The BEST Fudgy Keto Brownies (3 Net Carbs, Dairy & Gluten Free)
These delicious keto brownies are the ultimate low-carb chocolate treat. Free of butter & refined sugar, this amazing brownie recipe is totally guilt-free!
Could there be a more perfect dessert than brownies? Chocolately, ooey, gooey, chewy, fudgy, 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 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 brownie that has only 3 carbs and 124 calories!
Why These Keto Brownies Work
I love recipes where I don’t have to make a special trip to the store. Chances are, you have all the ingredients for these delicious low carb brownies right in your pantry already! With easy, swappable ingredients, you can customize these brownies 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-friendly brownies are full of fudgy chocolate flavor, a perfect chewy texture, and actually could be called “healthy”…WHAT! As I said, give. me. all. the. brownies. please!
Pantry Staples, Easy Ingredients!
These brownies are made with keto baking must-haves: almond flour, unsweetened cacao powder, and sweetened with monk fruit (or you can use coconut sugar for Paleo!). You would never guess these brownies are so healthy!
Sweetener: My favorite keto-friendly sweetener is monk fruit. Monk fruit sweetener 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. If using stevia, you may only need 1/2 cup since it’s much sweeter. Taste the brownie 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. 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. It’s easy to find at local grocery stores (including Trader Joe’s!). Use the same quantity of 1/2 cup for either cacao or cocoa powder. Just make sure it’s unsweetened! If you already have unsweetened cocoa powder on hand and want to use it, these brownies will still taste amazing!
Almond Milk: In place of almond milk you can use canned coconut milk, or 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. The quantity is the same, 1/2 cup, for all milk substitutions.
Nuts: Instead of keto-friendly chocolate chips, you could substitute chopped nuts such as pecans, walnuts, or almonds.
Chocolate Chips: 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.
Making the Perfect Keto Brownies
These fudgy brownies are 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 super fine 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.
Tips, Tricks, & Substitutions
Refrigerator: You can store the brownies uncovered on the counter for at least 3 days, or covered in the fridge for at least 1 week. This is such a yummy keto treat when you’re eating so healthy!
Freezer: You can also freeze the cut brownies wrapped in plastic wrap for at least 1 year.
Egg Free: To make these 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 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. But they’re also delicious at room temperature, you really can’t go wrong! I enjoy mine with a glass of my homemade almond milk.
Are these brownies gluten free? Yes, but make sure to check that your baking powder is gluten free. Many popular brands that make baking powder are gluten-free, but it’s important to check the label. 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. The fat content is much lower than regular brownies at a little under 10 grams.
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.
Watch this “How to Make Keto Brownies” Recipe Video!
More Delicious Keto Chocolate Desserts!
Keto Fudgy Brownies
- 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 8x8 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.2 cups super fine almond flour, 1/2 cup unsweetened cacao powder, 2 teaspoons baking powder, 1/2 teaspoon kosher salt
- In a medium size mixing bowl, whisk together the coconut oil, monkfruit, eggs, almond milk and vanilla extract.1/3 cup coconut oil, 1 cup monkfruit, 2 eggs, 1/2 cup unsweetened almond milk, 2 teaspoons pure 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 the 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.
Nutrition facts are calculated as a courtesy and not guaranteed.