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!
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.
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.
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!
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.
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
- 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)
- 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.
281 Comments on “The BEST Fudgy Keto Brownie Recipe”
The best brownie recipe ! Cannot believe it’s a healthy version because it almost tastes better. I followed it to the tee and it turned out so well. My husband (who is a compulsive cook himself and very particular) told me that I can actually sell this. That’s quite a compliment. Few other almond flour recipes instructed a baking time of 25 mins so I wasn’t sure if 40 mins was an overkill but decided to stick to the recipe (thank god I did!). Just DELISH! Thank you !
I love that you liked the healthy version better than regular brownies Shweta! That is quite a compliment that your husband said you can sell them. Wow! Love it!
I honestly don’t know what I did wrong of what happened but these brownies were so crumbly I couldn’t even take them out of the pan, I seriously have to eat them with a spoon because it’s just all crumbs.
I followed the recipe but I have no idea why they came out like that, any advice?
They taste great though!
Well shoot! I am bummed that the brownies are turning out dry and crumbly for you Yessi. They should not be like that at all. A couple of possibilities are maybe your oven is running a bit hot and they are over cooking? Try reducing the heat by like 15 degrees and baking them a little less. Test with a fork inserted in the center to be sure they aren’t runny. Also your almond flour could be stale and that will create dry brownies. Lastly you could try adding a little bit more coconut oil to the batter.
I sure hope these tips help and your next batch is moist and yummy!
OMG AMAZING!!! Taste just like a regular brownie!! My boyfriend even approves and he’s picky! So glad I made these!!!! WOW!!!
So glad you liked my brownies Michelle! How fantastic that your boyfriend enjoyed them too!
Made them! Win! Delicious! Hubby and 10 year old son loved them.
Yeah! I’m so glad the brownies turned out well for you Emily! Even better that your hubby and little guy enjoyed them too! That is such a great mom win!
I meant to leave this comment as a follow up, but accidentally posted it on the chocolate chip cookie recipe page, sorry! Here it is on the right page. I wonder if Vital Proteins Collagen might work as a filler if I use liquid Stevia instead of dry sweetener? Thanks Natalie!
I do think vital protein collagen would be a nice healthy addition to the batter though Heidi. Since I haven’t recipe tested it, I am not sure what amount to suggest you add. I would add a very little amount like 1/4 cup to start with. I’d love to know how they turn out! Keep me posted!
Okay, that’s a helpful quantity to try to experiment with. So fun getting to chat about such yummy things! ☺️
Hi Natalie! I’m so happy to find your site! I just made your delicious keto biscuits and gravy recipe (substituted Bob’s Red Mill GF all purpose flour in buscuits). Now I’m drooling over your brownie recipe. I usually use liquid Sweet Leaf Stevia sweetener… would I need to add more of something else to give enough bulk to the batter? I absolutely love how almond flour is in baked goods, but sadly I’m allergic. I have oat flour on hand. Thank you, Natalie, for inspiration during quarantine!
I am so glad you found my site too Heidi! Thank you so much for your nice comments and questions. Regarding the brownies, I don’t think you would need to bulk up the batter if you used Stevia as a sweetener.
Thanks for your wisdom Natalie! I will give that a try and let you know how it turns out.
You’re so welcome Heidi!
Wow! These are unbelievable- I couldn’t wait til they cooled so I ate a little corner and they are incredible. Now to cool, and then I’m freezing these for treats when I need them (hidden away from my family! Lol)
I am so glad someone else has a hard time letting things cool before you taste them Carolanne! LOL! I think it is wonderful you made these as delicious treats for you! You sure deserve them!
Love this recipe! It’s my guilt-free treat, I use natvia instead of sugar. Would not recommend substituting using stevia.
They are definitely a guilt free delicious treat Jaimi. It’s good to know that they turned out well with natvia as a sweetener. Thank you so much for the feedback, I really appreciate it.
Taste is amazing! I added 1 cup of oatmeal, 1/2 cup of Brewer’s Yeast & 2tablespoons of Flaxseed powder to convert them to lactation brownies.
Tastes awesome but they came out with a little bit too much crumble & still sticking a bit to the bottom of the pan. A combo that makes them difficult to cut so I’m storing them in the fridge.
I made them in a 9×13 and took them out after 20 mins. Toothpick was dry so maybe I left them in too long? I’ll try 15mins next time.
I am so happy you liked my brownies Andress! I love your addition of oatmeal, brewers yeast and flax to make them into lactation brownies. Not only does that sound delicious, but it would really pack some extra nutrition into them. It does sound like they may have been slightly over baked, which would make them crumbly. I am so glad they tasted delicious!
Hey can I use coconut flour with almond flour ? I don’t have enough almond flour and I really want to make it for my husband’s birthday as it’s his birthday and on keto diet 🙈
I have not recipe tested these with coconut flour so I am not sure if that would work Ami. I know coconut flour is very absorbent. Here is some info I found about using coconut flour:
Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour.
I sure hope it works with coconut flour, especially since they are a treat for your hubbys birthday!
Oh my… what a great recipe. Just stumbled upon this this afternoon. Made them straight away! They came out so nice. Especially for my first attempt! I used 2 ripe bananas and soaked dates (blended to pulp) to sweeten instead! Worked amazingly! Just ate one (and a half). Thankyou so much! Easy healthy baking! 👍🏽
I am so happy you liked my brownies Sian! Your substitutions were brilliant! Actually they sound very delicious! These days we all need a healthy treat now and then.
Made for the first time and it taste amazing!! Now I can eat this as many as I can without feeling guilty! So delicious! Thank you so much for this tecipe!!
I am so happy you liked my pesto pasta Margarita! I am so glad it turned out delicious for you. I love your addition of meatballs, that sounds delicious. I am so glad you will be making this again.
Really liked your brownie recipe.. I made half batch. They turned out awesome.
I am so happy you liked my brownies Ami! I love hearing that they turned out awesome. It’s good to know the recipe still worked as a half of a batch. Thank you so much for the feedback, I really appreciate it!
Absolutely delicious! Thanks for sharing!
I am so happy you liked my brownies Julie! I think we are all comfort baking during these quarantine days! I am so glad they turned out delicious!
Yummy Quarantine keto baking at its best!!! Just made these and my family is so happy :) thank you!!!!
I am so happy you liked my brownies Miranda! I am amazed at all the baking we are all doing during this quarantine period! There is something so comforting about brownies.
I love brownies! I have made so many batches and they are amazing but not so healthy and I would eventually like to transition to a no sugar diet. I thought I would try to make a healthier alternative to compliment my clean eating. My batch did taste like real brownies but 100x sweeter, it was overwhelming. I like that I was able to achieve the toasty, crunchier top/edges but after one small sized brownie, I don’t want anymore (not necessarily a bad thing). I used monk fruit sweetener because my nutritionist advised against coconut sugar for a low carb diet. I’m going to stick to dark chocolate for my chocolate fix. Looking forward to the next dessert recipe.
Thank you so much for your feedback on my brownies Greta. I love hearing that the edges turned out crispy, to me that is the best part. Sounds like they were too sweet for your liking though. You can always reduce the amount of monk fruit to see if that is more appealing to you. Sounds like you have very healthy eating habits. Keep up the good work!
Crunchy edges and fudgy middle ~ so good!
I am so glad to hear that you liked my brownies Jaymey. I love hearing that they were crunchy on the edges and fudgy in the middle.
I added walnuts to this. It’s so yummy!!!
I am so glad you liked my brownies Karen. I love the addition of walnuts. That sounds delicious!
Can I use All Purpose flour, cane sugar and oat milk instead, if that’s all I have?
I haven’t recipe tested it with all purpose flour, cane sugar and oat milk but I think it would work just fine Em. These days we are all having to modify recipes based on what we have available. I sure hope you like them!
These are delicious!! Hands down my favorite paleo brownies I’ve ever made!! They’re not overly buttery and oily like other keto/paleo brownies I’ve made. The only modification I made was the baking time. I only baked for 33 minutes and a toothpick came out clean. Would make again!
I am so happy you liked my brownies Ella! Even better that they are your favorite paleo brownie! I love hearing that. I am so glad you will be making them again.