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    Home » Paleo

    Perfect Keto Brownies - Easy & Super Fudgy!

    Published: Apr 22, 2020 Updated: Dec 21, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image of keto brownies with text

    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.

    brownies stacked on white plate with cream and strawberries
    brownies stacked on a white plate with cream and strawberries

    Jump to:
    • Frequently asked questions
    • 🍫 The Chocolate
    • The oil
    • The sweetener
    • 🔪 Easy instructions
    • 💭 Top tips
    • Looking for more chocolate desserts?
    • 📖 Recipe
    • 💬 Comments

    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.

    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 a super fudgy texture.

    I think my 6-year-old daughter described them best when she said, "These are so yummy, 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

    How can I store leftover brownies?

    Store leftover cut keto 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.

    Why is there no baking powder or baking soda?

    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

    melted chocolate and coconut oil in large white bowl
    melted chocolate and coconut oil in large white bowl

    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 know it's unusual, but in this recipe, you cannot substitute the coconut oil.

    I've tested it numerous times with both avocado oil and butter - both make the brownies too oily.

    So be sure not to substitute the coconut oil!

    The sweetener

    For the low-carb sweetener, my favorite sweetener is xylitol. It tastes just like sugar and has no aftertaste! A monk fruit/allulose blend and pure allulose are also good choices. However, any granulated sweetener will work!

    If using pure allulose, you may want to add a few extra tablespoons because pure allulose isn't quite as sweet as other sweeteners.

    And while erythritol-based sweeteners will work, they will leave a slight cooling-like aftertaste. Also, they don't dissolve as well so you may want to use the powdered variety.

    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

    brownie batter in bowl with spoon
    brownie batter in a bowl with a spoon

    Step #1: Melt the chocolate chips and coconut oil.

    Be sure to melt the chocolate in increments in the microwave or in a double boiler to prevent the chocolate from seizing!

    Step #2: Sir in the dry ingredients.

    This includes:

    • blanched almond flour
    • coconut flour
    • sea salt
    • keto sweetener

    Step #3: Stir in the eggs and 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 may be thick, but just keep mixing until the eggs are fully incorporated.

    unbaked batter in foiled lined square pan
    unbaked batter in a foil-lined square pan

    Pour the batter into a foil-lined 8 x 8-inch baking pan. Use the back of a spoon to smooth out the top.

    Uncut, baked brownies in pan
    uncut, baked brownies in pan

    Step #4: Bake and serve.

    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. I've tested this recipe numerous times with both avocado oil and butter - both make the brownies too oily.
    • For the low carb sweetener, my favorite sweetener is xylitol. It tastes just like sugar and has no aftertaste! A monk fruit/allulose blend and pure allulose are also good choices. However, any granulated sweetener will work! While erythritol-based sweeteners will work, they will leave a slight cooling-like aftertaste. Also, they don't dissolve as well so you may want to use the powdered variety.
    • If using pure allulose, you may want to add a few extra tablespoons because pure allulose isn't quite as sweet as other sweeteners.
    • For paleo, use coconut palm sugar and paleo-friendly chocolate chips.
    • 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.
    brownies stacked on white plate with cream and strawberries
    3 brownies stacked on a plate with cream and strawberries

    Looking for more chocolate desserts?

    • No-Bake Brownie Bites
    • Thin Mints {Keto & Paleo}
    • Chocolate Chip Cookie Dough Fat Bombs
    • Keto Chocolate Pudding {Paleo & Vegan}

    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

    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

    square image of paleo and keto brownies

    Perfect Keto Brownies {Paleo And Gluten-Free}

    These 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!
    5 from 7 votes
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 9
    CALORIES :156kcal
    CARBS :25g
    FIBER :23g
    Author: Cassidy Stauffer

    Ingredients

    • 4 Tbsp. Coconut Oil - do not substitute
    • 6 Ounces (approximately 1 cup) Paleo Keto Chocolate Chips - or chocolate chips of choice, just be sure they are high quality!
    • ½ Cup Xylitol - see notes below for substitutions
    • ¼ tsp. Sea Salt
    • 2 Large Eggs
    • ½ Cup Blanched Almond Flour - finely ground
    • 1 tsp. Coconut Flour
    • ½ tsp. Pure Vanilla
    Prevent your screen from going dark

    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. Depending on the sweetener you used, the batter may 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. Cool completely (brownies will be very delicate until cooled!). 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.

    Add Your Own Notes

    Click here to add your own private 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 in intervals in the microwave or in a bowl over boiling water on the stove. 
    • Do not substitute the coconut oil. I've tested this recipe numerous times with both avocado oil and butter - both make the brownies too oily.
    • For the low-carb sweetener, my favorite sweetener is xylitol. It tastes just like sugar and has no aftertaste! A monk fruit/allulose blend and pure allulose are also good choices. However, any granulated sweetener will work! While erythritol-based sweeteners will work, they will leave a slight cooling-like aftertaste. Also, they don't dissolve as well so you may want to use the powdered variety and increase it to ⅔ cup.
    • If using pure allulose, you may want to add a few extra tablespoons because pure allulose isn't quite as sweet as other sweeteners.
    • For paleo, use coconut palm sugar and paleo-friendly chocolate chips.
    • 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.
    • I have also successfully made these with ⅓ C of almond flour and 1 Tbsp. coconut flour.

    Nutrition

    Serving: 1brownie | Calories: 156kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 90mg | Fiber: 23g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

    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

    Keto Resources
    Subscribe To My YouTube Channel!Subscribe to my YouTube channel for full length recipe videos!!
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

    this recipe was adapted from Deliciously Organic 

    « Gluten-Free Chimichangas (Paleo & Keto Options)
    Keto Sandwich Bread {Paleo & Gluten-Free} »
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

    1. Jane Sheridan says

      February 14, 2021 at 6:53 am

      These are soooo yummy! I had some left over walnuts I added to mine and it turned out great. Will definitely make again!

      Reply
      • Cassidy Stauffer says

        February 14, 2021 at 1:58 pm

        Oh YAY Jane, thank you! I'm so excited you liked them!!!

        -Cassidy

        Reply
    2. Tracy says

      June 09, 2020 at 12:15 am

      5 stars
      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.

      Reply
    3. Keto Connect says

      May 11, 2020 at 2:24 pm

      I am really impressed by your blog. Your blog article is very informative and helpful.

      https://www.ketoconnect.net/keto-brownies/

      Reply
    4. Stephanie says

      May 29, 2019 at 10:36 pm

      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

      Reply
      • Cassidy Stauffer says

        May 30, 2019 at 1:53 pm

        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

        Reply
    5. Mairi Winstanley says

      May 21, 2019 at 8:43 pm

      Hi these look great! My son is allergic to eggs so wondering if there is a sub for the eggs? Thanks

      Reply
      • Cassidy Stauffer says

        May 22, 2019 at 1:38 pm

        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

        Reply
    6. Tracy says

      February 16, 2018 at 10:12 pm

      5 stars
      These are my go to brownie recipe now. They are so good, thanks!!

      Reply
    7. Emily says

      February 11, 2018 at 6:19 pm

      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.

      Reply
    8. Naomi says

      March 08, 2017 at 9:26 am

      Oh my, these look amazing!! Definitely going to try them soon!

      Reply
    9. Megha says

      January 12, 2017 at 3:27 pm

      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.

      Reply
    10. Caite says

      January 10, 2016 at 8:08 pm

      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!

      Reply
      • Cassidy says

        January 11, 2016 at 2:04 pm

        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

        Reply
    11. Laura says

      November 05, 2015 at 3:38 pm

      5 stars
      These are the absolute best healthy treat I have ever made. I LOVE this recipe!!!!!

      Reply
      • Cassidy says

        November 07, 2015 at 3:20 pm

        YAY Laura, I'm so happy you like them!!!

        Reply
    12. Jennie says

      March 10, 2015 at 8:54 pm

      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!

      Reply
      • Cassidy says

        March 11, 2015 at 1:51 pm

        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

        Reply
    13. Kim says

      February 22, 2015 at 2:39 pm

      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...

      Reply
      • Cassidy says

        February 22, 2015 at 11:18 pm

        YAY! I'm so glad you liked them Kim!!! ...eating 1/4 of the pan sounds very familiar 🙂

        XO,
        Cassidy

        Reply
    14. paleobrownies says

      November 20, 2014 at 4:50 am

      Very nice recipe ! I will surely try this at home.

      Reply
    15. paleobrownies says

      October 30, 2014 at 7:42 am

      Wow good recipe! I will surely try this at home.

      Reply
    16. Mary P. says

      October 17, 2014 at 5:39 pm

      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!

      Reply
      • Cassidy says

        October 17, 2014 at 8:43 pm

        Thanks Mary! I'm really happy you liked them 🙂 Next time I'll have to serve them with dairy ice cream also!

        -Cassidy

        Reply
    17. paleobrownies says

      October 14, 2014 at 3:58 am

      Nice recipe ! I will surely try this at home.

      Reply
    18. Cindy (Vegetarian Mamma) says

      October 09, 2014 at 7:15 pm

      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

      Reply
    19. Mary LaPuma says

      September 25, 2014 at 2:11 am

      5 stars
      I just made these tonight and they are to die for!!!!!!! I could eat the whole pan.....

      Reply
      • Cassidy says

        September 25, 2014 at 1:21 pm

        Thanks Mary!

        ...yeah, they are dangerous that way!!!

        -Cassidy

        Reply
    20. Carolyn says

      September 24, 2014 at 6:07 pm

      Hi,
      I made these for my husband's birthday and he LOVED them. The recipe was easy and results marvelous.

      Reply
      • Cassidy says

        September 25, 2014 at 1:20 pm

        Thanks Carolyn, I'm SO happy you and your husband liked them 🙂

        -Cassidy

        Reply
    21. Jeanine - The Baking Beauties says

      September 22, 2014 at 11:56 am

      Oh Cassidy - these brownies look so good! So fudgy & moist - perfect! Thanks for sharing them at Gluten Free & DIY Tuesday!

      Reply
      • Cassidy says

        September 22, 2014 at 1:32 pm

        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

        Reply
    22. Beverly, Pastry Chef says

      September 18, 2014 at 12:44 pm

      5 stars
      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.

      Reply
      • Cassidy says

        September 18, 2014 at 1:16 pm

        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

        Reply
      • Cassidy says

        September 18, 2014 at 1:19 pm

        I also wanted to tell you that I fixed the recipe 🙂

        Thanks again,
        Cassidy

        Reply
    23. Carolyn says

      September 17, 2014 at 10:34 pm

      Thanks so much, Cassidy. These look something my husband will drool over. I'm allergic to chocolate, but maybe substituting carob chips would work.

      Reply
    24. Sandi Gaertner (@sandigtweets) says

      September 17, 2014 at 3:25 pm

      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 🙂

      Reply
      • Cassidy says

        September 17, 2014 at 7:26 pm

        Thanks Sandi!

        I hope your kids like them, I know mine sure did!

        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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