Shop
My
Custom
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
Get It Now
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.
-
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.
-
Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth.
-
Remove from heat. Stir in the vanilla extract.
-
Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
-
Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
-
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.)
-
Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Almond Flour Keto Brownies
More Keto Chocolate Recipes
If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings:
306 Comments
Cynthia Holthaus
0I made these keto brownies for my daughter at college. She and her team loved them. Such a great alternative to a traditional brownie- they were delicious and the chocolate flavor was spot on. Thank you for another great recipe- couldn’t take a pic because they were scarfed up immediately.
Wholesome Yum D
0Hi Cynthia, I love that they disappeared before you could get a picture! I’m so happy your daughter and her team enjoyed the brownies. Sounds like they were a big hit!
Bernadette
0I bought your granulated sugar vs powdered. Will that work in this brownie recipe?
Maya | Wholesome Yum
0Hi Bernadette, Yes, you can use granulated Besti, but I like the texture of these keto brownies a little more using the powdered.
Michelle
0These came out pretty good even after substituting butter with unsweetened apple sauce to help reduce fat. 👍
Wholesome Yum D
0Glad they turned out well for you, Michelle. Thanks for sharing your applesauce swap, too. It’s always helpful to hear what substitutions work successfully.
Adam
0I can’t believe this is sugar free. It tasted like fudge brownies, looked like fudge brownies. Oh so yum! Very easy to make. We skipped spreading the frosting because it was tearing up the top layer of the brownies. Not sure why. We let it cool first. Also tried adding cool whip instead. It was heavenly.
Wholesome Yum D
0Adam, that “I can’t believe it’s sugar free” reaction is the best! Your Cool Whip idea sounds amazing. Love that you made it your own!
Ninja
0Can u please explain what you mean by ‘ 127 11/16 g ‘
Maya | Wholesome Yum
0Hi there, This measurement is not present in my recipe. Did you scale it up or down? If so, scaling adjusts the amounts proportionally and you might end up with odd amounts. In general, while all my recipes allow scaling, for baking recipes I recommend making them as written so that the timing is accurate and you get a good result.
MaryAnne
0I did not find it has sweet as expected. I did not add frosting, as members of my family are not frosting eaters. Maybe, that is the reason. Suggestion to make the brownie itself sweeter appreciated.
Maya | Wholesome Yum
0Thanks for the feedback, Maryanne. Everyone’s taste buds for sweetness are different, but yes, the recipe is counting on the frosting being included. This recipe can handle adding more Besti, so feel free to add an extra 1/4 to 1/2 cup and it’ll still turn out fine. Hope this helps.
Karen J Cook
0I am wanting your brownie recipe that you have revised, using honey. I thought, that was the one you were sending, but I got one with the powdered allulose blend, instead! Please help- I am hoping to make it today!
Maya | Wholesome Yum
0Hi Karen, Those are my zucchini brownies. Please let me know how they turn out!
Susan Hall
0Hi Maya, I would like to make your keto brownies. How does Besti granulated or powdered sugar affect baking? Thank you.
Maya | Wholesome Yum
0Hi Susan, You can use either here, but powdered Besti makes a smoother texture. Please let me know how they turn out if you make these!
NANCY
0I love these brownies and want to use them as the base for other keto sweets where you would put a cream cheese or nut butter layer on top. But the other recipes call for a 9 x 9 pan. Will this recipe work in that size pan and what do you think (I know might be a wild guess) the baking time should be?
Maya | Wholesome Yum
0I’m glad you like these, Nancy! I don’t have an exact baking time for a 9-inch pan, so I would check on them and use the toothpick test — they’re done when there are just a few moist crumbs on the toothpick but not wet.
Liz
0Great recipe, thanks! Moist, moorish and totally delicious!
Maya | Wholesome Yum
0I’m glad you liked these, Liz! Thank you.
Ruth Schultz
0I made these for my son’s birthday party. Everyone loved them. They’re so light and airy, not like most brownies that are rather heavy. So delicious!
Suzanne
0I made this for my husband and we both just love it! I made it with Keto Sugar free icing. I highly recommend trying it.
Maya | Wholesome Yum
0I’m so happy you hear you both love these, Suzanne! Enjoy!
Stacey
0For some reason, my brownies have an odd texture – soft (not fudgy or cake-like) and almost oily. And way too sweet. (I thought that 2/3 cup allulose blend was a LOT, and my instinct was right). I would say that 1/3rd cup allulose would have been plenty!
Frankly, the brownies were completely unappetizing. I’m not sure what went wrong.
Maya | Wholesome Yum
0Sorry to hear that happened, Stacey. This can happen if the ingredients are not mixed well enough. Myself and most readers find the sweetness level about right, but feel free to reduce the amount of Besti next time if you find them too sweet. Just to confirm, though, you used unsweetened baker’s chocolate and not the sweetened kind? They would definitely be too sweet if your chocolate was sweetened.
Carola Blue
0I followed the recipe and used dark baking chocolate and Guittard cocoa powder. The brownies are nice and moist but don’t have a lot of chocolate flavor, according to my daughters.
Maya | Wholesome Yum
0Hi Carola, Sorry to hear your brownies didn’t turn out like you expected. These keto brownies are normally very chocolaty, so not sure if it might be the ingredient brands? I haven’t used those. Did your brownies look as dark as mine in the pictures (the dark bottom layer, not the frosting part)?
Kristen Phillips
0OMG these are delicious! Added walnuts which threw it over the edge. This icing is also amazing! Another knock out of the park! Ty
Kristen Phillips
0Can’t wait to try these! Just got my 2 lbs of besti powdered sugar in the mail today! Weekend goals! Giving 5 stars just because everything I make from your recipe collection is 5 star! Will be back after I try these!
Valerie O
0This was my second time making these brownies – they’re that good. I’ve also tried others but came back to these. One of the keys is the Besti powdered allulose for the sweetner. I can attest, no stomach issues with this sweetner, this and the granulated are all I use now. I must admit I haven’t tried Besti’s almond flour yet – I had some Blue Diamond almond flour and used that. I had some extra-dark King Arthur cocoa and used that. I followed the rest of the recipe and the best fudgey brownies came out. I did not frost these but once cooled sprinkled sifted Besti powdered sugar on top and then served with keto vanilla ice cream – Outstanding!
Delores
0Best brownies ever and so easy to make! I’m definitely hooked!
Kaylee H.
0Just made these today. OMG. By far the best keto brownies I’ve made. Other recipes I’ve tried were so unimpressive, I sort of just accepted that maybe keto baked goods wouldn’t measure up. But I felt like making something with less sugar since the holidays had me reeling in carbs, and I am shocked at how delicious these are. This recipe is a keeper.
Melaney
0Not 6 ingredients!!
Wholesome Yum D
0Hi Melaney, I don’t include optional ingredients in the amount of ingredients.
Michelle Ehlers
0I made this with with Simple Truth Allulose (which is allulose only) instead of the Besti (which includes Monk Fruit Extract) and it was too bitter. Now I see why the recipe is so specific 🙁