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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.
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!
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
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 VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
- 1/2 cup Butter
- 4 oz Unsweetened baking chocolate
- 3/4 cup Blanched almond flour
- 2/3 cup Powdered allulose (or 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)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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 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 sweetener, 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.
Did you make this recipe? Leave a rating! ★★★★★
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.
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.