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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 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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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306 Comments
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!