there is nothing worse than a healthy dessert that tastes gross. These keto brownies are the real deal!
They’re very easy to whip up. No mixer needed. Everything is made in a bowl. I start by sifting together all the dry ingredients. Sifting is important since cacao powder and almond flour often has lumps that you want to avoid.
Then just pour in the dry ingredients which are more healthy add ins like eggs, coconut oil, monkfruit, unsweetened almond milk and vanilla.
I like adding in a keto friendly dark chocolate chips (like Lilly’s Chocolate Chips), but you could also use dark chocolate chips, chopped dark chocolate or nuts instead.
Of course these 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. But they’re great room temperature also!
I enjoy mine with a glass of my homemade almond milk.
No surprise my 2 year old loves these brownies. One day he asked for one after breakfast and I thought, “why not!?” They’re so healthy I felt a-okay giving them to him for breakfast. Keto, paleo, gluten free, grain free, dairy free, refined sugar free and clean eating.
Watch Brownie Recipe Video (58 seconds)
Keto Fudgy Brownies
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 16 1x
Print Recipe
Pin RecipeIngredients
2 cups super fine almond flour
1/2 cup unsweetened cacao powder
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup coconut oil, melted and cooled to room temperature
1 cup monkfruit (or coconut sugar for paleo)
2 eggs
1/2 cup unsweetened almond milk
2 teaspoons pure vanilla extract
3/4 cup chocolate chips (Lilly’s for keto, Enjoy Life for dairy free), divided (optional)
Instructions
Preheat oven to 350º. Line an 8×8 baking pan with parchment paper, then spray with coconut oil spray.
In a large mixing bowl, sift together the almond flour, cocoa powder, baking powder and salt.
In a medium size mixing bowl, whisk together the coconut oil, monkfruit (or coconut sugar) 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.
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. Use the parchment paper to lift the cooled brownies out of the pan, cut and serve. Delicious with some homemade almond milk.
Notes
Instead of chocolate chips, you could substitute chopped nuts such as pecans, walnuts of almonds
To make this vegan, a reader successfully substituted a chia egg. For one egg use 1 tbs of chia seeds (grind them in coffee grinder to make a powder) + 3 tbs of water. Mix it, wait 5 min and then use as an egg.
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93 Comments on “Keto Fudgy Brownies (Paleo, Dairy Free)”
These brownies look amazing!! I bet they’re super delicious. Thanks for posting!
★★★★★
What can you substitute the almond flour and coconut sugar for?
OK! These are so good it blew my mind! I cna’t even believe these are paleo friendly! They taste like real deal brownies. I’m going to make them to bring to a church funciton next week!
★★★★★
I am so happy to hear it Barbara! Thank you!
These were the best brownies. The ingredients kept me in line with my anti-inflammatory program. I’m glad I finally found that chocolate craving fix. I substituted coconut sugar for monk fruit sugar.
Thanks [email protected]
★★★★★
I’m so glad you liked them Karen! I’m obsessed with them! You’d never guess they were made with almond flour. I’ve got to try monk fruit sugar next time, yum! Thanks for letting me know you liked my recipe, you made my day!
I will try this recipe and let you know how they turned out.
Hope you love them when you try them! It’s one of our FAVORITES!
We have made these a couple of times! They are so yummy!!
★★★★★
So happy to hear it!
I only had an 9×13 pan… I just took out of the oven after 25 minutes. They smell done! Can’t wait to try themthrm.
Good to know! Using a 9×13 will make it feel like you have way more brownies, haha! Always better! Hope you loved them. They’re our favorite! Glad you found my recipe : )
These brownies tasted so good! No crunchy top though. Are these brownies the crunchy top kind?
Sadly not the crunchy top kind. You get that from gluten flour. Glad you loved the flavor!
My batter is super dry, and the wet mix became chunky when I combined the ingredients. I’m not sure what’s happening, but I don’t think they’re going to turn out well.
It should be stiff. It’s not a crazy runny batter. Hope they turned out ok!
Best gluten free brownie recipe I have tried, loved them, thank you SO MUCH. Super easy to make, I added walnuts too, gonna try not to eat them all in one day!
★★★★★
I’m so glad you like them Maria! Yea yea yea! This made my day! I love that you added walnuts. I’m going to have to try that next time. Thanks for letting me know you liked my recipe, you made my day!
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Hi
If it can be egg free, what would you suggest I substitute with please ?
Thanks
I don’t do any egg free baking, so don’t have a tried and true method to recommend. I would try googling “egg substitute for baking” and see what would work best. Let me know if you try it and how it turns out!
Hi! Tried it twice… The mix is super dry and doesn’t spread at all, and doesn’t cook. It’s like eating hot, dry mix, lol. I am using the correct amounts of the ingredients but I substituted coconut flour for almond flour. Could this be why it’s too dry?
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Yes, that would definitely be the issue. Coconut flour is SUPER absorbing. It sucks up all the moisture. It’s really tricky to bake with. Do you have a nut allergy and trying to avoid almond flour?
Hola! read loads and settled for yours and brownies came out perfect following the recipe almost exactly. Added freeze dried raspberries and strawberries and some leftover choc buttons that were all mixed up and broken. Those are divine. had to stop the kids after the 2.5 portions cause I thought they’d get ill!
Perfect recipe. thanks for sharing
★★★★★
Yea! Oh this makes me SO VERY HAPPY Gwen! I’m glad you liked them! And your kids too. I have to be careful too, otherwise I want to eat them all, haha! I love that you added freeze dried raspberries and strawberries. I am going to try that next time, what a great idea!
Thanks for taking the time to let me know you enjoyed my recipe. You made my DAY!
My daughter is GF, soy free, dairy free and potato free. First brownies that taste real and easy to make and bake and get great results. You are a true miracle baker. Now I have 3 desserts my daughter can eat now. Many many thanks.
Yea! So glad you enjoyed them Tracy! Means the world!
This is delicious! What a wonderful recipe. I found it this afternoon and just had to make it. I didn’t have any chocolate chips, and the brownies are fantastic without them. Can’t wait to make them with chocolate chips and maybe some pecans.
This recipe will really help me stick to my desire to eat healthy, whole foods without processed sugar.
Thank you!
★★★★★
I’m so glad you liked them Judy! This made my DAY! And glad to hear they were good without the chocolate chips too. Good to know! Pecans would be great in these too. So glad you’ve given up refined sugar! I have lots more refined sugar free recipes that I hope will make it easy for you to stick with it. Big hugs!
I just made these & they are certainly Yummy! Had a little bite to taste test…..can’t wait to try a whole piece! ???
★★★★★
Yea! Thanks Charleen! Aren’t these good?! So happy to hear you liked them. You made my day!
This brownies are amazing! First healthy recipe my husband LOVES. I just have a question, mine breaks down sometimes. Could it be that I add more eggs? What do you think?
★★★★★
I’m so glad you like them! And your husband loves them too?! Yippee! I do find that these are “crumbly” until they’ve completely cooled. Since there’s no gluten, they don’t “bind” super well until they’re completely cooled to room temperature. Do you find the issue happening when they’re warm or cooled?
Can i substitute the almond milk for heavy cream?
Yes! It just won’t be paleo and dairy free. But if heavy cream works for your diet then go for it!
These are fantastic. The texture of these brownies are perfect. This will be my go to brownie recipe from now on.
★★★★★
Thank you SO much Maria! I’m so happy to hear that! Thanks for making my recipe and letting me know you liked it!
These were GREAT! Everyone loved them – this recipe is a keeper! I’ve been having trouble finding paleo dessert recipes in which the baked goods ‘rise’ and was finding that flours other than the typical white flour just don’t rise well. This brownie with almond flour filled the pan, was moist and chocolatey and the chocolate chips kept them a tad gooey which was so delicious! Thank you!
★★★★★
I’m so glad to hear that Denise! Thank you so so so much! Thanks for making my recipes and letting me know you liked them. I love hearing it!
These were amazing! I used Viva Naturals Cacao (unsweetened). They do tend to fall apart, which I anticipated with the description of “gooey” and that was fine, I just molded them together a bit. I have the bite sized pieces in my fridge and they have remained soft and gooey for a few days now. YUM!!!
★★★★★
I’m so glad to hear you liked them Becca! They do tend to fall apart a bit since there’s no gluten. But still super delicious! Thanks for making my recipe and letting me know you liked it!
I react to coconut. I would like to try substituting honey for coconut sugar. Would the honey sub be the same amount? Maybe olive oil or applesauce work in place of the coconut oil? If so, would I use equal amounts?
I would sub honey or maple syrup! Should be the same amount as coconut sugar. I would use avocado oil instead of coconut oil! It has almost no taste but will help to give moisture. Use the same amount of that also!
They are in the oven now… waiting patiently.
The waiting is always the hardest part, haha! Hope you loved them!
Super rich and delicious! Mine were a little crumbly but our whole family loved them!!!
★★★★★
I’m so glad you liked them! Thanks for taking the time to let me know you liked my recipe. Made my day!
I made it today, it’s just AMAZING! Thanks so much.
Everyone loved it and I’m not talking about paleo/healthy people, I mean “normal” people ??
★★★★★
I’m so happy to hear that Pam! Biggest compliment of all is when non “healthy” eaters like them. Yea! Thanks for taking the time to let me know!
Made it again and it was a hit again!
My husband gave it a 10 (he is demanding) and guests asked for the recipe
★★★★★
I am so happy to hear that! Thank you Pam! This is the ultimate compliment! You just made my night!
Omg! This is seriously the tastiest thing I’ve made. I’ve substituted the coconut sugar with honey. That made the batter wet so I added a sprinkle of coconut flour to soak up the moisture. The outcome was gooey crumbly and moist. I kept digging my fork in for another bite! Thank you for the recipe!
★★★★★
I’m so happy to hear that! Thank you! I love the idea of substituting honey. I bet that would make them even gooier. I’m going to try that next time. You’re inspiring me!
Excellent recipe, Natalie! This is my first recipe from your site…..and it did NOT disappoint!
★★★★★
I’m so glad to hear that! Thank you so much!
IV just read the comments, I am inspired to try them next week.. I can’t wait..
Hope you love them when you make them!
These brownies are ridiculously good. Better than conventional flour brownies because they hold their moisture and don’t dry out. I used 3/4cup of coconut sugar and was still perfectly sweet!
★★★★★
Yea! I’m so happy to hear you liked them Danielle! Thank you! Glad to hear they were still great with the lower sugar amount too. Thanks for taking the time to let me know : )
First recipe I made from this website and it was fantastic! Highly recommended, since we are vegan we only substituted the eggs with 1tbs chia seeds + 2 tbs of water = 1 egg ! Thank you a Natalie, we loved it!
★★★★★
I am so glad you liked them Clarissa! Thanks for taking the time to let me know! Means the world. And happy to hear a chia egg works as a substitute for this! Great for vegan or AIP diets as well!
Hi? Is it possible to use an artificial sweetener instead of coconut sugar to make it more low carb please? It’s my birthday and I need cake!
I should think so! I haven’t tried using artificial sweetener since I don’t eat those, but would imagine you would use whatever replacement ratio the one you’re using recommends for sugar!
Thanks so much ?Sorry one more question ?♀️ My friend is allergic to almond flour. Do you think I could use coconut flour instead please?
No, coconut flour won’t work sadly. It’s much too absorbent. I haven’t tried this with any other flour. Sorry I don’t have a better swap out!
Thanks so much Natalie? I’m a terrible cook and would never dream to change a recipe but I did and it was devine? I used just over 2/4 cups of coconut flour, 2 extra eggs & artificial sweetener. My friend loved them too and are perfect for our keto diet. I truly appreciate your replies ?
★★★★★
Oh good! I am so happy to hear that! So you used all coconut flour and no almond flour? Extra eggs is smart to bind it.
That’s right. No almond flour as my friend is allergic. They are so delicious ?
Oops…forgot to say the batter was a bit runny at the end so I added a bit more coconut flour. I’d like to try it without the baking powder next time to make it more dense less fluffy?
Thanks for sharing your tips! This is great info for people with almond allergies and following the keto diet!
These are delicious! I didn’t have parchment paper so I just greased my dish with coconut oil and it turned out great! Thank you!
Oh and I used Monk Fruit sweetener instead of coconut sugar – also worked fine! <3
★★★★★
That’s so good to know! Great for keto diets!
I’m so happy to hear that Tara! And yes, greasing with coconut oil works too. Glad you love these as much as I do!
The brownies are amazing! I loved it and its so easy to make. thank you so much. I was wondering what can i use to replace eggs? Thank you
★★★★★
Yea! I’m so glad you liked them Tatiana! I’ve never tried it, but you should be able to use a flax-egg replacement for these. If you try it, let me know how it works!
These are THE BEST. I followed the recipe exactly except I used Hershey’s special dark cocoa instead of unsweetened. I wouldn’t really say they taste like brownies more like the most amazing, rich, moist chocolate cake ever!
Yea! I’m so happy to hear that! Thank you Liz!
These were delicious! Really loving them- thank you! I made them as is and then put the recipe in MyFitnessPal to log, double checked the ingredients several times, and I’m getting 220 calories per serving with 16 servings. It looks correct on my end, but not sure why it’s more than double what you have. Just wanted to let you know in case others are using the nutrition info!
★★★★★
Yea! I’m so happy you liked them Maria! And thanks for the heads up on the nutrition information. I’m going to double check the number and see if I can see a mistake.
I love these brownies, they are the best! I was wondering how long can I store it for? What is the shelf life? Thank you
I’m so happy to hear that! Thank you Michel! They last on the counter for about 3 days, in an airtight container refrigerated for about 2 weeks, and frozen for 6 months!
I loved these! I poured the batter into muffin tins and baked them for 19 minutes at 350 degrees. Wow! I had almost given up on making tasty paleo muffins and brownies :)
★★★★★
Oh what a great idea! Like little brownie muffins! Love that they bake up so much faster! I want to try this. Thanks for sharing such kindness with me!
Sooo amazing!! I loved these brownies!! I’ve tried so many healthy brownie recipes but this one is among my favorites! Thank you!!
★★★★★
Thank you SO MUCH Rebecca! I’m happy to hear that! Glad you love it as much as we do. Thanks for taking the time to let me know you liked my recipe!
So delicious!! The amount of richness and sweetness was perfect. I also was very surprised with how moist they turned out. Definitely my new go to brownie recipe :)
★★★★★
Thank you SO much Terry! I’m glad you liked them as much as we do! They are so moist and perfect. Thanks for taking the time to let me know!
Super delicious and I don’t feel bad eating them! I love the almond milk recipe video on the side too. Nice addition.
★★★★★
Thank you so much Dana! You are so kind! Glad you enjoyed them!
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these look so yummy! do you think there’s a way to incorporate ground flaxseed into the recipe for some additional fibre? if so would any adjustments be made to the other ingredients? also wondering if subbing in oat milk instead of almond would be okay?
Thanks Zaheen! What a great idea. I would substitute probably 1/4 cup of flax seed and use 1/4 cup less of almond flour. Oat milk would work perfect for these too! Any non-dairy milk substitute. I’ve even used coconut milk before.