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!

a hand holding a low carb, fudgy chocolate brownies with gooey chocolate chips with a bite taken out this recipe

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

all of the ingredients needed for this brownie recipe

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

pictures of the steps to make this keto brownie recipe in six quadrants

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!

  1. 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.
  2. Add all the wet ingredients into the dry ingredients and stir until they are combined. The batter is pretty thick, but don’t worry!
  3. 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.
a close up of three low carb brownies

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.

a close up of dairy free and gluten free brownies

FAQs

Is this keto brownie recipe gluten free?

Yes, but make sure to check that your baking powder is gluten free. All other ingredients in my keto brownie recipe are gluten free.

Are keto brownies healthy?

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.

What is the difference between unsweetened cocoa powder and unsweetened cacao powder?

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!

How to make keto brownies with coconut flour

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!

Keto Chocolate Chip Cookies

lifting a slice of healthy chocolate tart

Healthy Keto Chocolate Tart

featured image of low carb hot cocoa in a clear mug

Keto Hot Chocolate

whole30 + keto raw berry crisp: raspberries + blackberries topped with pecan + shredded coconut with coconut whipped cream

Keto Raw Berry Crisp

Salted Chocolate Keto Brownie Cookies

Copycat Wendy’s Keto Frosty

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Fudgy Keto Brownie Recipe

Servings: 16
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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!
4.83 from 123 ratings
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Ingredients 
 

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.
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  • 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

Sweetener: My favorite keto friendly sweetener is monk fruit. You could also use stevia, but I personally don’t like the taste of stevia. If using stevia, you may only need 1/2 cup since it’s much sweeter. Taste the batter and adjust 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. Same quantity of 1 cup for all other sweetener substitutions.
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 heard it’s a great substitute. Same quantity.
Almond Milk Substitution: In place of almond milk you can use canned coconut milk, any other dairy free milk (hemp milk, cashew milk, etc) or if you’re ok with dairy you can use heavy cream or whole milk. Same quantity of 1/2 cup for all milk substitutions.
Coconut Oil Substitution: You can use ghee or avocado oil in place of coconut oil, or if you’re ok with dairy grass fed butter. Same quantity of 1/3 cup for all oil substitutions.
Nuts: Instead of chocolate chips in your keto brownies, you could substitute chopped nuts such as pecans, walnuts of almonds.
Chocolate Chip Substitutions: The chocolate chips 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 this to be keto, any chocolate chips or chocolate bar would work.
Egg Free: To make this keto brownie recipe egg free, a reader successfully substituted chia eggs. For two eggs use 2 tablespoons of chia seeds, grind them in 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.
Cacao Powder: You can also use unsweetened cocoa powder in place of cacao powder for these keto brownies. I prefer the deeper flavor of cacao powder, plus it has more antioxidants! Give it a try if you’ve never baked with it before. Same quantity of 1/2 cup for either cacao or cocoa powder. Just make sure it’s unsweetened!
Cuisine: American
Course: Dessert
Author: Natalie
Calories: 124, Total Carbs: 5.3g, Protein: 4.3g, Fat: 9.9g, Fiber: 2.3g, Net Carbs: 3g
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