These are fudgy, have a crackly crust, are dense, rich, fudgy, and are the perfect keto brownies! They are my go-to recipe for a quick and easy dessert that everyone loves.
Everyone needs a go-to dessert recipe, and these perfect keto brownies are mine! I've been making them for years and they always get rave reviews even from my non-gluten-free friends.
I think my 6-year-old daughter described them best when she said, "These are so yummy, Daddy, the top is like a crust and when you bite into it, it's gooey and you barely need to chew. You will love them!"
I don't think I could describe them any better, lol 🤣 Plus, they only require 1 bowl and 5 minutes to prepare - best recipe everrrrr!
Frequently asked questions
Store leftover cut paleo brownies 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.
Baking powder and baking soda lift the brownies to make them more cake-like. By leaving them out, the keto brownies will be seriously dense and fudgy.
🍫 The Chocolate
To make these perfect keto brownies extra fudgy, we'll be using melted chocolate chips.
I prefer to use ChocZero Chocolate Chips because they are paleo AND keto-friendly, but feel free to use any that you prefer.
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 chocolate is fully melted.
If you heat the chocolate too fast or unevenly it will harden so don't try to take a shortcut and heat it all at once!
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.
The oil
I've tried this recipe with avocado oil and coconut oil and, surprisingly, it didn't turn out well with avocado oil!!!
Avocado oil and coconut oil are usually interchangeable. However, it didn't work well for these brownies.
The avocado oil made them too oily, so stick with the coconut oil. I have yet to try them with butter, but when I do I'll come back and give you an update.
The sweetener
For the low carb sweetener, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based keto granulated sweetener will work!
While xylitol, allulose, or an allulose/monk fruit blend will work, the brownies will turn out super, super soft and delicate.
For paleo, feel free to use coconut palm sugar.
*Note- 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.
🔪 Easy instructions
Melt some chocolate chips and coconut oil. Then, stir in ½ cup of blanched almond flour, 1 teaspoon coconut flour, ¼ teaspoon sea salt, and ⅔ cups of sweetener.
After that, stir in 2 eggs and ½ teaspoon pure vanilla.
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 will be thick, but just keep mixing until the eggs are fully incorporated.
Pour the batter into a foil-lined 8 x 8-inch baking pan. Use the back of a spoon to smooth out the top.
Bake at 350 degrees for 20 to 25 minutes, or until the edges start pulling away from the sides and the center looks set.
Serve with keto ice cream and enjoy!
💭 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 melting the chocolate. It needs to be melted by heating in intervals in the microwave or in a bowl over boiling water on the stove.
- Do not substitute the coconut oil. If you try using a different fat or oil, you do so at your own risk. While I haven't tested these with butter yet, I have tested them with avocado oil and they turned out too oily.
- Whether these are Paleo or low-carb depends on the sweetener and chocolate you choose. For the low carb sweetener, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based keto granulated sweetener will work! While xylitol, allulose, or an allulose/monk fruit blend will work, the brownies will turn out super, super soft and delicate. For paleo, feel free to use coconut palm sugar.
- 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.
- The batter will be really thick, this is normal. Just keep stirring and get those eggs mixed in really well!
Looking for more chocolate desserts?
Or All Day I Dream About Food's Low Carb Chocolate Chip Cookie Dough Ice Cream and this Paleo Ice Cream From Wicked Spatula look pretty amazing too! They would both be delicious with these brownies!
If you’ve tried these Perfect Keto Brownies or any other recipe on the blog 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 Keto Brownies {Paleo And Gluten-Free}
Ingredients
- 4 tablespoon Coconut Oil - do not substitute
- 1 Cup Paleo Keto Chocolate Chips - or chocolate chips of choice, just be sure they are high quality!
- ⅔ Cup Erythritol-Based Keto Sweetener - or coconut palm sugar for paleo
- ¼ teaspoon Sea Salt
- 2 Large Eggs
- ½ Cup Blanched Almond Flour - finely ground
- 1 teaspoon Coconut Flour
- ½ teaspoon Pure Vanilla
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 inch pan with aluminum foil, grease, and set aside.
- Place chocolate chips and coconut oil 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, almond flour, and coconut flour. Then, stir in the eggs and vanilla until well combined. Batter will be thick.
- Pour batter into prepared pan and smooth out the top.
- Bake 20 - 25 minutes or until edges start pulling away from the sides and the center looks set. Serve with 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.
Notes
- 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 in intervals in the microwave or in a bowl over boiling water on the stove.
- Do not substitute the coconut oil. If you try using a different fat or oil, you do so at your own risk. While I haven't tested these with butter yet, I have tested them with avocado oil and they turned out too oily.
- Whether these are Paleo or Keto depends on the sweetener and chocolate you choose. For the sweetener, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based keto granulated sweetener will work! While xylitol, allulose, or an allulose/monk fruit blend will work, the brownies will turn out super, super soft, and delicate. For paleo, feel free to use coconut palm sugar.
- 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.
- The batter will be really thick, this is normal. Just keep stirring and get those eggs mixed in really well!
- I have also successfully made these with ⅓ C of almond flour and 1 tablespoon coconut flour.
- These are pretty sweet. If you prefer your desserts to not be super sweet, you may want to reduce the sweetener.
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
this recipe was adapted from Deliciously Organic
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.
Keto Connect says
I am really impressed by your blog. Your blog article is very informative and helpful.
https://www.ketoconnect.net/keto-brownies/
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