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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
Bas Ak
0Great recipe! I used 1/2 cup erythritol and thought that it was sweeter than I desired, will try with less next time.
Jeannette
0WOW – Just baked them – first time ever. Melt in your mouth yummies! Thank you!
Celeste
0This really was the most awful tasting thing to me made out of mostly great ingredients. The only ingredient that I feel ruined the recipe is the Almond flour. I can’t see ever making anything more with this flour substitute, into the trash it went and another waste of money! Now I’m skeptical of making any further Keto recipes and will look into other resources.
Wholesome Yum M
0Hi Celeste, Sorry this recipe didn’t turn out as expected. Not all almond flour is created equal! Brands can vary a lot in how finely they are ground, oil percentages, and blanched or unblanched varieties. I recommend Wholesome Yum Almond Flour. This is the brand I use to test all the recipes and give the best results.
Audrey
0I made these for my dad. He’s diabetic and so misses his brownies and desserts. These were even better the next day. I was curious, have you tried using p-nut butter in place of some of the butter?
Wholesome Yum M
0Hi Audrey, I would not swap out the butter for peanut butter, as it would change the texture of the recipe. They would likely be drier and denser. You could swirl a bit of peanut butter on the top of the brownies before baking to them that classic chocolate and peanut butter flavor.
Jamson
0Wow, SO GOOD! And super fudgy as promised. I used Swerve confectioners, slightly less than called for, as you suggested. I only had a bar of 90% chocolate on hand, so I used that for the baking chocolate, and I used half cocOa and half cacAo powder. I let it rest overnight airtight with a piece of bread like you said in your tips. Smooth and fudgy. Thank you, thank you, thank you!
Michelle Mckim
0My first keto dessert I have made (seasoned baker and cook) . I was so looking forward to a brownie I could eat guilt free. This sadly wasn’t it. They are not fudgy, they are rather cakey and grainy. Not sweet, though that did not bother me as I love dark chocolate, it was unexpected that it had no sweetness. I just can’t get past the texture, neither could my bf who will eat anything.
Wholesome Yum M
0Hi Michelle, Sorry these didn’t turn out as expected. It sounds like your brownies may have overbaked. This recipe is best removed from the oven before they set in the pan. They will look underdone but will be a great fudgy texture but cakey.
Niki
0Hi! Can substitute coconut flour instead of almond?
Sharon
0Can I use 100% baking chocolate and coco powder? Also what about using granular Xylatol?
Wholesome Yum D
0Hi Sharon, you can use 100% baking chocolate & cocoa powder in this recipe. As far as granular sugar, for this recipe, I only use powdered sweetener so your brownies may have a gritty consistency.
Wholesome Yum M
0Hi Niki, I’m sorry, coconut flour will not work in this recipe.
CntryG
0We had a huge themed party last night but for dessert everyone was eating ice cream and different pies. I was so tempted when everyone left to splurge a little. So glad I opened your recipe book and made these fudgy brownies. I may not have gone to sleep until after midnight enjoying a bite or two, but I also didn’t have the guilt or racing heart from poor food choices. So glad I bought your books!!!
Raiz
0My entire family absolutely LOVED these! So much healthier than regular brownies. I used Lakanto. I also used organic cacao paste for the chocolate and raw organic cacao powder for the cocoa powder. So delicious! Thank you for this treat! I am so grateful.
Lucinda
0This is just wonderful – tastes so good, you’d never know it was keto. A real lifesaver, thanks so much! I’ve tried a few of your recipes now and I’ve been impressed every time – fantastic!
Ginger Snell
0Satisfied my family’s sweet tooth! Will be making these again!! Thank you Maya!
Laura
0Love these!! I used the Hershey’s special dark cocoa powder and YUMMY!! Thanks Maya!
Jessica
0The chocolate flavor is good but I find these too dense for my taste.
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!