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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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Almond Flour Keto Brownies
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If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings:
300 Comments
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.
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.
Lisa
0What a lovely comment and wonderful father!
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?
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.
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.
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.
Wholesome Yum A
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 A
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.
Wholesome Yum M
0Hi Amanda, They may be a bit gritty, but they should still have a great flavor.
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 %?
Wholesome Yum A
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
0I’m new to keto and I didn’t realize you subtract erythritol. I used monk fruit and erythritol blend!!
Janaya
0My cocoa had 2 net carbs and chocolate is 1.
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.
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.