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.
287 Comments on “The BEST Fudgy Keto Brownie Recipe”
Wow Natalie!! As usual your recipes NEVER disappoint!! These brownies are incredible!!! I have to say I was skeptical and so pleasantly SURPRISED!!! Yum
You just made my day Adriana! I am so glad you have been enjoying my recipes, especially the brownies! I agree, they are surprisingly good! :)
I love making these! So easy and delicious. My weakness is brownies so it’s great that these are a lot healthier. Thanks for the recipe, Natalie!
So glad they were easy to make and delicious to Kelly! My weakness is brownies also! :)
Just took it out if the oven to cool, looks & smells amazing already! Texture is fantastic – I added a half cup of walnuts and 2 blocks of 78% chocolate, quite gooey but thats how i like it :)
Adding walnuts and dark chocolate is a delicious option Kate. I love a gooey brownie!
These came out great. Much better flavor than other keto brownies I’ve tried. Thanks for sharing!
I love hearing that they had so much more flavor than other brownies you have tried Yvonne.Thanks so much for the feedback, I really appreciate it.
What brand of monk fruit do you buy? I put the recipe into my fitness pal (i have the lakanto monk fruit sweetner from costco) and the brownies are coming up as 8 net carbs for me rather than 3 because of how high in carbs the monk fruit sugar is.
I buy my monkfruit from Amazon Marissa. Here is a link to it:
https://www.amazon.com/Lakanto-Monkfruit-Sugar-Substitute-Classic/dp/B01LDNBAC4/ref=sr_1_4?tag=tasteslovel-1-bg-20
Wow these are SO good! I’ve tried other keto brownies and they didn’t turn out well. I was hesitant to try another recipe because I love brownies so much, but these are absolutely delightful! And easy! Definitely did not disappoint. Yum!!
Yeah! I am so happy you liked my brownies Lauren. I am glad they turned out well for you and were easy to make.
Followed the recipe to a T, minus the chocolate chips and I used xylitol instead of monk fruit and my “batter” was definitely not batter. It was dry and crumbly going in and dry and crumbly coming out. I read a review saying it should be dry but I have a feeling it shouldn’t be this dry.
Any ideas what could’ve happened??
Well shoot! I am not sure why the batter turned out so dry for you Christina. The batter should be somewhat dry but not crumbly. I would maybe add a little bit more almond milk until it was the desired consistency. I sure hope they turn out better for you next time.
Love these!! Delicious and I don’t feel bad eating them because they are healthy!
I am so glad you enjoy them Katie! I sure love a healthy treat!
Super easy recipe to put together. I’m new to Clean Keto, so this is my first attempt at baking this recipe. One thing I was concerned about is the coconut oil was melted and at room temperature, but when I added the eggs, the coconut hardened. Brownies turned out sponge-like texture. I was hoping for more of a brownie texture with more density. I used the sugar substitute, Swerve (because that’s what I had in my pantry). Maybe I cooked too long?
Well shoot! So sorry the brownies didn’t turn out well for you Tavia. I haven’t tried making them with Swerve, so I don’t know if that was the issue. I sure hope they turn out better for you if you try them again.
This was the best tasting Keto no sugar brownies we have tried
However, they fell apart and crumbled. I used melted butter since I was out
of cocanut oil and added dry ingredients to wet
Any suggestion– we made brownie sundaes w/ no sugar ice cream
Well shoot! I am sorry your brownies were crumbly Carol. I do like that you still had them as brownie sundaes, that sounds delicious! When I have made them with coconut oil they aren’t crumbly at all. Maybe try them with coconut oil next time.
I was craving something baked, chocolatey and sweet after starting a medical weight loss program and successfully started dropping weight. I definitely didn’t want to break the ketosis state so took a chance, bought some ketosis strip and the ingredients for these amazing looking brownies. We used monk fruit sweetener and followed the directions. The only chocolate chips we found were Hershey’s unsweetened dark chocolate so we used those. Next time we’ll use Lilly’s (I found them!). Well, thank God Almighty, these brownies turned out to be amazingly delicious! I took a few out and put the rest in the fridge and ate 1-2 after every 2-3 days. My weight loss continued to progress each day and I never went out of ketosis. These are my new favorite treat and I’m about to make my second batch today. Thank you for this terrific recipe!
You just made my day! I love that you were able to eat them and satisfy your cravings and continue to lose weight Rafay. That is fantastic!
I just started Keto and volunteered to make brownies for Christmas. I decided to test this in advance so I made it for tonights dinner. It’s a winner! I didnt add the chocolate chips but I did add walnuts and shaved coconut on top.
I love that you are bringing them for Christmas Jess. I am happy they turned out well for you. I bet they are delicious with walnuts and coconut. Yummy!
He Natalie -… I want to try this recipe but baking powder is not keto friendly and I’m wondering is there a substitute for the baking powder or can I omit it completely and these still turn out I do realize that there’s a negligible amount of carbs in corn in the baking powder amount used but it’s still not keto friendly and I would really like a substitute for just to admit it what do you think?
Baking powder is so low in carbs that for me I think it is fine Jessica. You can make your own baking powder with 1 teaspoon of baking soda and 2 teaspoons of cream of tartar. I haven’t recipe tested the brownies with the homemade version. I would not recommend leaving out the baking powder.
Hi, I can’t see the list of ingredients in your recipe, just the instructions. I can tell my ad blocker is working overtime on your site, there are so many ads. Is it possible to make the ingredients visible and not tied to an ad? Thank you
I apologize that you were unable to see the ingredients on my site for the brownies Ana. The ad should be to the right of the ingredients and not blocking it at all. Here are the ingredients for you:
2 cups super fine almond flour
1/2 cup unsweetened cacao powder
2 teaspoons baking powder1/2 teaspoon salt
1/4 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)Hugs,
Natalie
https://www.tasteslovely.com
I found this recipe during my last pregnancy, during which I had gestational diabetes. These brownies were miraculous! I would eat them with any meal during the day, and somehow my blood sugar levels were always stellar after a meal that was followed with one of your brownies! <3 Also, my eight year old daughter decided she wanted to start baking these for me to do something sweet and helpful during my pregnancy. She can make them from start to finish on her own!
just love that your daughter can make them for you Mandy! That is so sweet!
I’ve made these so many times! It’s always a huge hit. I have used coconut sugar in the past, and I believe you’ve updated the recipe to replace it with a monkfruit/erythritol blend. I have tried using it in the past but don’t like it’s flavor. Maybe I’ll try it one more time in this recipe. Thanks Natalie. Hugs from Canada!
So glad that the brownies are always a huge hit Robin! Give it a try with monk fruit and see if you like it. Otherwise just stick with coconut sugar. That is fantastic too! Hope all is well up in Canada! :)
so fudgy! I made these for my newly keto/reduced sugar husband and he loved them. he’s not dairy free so I used butter. For the sweetener, I used 1/2 cup xylitol and 1/2 cup Swerve powdered (what I had on hand) and it was plenty sweet. Even the kids gave them two thumbs up! Thank you for an easy recipe that will definitely be on repeat!!
It is fantastic that our husband and kids enjoyed them Marci! I love that you used butter and your sweetener combination sounds fantastic. So glad you will be making them again.
These are amazing!!!
Yeah! So glad you like them Julie!
Hi Natalie,
I did scroll through a TON of comments to see if anyone else has asked… but it’s such a popular recipe that I’ve given up and decided to ask anyway! :)
Do you think this recipe could be converted to a blondie, instead of a brownie? Curious if you would suggest upping the almond flour to account for leaving out the 1/2 cup of cocoa powder… I was thinking of adding a touch of almond extract and chopped pecans.
I’m thinking this could be an amazing “sister” recipe for us non-chocoholic weirdos out there! Thanks for your time and all of your hard work you put in to share with us!!!
Oh my gosh Leslie! That is a FANTASTIC idea! I always forget that some folks out there aren’t chocolate lovers seeing as I am a major chocolate lover! Since I haven’t recipe tested it, I am just going by my instincts but I think you should leave out 1/2 cup cocoa powder and see if the mixture looks very wet. If it does add just a 1/4 cup of almond flour and check again. Cocoa powder isn’t as dense as almond flour so you may not need to adjust the recipe at all. I sure hope you like the brownies. Happy baking!
That’s a really great point about the cocoa powder vs. almond flour density! I’ll make your brownies recipe and give the blondies a whirl too, and will report back. Thanks so much, and have an amazing day! ☺️
You’re so welcome Leslie! I sure hope they turn out perfect!
This looks amazing! Could I substitute with a sweetener like erythritol to make this sugar free entirely for my diabetic father? I’ve used erythritol for other baked goods and the texture entirely changed, making it nearly inedible. I wonder if I could make this recipe without changing the texture. Thank you!
I actually haven’t recipe tested it with erythritol so I don’t know if it would work and if it would change the texture Jen. Please let me know if you try it with erythritol because I would love to know. Best wishes to you and your father.