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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
Mich
0My first Keto brownies and it came out perfect! Moist, fudgy, sweet with that hint of salt. I thought it was a little too sweet, but two of my children thought it was bitter. 3 out of 5 thought it was sweet and perfect. So I guess the ones who have reduced their sugar intake are the ones who thought it was sweet enough. Making it again and doubling the recipe because one if my sons was always pinching my keto treats, especially these. Highly recommend others to try it. Even my mother’s impressed!
Susan
0I made these the other day and they disappeared very quickly. We liked them best the next day after they’d been in the fridge for a bit. Both hubby and I loved them. I want to make them again but next time try a cream cheese frosting with some orange zest and add some nuts to the batter.
D. Teems
0Can I substitute Swerve powdered sugar for the monk fruit sweetener? If so, how much? Thank you, Debra Teems
Maya | Wholesome Yum
0Hi Debra, I don’t recommend this and I explain why in the post above.
Lindsey
0These keto brownies were delicious! My hubs is keto again at the moment and he really enjoyed having a treat that still tasted indulgent! Well done! I’ll definitely be making these again
Elizabeth S
0Exceeded my expectations. They were sweet, rich, and so delicious. Will be making again!
Bella
0This brownies were just delicious! Will be making it again for sure. Thanks for sharing all the details.
Addison
0I cannot believe these are keto! They are rich, decadent, chocolaty and delicious!
Rose
0So excited I finally have a keto brownie recipe that comes out perfectly everytime! It was super fudgy and delicious.
Diane
0I stumbled upon this recipe yesterday, and since I happened to have all the ingredients in my pantry, I thought I’d try it. And, my husband and I are glad I did! They’re sweet, but not too sweet, and satisfied the urge for a bit of chocolate after dinner. Before putting it in the oven I topped the batter with Manitoba Hemp Hearts for a little texture and extra Omegas as well as 16 pecan halves which acted as a cutting guide to serve 16 portions. We topped the brownie with a bit of zero carb whipped cream. Yah, they were good!The only “trouble” I ran into was knowing when to take them out of the oven. The toothpick came out with butter on it, but very little batter, so I just ended up leaving it in the oven for the upper limit of suggested time and they came out perfectly. I made them in the afternoon and let them cool and rest on the kitchen counter until about 8:00pm. The texture was perfect!
In my opinion, if you’re looking for a carb laden brownie doppelganger, I don’t think you’ll ever be happy with Keto baking. If you’re looking for a healthier, 2 net carb treat to enjoy and feel good about your smart diet choices, you’ll be pleased.
Janice N
0Was the second keto brownie recipe I have tried. Carefully read the recipe 3 times and ordered all of the ingredients listed in the recipe. Watched the demo video 3 times and followed along with each step while making the recipe. Wanted to be sure I was making them correctly since I am new to gluten free and keto. I used an 8″ x 9″ glass pan. The brownies looked nothing like the picture and were not very thick. They were chewy, but crumbly, and dry while being oily with butter. They were not sweet at all and the bitterness of very dark chocolate and cocoa powder was overwhelming. No one at the event I brought them to liked them. Maybe some of the difficulty is because I live at altitude in Denver, CO, but all in all the taste was not good.
Karma
0I was given the same results but after leaving them in m fridge it changed. The overpowering taste from the chocolate and cocoa subdued and it was less oily. Still quite fragile but less dry and crumbly. It really tastes like a dark chocolate brownie. I think if you really let it cool you will notice a difference as well. But of course, the recipe won’t suit everyone
Wholesome Yum D
0Hi Janice, Sorry these brownies didn’t meet your expectations. I have a few other brownie recipes and my Keto Avocado Brownies are one of my most popular recipes. If you try them please let me know what you think!
Janice Nelson
0What is the best keto sweetener to use? Powered or granular? I do NOT want the cool, slippery, aftertaste I get from some keto sweeteners. And, I want these to taste like traditional brownies!!
Wholesome Yum D
0Hi Janice, For this recipe, Wholesome Yum Powdered Allulose is the best sweetener.
Megan Marquis
0I made this today and everyone really liked it!! Wasn’t grainy was smooth and brownie like.
Ebony
0I did not expect to tolerate the texture let alone enjoy the flavor. I made it anyway, spurred on by the two delicious recipes I’d tried earlier in the day (crispy wings and homemade ranch). The texture was fudgy and the flavor, delicious. Now it’s time for me to pair this heavenly treat with one of your ice cream recipes. I added ChocZero white chocolate chips for some visual appeal and depth of flavor. I highly recommend it!
Elizabeth Garcia
0One of my favorite recipes! The tips are very helpful – be sure to read them if this is your first time making this.
Marge
0Can I use Splenda as the sweetener?
Wholesome Yum D
0Hi Marge, I don’t recommend using artificial sweeteners, including Splenda (sucralose). You can read more about sucralose on keto here. Besti Powdered is available here, and it’s really the only one that makes the brownies this fudgy (due to the allulose). Hope you’ll give it a try as written. I do also have a keto sweetener guide where you can read about the different sweeteners and get conversions, but the conversion chart won’t include Splenda as it’s just not one I recommend in any of my recipes.
Zenia Rene
0Can I substitute coconut oil for butter?
Wholesome Yum D
0Hi Zenia, Yes, you can.
Zenia Rene
0Right on. Same measurement?
Wholesome Yum D
0Hi Zenia, Yes, same measurement.
Wholesome Yum D
0Hi Zenia, Yes, same measurment.
Oli
0Hi there! For these brownies, could I use the powdered besti monk fruit sweetener with allulose blend that your Keto Mason Jar ice cream calls for?
Maya | Wholesome Yum
0Hi Oli, Yes, that would work great! Since the monk fruit sweetener is a bit sweeter than plain allulose, use 1/2 cup of Besti Powdered instead of 2/3 cup of plain powdered allulose.
Mrs P Macias
0Hello, Can I swap the baking chocolate for just the cocoa powder?
Wholesome Yum D
0Hi Mrs P Macias, I don’t think these brownies would have the right texture if you used that much cocoa powder.
Roth
0Hi Maya, I baked it last night and found the butter smell too strong for my liking. I used 2/3 cup of real food confectioner erythritol powder and I can taste the powder in the brownie. I must admit I used normal chocolate. My brownie was about 3/4 inch thick. Can I go ahead and put inside the oven for another 5mins? Any advice on what went wrong?
Wholesome Yum D
0Hi Roth, You made alterations to the original recipe so I can’t say for sure which one would have caused the issue. I always recommend Wholesome Yum Powdered Allulose because I know the texture is the best, also allulose is sweeter than erythritol so you should use 3/4 cup.
Julie
0Delicious!! I followed the recipe exactly and the flavor and texture were excellent. My brownies did not rise much, however. Could I add baking powder / baking soda to get more rise, and if so how much? Other ideas? Thanks!
Wholesome Yum D
0Hi Julie, These brownies are generally thin (around an inch to an inch and a half thick) because they don’t rise in the oven.