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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 worked on these low carb brownies with almond flour for a long time to get the right taste and texture. After more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe I’ve ever had. Top ’em with some low carb ice cream for the ultimate keto dessert!
If you’re a brownie lover like me, you might want to try my coconut flour brownies, creamy keto cheesecake brownies, or surprise avocado brownies, too. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!
Why You’ll Love This Keto Brownies Recipe
- Sweet, deep chocolate flavor — with no aftertaste!
- Chewy, fudgy texture — never gritty!
- Easy to make in one bowl
- Ready in less than 30 minutes
- Just 1.7g net carbs per brownie
- Low carb, keto friendly, and gluten free
One of the reasons this is my absolute fave recipe is because it uses super-fine Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend to create incredible texture and flavor, with no added sugar and ultra-low net carbs. They’re so popular that I also included them in my Easy Keto Cookbook (along with 99 other delicious, simple low carb dishes).
Ingredients & Substitutions
This section explains how to choose the best ingredients for this easy keto brownie recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Unsalted Butter – Just like a good keto fudge, the key to super fudgy low carb 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 work for a dairy-free option.
- Chocolate – Use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder. We use both because they do different things. Baker’s chocolate provides a fudgy texture and moisture that cocoa powder cannot. On the other hand, cocoa powder has a much more intense chocolate flavor, which is also a must in great brownies!
- Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency in other brands — many are too coarse. Almond meal (which includes the skins of the almonds) will be even more coarse. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. If you still want to use another sugar substitute, you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well).
- Eggs – Use room temperature eggs for the best keto brownie recipe. If they are cold, they will solidify the butter and the batter won’t be smooth. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do.
- Vanilla Extract – Use a high quality vanilla extract for the best flavor.
- Sea Salt – If you use salted butter, omit the extra salt.
- Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe.
VARIATION: Add toppings!
Instead of topping these fudgy brownies with frosting, sprinkle them with some chopped keto nuts (such as walnuts or pecans), low carb sugar-free chocolate chips, or even sugar-free sprinkles.
How To Make Almond Flour Brownies
This section shows how to make keto brownies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking dish with parchment paper (this pan is the perfect size), with the edges of the paper going over the sides. This will prevent sticking and ensure easy removal later.
- Melt the butter and chocolate. In a double boiler on the stove, or using short intervals in the microwave, melt butter and chocolate together until smooth. Whisk or stir occasionally while heating. Remove from heat, then stir in the vanilla extract.
- Mix the brownie batter. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir together until uniform.
- Transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
- Bake. Cook low carb brownies in the oven, until an inserted toothpick comes out almost clean (not completely clean — see tips below!).
- Cool. Let the keto brownies cool completely before slicing or frosting them. (They will fall apart if you try to cut them right away.)
- Make frosting. Prepare the sugar-free chocolate frosting here. (You’ll need 1/3 to 1/2 the recipe for topping the brownies.)
- Frost. Use a spatula or spreading tool to evenly distribute the frosting across the top of the keto brownie recipe.
Tips For The Best Keto Brownies
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 almond flour brownies are super fudgy, follow these tips:
- Use the right sweetener. I don’t usually emphasize this so much (I already mentioned it above), but an allulose-based sweetener like Powdered Besti is particularly critical for keto brownies to turn out fudgy, not dry.
- Don’t overmix the batter. Mix just enough to make the batter uniform, but not beyond that. Mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
- Don’t pour off excess butter. You might see some butter pooling on top of the brownies when they are done. Sometimes this happens and sometimes it doesn’t, but if it does, do not pour it off, which would make the brownies dry. It will reabsorb when they cool.
- Avoid overbaking. Do not wait for a toothpick to come out clean — if you do, the brownies will be dry. Low carb 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.
- Let them cool. 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.
- Cut straight down. Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw, as this can make them fall apart.
- Wipe your knife between cuts. 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.
Almond flour 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 keto brownie recipe. 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 brownies. Keeping the air out will reduce drying out. I recommend and personally use a Fresh & Save with glass containers.
Do not refrigerate keto fudge brownies. They will dry out faster, due to the lower temperature and lower humidity in the refrigerator.
To freeze almond flour brownies, wrap them in two layers of foil, followed by plastic wrap, and then keep in the freezer for 4-6 months. Thaw completely before unwrapping to avoid moisture loss.
Pre-cutting the brownies before freezing can be convenient, but note that keto friendly brownies may dry out more quickly if stored this way. Wrap individually if you cut them before freezing. If frozen uncut, make sure to thaw before slicing.
More Keto Chocolate Recipes
If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings:
Tools To Make Keto Brownies
- Baking Pan – Recipe baking time is based on the size of this pan, and will vary with others.
- Double Boiler – For melting the chocolate, a double boiler ensures it won’t burn!
Almond Flour Keto Brownies
Keto Brownies (Super Fudgy, 1.7g Net Carbs!)
The BEST keto brownies recipe, ready in 25 minutes with 6 ingredients! Fudgy low carb almond flour brownies have just 1.7g net carbs each.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) baking 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 Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
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.)
Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Serving size: 1 brownie (1/16 of entire recipe)
- Nutrition info does not include optional frosting and vanilla.
- 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 sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.
- Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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My first Keto brownies and it came out perfect! Moist, fudgy, sweet with that hint of salt. I thought it was a little too sweet, but two of my children thought it was bitter. 3 out of 5 thought it was sweet and perfect. So I guess the ones who have reduced their sugar intake are the ones who thought it was sweet enough. Making it again and doubling the recipe because one if my sons was always pinching my keto treats, especially these. Highly recommend others to try it. Even my mother’s impressed!
I made these the other day and they disappeared very quickly. We liked them best the next day after they’d been in the fridge for a bit. Both hubby and I loved them. I want to make them again but next time try a cream cheese frosting with some orange zest and add some nuts to the batter.
Can I substitute Swerve powdered sugar for the monk fruit sweetener? If so, how much? Thank you, Debra Teems
Maya | Wholesome Yum0
Hi Debra, I don’t recommend this and I explain why in the post above.
These keto brownies were delicious! My hubs is keto again at the moment and he really enjoyed having a treat that still tasted indulgent! Well done! I’ll definitely be making these again
Exceeded my expectations. They were sweet, rich, and so delicious. Will be making again!
This brownies were just delicious! Will be making it again for sure. Thanks for sharing all the details.
I cannot believe these are keto! They are rich, decadent, chocolaty and delicious!
So excited I finally have a keto brownie recipe that comes out perfectly everytime! It was super fudgy and delicious.
I stumbled upon this recipe yesterday, and since I happened to have all the ingredients in my pantry, I thought I’d try it. And, my husband and I are glad I did! They’re sweet, but not too sweet, and satisfied the urge for a bit of chocolate after dinner. Before putting it in the oven I topped the batter with Manitoba Hemp Hearts for a little texture and extra Omegas as well as 16 pecan halves which acted as a cutting guide to serve 16 portions. We topped the brownie with a bit of zero carb whipped cream. Yah, they were good!The only “trouble” I ran into was knowing when to take them out of the oven. The toothpick came out with butter on it, but very little batter, so I just ended up leaving it in the oven for the upper limit of suggested time and they came out perfectly. I made them in the afternoon and let them cool and rest on the kitchen counter until about 8:00pm. The texture was perfect!
In my opinion, if you’re looking for a carb laden brownie doppelganger, I don’t think you’ll ever be happy with Keto baking. If you’re looking for a healthier, 2 net carb treat to enjoy and feel good about your smart diet choices, you’ll be pleased.
Was the second keto brownie recipe I have tried. Carefully read the recipe 3 times and ordered all of the ingredients listed in the recipe. Watched the demo video 3 times and followed along with each step while making the recipe. Wanted to be sure I was making them correctly since I am new to gluten free and keto. I used an 8″ x 9″ glass pan. The brownies looked nothing like the picture and were not very thick. They were chewy, but crumbly, and dry while being oily with butter. They were not sweet at all and the bitterness of very dark chocolate and cocoa powder was overwhelming. No one at the event I brought them to liked them. Maybe some of the difficulty is because I live at altitude in Denver, CO, but all in all the taste was not good.
Wholesome Yum D0
Hi Janice, Sorry these brownies didn’t meet your expectations. I have a few other brownie recipes and my Keto Avocado Brownies are one of my most popular recipes. If you try them please let me know what you think!
I was given the same results but after leaving them in m fridge it changed. The overpowering taste from the chocolate and cocoa subdued and it was less oily. Still quite fragile but less dry and crumbly. It really tastes like a dark chocolate brownie. I think if you really let it cool you will notice a difference as well. But of course, the recipe won’t suit everyone
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