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 Lakanto 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 tsp. coconut flour, ¼ tsp. sea salt, and ⅔ cups of sweetener.
After that, stir in 2 eggs and ½ tsp. 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.
💭 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!
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📖 Recipe
Perfect Keto Brownies {Paleo And Gluten-Free}
Ingredients
- 4 Tbsp. 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 tsp. Sea Salt
- 2 Large Eggs
- ½ Cup Blanched Almond Flour - finely ground
- 1 tsp. Coconut Flour
- ½ tsp. 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 center looks set.
- 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 Tbsp. coconut flour.
- These are pretty sweet. If you prefer your desserts to not be super sweet, you may want to reduce the sweetener.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
this recipe was adapted from Deliciously Organic
These are soooo yummy! I had some left over walnuts I added to mine and it turned out great. Will definitely make again!
Oh YAY Jane, thank you! I'm so excited you liked them!!!
-Cassidy
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.
I am really impressed by your blog. Your blog article is very informative and helpful.
https://www.ketoconnect.net/keto-brownies/
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
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