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, creamy keto cheesecake brownies, healthy zucchini 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.
Storage Instructions
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.
Freezing Instructions:
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!
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.
Instructions
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 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.
Recipe Notes
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
277 Comments
Brenda Macdonald
0I made the blueberry muffins and they were. Great!
Erin
0I tried these brownies tonight and they were wonderful. You simply have to follow the directions! The only thing I added was a teaspoon of espressos powder to the melted butter/chocolate mixture, to enhance the chocolate flavor (I thought it may also hide any strange flavor from the monk fruit sugar, as this is my first time using it!) I add this to most of my chocolate recipes. Anyway, they are awesome! Thank you!
Christine
0Used your recipe with powdered erythritol. They came out bitter. Need more sweetener. Since others have had success with this recipe, I must have done something wrong, but don’t know what. Sorry.
Wholesome Yum M
0Hi Christine, I’m sorry these weren’t sweetened to your liking. Did you add the salt to the recipe? Salt cuts the bitterness from the chocolate, so it’s best to not leave that ingredient out. You can always adjust the sweetener to a level you prefer the next time around.
Barry Richardson
0I just made this recipe, following it to the letter and I must say these brownies are to die for, just the right amount of sweetness and so fudgy very rich and the chocolate taste was spot on.
I am not much of a chef to be honest, but the easy to read recipe and instructions made it so simple,I was amazed how they turned out, I can’t wait to try more of your recipes, thank you so much for your help om my Keto journey.
Lisa
0I was pleasantly surprised by the melt in your mouth taste and texture. I had no issue with butter pooling on the top. Followed the recipe to a T. Thank you! It’s definitely a keeper!
Cheryl F Gonzalez
0Delicious! I made this very easy recipe with a few my life occasion’s of my own. Lol very very good!
Earl Hughes
0Hi there. We are new to baking keto and are unfamiliar with the products and product names. When I tap on the erythritol it comes up as Xantham Gum. Usually if you tap on an item it explains what it is. I bought the xantham gum and used it, it does not make for good brownies.
Maya | Wholesome Yum
0Hi Earl, Oh no, sorry to hear that – you definitely don’t want xanthan gum. Erythritol is a sweetener. I checked the erythritol link on the recipe card and it takes me to the right product, erythritol. Are you by chance based in a different country? Sometimes Amazon has strange redirects.
N
0Unfortunately I have to throw them away, I followed the recipe but they were too greasy (even after they were cool) and grainy.
Maya | Wholesome Yum
0Sorry to hear that. It sounds like either your chocolate seized during melting (most likely based on what you described – try lower heat next time), or some of the ingredients were different. Was your sweetener powdered? Was the almond flour super fine and blanched?
Lisa
0Yummy but mine were a bit crumbly. I might have baked them too long, but I will try again. Really hit the spot! Thanks!
Tracey
0I cant see where the list of ingredients are and the method of how to make and cook???
Maya | Wholesome Yum
0Hi Tracey, The instructions are on the recipe card above. You can also tap “jump to recipe” at the top to go straight to the recipe card.
Michele
0This are by far my favourite keto brownies to date. I substituted the powered Erythritol for a granulated stevia/Erythritol blend and used half the amount and they were wonderful.
Brianna Rodriguez
0How would I go about using coconut sugar as a sweetener instead? I know it’s not a low carb sweetener, I’m just wanting to use this recipe as a healthier version to typical brownies! I looked at your conversion chart and saw there would need to be some extra changes in order for the brownies to turn out using this sweetener..thank you much for your help!!!
Wholesome Yum M
0Hi Brianna, Coconut sugar is usually fairly coarse. I would send it through a blender or spice grinder to powder it as finely as possible and prevent grittiness in your brownies. The rest of the recipe should remain the same.
Carol
0These were so yummy! am just a little confused as the net carbs count here is 2g and in your book for the same recipe it says net carbs 1g. Just like to know which is correct. many thanks.
April Ernst
0This is the best keto brownie recipe I’ve ever made. I absolutely love these brownies. I do suggest that you listen to the tips that she has available as well. Let the brownies sit until it cools before cutting it. It does make a difference. Also, the first time I made these I baked them all the way through. That was a mistake. Again listen to her suggestions. They were still good they just weren’t as melt in your mouth watery. The second and the third time I made these I doubled the batch. The recipe is super simple. I’m so thankful I found this recipe.
Joanna
0What if I use Lily’s stevia sweetened baking chocolate instead of unsweetened baking chocolate, would I reduce the amount of Erythritol and by how much?
Wholesome Yum M
0Hi Joanna, You can use Lily’s if you like. I would cut the additional sweetener down by half.
Nick Fisher
0Thanks for posting. Unfortunately these are not like regular brownie consistency. They crumble and don’t hold when you cut them, and they’re not chewy/gooey like regular brownies. Guess that’s why they call it a diet ;( not supposed to taste like real thing ugh
Wholesome Yum A
0Nick, is it possible you overbaked them? There are tips in the post for how to avoid that.
Nancy Conlon
0These brownies are so delicious!. I’ll be using this recipe again and again. Nice and chocolatey taste. Yummmm.
Annelise
0These turned out great for me thanks! I used a stevia/monk fruit powdered mix.
Preston Knight
0Will coconut flour work?
Wholesome Yum M
0Hi Preston, You may be interested in this recipe for Low Carb Brownies instead. These use coconut flour.
Julia
0Would it be okay to use a little baking powder to ensure they rise and don’t turn out flat?
Wholesome Yum L
0Hi 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.
Anita McGrew
0I made these and they were very bitter, I couldn’t taste chocolate, all I could taste was bitter. I was so disappointed!
Wholesome Yum M
0Hi Anita, I’m sorry these didn’t turn out as you had hoped. Did you use unsweetened baking chocolate? How about blanched finely ground almond flour? Almond flour with the skins left on tends to be very bitter.
Elena
0Hi again,
I have one more question – I will be making the brownie without any sweetener because I am eating sweetener free..what should I do to keep the good consistency of the brownie?
Thanks,
Elena
Wholesome Yum A
0Hi Elena, while I wouldn’t recommend doing that and haven’t tested it myself, you might be able to substitute additional almond flour or a much smaller amount of coconut flour. I’m not sure what amounts would be best, but let me know if you try doing that!
Elena
0Hi, 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
Angela Meeker
0Can you substitute the unsweetened chocolate for sugar-free chocolate chips? And would that decrease the amount of erythritol in it?
Wholesome Yum M
0Hi Angela, Yes, you can use sugar-free chocolate. You will probably want to decrease the amount of sweetener you add. I would start with 1/3 c of allulose and then adjust to taste.
Yette
0I 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.
Connie D.
0My brownies turned out to be a disappointment. They were very cake-like, not really dry, just not sticky, gooey goodness. The biggest surprise though was that they weren’t sweet enough. I’m either going to frost them or find a use for them as a crumbled topping for some other dessert.
(Your lemon bars are wonderful, but with the pecan pie bar crust.)
Wholesome Yum A
0I’m sorry to hear that, Connie! Over-baking may have caused the texture you experienced. I’m glad you still found a use for them!
Donna
0This 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
0You 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
0So, 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
0Hi 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
0I accidentally bought granulated instead of powdered… Can I turn it into powdered some way?
Maya | Wholesome Yum
0Hi Kayla, Yes, if you have a powerful blender or just a coffee grinder, you can grind it into powder.
Cecile
0Hi, 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
0Hi 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
0I 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
0Hi 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
0Hi Stacey, the next best option would be sunflower seed flour. You can use it in the same amount as the almond flour.
Tara Poston
0I 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
0Hi. You said a glass pan is best, but the video shows a metal pan. Is it crucial to use glass?
Wholesome Yum L
0Hi 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
0Hello 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. 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
0Mine 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
0Hi 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
0Great recipe. Great taste. My go to brownie recipe.
Kayla
0Would changing the powdered erythritol to monk fruit change the moisture in the brownies?
Wholesome Yum
0Hi 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
0If you just use regular erythritol not powdered? Is that okay?
Maya | Wholesome Yum
0Hi Candy, No, they turn out grainy using granulated.
Karly
0Yum!
Erika Castellano
0Hello!! 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
0many 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
0My brownies were very dry not fudgey at all….followed recipe exactly
Maya | Wholesome Yum
0Hi Suzanne, That means they were over-baked. Did you check the tips in the post above for signs of doneness?
Tatyana
0Hello, 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
0Hi 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
0It says serving 16 but the video shows 9. I just want to make sure I know the correct carb count
Maya | Wholesome Yum
0Hi Jane, Sorry about the confusion. The nutrition info is for the brownies cut into 16.
Jane
0Fit says serving 16 but the video shows 9. I just want to make sure I know the correct carb count
Maya | Wholesome Yum
0Hi 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
0Just wondering if anyone has used Coconut flour instead of Almond Flour?
Maya | Wholesome Yum
0Hi Virginia, No, sorry, coconut flour won’t work in this recipe. I do have these low carb brownies that use coconut flour.
Linda
0Can I use coconut flour instead of almond flour?
Maya | Wholesome Yum
0Hi Linda, No, sorry, they are totally different.
Mageline
0Hi, 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
0Hi Mageline, I cut them into 16 pieces in the pictures, not 9. The overhead photo 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
0Will xylitol give me the same results as erythritol?
Maya | Wholesome Yum
0Hi Linda, Yes, you can use xylitol. You’d need less. Check the sugar-free sweetener conversion calculator here.