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
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.
285 Comments on “The BEST Fudgy Keto Brownie Recipe”
Okay, I never write reviews, but I have been looking for a good brownie for my 11 year old and this was by far the best recipe ever! I have tried several and the whole family scarfed them down. He was so happy to have a “real brownie”.
These are a must!!!
I am so honored! Thank you Karen! What a mom win getting your 11 year old to enjoy a healthy treat!
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.
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!
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!
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!
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!
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!
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.
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!
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 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!
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!
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!
Hello, how long did you bake for with chia seeds? I need advice thank you
It should be for the same back time period!
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 : )
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!
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!
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!
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!
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!
They are in the oven now… waiting patiently.
The waiting is always the hardest part, haha! Hope you loved them!