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Some people might say you can’t go wrong with brownies, but I think you can. In my book, they need to be super fudgy… which is why I’ve been working on these fudgy keto brownies with almond flour for a really long time. And after more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe you’ll find anywhere!
If you’re a brownie lover like me, you might want to try my other low carb almond butter brownies, too. But I have to admit, the keto brownie recipe I’m sharing below is my absolute fave!
Tips For How To Make Keto Brownies with Almond Flour
I did tons and tons of testing to bring you the best keto brownies recipe! And, I want to share my discoveries with you. If you want to make sure your keto brownies are suuuper fudgy, follow these tips!
Use plenty of fat.
Just like a good keto fudge, the key to super fudgy keto brownies is plenty of fat. That is what makes them fudgy in the first place!
We use butter for the best flavor, but coconut oil would also probably work.
Use blanched almond flour.
For the best texture in keto fudge brownies, use blanched almond flour. Almond meal will be more coarse and the texture will be less fudgy.
Use a combination of baking chocolate and cocoa powder.
Many brownie recipes use just one or the other, but the best keto brownies have a combination of both.
The reason is, baker’s chocolate provides a fudgy texture and moisture like cocoa powder cannot, no matter how much butter you add. On the other hand, cocoa powder has a much more intense chocolate flavor, which is also a must in great brownies!
So, using both is the sweet spot. I’ve tested again and again, so the ratio in the recipe below works best!
Mix the batter well, but not too much.
Brownies should be dense, not airy. So, mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
Mix just enough to make the batter uniform, but not beyond that.
Don’t be alarmed if the batter looks slightly grainy before baking, though. It won’t be afterward! Here is how it looks in the pan before placing in the oven:
Don’t overbake the keto brownies.
This is the single MOST important tip for fudgy keto brownies! Do not wait for a toothpick to come out clean – if you do, the brownies will be dry.
You should still use a toothpick to test, but the criteria is not the same as other baked goods.
Fudgy keto brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers. That’s when you know they are done!
IMPORTANT: The brownies will be extremely soft and not “set” when they are done. This is totally normal, and they will set as they cool.
Don’t pour off any excess butter.
You might see some butter pooling on top of the brownies when they are done. Do not pour it off, which would make the brownies dry!
Let the keto fudge brownies cool and any pooled butter will absorb back inside.
How To Cut Keto Fudge Brownies
If you want the best keto brownies, when you cut them is just as critical as how you cut them.
Let keto chocolate brownies cool to set.
Tempting as it may be, do not try to move, cut, or eat the brownies right away.
They need to cool completely to set. If possible, let them cool and set overnight.
If you like a warm brownie, you can reheat it later.
They taste even better the next day! Just store them in an airtight container overnight.
Cut using a straight down motion.
When your keto fudge brownies have cooled completely and set, you can go ahead and cut them.
To do so, lift the edges of the parchment paper out of the pan and place onto a cutting board. Support the bottom and be careful not to break the brownies before cutting.
Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw.
Wipe down the knife between cuts.
Since this is such a fudgy keto brownies recipe, the inside of the brownies will tend to stick to the knife.
To avoid getting too much brownie stuck to the knife, simply wipe down the knife between cuts. You can even dip in water and then lightly dry between cuts, if needed.
How To Store Keto Chocolate Brownies
Fudgy keto brownies are best stored on the counter, in an airtight container. They will last 2 to 4 days after cutting, or about 5 to 7 days uncut.
If you want brownies to last even longer, here are a couple of tips:
- Place a slice of bread into the container with the brownies. The moisture in the bread will keep the brownies fudgy for a couple days longer. Make sure to replace the slice of bread if it gets stale.
- Vacuum seal the keto fudge brownies. Keeping the air out will reduce drying out.
Do not refrigerate brownies. They will dry out faster, due to the lower temperature and lower humidity in the refrigerator.
Can I Freeze Keto Brownies?
Yes, you can!
For the fudgiest end result later, wrap the uncut keto chocolate brownies in two layers of foil and then plastic wrap over that.
If you want the convenience of separate pieces, you can cut them first. But, be aware that keto brownies with almond flour will be a bit more prone to drying out if they are stored pre-cut.
Either way, frozen keto brownies will keep for about 4 to 6 months. Thaw them before removing the wrapping, so that less moisture escapes. If you froze brownies uncut, you’ll want to thaw them completely before trying to cut them.
Top ’em with some low carb ice cream, or maybe even sugar-free caramel sauce!
More Low Carb Chocolate Recipes
If you like these low carb brownies, here is more chocolate-y-ness to try:
- Low carb no bake chocolate cheesecake
- Low carb chocolate peanut butter smoothie
- Vegan raw brownies – These are naturally sweetened with dates instead of low carb, plus they are paleo. I make them for my kids!
- Keto chocolate fat bombs
Tools To Make the Best Keto Brownies:
Click the links below to see the items used to make this recipe.
- Glass 8×8 baking pan – Recipe baking time is based on this pan, and will vary with others. This one has a convenient lid so you can store the brownies in it, too!
- Parchment paper sheets – These are made for small sheet pans, but they are the perfect size for a square brownie pan to hang over the sides.
- Double boiler – For melting the chocolate. A double boiler ensures it won’t burn!
More Low Carb Recipes To Love
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RECIPE CARD
The Best Fudgy Keto Brownies Recipe - 6 Ingredients
The BEST keto brownies recipe, ready in under 30 minutes! Just 6 ingredients needed to make easy fudgy keto brownies with almond flour.
RECIPE VIDEO
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 1/2 cup Butter
- 4 oz Unsweetened baking chocolate
- 3/4 cup Blanched almond flour
- 2/3 cup Powdered erythritol
- 2 tbsp Cocoa powder
- 2 large Eggs (at room temperature)
- 1 tsp Vanilla extract (optional)
- 1/4 tsp Sea salt (only if using unsalted butter)
- 1/4 cup Walnuts (optional, chopped)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 in (20x20 cm) pan with parchment paper, with the edges of the paper over the sides.
Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
Stir in the vanilla extract.
Add the almond flour, powdered erythritol, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.
Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon. If desired, sprinkle with chopped walnuts and press into the top.
Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean, and don't worry about any butter pooled on top - just watch the actual brownie part to be super soft but not fluid.)
Cool completely before moving or cutting. There may be some butter pooled on top - do not drain it, it will absorb back in after cooling.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 1 brownie (1/16 of entire recipe)
Update: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered erythritol instead, which in testing has created better results. This information is here in case you prefer the old version.
Nutrition info does not include optional walnuts.
Video Showing How To Make Keto Brownies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Brownies!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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125 Comments
Annelise
These turned out great for me thanks! I used a stevia/monk fruit powdered mix.
Julia
Would it be okay to use a little baking powder to ensure they rise and don’t turn out flat?
Wholesome Yum L
Hi Julia. This recipe is a dense textured brownie. I haven’t tried it with baking powder so I’m not sure how it would turn it. Let me know if you decide to try it.
Elena
Hi, what can I substitute the baking chocolate with and in what quantity? I live in a country, where there is no such thing.
Thanks
Elena
Yette
I love your site! This is the only site I go to for my keto food rotation. 🙂
Made this brownie recipe and can’t wait for them to cool so I can already enjoy the brownies.
Donna
This is THE BEST Keto brownie recipe!! For an extra treat, my hubby and I put some natural peanut butter on top – GAME CHANGER! It tastes JUST like a Reese’s PB cup!! I was diagnosed with gestational diabetes and had been struggling to find good desserts. Sooo good!
Kathryn
You weren’t kidding about fudgy!! THANK YOU for this recipe! I tried a different recipe last night (from a different site) and they were awful. These came out great!!! Also, I never knew I could easily turn granulated sugar into powdered – so smart!
Su Namii
So, I made these and the cocoa flavor was overpowering and they were very, very thin. I am not sure what I did wrong. I am hoping to maybe get some help on what to do.
Wholesome Yum L
Hi Su, these brownies are meant to be very fudgy tasting. Did you possibly use a pan that was larger than recommended resulting in thinner brownies? There’s a video included on the post that shows how to make the brownies. I hope you try them again.
Kayla
I accidentally bought granulated instead of powdered… Can I turn it into powdered some way?
Maya | Wholesome Yum
Hi Kayla, Yes, if you have a powerful blender or just a coffee grinder, you can grind it into powder.
Cecile
Hi, I don’t think the metric calculations are correct. Mine were also swimming in butter, and this is probably because 1/2 cup butter = 115 g, not 170. Also, 2 tbsp cocoa powder = 12g, not 30g. These are important differences!
My brownies ended up in the bin… 🙁
Wholesome Yum L
Hi Cecile, I’m sorry you had issues with the recipe. These brownies have to be completely cooled before eating them. They will reabsorb the butter during the cooling process. I hope you try the recipe again because it really is delicious.
Katie
I made these yesterday and Oh. My. Gawd.
They surpassed any expectation I had (SO FUDGY) and now I don’t even want to try any of the other keto brownie recipes I’ve saved. Thank you! I love any recipe I’ve tried off your site
Stacey Lind
Hi Maya!
Thank you for sharing all of your delicious recipes! I’ve loved every single one that I’ve tried! I saw comments about not using almond flour and your response that coconut flour cannot be used in place of it. Is there any other type of flour that is not made of tree nuts that can be used instead of almond flour? I REALLY want to make fudgy keto brownies like these, but am allergic to tree nuts.
Thank you!
Stacey Lind
Wholesome Yum
Hi Stacey, the next best option would be sunflower seed flour. You can use it in the same amount as the almond flour.
Tara Poston
I always love your recipes. I made these brownies tonight, but I had to use swerve since I couldn’t find the other sweetener. I also crushed up some fresh raspberries and incorporated it into the batter. They aren’t like regular brownies out of the box that are super sweet and that’s okay! It feels good to indulge in a tasty treat like this and not feel guilty after the fact…
Shelby Binns
Hi. You said a glass pan is best, but the video shows a metal pan. Is it crucial to use glass?
Wholesome Yum L
Hi Shelby, you can certainly use either a glass or metal pan. The baking time in anything other than glass may vary since the recipe as written is based on using a glass pan. Let me know how you like the recipe!
Nicci
Hello Maya, let me begin by saying thank you. I actually found this recipe posted on Facebook by a lady named Mira from Mypcoskitchen (thought you were the same person). I made them yesterday and have never tasted anything more delicious in my life. I was recently diagnosed with Type 2 Diabetes and was feeling very done in and sorry for myself as my sweet tooth dominates my common sense. Anyway – I had to adjust the recipe somewhat. I used margarine instead of butter as where I live everything healthy is super expensive. I did not even bother cutting them. Every now and then I just walk past and break off a bite sized piece and happily carry on with my day. Thank you thank you thank you thank you! PS – I read all your tips and tricks and listened and it worked 100% 😀 😀 😀
Rachel Gagnon
Mine were not good. I did use granulated Swerve though, because I didn’t have powdered. Also, the recipe doesn’t say when to put the two eggs, but I just mixed them in after the dry ingredients. Does using granulated versus powdered really make a big difference?
Wholesome Yum
Hi Rachel, sorry to hear they didn’t work out. The eggs go in during step 4, at the same time as the almond flour. For sweeteners, granulated versus powdered can greatly alter the final texture in baked goods — next time, you can use a coffee grinder or blender to blitz your granulated sweetener into a powdered form.
Christine Freeland
Great recipe. Great taste. My go to brownie recipe.
Kayla
Would changing the powdered erythritol to monk fruit change the moisture in the brownies?
Wholesome Yum
Hi Kayla, are you referring to a Lakanto-style monk fruit sweetener that contains erythritol? If so, I think substituting that would make the brownies a little too moist, since you’ll use over 1/2 cup less in the batter.
Candy
If you just use regular erythritol not powdered? Is that okay?
Maya | Wholesome Yum
Hi Candy, No, they turn out grainy using granulated.
Karly
Yum!
Erika Castellano
Hello!! I honestly LOVE LOVE LOVE all your recipes!!! And the brownies came out delicious your page SAVED my life when l switch to keto l swear!! Thank you so much for sharing all your recipes and videos with us, every day l find something new to make and following the recipe it comes out exactly like your pictures!!
Stephanei
many trial and error with different keto brownie recipes and these are by far the best!!! thank you! followed the recipe exactly and i didnt have a problem with the butter. all in all definitely making these again!
Suzanne Cowart
My brownies were extremely dry not fudgey at all….followed recipe exactly
Maya | Wholesome Yum
Hi Suzanne, That means they were over-baked. Did you check the tips in the post above for signs of doneness?
Tatyana
Hello, tried to make these brownies last night, and I think it has potential, but the butter separated from the batter, and was just floating on top… As a result I over baked it 🙁 Please help
Maya | Wholesome Yum
Hi Tatyana, As mentioned in the post, some degree of this is normal, and no need to overbake to get rid of it. However, I did re-test the recipe and updated it to reduce the butter and switched sweetener to powdered erythritol, which should improve the results. This is now in the recipe card and there’s a note describing what changed. Hope you’ll try the new and improved version!
Jane
It says serving 16 but the video shows 9. I just want to make sure I know the correct carb count
Maya | Wholesome Yum
Hi Jane, Sorry about the confusion. The nutrition info is for the brownies cut into 16.
Jane
Fit says serving 16 but the video shows 9. I just want to make sure I know the correct carb count
Maya | Wholesome Yum
Hi Jane, Sorry about that! The recipe makes 16 brownies and nutrition info is assuming you cut it into 16. We cut it into 9 for the video only, which you could do if you wanted larger brownies.
Virginia Benavides
Just wondering if anyone has used Coconut flour instead of Almond Flour?
Maya | Wholesome Yum
Hi Virginia, No, sorry, coconut flour won’t work in this recipe. I do have these low carb brownies that use coconut flour.
Linda
Can I use coconut flour instead of almond flour?
Maya | Wholesome Yum
Hi Linda, No, sorry, they are totally different.
Mageline
Hi, I would love to make these, but the number of servings is 16? You slices look like they were for 9 servings. What would be the carb count for the larger pieces if I cut them the same way you did? I know I could do the math myself, but I’m a bit lazy. LOL! Plus the 16 servings shown in the recipe threw off. Thanks!
Maya | Wholesome Yum
Hi Mageline, I cut them into 16 pieces in the pictures, not 9. The overhead shot shows 12 brownies out of the 16 total, because 1 row isn’t shown. I don’t have the carb count off hand for cutting them differently, so you’d have to calculate that if you want to cut them differently than I did.
Linda
Will xylitol give me the same results as erythritol?
Maya | Wholesome Yum
Hi Linda, Yes, you can use xylitol. You’d need less. Check the sugar-free sweetener conversion calculator here.
John Horning
6 ingredients? I count 9.
Just wondering. Looks delicious and am planning to try it.
Maya | Wholesome Yum
Hi John, I don’t count optional ingredients in the count since they are not required. Hope you like the brownies!
Barb
Is the amount of butter correct? 3/4 cup =12 tablespoons. Mine was very greasy. Still good
Maya | Wholesome Yum
Hi Barb, Yes, it’s correct. The butter will absorb into the brownies once they cool.
Veronica
So much butter, it was swimming in butter, poured off so much butter. I double checked and triple checked. I measured by weight. The flavour was there, after pressing out the butter
Maya | Wholesome Yum
Hi Veronica, Check the tips in the post above. This is normal and you should not have poured it off. The butter absorbs back into the brownies after they cool.
Kim
Can these be stored in the freezer?
Maya | Wholesome Yum
Hi Kim, Yes, you can freeze keto brownies.
Crystal
I HATE almond flour so i was super nervous about making this but they turned out SO fudgy, so chocolatey and you cannot tell that there is almond flour in this. I used swerve so i converted for that, so maybe next time I will use more but other than that, this was SO perfect. I topped it with hazelnuts for extra fat and I can’t wait to remake this.
Kristen Wood
Oh my goodness, these are SO good!
Susan Braddy
I had the same problem with butter pooling …
Maya | Wholesome Yum
Hi Susan, Totally normal – check the tips in the post above!
Stephannie Ramirez
How long should I bake if I make with cheesecake on top? One recipe calls for baking for 40-45 minutes with cheesecake on top but I don’t want to mess up your recipe for the brownies.
Maya | Wholesome Yum
Hi Stephanie, Sorry, I haven’t tried that so am not sure. Let me know how it goes for you if you try it.
Sam
Hey there! I’d love to try these, but when I put the ingredients into my nutrition tracker, I end up with 10 carbs (8 net). What am I missing here? (I generally use Swerve confectioners sugar- which is where most of the carbs are coming from). Thanks for the help!
Maya | Wholesome Yum
Hi Sam, It’s just your tracker not knowing that it doesn’t need to count the carbs in Swerve. They are required to be listed on the label, but the body can’t metabolize erythritol, so you don’t need to count those carbs.
Sam
So happy I tried these! They’re a staple in our house now
Becky
If I’m going to use Swerve instead of Erythritol, should I stick with the 2/3 cup measurement?
Maya | Wholesome Yum
Hi Becky, You’d need a bit less sweetener if using Swerve. Check the conversion calculator here.
Vanessa
These are awesome!! They fix my chocolate craving. I took them to work to share with my keto and non keto colleagues ALL loved it. My son loves it.
Margaret DiMassa
I tried to make your Fudgy Keto Brownies and I’m not sure what I did wrong, unless it was just that I didn’t mix the brownies enough. The mixture looked ok in the bowl, but after I put the mix in the prepared pan to bake, all the melted butter rose to the top and then I baked them for to long and they tasted burnt so I threw them out, What did I do wrong or is the butter suppose to raise to the top???? Thanks for any help.
Maya | Wholesome Yum
Hi Margaret, That’s normal for the butter to do that – check the tips in the post above. However, if they tasted burnt then you definitely baked them too long. Again check the tips in the post to check for signs of doneness.
Lisa
I don’t need tons of sweets in my life, but this recipe had me intrigued. It started with melting baking chocolate and butter, just like when I made regular brownies in my younger days, so it had promise. When they came out of the oven, the butter pool on top was somewhat concerning, but I just put them in the fridge to cool. There was no yellow pool on top when they were cooled like I expected. I had to use regular almond flour as my store doesn’t carry blanched. The texture was somewhat more mealy than I liked, but what a wonderful deep, rich fudgy flavor – one square is quite satisfying! I’d like to top them with a strawberry cream cheese or cheesecake topping. Thanks for the recipe!
Red
Man these are perfect!! I made these just like the instructions but I melted a bit less dark chocolate chips (allowed with keto) and did not use erythritol (don’t even know what that is) but non the less just like the recipe here and they are great and fudgy! My kids loved them. I even stored some in the fridge and ate some almost a wk later and they are still good! Even ate cold!
Lucy
Hi, I live in the UK, so thank you for having the metric conversion……but, I used your metric measurements and I’m pretty sure they are wrong as it turned out swimming in butter, As the cups recipe says the same amount of butter and almond flour, unfortunately, I didn’t see this until after. Will look forward to doing it again if you won’t mind working it out please, I have no idea about these cups.
Maya | Wholesome Yum
Hi Lucy, Check the tips in the post above – it’s totally normal for there to be some butter on top during baking but it will reabsorb as they cool. Even when volume is the same, weights will differ. The metric conversion is correct, though.
Elizabeth
I made these but after 14 minutes there was still a ton of butter on top so I left them in oven about 5 or 7 minutes longer and they still had a bunch of butter on top. When I set them to cool they weren’t liquidy but they are crumbly.
Maya | Wholesome Yum
Hi Elizabeth, It’s normal for butter to pool on top and it reabsorbs after they cool. Did you drain it off? That would have made them crumbly for sure. If you didn’t and they were still crumbly, it means they baked too long.
Kristin Birkenes
Hi there – I’m new to the Keto world (2 weeks) but I’ve already tried many of your fun recipes and I appreciate your wisdom, expertise, and willingness to share! I tried these brownies and they came out with a layer of grease on top. I reviewed each ingredient prior to adding, but somewhere along the way, something went terribly wrong! The greasy, smushy bits of brownie are still okay tasting, but I can’t serve as brownies and will probably need to throw away! Do you know what could have gone wrong if I used the exact amounts as indicated in the recipe? Thank you! 😉
Take care,
Kristin
Maya | Wholesome Yum
Hi Kristin, It’s normal for some butter to be on top after baking, but it should reabsorb after cooling completely. Did you let them cool before serving?
Michelle Petty
I followed directions to the TEE. These brownies NEVER SET UP! Help!
What a waste of time and money.
Maya | Wholesome Yum
Hi Michelle, Please check the tips in the post above. It’s normal for the brownies not to set while baking. They set after cooling.
Carissa
Hi. I want to try these, however I have monk fruit. Would I use the same amount?
Maya | Wholesome Yum
Hi Carissa, You’d need less and it depends on the brand – check the low carb sweetener conversion calculator here.
Randee Estes
I followed the instruction and ingredients exactly and they looked perfect but when I tasted them they are very, very grainy.
Maya | Wholesome Yum
Hi Randee, It could be the sweetener. Did you use the same one on the recipe card?
Carol
I have a hard time replacing one unhealthy product “sugar” for a equally bad replacement like erythritol which is man-made from cornstarch? I’m trying to stay away from questionable sweeteners. What healthier choice could I use in place of erythritol? I see from the comments many have other things they’d like to substitute but to me butter is a less offensive product to something artificial.
Maya | Wholesome Yum
Hi Carol, Erythritol is a natural sweetener, not artificial. It is found in many fruits, actually. It is not made from cornstarch, it is made by a fermentation process, which is a natural process just like yogurt is a fermentation process. For erythritol, it does typically involve corn, but that is not in the final product, it’s only necessary for the fermentation. If you prefer a different sweetener, you can check the low carb sweetener guide and calculator here.
Juliana
These look amazing! Is there any way to substitute butter? Maybe with avocado?
Maya | Wholesome Yum
Hi Juliana, I have a recipe for avocado brownies here. It still has butter, but less of it, and you could substitute coconut oil for the rest.
Gail
These indeed looked like a greasy mess when they came out of the oven – I was very worried. After I allowed them time, though, most of the butter reabsorbed into the brownies and they were delicious. I used Pyure sweetener, so I cut the amount in half. I also didn’t have an 8×8 pan so I used an 8×10. They were thin but still held together. Cooking time was 13 minutes for me using the changes above. Great recipe!
Maya | Wholesome Yum
Thank you for sharing, Gail! The butter pooling may have been due to the smaller amount of sweetener, but I’m glad it still worked. Sometimes that does happen anyway even with the original recipe but should reabsorb just like you found. 🙂
Mélanie Dion
Thank you for that answer! I tried the recipe for the first time and this happened to me. I just took them out of the oven and I was wondering if I misread the butter quantity! I’m glad to know I didn’t. Looking forward tasting them, they smell AMAZING!
Yang
Love the added walnut! They look amazing.
Jennifer
These look amazing and that video has me drooling, thanks for sharing!
Cherissa
These brownies are awesome! They are definitely for someone who likes dark chocolate. Before going keto I was never much of a fan, so the 1/16th serving size is the perfect amount to hit the spot. I did have to make a few tweaks to the recipe however, using approximately 1/3 regular granulated Swerve and the other 2/3 in the brown “sugar” Swerve. I had purchased them a while back on Amazon and forgotten that they weren’t both the plain white version. Because of that perhaps, I did have to add in a few drops of Splenda Zero to sweeten them up a bit more for my tastes. After baking, I admit that I was VERY worried when I first took the pan out of the oven – it looked like a hot, buttered mess! Even after cooling them completely, my fingers were still covered in melted butter just from touching the top. The flavor was superb although they were too crumbly to be able to pick up and eat. I went against advice and stuck them in the fridge overnight hoping that it would help. The butter re-solidified and now they can be picked up without falling apart. I am worried that they will dry out before my family finishes them though, so I’ll probably vacuum seal half for later. Overall, this is a fantastic recipe that’s easy enough even for a novice baker like me! Thank you so much!
Cynthia
Oh yeah! I could eat a whole tray!
Linda Spiker
These look so incredible!
Renee D Kohley
That was a lot easier than I was envision! Thank you for the fun recipe to try!
Dafna
Ok this is so so so delicious!
Sharon
Perfect for a chocolate lover like me! And easy, to boot!
Kathleen Bushey
Can’t wait to try it. Looks delicious and with only 6 ingredients it’s even better.
Jean
These look so incredibly fudgy and decadent! And under 30 minutes? Sign me up!
Raia Todd
I love how chocolatey these look!
Joni Gomes
Woah these do look incredible fudgy and I’m all about that! I love using almond flour, give it such a great texture.
christina
OMG!! These are perfect! So delicious. Again, thank you for another wonderful and easy recipe! Made these last night, let sit on the counter for about an hour, they were still very soft so I put them in tupperware and left in the fridge overnight. They are so good!!
Kelly
These are so good. Thank you
Celeste
Wow these look amazing! Love how simple your recipes are and all the tips you provide along with.
Doreen
OM Goodness! I’d give these 6 stars if I could! They really hit the spot when I’ve got one of my bad heads and crave something sweet. And so easy!! Thank you Maya!!
Amruta
I substituted half of the butter with coconut oil and used monk fruit sweetener + stevia vanilla creme drops. For the chocolate, I used semi-sweet bakers chocolate bar (since I am only trying to cut down sugar, not out completely) and I also added some baking powder to it which resulted in a pound cake like texture! Baked for 14 minutes. Came out delicious!
Ros
Is it possible to show the quantities required in grams? Cups is confusing and seems to vary depending on the type of ingredients. Recipe itself looks really good.
Thanks, Ros
Maya | Wholesome Yum
Hi Ros, Thank you for the feedback! It’s on my list to support metric conversions on the recipe card. I hope you’ll try the brownies! (Update: Metric conversions are now available on the recipe card. :))
Patti W.
Thanks for posting this recipe. I’m looking for recipes using only stevia as a sweetener, trying to avoid the other ones.
Maya | Wholesome Yum
You’re welcome, Patti! Enjoy the brownies. I have a sweetener conversion calculator if you want to use stevia instead of erythritol.
Diane
I made these the other night and used Swerve. My husband was in heaven with them.
Becca Cougill
Brownies were one of the first things I learned to make from scratch. This recipe is very close to that one. It was my brownies that won my husband over and my brownies he misses the most. I’m going to have to try these very soon.
Kelly
These look soo good! Do you think coconut flour would work? I can’t eat almonds.
Maya | Wholesome Yum
Hi Kelly, Unfortunately coconut flour wouldn’t work in this recipe. If you can’t have almond flour, you can try sunflower seed flour instead. Let me know how it goes!
Danella
Would the sunflower seed flour be the same measurement as the almond (I know coconut is different) as I can’t do any nuts either.
Thanks
Maya | Wholesome Yum
Yes, it would be the same!
Cheryl
Has anyone tried Swerve or other powdered sweetener yet? Which sweetener, and what quantity? Thanks.
Maya | Wholesome Yum
Hi Cheryl, This calls for granulated sweetener, though powdered would probably also work. Use the conversion chart here if you want to use something other than erythritol as written.
Edith
How about a recipe for blonde brownies without cheese, sour cream or coconut? Hopeful. Thanks!
Maya | Wholesome Yum
Thank you for the suggestion, Edith! I’m adding blondies to my list. 🙂
Kristen
Cake over brownies would NEVER happen for me. I will take these fudgy brownies any day. Especially since they are healthier.
Diane
If I use Swerve as the sweetener, how much would I use?
Maya | Wholesome Yum
Hi Diane, Yes, you can! Use the conversion calculator here to convert pure erythritol to Swerve for this keto brownie recipe.
Sima Ruby
Can I substitute erythritol or xylitol for the liquid stevia, and how much would I use of it? Thank you so much.
Maya | Wholesome Yum
Hi Sima, Yes, you can use erythritol or xylitol. This recipe uses erythritol, but you can use the conversion calculator here if you prefer to use xylitol.