These keto brownies are rich, fudgy, and low in carbs — a perfect treat when you want chocolate without the sugar spike. They bake up with a deep chocolate aroma, a slightly crackly top, and a dense, moist center. Simple ingredients and a short bake time make them an easy go-to for weeknights or special occasions.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 9 squares
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 9):
- Calories per serving: 105 kcal
- Protein: 3.6 g
- Carbohydrates: 3.9 g
- Fat: 11.4 g
- Fiber: 2.4 g
- Sugar: 0.1 g
- Sodium: 80 mg
(Nutrition is an estimate based on the listed ingredients. Net carbs per serving are roughly 1.5 g.)
Why Make This Keto Brownies
These brownies give you full chocolate flavor and a dense, fudgy texture without flour or sugar. Almond flour and cocoa provide a nutty, chocolatey base. Erythritol keeps them sweet without the carbs. They bake fast and require only one bowl, so they’re ideal when you want a quick, keto-friendly dessert that still feels indulgent.
How to Make Keto Brownies
This recipe keeps steps simple: prepare your pan, mix dry and wet ingredients, combine gently, and bake. The result is a moist interior with a faintly crisp top. Small changes—like adding a few sugar-free chocolate chips—turn them into an even richer treat.
Ingredients:
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/4 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking dish or line it with parchment paper so the brownies lift out easily. Measure and have all ingredients ready.
Step 2: Mixing
In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol, salt, and baking powder until evenly combined. In a separate bowl, beat the melted butter, eggs, and vanilla extract until smooth and glossy. Gradually add the dry mixture to the wet mixture and stir until a smooth batter forms, scraping the bowl so everything is mixed evenly.
Step 3: Baking
Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs (you want the center fudgy, not dry). Oven times vary, so check at 20 minutes.
Step 4: Finishing
Allow the brownies to cool completely in the pan on a wire rack before cutting. Cooling helps them set and makes clean slices. Once cool, lift out using the parchment and cut into 9 squares. Enjoy warm or at room temperature.
How to Serve Keto Brownies
- Serve slightly warm with a spoonful of sugar-free whipped cream or a dollop of mascarpone for extra richness.
- Top with a few crushed toasted pecans or walnuts for crunch.
- Add a sprinkle of flaky sea salt to highlight the chocolate.
- For a dessert plate, pair with fresh berries (raspberries or strawberries) to balance the richness.
How to Store Keto Brownies
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for 5–7 days. Let come to room temperature before serving for softer texture.
- Freezer: Wrap individual squares in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature, then warm briefly if desired.
Expert Tips for Perfect Keto Brownies
- Measure almond flour by spooning into the cup and leveling — don’t pack it. That keeps the texture light and avoids dry brownies.
- Melt the butter gently and let it cool slightly so it doesn’t cook the eggs when mixed.
- Don’t overbake. Remove when a few moist crumbs cling to the toothpick for fudgy brownies.
- For extra fudginess, swap 1 tablespoon of almond flour for 1 tablespoon of unsweetened cream cheese (softened).
- If your batter seems too thick, add 1–2 teaspoons of heavy cream or almond milk to loosen it slightly.
- Use high-quality cocoa powder for the best chocolate flavor. Dutch-processed will be milder; natural cocoa is brighter and slightly more acidic.
Delicious Variations
- Chocolate Chip: Stir in 1/4 cup sugar-free chocolate chips before baking.
- Nutty Brownies: Fold 1/3 cup chopped toasted pecans or walnuts into the batter.
- Espresso Boost: Add 1 tsp instant espresso powder to the dry mix for a mocha note.
- Peanut Butter Swirl: Drop small spoonfuls of unsweetened peanut butter on top of batter and swirl with a knife.
- Coconut Cocoa: Replace 2 tablespoons of almond flour with 2 tablespoons unsweetened shredded coconut for texture.
Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour?
A: No — coconut flour absorbs much more liquid and will produce a dry, crumbly result if used 1:1. If you want to experiment, use about 3–4 tablespoons coconut flour and add an extra egg and a little more butter or cream to restore moisture. Expect a different texture.
Q: Is erythritol the best sweetener for this recipe?
A: Erythritol works well because it measures like sugar and bakes cleanly. You can use other keto sweeteners that measure similarly (like some monk fruit blends). If using a highly concentrated sweetener, adjust quantities according to that product’s conversion to sugar.
Q: Can I make this dairy-free?
A: Yes. Replace butter with softened coconut oil (same amount). The flavor will be slightly coconutty. Use a dairy-free chocolate chip if adding mix-ins.
Q: How do I get a fudgier center?
A: Reduce bake time by 1–3 minutes and allow the brownies to cool completely before cutting. Underbaking slightly keeps more moisture inside and yields a fudgier texture.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in a 9×13-inch pan, but reduce thickness expectations. Check bake time; it may need 5–10 additional minutes. Use the toothpick test to avoid overbaking.
Q: Why did my brownies come out dry?
A: Common causes are overmixing, overbaking, or too much almond flour (packed cup). Measure properly, mix until just combined, and watch the oven closely.
Q: Are these brownies suitable for strict keto (very low net carbs)?
A: Yes. With net carbs around 1–2 g per serving (depending on sweetener), they fit most keto plans when eaten in moderation.
Conclusion
These keto brownies are an easy, chocolatey treat that fits low-carb lifestyles without skimping on flavor or texture. They smell of deep cocoa, taste rich and slightly nutty, and hold up well for snacks or dessert. If you want more inspiration and another take on low-carb brownie ideas, check out Keto Brownies – The BEST Brownies Ever! — it’s a great resource for variations and tips. Give this simple recipe a try and tweak it to make it your own. Enjoy baking!
Print
Keto Brownies
- Total Time: 32 minutes
- Yield: 9 squares 1x
- Diet: Keto
Description
These keto brownies are rich, fudgy, and low in carbs — a perfect treat when you want chocolate without the sugar spike.
Ingredients
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/4 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, salt, and baking powder.
- In a separate bowl, beat the melted butter, eggs, and vanilla extract until smooth. Gradually add the dry mixture and stir until a smooth batter forms.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely before cutting into 9 squares and enjoy.
Notes
Serve warm with sugar-free whipped cream or mascarpone. Store in an airtight container for up to 2 days at room temperature or up to 7 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 105
- Sugar: 0.1g
- Sodium: 80mg
- Fat: 11.4g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3.9g
- Fiber: 2.4g
- Protein: 3.6g
- Cholesterol: 0mg
