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Free Printable: Low Carb & Keto Food List
Get It NowSome 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, cheesecake brownies, zucchini brownies, avocado brownies, or protein brownies next. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!
Why You Need My Keto Brownie 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
Here I explain the best ingredients for my easy keto brownie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- 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 – I use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder, which makes a better result than one of them alone. Baker’s chocolate provides a fudgy texture and moisture, while cocoa powder has a much more intense chocolate flavor. These keto brownies are seriously chocolaty! (Make my almond flour blondies if you manage to get sick of this. ;))
- 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 Keto Brownies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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.
My Recipe 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.
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.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth.
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Remove from heat. Stir in the vanilla extract.
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Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may 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.
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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.)
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Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
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If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 brownie (1/16 of entire recipe)
- Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
- Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
- Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers.
- Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
- Note on recipe: 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.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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300 Comments
Yang
0Love the added walnut! They look amazing.
Jennifer
0These look amazing and that video has me drooling, thanks for sharing!
Cherissa
0These 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
0Oh yeah! I could eat a whole tray!
Linda Spiker
0These look so incredible!
Renee D Kohley
0That was a lot easier than I was envision! Thank you for the fun recipe to try!
Dafna
0Ok this is so so so delicious!
Sharon
0Perfect for a chocolate lover like me! And easy, to boot!
Kathleen Bushey
0Can’t wait to try it. Looks delicious and with only 6 ingredients it’s even better.
Jean
0These look so incredibly fudgy and decadent! And under 30 minutes? Sign me up!
Raia Todd
0I love how chocolatey these look!
Joni Gomes
0Woah these do look incredible fudgy and I’m all about that! I love using almond flour, give it such a great texture.
christina
0OMG!! 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
0These are so good. Thank you
Celeste
0Wow these look amazing! Love how simple your recipes are and all the tips you provide along with.
Doreen
0OM 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
0I 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
0Is 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
0Hi 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.
0Thanks for posting this recipe. I’m looking for recipes using only stevia as a sweetener, trying to avoid the other ones.
Maya | Wholesome Yum
0You’re welcome, Patti! Enjoy the brownies. I have a sweetener conversion calculator if you want to use stevia instead of erythritol.
Diane
0I made these the other night and used Swerve. My husband was in heaven with them.
Becca Cougill
0Brownies 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
0These look soo good! Do you think coconut flour would work? I can’t eat almonds.
Maya | Wholesome Yum
0Hi 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
0Would 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
0Yes, it would be the same!
Cheryl
0Has anyone tried Swerve or other powdered sweetener yet? Which sweetener, and what quantity? Thanks.
Maya | Wholesome Yum
0Hi 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
0How about a recipe for blonde brownies without cheese, sour cream or coconut? Hopeful. Thanks!
Maya | Wholesome Yum
0Thank you for the suggestion, Edith! I’m adding blondies to my list. 🙂
Kristen
0Cake over brownies would NEVER happen for me. I will take these fudgy brownies any day. Especially since they are healthier.
Diane
0If I use Swerve as the sweetener, how much would I use?
Maya | Wholesome Yum
0Hi Diane, Yes, you can! Use the conversion calculator here to convert pure erythritol to Swerve for this keto brownie recipe.
Sima Ruby
0Can I substitute erythritol or xylitol for the liquid stevia, and how much would I use of it? Thank you so much.
Maya | Wholesome Yum
0Hi 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.