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4.84 from 102 ratings

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 124
Author: Natalie

Ingredients

Instructions

  • 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 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.

Video

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!

Nutrition

Calories: 124 | Total Carbs: 5.3g | Protein: 4.3g | Fat: 9.9g | Fiber: 2.3g | Net Carbs: 3g