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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 very 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
Tap 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!
Fudgy Keto Brownies with Almond Flour
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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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
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Stir in the vanilla extract.
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Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.
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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.
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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.)
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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.
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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 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 allulose, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.
Nutrition info does not include optional walnuts.
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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254 Comments
Elizabeth Garcia
0One of my favorite recipes! The tips are very helpful – be sure to read them if this is your first time making this.
Marge
0Can I use Splenda as the sweetener?
Wholesome Yum D
0Hi Marge, I don’t recommend using artificial sweeteners, including Splenda (sucralose). You can read more about sucralose on keto here. Besti Powdered is available here, and it’s really the only one that makes the brownies this fudgy (due to the allulose). Hope you’ll give it a try as written. I do also have a keto sweetener guide where you can read about the different sweeteners and get conversions, but the conversion chart won’t include Splenda as it’s just not one I recommend in any of my recipes.
Zenia Rene
0Can I substitute coconut oil for butter?
Wholesome Yum D
0Hi Zenia, Yes, you can.
Zenia Rene
0Right on. Same measurement?
Wholesome Yum D
0Hi Zenia, Yes, same measurment.
Wholesome Yum D
0Hi Zenia, Yes, same measurement.
Oli
0Hi there! For these brownies, could I use the powdered besti monk fruit sweetener with allulose blend that your Keto Mason Jar ice cream calls for?
Maya | Wholesome Yum
0Hi Oli, Yes, that would work great! Since the monk fruit sweetener is a bit sweeter than plain allulose, use 1/2 cup of Besti Powdered instead of 2/3 cup of plain powdered allulose.
Mrs P Macias
0Hello, Can I swap the baking chocolate for just the cocoa powder?
Wholesome Yum D
0Hi Mrs P Macias, I don’t think these brownies would have the right texture if you used that much cocoa powder.
Roth
0Hi Maya, I baked it last night and found the butter smell too strong for my liking. I used 2/3 cup of real food confectioner erythritol powder and I can taste the powder in the brownie. I must admit I used normal chocolate. My brownie was about 3/4 inch thick. Can I go ahead and put inside the oven for another 5mins? Any advice on what went wrong?
Wholesome Yum D
0Hi Roth, You made alterations to the original recipe so I can’t say for sure which one would have caused the issue. I always recommend Besti Powdered Allulose because I know the texture is the best, also allulose is sweeter than erythritol so you should use 3/4 cup.
Julie
0Delicious!! I followed the recipe exactly and the flavor and texture were excellent. My brownies did not rise much, however. Could I add baking powder / baking soda to get more rise, and if so how much? Other ideas? Thanks!
Wholesome Yum D
0Hi Julie, These brownies are generally thin (around an inch to an inch and a half thick) because they don’t rise in the oven.
Bas Ak
0Great recipe! I used 1/2 cup erythritol and thought that it was sweeter than I desired, will try with less next time.
Jeannette
0WOW – Just baked them – first time ever. Melt in your mouth yummies! Thank you!
Celeste
0This really was the most awful tasting thing to me made out of mostly great ingredients. The only ingredient that I feel ruined the recipe is the Almond flour. I can’t see ever making anything more with this flour substitute, into the trash it went and another waste of money! Now I’m skeptical of making any further Keto recipes and will look into other resources.
Wholesome Yum M
0Hi Celeste, Sorry this recipe didn’t turn out as expected. Not all almond flour is created equal! Brands can vary a lot in how finely they are ground, oil percentages, and blanched or unblanched varieties. I recommend Wholesome Yum Almond Flour. This is the brand I use to test all the recipes and give the best results.
Audrey
0I made these for my dad. He’s diabetic and so misses his brownies and desserts. These were even better the next day. I was curious, have you tried using p-nut butter in place of some of the butter?
Wholesome Yum M
0Hi Audrey, I would not swap out the butter for peanut butter, as it would change the texture of the recipe. They would likely be drier and denser. You could swirl a bit of peanut butter on the top of the brownies before baking to them that classic chocolate and peanut butter flavor.
Jamson
0Wow, SO GOOD! And super fudgy as promised. I used Swerve confectioners, slightly less than called for, as you suggested. I only had a bar of 90% chocolate on hand, so I used that for the baking chocolate, and I used half cocOa and half cacAo powder. I let it rest overnight airtight with a piece of bread like you said in your tips. Smooth and fudgy. Thank you, thank you, thank you!
Michelle Mckim
0My first keto dessert I have made (seasoned baker and cook) . I was so looking forward to a brownie I could eat guilt free. This sadly wasn’t it. They are not fudgy, they are rather cakey and grainy. Not sweet, though that did not bother me as I love dark chocolate, it was unexpected that it had no sweetness. I just can’t get past the texture, neither could my bf who will eat anything.
Wholesome Yum M
0Hi Michelle, Sorry these didn’t turn out as expected. It sounds like your brownies may have overbaked. This recipe is best removed from the oven before they set in the pan. They will look underdone but will be a great fudgy texture but cakey.
Niki
0Hi! Can substitute coconut flour instead of almond?
Wholesome Yum M
0Hi Niki, I’m sorry, coconut flour will not work in this recipe.
Sharon
0Can I use 100% baking chocolate and coco powder? Also what about using granular Xylatol?
Wholesome Yum D
0Hi Sharon, you can use 100% baking chocolate & cocoa powder in this recipe. As far as granular sugar, for this recipe, I only use powdered sweetener so your brownies may have a gritty consistency.
CntryG
0We had a huge themed party last night but for dessert everyone was eating ice cream and different pies. I was so tempted when everyone left to splurge a little. So glad I opened your recipe book and made these fudgy brownies. I may not have gone to sleep until after midnight enjoying a bite or two, but I also didn’t have the guilt or racing heart from poor food choices. So glad I bought your books!!!
Raiz
0My entire family absolutely LOVED these! So much healthier than regular brownies. I used Lakanto. I also used organic cacao paste for the chocolate and raw organic cacao powder for the cocoa powder. So delicious! Thank you for this treat! I am so grateful.
Lucinda
0This is just wonderful – tastes so good, you’d never know it was keto. A real lifesaver, thanks so much! I’ve tried a few of your recipes now and I’ve been impressed every time – fantastic!
Ginger Snell
0Satisfied my family’s sweet tooth! Will be making these again!! Thank you Maya!
Laura
0Love these!! I used the Hershey’s special dark cocoa powder and YUMMY!! Thanks Maya!
Jessica
0The chocolate flavor is good but I find these too dense for my taste.
Leila Bliss
0I have multiple sclerosis and am on disability with the hospital I worked for before I was diagnosed. The good thing is now that I don’t work anymore I can get healthier with the help of my parents who I live with. Keto has worked SO well for me that I’m crazy about it and when I found your site I made your cheesecake fluff with strawberries (my go to forever) and then I made the peanut butter chocolate fat bombs and when I finished those off I just made your keto brownies. I wanted to tell you about it because my MS effects my cognitive brain so I make mistakes constantly even when I’m trying really hard not to. I’m smelling the brownies right now while they cool and am ravenous =). However the point of this is to let you know that even when you screw up as much as I, your recipes still come out amazing and even MS can’t stop me from enjoying them. So thank you so much for your recipes. I’m sure I’ll try even more as time goes on. I love the 3 I’ve tried so far! Thank you thank you thank you!!! Oh and my dad appreciates how you list all the calories, fat, etc because he’s my personal keto doctor (I tell him that because he spends all day crunching numbers for me and putting things together including all my meals, snacks, etc. I owe him a lot. When I make a recipe he weighs the whole dish then cuts it up into portion sizes and writes down how much it is per portion. He’s the best dad ever, but he thanks you too.
Lisa
0What a lovely comment and wonderful father!
Chrissydf
0Reading your comment really tugged at my heartstrings. God bless you Leila! Way to make healthy choices, keep up the good work and kudos to your dad. Sounds like an amazing support system you have.
Laura
0These were amazing I used dark chocolate just as a preference and they were the best brownies I’ve ever tasted keto or otherwise
Betty
0WOW, these are delicious! I have had a favorite brownie recipe for years but this one is almost better. They taste like they are already frosted and are so easy to make. I will certainly make these again..
Rosie
0Oh Wow! Very good. but then again all your recipes are.
melissa vermey
0I really want to try these, but don’t have a double boiler, what can I use?
Wholesome Yum M
0Hi Melissa, You can melt the chocolate either in a microwave (at 15-second intervals, stirring in between until chocolate is smooth) or on the stovetop on the lowest setting. (Actively stir the chocolate until all lumps are gone, be sure not to let it get too hot and burn.) I hope this helps!
Stacey
0Just a helpful tip on making a makeshift double boiler: Just simmer a little water on the stove in a metal pan, and nestle a glass or metal bowl over the simmering water. I’ve done this many times to melt chocolate with indirect heat. It’s super easy and works like a charm.
Jennifer
0I *absolutely* love your recipes. Love. But your website is hard to manage. I know you need revenue but the pop-up videos that I can’t close so that I Can read your recipes are kinda horrible :/ I desperately want to refer my friends to your website and share your stuff on Facebook but I can’t with those videos in the way; is there any chance you could make them easier to manage?
Wholesome Yum M
0Hi Jennifer, Thank you for your feedback. I have recently created an ad-free version of the site. You can find out more about it here: Wholesome Yum Plus.
Maggie
0Good to know! The ads are crazy.
Jo Summers
0Melissa Vermey, any stainless steel bowl that can cover/sit in the top of a saucepan can be used as a double boiler. And because the bowl is round there are no corners to scrape out like the double boilers that are designed to look like an extension of your saucepan.
Kendra
0Wow. Amazing!!! I had chopped pecans to use up and some Lily’s sea salt caramel chips. I sprinkled both on top before baking. My new obsession!
Shianna
0At first I thought they weren’t so great….
Now, my self control is slipping away. I have been craving chocolate for so long! I don’t have the bakers chocolate to make them fudgier so mine are a little dry and cocoa powdery but they help!! They help so much!!
Keith
0Holy moley these turned out amazing! I used granulated allulose.
Tina O
0Thank you! I was looking for a comment where someone referred to using granulated sweetener as that is all I have on hand and I want to make these tomorrow. 🙂
Wholesome Yum M
0Hi Tina, Unfortunately, granulated sweetener will result in grainy brownies. I recommend only using powdered sweetener.
Denise F.
0Astounding. All the tips were right on and the fudge brownie flavor is rich, deep and satisfying. Just have to add that I never thought I would ever taste Grandma’s German chocolate cake ever again but 1 spoonful of Keto macadamia nut butter containing MCT was icing on the cake and 1 piece is all I needed. Froze the rest. Best keto desert ever. And easy to make.
Jala
0Hi
Thank you so much for the great recipe,i will definitely try it but the only keto sweetner available in my country is stevia and since i’m beginning to experiment with keto recipes i’m not sure how much stevia to use.
Maya | Wholesome Yum
0Hi Jala, Pure concentrated stevia won’t work, but most brands of stevia are blended with another sweetener. How well that will work depends on what that bulk filler is. Allulose-based sweeteners make the best fudgy brownies with a smooth texture, but if you can’t find any, you can check my keto sweetener guide for conversions.
Amanda
0I made these this evening & realized while they were cooking that I used granulated allulose instead of the powder.
I’m hoping that doesn’t ruin them, but I’ll find out once they are fully cooled. Fingers crossed.
Wholesome Yum M
0Hi Amanda, They may be a bit gritty, but they should still have a great flavor.
Amanda
0Not sure what I did wrong besides adding not powdered allulose, but they turned out very bitter.
Wholesome Yum M
0Hi Amanda, the type of cocoa powder used can change the flavors of the recipe. I recommend this brand of cocoa powder for great flavor without the bitterness.
Ellen Reynolds
0I have the powdered monk fruit allulose blend, will this work?
Wholesome Yum M
0Hi Ellen, Yes. The blend is sweeter than pure allulose, so you’ll want to use a less. Use 1/2 cup of Besti Monk Fruit Allulose Blend.
Tina
0Hi, I used 100% cacao , should I have used a lower %?
Amanda
0Can I use oil instead of butter? I’m looking to make it dairy free
Wholesome Yum M
0Hi Amanda, I have not tested this recipe without butter, but I think the best alternative would be coconut oil.
mia
0Hello! I will be using Monk Fruit Erythritol mixture which I will grind first ( I accidentally got the granulated one.) Shall I use the same measurement? I am a bit confused on the conversion chart on your chart. Please help! I plan on making this tonight 🙂
Wholesome Yum M
0Hi Mia, Please use a heaping 1/3 cup of monk fruit erythritol in this recipe. Allulose is not as sweet as sugar (it is roughly 70% as sweet) while monk fruit erythritol is 1:1 with sugar, so you will need to use less of it in this recipe. I hope this helps.
Eileen Mabini
0Hi, could I use Lily’s sugar free chocolate chips in this recipe instead of the unsweetened baking chocolate?
Wholesome Yum M
0Hi Eileen, Yes, but you will want to use a little less sweetener since the chocolate is already sweetened.
Jeanette
0Ohhh mannnnnn this one is the best.. so fudgy and smooth.
My daughter said it is the best Keto brownie I ever made (and believe me.. I tried a lot of different recipes) and the daughter of my sister said she likes it more than the normal one…
On the downside.. with everybody loving it.. it is gone too soon
Bernice Humphrey
0Someone mentioned using cacao powder and did not like the results. But that’s what I have on hand. Is there a different measure of cacao powder that will work or do you advise using only cocoa powder?
Wholesome Yum M
0Hi Bernice, If you are wanting to use all cocoa powder, then I suggest using this recipe instead for Brownies with Almond Butter.
Bernice Humphrey
0Actually I was asking about using cacao instead of cocoa.
Wholesome Yum M
0Hi Bernice, My apologies. Yes, you can use cacao powder. It generally has a stronger flavor than cocoa powder, so it is probably best to only use 1 tbsp of cacao powder instead of 2.
Janaya
0Recipe was easy to follow and came out great. Baked about 13:30 minutes. I put all my ingredients in the app but mine are 9 net carbs. What ingredients are you using to get 2 per serving?
Wholesome Yum M
0Hi Janaya, The Unsweetened chocolate and cocoa powder have a wide variance when it comes to carb counts. Try to read the labels – even if comparing the same products- to find the lowest carb options.
Janaya
0My cocoa had 2 net carbs and chocolate is 1.
Janaya
0I’m new to keto and I didn’t realize you subtract erythritol. I used monk fruit and erythritol blend!!
Stella
0These are unbelievably yummy! Mine were fudgy and moist and very popular. Current shortage of vanilla essence around where I live so I exchanged it for caramel flavouring which turned out to add a real depth to the sweetness. I also added a little espresso. Thank you so much for this recipe! And I encourage all to try caramel essence in their sweet recipes for a lovely change.
Tabiya
0This is by far one of the BEST recipes I’ve tried from you. OMGGG. MOIST, chocolatey, and very rich. (I used lily’s dark chocolate chips as my baking chocolate) and Splenda as my sweetener. I used a little less sweetener than the recipe called for but only because Splenda is just very sweet and I want to avoid the aftertaste.
I kept mine in the oven for EXACTLY 12.5 minutes. Thank you so much for this !! I LOVEEEEE ITT and I can’t wait to make my family eat them, lol.
Olivia
0Hi Maya, I just tried making these using the metric version of the recipe. I used all the ingredients exactly how they are listed, and the batter tasted so good! But unfortunately at 18 mins of baking my pan was still fluid in consistency, and I pulled the pan out at 20 mins (not wanting to over bake the batch) but they still didn’t set. Any tips?
Wholesome Yum M
0Hi Olivia, Thank you for catching this! There was a mistake in the metric version of the recipe, it has been corrected.
Viola
0Tried making these and pulled at 15 minutes….used the powdered sweetener……they tasted better raw and they just dry. Will try again next time only bake them 10 minutes. I’ll use this batch for keto chocolate balls I guess.
Wholesome Yum M
0Hi Viola, I am sorry these didn’t work out for you. If they were dry, then it sounds like they were overbaked. Oven temps can vary with hot and cold spots, so you may want to remove these from the oven earlier next time.
Jane Conover
0We love the flavor of this recipe but for some reason both times they came out super wet even after keeping them in the oven for 5 more mins than called for. We scooped them out with a spoon! Also, they don’t really fit the pan, very thin layer. Half cup of butter right? We are using erythritol.
We will keep making them but would love advice.
Appreciate all your recipes!
Jane
Wholesome Yum M
0Hi Jane, Are your brownies completely cooled before removing them? If they are hot when you are scooping them, they will be loose. Are you using an 8×8″ baking pan? Brownies are generally thin (around an inch to an inch and a half thick) because they don’t rise in the oven.
Michael
0I have made these twice. The first time, they were not sweet enough. Probably because I used 100% cacao powder and baking chocolate, so I doubled the sweetener. This did the trick. However, the brownies are still dry. would increasing the butter help? I did make certain that I underbaked them and they looked gooey when they came out of the oven. But once they cooled, they became very dry.
Wholesome Yum M
0Hi Michael, I’m sorry these didn’t turn out as planned! It sounds like the extra bulk from the sweetener may have dried out this batch of brownies. You can add an additional 2-3 tbs of butter to the next batch of brownies.
sylvia murry
0Hello. I just have a question, are these recipes good for diabetics?
Wholesome Yum M
0Hi Sylvia, I am not a doctor and cannot give medical advice. I suggest speaking with your doctor before starting any new diet. That said, many diabetics have found success with following low carb or keto. I wish you the best!
Shirlene Kwan
0Don’t have powdered allulose, does the liquid work? How many should we use in leiu of the powdered?
Wholesome Yum M
0Hi Shirlene, I’m sorry, I would not use liquid allulose in this recipe. I don’t believe the recipe would work.
Linda
0I made these last night, I used salted butter and no salt and the rest I followed exactly. I may have made them bake 5 minutes past ready because I have a new oven, but I love them.