Warm, homemade, chocolate-y keto brownies are pretty hard to beat. My version comes together in just 15 minutes—so these couldn’t be easier to make—or share. Listen, I also love to top these off with some keto ice cream for the most decadent stay-at-home sundae You’ve. Ever. Had.
Looking for more keto desserts? Check out my keto chocolate or keto chocolate chip cookies!
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Back to The Brownie
You may know that most of my comfort recipes start with my Mom’s version. She also taught me how to bake. (Thanks, Mom!) For some reason, despite making everything else from scratch, she always makes brownies from a mix. So when I started developing this recipe, I was starting from…well, scratch.
After hours of research and recipe testing (it’s hard work testing brownies—but I did it for YOU) I’m pleased to present to you a brownie that comes together just as easily as a boxed mix (seriously, 15 minutes) but with ingredients that work with my lifestyle.
I prefer a fudgier brownie—which is why I use baking chocolate instead of just cocoa powder—a little extra fat from the chocolate gives the brownies that fudgier texture. If you like a cake-like brownie, an all cocoa version will be much fluffier. If you—like me—are after that fudgiest center-of-the-pan piece—may I suggest underbaking your brownies—the whole pan will ooey-gooey centerpiece perfection.
So I’ll leave you with two questions. What’s your perfect brownie bite? And do you have 15 minutes today?? Enjoy! ❤️🍫 – Linds x
Ingredient Notes
- Unsweetened baking chocolate – (I always use baker’s chocolate) This is the secret to FUDGY brownies. You see, unlike cocoa powder, baking chocolate is loaded with fat (it’s cocoa + cocoa butter), which results in an ultra fudgy dough. Using
- Sweeter – you want an erythritol-based sweetener (not stevia or allulose). Keep in mind, plain erythritol is 70% as sweet as Swerve or Lakanto, so if using a different brand you’ll want to adjust the amount you add accordingly. Check out my guide to keto sweeteners for more details.
- Xanthan gum – Since almond flour is gluten-free, we’ll need a “glue” (this is what gluten typically does) to keep our fudgy keto brownies in one piece — this is where xanthan gum comes in. There are no substitutes here, as each gluten-free binder works differently!
- Coffee, believe it or not, brings out the sweetness in these keto brownies. We add just a touch, you won’t taste the coffee!
- Cocoa powder – If you can, grab yourself some Dutch process. It’s less bitter than traditional cocoa powder.
- Almond flour – Use fine-grained products for the fluffiest texture. Bob’s Red Mill and Trader Joe’s brand are my go-to’s.
What About Some Low Carb Brownies Mix-Ins?
You’ve got the batter down, why not mix in some goodies? Here are a few ideas for you:
- Sugar-free chocolate chips, my brand of choice is Lily’s. You can add dark, milk, or keto white chocolate.
- Keto nuts, like chopped pecans or keto brownies with walnuts.
- Freeze-dried keto fruits, like raspberries or strawberries.
How to Make The Best Keto Brownies Recipe:
- Melt together butter and baking chocolate, either in a double boiler or the microwave.
- Stir in the sweetener, salt, coffee, and xanthan gum.
- Beat in the eggs with an electric mixer.
- Add the almond flour and cocoa powder.
- Pour brownie batter into an 8-inch pan lined with parchment paper and smooth out the top with a spatula. Bake in the oven for 30-35 minutes.
Commonly Asked Questions
If you have a different question, be sure to leave a comment below!
- How to get rid of that cooling aftertaste? EASY! Just reheat your keto brownies before serving. All sugar alcohols (erythritol, xylitol, etc.) recrystallize as they cool. Simply reheating them breaks up their texture and cuts down the cooling effect.
- Are keto brownies healthy? That depends on your eating plan and health goals — These low carb brownies are SUGAR and GLUTEN free, plus their net carb count is low. However, they’re high in fat. Check out the macronutrient breakdown to see if they work for you.
- Can you freeze keto brownies? YES! These low carb brownies freeze so well. Just slice and store them in an airtight baggie.
- Can I make keto brownies with coconut flour? Coconut flour is incredibly dry, which leads to very cakey (not fudgy!) brownies. Coconut flour and almond flour can’t be swapped 1:1, so if you’re looking for keto brownies with coconut flour, find a recipe specifically for that.
- How to make keto brownies moist? By using baking chocolate instead of all cocoa powder. Cocoa powder creates cakey brownies, whereas baking chocolate increases the fat content, and makes them moist and fudgy.
More Keto Chocolate Recipes
- Keto Shortbread Cookies
- Keto White Chocolate
- Keto White Chocolate Fat Bombs
- Keto Chocolate Milk
- Keto Protein Shake
Keto Brownies
Print Recipe Pin RecipeIngredients
- 1 Stick Unsalted Butter unsalted
- 6 Ounces Unsweetened Baking Chocolate broken into pieces
- 1 1/2 Cups Granular Swerve or Lakanto (note 1)
- 1 Teaspoon Xanthan Gum (note 2)
- 1/2 Teaspoon Salt
- 1 Teaspoon Coffee instant
- 3 Eggs
- 1/4 Cup Cocoa Powder unsweetened (note 3 + 4)
- 1/2 Cup Almond Flour (note 5)
Instructions
- Prep. Preheat to 350 F and prepare the oven so the rack is on the lower 3rd of the oven. Line an 8x8 baking dish with parchment paper.
- Combine. In a double boiler combine unsalted butter (1 stick) and unsweetened baking chocolate (6 Ounces). Melt and stir to combine ingredients. Add erythritol (1 1/2 cups), salt (1/2 teaspoon), instant coffee (1 teaspoon), and xanthan gum (1 teaspoon). Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
- Mix. Remove from heat and add eggs (3), combine using an electric mixer. Mix in almond flour (1/2 cup) and unsweetened cocoa powder (1/4 cup).
- Pour + bake. Pour batter into prepared dish, and use a rubber spatula to smooth out the top. Bake for 30-35 minutes. Allow brownies to cool before slicing and removing from the pan.
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Sweetener - you'll want an erythritol-based sweetener here (each keto sweetener has different baking characteristics). I measured the level of sweetness using Lakanto or Swerve, so if using plain erythritol, know that it's 70% as sweet.
- Xanthan Gum - necessary to bind our brownies, don't skip/sub!
- Cocoa Powder - opt for dutch process cocoa, it's less bitter.
- Dark vs regular cocoa powder - I used dark cocoa powder in the recipe video, you can use whatever you have/prefer.
- Almond Flour - Use fine-grained products for the fluffiest texture. Bob's Red Mill and Trader Joe's brand are my go-to's.
- Nutritional information is for 1 brownie if you slice this recipe into 9 brownies:
Nutrition
