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.
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.
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)
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
1/2 cup unsweetened almond milk
2 teaspoons pure vanilla extract
Preheat oven to 350º. Line an 8×8 baking pan with parchment paper, then spray with coconut oil spray.
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.
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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