These are seriously the BEST gluten-free, sugar-free keto brownies! They're ultra fudgy, super easy, have no weird aftertaste, and only have two net carbs per brownie! They are my go-to recipe for a quick, easy dessert everyone loves.
Everyone needs a go-to dessert recipe, and this is mine. These are the absolute best sugar-free brownies ever, and they always get rave reviews - even from my non-gluten-free, carb-eating friends!
Plus, they don't have any weird, cooling-like aftertaste because we're not using erythritol!! They have a spot-on taste and an ultra-fudgy texture.
❤️ Why You'll Love This Perfect Low-Carb Brownie Recipe: They: 1) Only require one bowl and 5 minutes to prepare. 2) Have no aftertaste. 3) Are super fudgy. 4) Are gluten-free and sugar-free with only two net carbs per brownie!
These are an indulgent low-carb dessert that only uses basic keto ingredients.
They're perfect for a late-night snack or anytime you have an intense chocolate craving.
And if you're looking for more chocolate recipes, I think you'll love these No-Bake Keto Brownie Bites, Keto Thin Mints, Chocolate Chip Cookie Dough Fat Bombs, and Keto Chocolate Avocado Pudding recipes!
Or All Day I Dream About Food's Low Carb Chocolate Chip Cookie Dough Ice Cream, and this Paleo Ice Cream From Wicked Spatula looks pretty amazing, too! They would both be delicious with these brownies!
Or if vegan is more your thing, check out this vegan mug brownie from Texanerin.
Ingredients
Here are the simple ingredients you will need:
- Butter - Adds moisture and buttery goodness!
- Sugar-Free Chocolate Chips - Be sure to use high quality, as it will make or break the recipe! I prefer to use ChocZero Chocolate Chips or Lily's. Both are low-carb, sugar-free, and high-quality.
- Allulose - This sugar-free sweetener produces a super fudgy texture with ZERO aftertaste! Xylitol (but can sometimes slightly raise blood sugar) and a monk-fruit/allulose blend are also good options.
- Sea Salt - Enhances the flavor.
- Unsweetened Cocoa Powder - An updated ingredient (which is why it's not in the picture) that increases the chocolate flavor and improves the texture!
- Eggs - Used as a binder and adds moisture.
- Blanched Almond Flour - Gluten-free, low-carb flour. Perfect for a fudgy texture.
- Pure Vanilla - If possible, use pure vanilla and not imitation.
Frequently asked questions
Baking powder and baking soda lift the brownies to make them more cake-like. The almond flour brownies will be seriously dense and fudgy by leaving them out.
Even though it's tempting, cutting brownies after completely cooling is best. If you prefer yours warm, reheat it later.
Lift the edges of the foil or parchment paper to remove them from the pan. Then, use a sharp chef's knife and cut it straight down without moving it back and forth.
🔪 Easy instructions
Step #1: Melt the chocolate chips and butter.
When melting the chocolate, place the chocolate chips and some coconut oil in a large, microwavable bowl and heat for 30 seconds. Stir, then heat in 20-second intervals, stirring well each time, until the chocolate fully melts.
💭Tip: If you heat the chocolate too fast or unevenly, it will harden and ruin! So be sure to stir well between each interval in the microwave or keep the heat down if using a double boiler.
Step #2: Sir in the dry ingredients, eggs, and pure vanilla.
💭Tip: Be sure to add the dry ingredients before the eggs. This cools down the batter and keeps the eggs from cooking.
Mix well. The batter may be thick, but keep mixing until the eggs are fully incorporated.
Step #3: Pour the batter into a foil-lined 8 x 8-inch baking pan. Use the back of a spoon to smooth out the top.
The batter may appear grainy, but this is normal!
Step #4: Bake and serve.
Bake at 350 degrees for 25 to 30 minutes, or until the edges start pulling away from the sides and a toothpick comes out almost clean with just a little batter.
Don't wait for the toothpick to come out clean!
Serving suggestions
These can be served as-is; however, I like to serve them with keto ice cream or whipped cream and berries with a chocolate drizzle or keto raspberry sauce!
Or All Day I Dream About Food's Low Carb Chocolate Chip Cookie Dough Ice Cream, and this Paleo Ice Cream From Wicked Spatula would be delicious with these brownies!
Variations
Here are some fun variations to change your gluten-free brownies. Just note that the variations will change the carb count.
- Drizzle the top with keto salted caramel sauce for caramel brownies.
- Top with chopped nuts, such as walnuts or pecans.
- Spread the top with 1 cup of melted keto chocolate chips.
- Sprinkle the top with sugar-free chocolate chips or sugar-free mint chocolate chips.
- For peanut butter brownies: Drop creamy, unsweetened peanut butter using a teaspoon over the brownies before cooking. Use a knife to swirl.
- Frost with keto chocolate buttercream frosting.
- For mint brownies: Prepare the low-carb brownies as directed. Then, once cooled, frost with sugar-free vanilla frosting with 1 to 2 teaspoons of pure mint extract and food coloring, if desired. Then, top with melted chocolate. Place in the fridge to set.
Storage
- Store: Leftover cut fudgy keto brownies can be stored in an air-tight container at room temperature for 1 to 2 days.
- Freeze: Wrap in plastic wrap and place in a freezer-safe baggie for up to 3 months. Thaw in the fridge with the plastic wrap still on before serving. You can also take one brownie at a time and thaw it on the counter for 15 to 20 minutes before eating if you want a single serving.
Substitutions
- Dairy-free: Use dairy-free butter or 4 Tablespoons of coconut oil and dairy-free chocolate chips.
- Paleo: Use coconut oil (don't sub dairy-free butter), use ½ to ⅔ cup of coconut palm sugar (to taste) for the sweetener, paleo-friendly chocolate chips, omit the cocoa powder, and add 2 Tablespoons of Tapioca or Arrowroot flour or one teaspoon coconut flour. I have many Paleo peeps, and this version has rave reviews in the comments below! Or try these Paleo Chocolate Orange Brownies from Perchance To Cook!
- I don't recommend an erythritol-based sweetener as it will result in a less-fudgy brownie and can leave a distinct cooling-like aftertaste in this recipe.
💭 Top tips
- If you prefer not to use a microwave to melt the chocolate, place the chocolate and coconut oil in a large, heatproof bowl over a small saucepan of boiling water. Be sure the bottom of the bowl doesn't touch the water. Then, stir until the chocolate is melted and remove from heat.
- If you heat the chocolate too fast or unevenly, it will harden, so don't take any shortcuts in melting it. It must be softened by heating it in intervals in the microwave or a bowl over boiling water on the stove.
If you’ve tried this Gluten-Free, Sugar-Free Brownies Recipe, please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Perfect Fudgy Gluten-Free Sugar-Free Brownies (Keto)
Ingredients
- 3 Tbsp. Butter
- 6 Ounces (approximately 1 cup) Keto Semi-Sweet Or Dark Chocolate Chips
- 1 Cup Allulose
- ¼ teaspoon Sea Salt
- ¾ Cup Blanched Almond Flour - finely ground
- 2 Tablespoons Unsweetened Cocoa Powder
- 2 Large Eggs
- 1 teaspoon Pure Vanilla
Instructions
- Preheat the oven to 350 degrees. Line an 8 x 8- inch pan with aluminum foil or parchment paper, leaving the edges hanging over the sides. Grease and set aside.
- Place chocolate chips and butter in a large, microwavable-safe bowl*. Heat 30 seconds then stir. After that, heat in 20 second increments, stirring well between each increment, until fully melted.
- Stir in the allulose, salt, almond flour, and cocoa powder. Then, stir in the eggs and vanilla until well combined. The batter may be thick and appear grainy, this is normal.
- Pour batter into prepared pan and smooth out the top.
- Bake for 25 to 30 minutes or until the edges start pulling away from the sides, the center seems set, and a toothpick inserted comes out with a bit of batter on it. Cool completely (brownies will be very delicate until cooled!).
- Remove the brownies from the pan using the foil or parchment paper and set them on a cutting board. Use a chef's knife to cut straight down into 12 squares (2 cuts one way and 3 cuts the other way). Serve with berries and whipped cream or keto ice cream and enjoy!
- Store leftover brownie squares in an air-tight container at room temperature for 1 to 2 days. Or they can be wrapped in plastic wrap and placed in a freezer-safe baggie for up to 3 months.
Add Your Own Notes
Notes
- Warning: Xylitol is toxic to dogs! If using xylitol, be careful if you have a pup or use one of the other sweetener options below.
- If you prefer not to use a microwave to melt the chocolate, simply place the chocolate and coconut oil in a large, heatproof bowl over a small saucepan of boiling water. Be sure the bottom of the bowl doesn't touch the water. Then, stir until the chocolate is melted and remove from heat.
- If you heat the chocolate too fast or unevenly, it will harden, so don't take any shortcuts to melt the chocolate. It needs to be melted by heating it in intervals in the microwave or in a bowl over boiling water on the stove.
- For the low-carb sweetener, my favorite sweetener is allulose. It tastes just like sugar and has no aftertaste! A monk fruit/allulose blend and xylitol (but can slightly raise blood sugar) are also good choices. If using xylitol or a monk fruit/allulose blend, reduce to ⅔ cup since these are sweeter than pure allulose.
- I don't recommend an erythritol-based sweetener as it will result in a less-fudgy brownie and can leave a distinct cooling-like aftertaste in this recipe.
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Jane Sheridan says
These are soooo yummy! I had some left over walnuts I added to mine and it turned out great. Will definitely make again!
Cassidy Stauffer says
Oh YAY Jane, thank you! I'm so excited you liked them!!!
-Cassidy
Tracy says
My family and I love this recipe! It's so quick, easy and delicious. I have used butter instead of coconut oil and it worked out great, just fyi.
Tracy says
These are my go to brownie recipe now. They are so good, thanks!!
Emily says
Wow! I am so grateful I found your site, and especially this recipe! These are AMAZING!!
We couldn't find grain-free, soy-free, dairy-free, and sugar-free chocolate chips anywhere, so we used unsweetened cocoa powder. We also added an extra 4 T of coconut oil and 1/2 C coconut sugar to make up for the powdered cocoa... it worked perfectly! My kids literally cleaned the entire pan within 10 minutes of them cooling enough to get out of the pan.
Naomi says
Oh my, these look amazing!! Definitely going to try them soon!
Caite says
I am making these right now! My kids are very excited about finding a brownie recipe that they can eat. We have been gluten free for over a year now but have now found that corn is causing a problem too, so we are transitioning into grain free as we'll. Thank you for posting this recipe!
Cassidy says
Hi Caite! I'm sorry corn is causing a problem but maybe now that you've eliminated it from your diet you all will start feeling better... I hope you liked the brownies 🙂
XO,
Cassidy
Laura says
These are the absolute best healthy treat I have ever made. I LOVE this recipe!!!!!
Cassidy says
YAY Laura, I'm so happy you like them!!!
Jennie says
Hi! I made these last night and they are seriously amazing. I've been into testing the addition of arrowroot and tapioca starches to all my almond flour goods. I have a serious dislike for coconut flour for some reason. Must be the texture. Anyway, I upped the almond flour to 3/4 cup and added 2 tbsp of tapioca starch for some chewiness. These were exactly like brownies from wheat flour. It was amazing! I've tried many recipes with similar ingredients but your proportions were perfect! Thanks so much. My picky 3 year old is stuffing these down and begging for more. I topped some with coconut cream today and it was amazing too!
Cassidy says
Thanks so much for the nice comment Jennie, I'm so happy you liked them!!! The 3/4 C of almond flour and 2 Tbsp. of Tapioca sound great - I'll have to try that next time 🙂
XO,
Cassidy
Kim says
I made these yesterday, and this is the BEST 'paleo' brownie recipe I've tried. Perfect texture, fudgy, just like 'regular' brownies. All other recipes I've made came out dry and icky.
I used 1/2 cup coconut sugar. They are sweet enough for me, I haven't shared with my kids yet. Haha!! I may or may not have eaten 1/4 of the pan yesterday...
Cassidy says
YAY! I'm so glad you liked them Kim!!! ...eating 1/4 of the pan sounds very familiar 🙂
XO,
Cassidy
paleobrownies says
Very nice recipe ! I will surely try this at home.
paleobrownies says
Wow good recipe! I will surely try this at home.
Mary P. says
One of the best GF dessert recipes I have tried for a special occasion. Very yummy! We served it with Coconut Bliss vanilla ice cream. It was a REAL treat!! So simple and so good! Thank you for sharing this recipe!
Cassidy says
Thanks Mary! I'm really happy you liked them 🙂 Next time I'll have to serve them with dairy ice cream also!
-Cassidy
paleobrownies says
Nice recipe ! I will surely try this at home.
Cindy (Vegetarian Mamma) says
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Mary LaPuma says
I just made these tonight and they are to die for!!!!!!! I could eat the whole pan.....
Cassidy says
Thanks Mary!
...yeah, they are dangerous that way!!!
-Cassidy
Carolyn says
Hi,
I made these for my husband's birthday and he LOVED them. The recipe was easy and results marvelous.
Cassidy says
Thanks Carolyn, I'm SO happy you and your husband liked them 🙂
-Cassidy
Jeanine - The Baking Beauties says
Oh Cassidy - these brownies look so good! So fudgy & moist - perfect! Thanks for sharing them at Gluten Free & DIY Tuesday!
Cassidy says
Thanks Jeanine! They ARE super fudgy and moist - I've already made them 3 times this week!!! Thanks for hosting Gluten Free & DIY Tuesdays, I love linking up 🙂
-Cassidy
Carolyn says
Thanks so much, Cassidy. These look something my husband will drool over. I'm allergic to chocolate, but maybe substituting carob chips would work.
Sandi Gaertner (@sandigtweets) says
These brownies look incredible Cassidy. I know my kids would definitely go crazy over them!! Thank you for sharing with us at Gluten Free & DIY Tuesdays 🙂
Cassidy says
Thanks Sandi!
I hope your kids like them, I know mine sure did!
-Cassidy