These are the best keto brownies! They're ultra fudgy, super easy, have no weird aftertaste, and only have 2 net carbs per brownie! They are my go-to recipe for a quick and easy dessert that everyone loves.
Everyone needs a go-to dessert recipe, and this is mine. These are the absolute best keto brownies ever and they always get rave reviews - even from my non-gluten-free, carb-eating friends!
Plus, they don't have any kind of 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 Low-Carb Brownie Recipe: They: 1) Only require 1 bowl and 5 minutes to prepare. 2) Have no aftertaste. 3) Are super fudgy. 4) And are gluten-free with only 2 net carbs per serving!
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!
- Allulose - This results in 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.
- Eggs - Used as a binder and adds moisture.
- Blanched Almond Flour - 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. By leaving them out, the almond flour brownies will be seriously dense and fudgy.
Even though it's tempting, it's best to cut brownies after they have completely cooled. If you prefer yours warm, simply 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 them straight down, without moving it back and forth.
🍫 Chocolate
To make these perfect keto brownies extra fudgy, we'll be using melted chocolate chips.
I prefer to use ChocZero Chocolate Chips or Lily's both are low-carb and high-quality.
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 is fully melted.
💭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.
If you prefer not to use a microwave, 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.
Sugar-free sweetener
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. These make brownies extra fudgy with absolutely no aftertaste!
I don't recommend an erythritol-based sweetener as it will result in a less-fudgy brownie and can leave a cooling-like aftertaste.
However, you can use ¾ + 2 Tablespoons of powdered erythritol-based sweetener if you prefer. If using this option, the brownies may also cook a bit faster.
If you only have granulated erythritol, simply blend it in a super-dry blender until powdered.
🔪 Easy instructions
Step #1: Melt the chocolate chips and butter.
Step #2: Sir in the dry ingredients, then the 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 just 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 totally normal!
Step #4: Bake and serve.
Bake at 350 degrees for 22 to 27 minutes, or until the edges start pulling away from the sides and a toothpick comes out almost clean with just a little batter on it.
Don't wait for the toothpick to come out totally 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 All Day I Dream About Food's Low Carb Chocolate Chip Cookie Dough Ice Cream and this Paleo Ice Cream From Wicked Spatula would both be delicious with these brownies!
Variations
Here are some fun variations if you want to change your brownie game. 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.
- 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 an added 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.
Substitutions
These brownies are gluten-free, grain-free, low-carb, and keto. However, here are some substitutions to make them fit more diets:
- Dairy-free: Use dairy-free butter or 4 Tablespoons of coconut oil and dairy-free chocolate chips.
- Paleo: Use the dairy-free options above, coconut palm sugar for the sweetener, and paleo-friendly chocolate chips. Or try these Paleo Chocolate Orange Brownies from Perchance To Cook!
💭 Top tips
- 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 in melting 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.
- Even though powdered erythritol can be substituted, I don't recommend it. Erythritol will make them less fudgy and may lend a cooling-like aftertaste.
If you’ve tried this Best Keto Brownies Recipe please let me know in the comments below!
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📖 Recipe
Best Keto Brownies - Easy And Ultra Fudgy
Ingredients
- 3 Tbsp. Butter
- 6 Ounces (approximately 1 cup) Keto Chocolate Chips - or chocolate chips of choice, just be sure they are high quality!
- ⅔ Cup Allulose - see notes below for substitutions
- ¼ tsp. Sea Salt
- 2 Large Eggs
- ¾ Cup Blanched Almond Flour - finely ground
- ½ tsp. 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 sweetener, salt, and almond flour. 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 22 - 27 minutes or until the edges start pulling away from the sides and a toothpick inserted comes out with just a tiny 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 ½ cup.
- I don't recommend an erythritol-based sweetener as it will result in a less-fudgy brownie and can leave a cooling-like aftertaste. However, you can use ¾ + 2 Tablespoons of a powdered erythritol-based sweetener if you prefer. If using this option, the brownies may also cook a bit faster.
- 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
Nutritional information is approximate and may vary. Sugar alcohols 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.
Stephanie says
I just cannot afford lilly's and other brands of keto chocolate chips. i am wondering if it would be possible to sub that with just some cocoa powder, cocoa butter and vanilla? thanks
Cassidy Stauffer says
Hi Stephanie, I totally hear you!!! Target's Simply Balanced brand has some dark chocolate chips that are soy free and relatively low carb and they are only $2.50 at my local target - here's the link: Target Chocolate Chips
I've never tried subbing the chocolate chips, but after a quick google search it looks like you can replace each ounce of chocolate (there are 6 oz. in the recipe) with 3 Tbsp cocoa powder, 1 Tbsp of butter or shortening, and additional sweetener. I haven't tried it though, so I'm not sure how they would turn out. If you give it a shot please come back and let me know how it went!!! Sorry I couldn't give you a more definite answer but I just don't know for sure without testing it.
-Cassidy
Mairi Winstanley says
Hi these look great! My son is allergic to eggs so wondering if there is a sub for the eggs? Thanks
Cassidy Stauffer says
Hi Mairi! I've never tried these with an egg replacement so I'm just not sure - sorry! If you're only Paleo and not Keto, I have an egg free brownie recipe that you might like here: https://cassidyscraveablecreations.com/paleo-and-egg-free-brownies-nut-egg-free/
If you try these with an egg substitute please come back and let me know how they turned out!!!
-Cassidy
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!
Megha says
Can I use brown sugar instead of coconut sugar? And is there a substitute for coconut flour, like tapioca flour or something? I really have no clue.
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, and your recommended less almond flour w/ coconut flour. 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
Beverly, Pastry Chef says
1 cup of Chocolate chips weighs 6 oz. rather than 8 oz. Just to clarify, do you use the whole 8 oz. package or just 1 cup from the package?
Thank you. These look so fudgy- and with the crispy crust, they would be brownie perfection.
Cassidy says
Hi Beverly, thank you so much for clarifying!
You are right, I wasn't thinking! I'm just so used to 8 oz being a cup that I wrote it out of habit and forgot that 1 cup of chocolate chips is 6 oz. - thank you so much for pointing that out to me!!!
For the recipe I used 1 Cup of dairy free mini chocolate chips from a 10 oz. bag.
Thanks again!
Cassidy
Cassidy says
I also wanted to tell you that I fixed the recipe 🙂
Thanks again,
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