The fudgiest, most chocolatey Keto brownies ever. This simple low carb and sugar free recipe makes perfect brownies time after time. Ready in 30 minutes!
I have not yet met a person who does not like brownies. There is something irresistible about their intense chocolate flavor and their fudginess. My guess is that you like them too – otherwise you would not be reading this!
These brownies are one of my favourite keto desserts. I dabbled a bit in trying to create an avocado brownie, but just did not like them enough to post. In the end, I adapted my original brownie recipe that’s been passed down to me by my Grandma and made it keto friendly.
It’s always a bit nerve-racking when you do the first test-run of a recipe. Sometimes there are spectacular failures, especially in baking!
But I was super pleased with how these keto brownies turned out. They are really easy to make and I’ve baked them many times since. They turn out like a dream every single time!
Regular brownies are a feast of chocolate, butter and indulgent sweetness. It’s the same with these low carb brownies – the only difference being that instead of sugar I used powdered erythritol and instead of flour my brownies contain almond flour.
This way, they’re not only sugar free, low carb and diabetic-friendly (they’re 3.2g net carbs per portion), but also grain and gluten free.
How to make extra fudgy keto brownies:
1.) Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate.
2.) Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor.
3.) Add the melted chocolate and almond flour and mix until you have a thick, smooth brownie batter. I did this in a food processor, but it is possible to simply stir it together with a fork.
4.) Line a rectangular baking pan or small casserole dish with baking / parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides (or cover these with parchment, too).
5.) Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm.
6.) Let the brownies cool completely before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
Top Tips for perfect low carb brownies
I’d say one of the most important tips for extra fudgy brownies is to slightly under-bake them. Yes, take them out before you think they’re done! The corners should be cooked and the top just set, but you’re looking for a jiggly middle.
If you leave them in the oven for too long, you’ll end up with crumbly brownies. We don’t want that!
Trust me and remove them from the oven after 25 minutes max. Then, simply be patient and let them cool COMPLETELY before cutting. If you place them in the fridge, they will firm up even more.
Here is a quick breakdown of the ingredients and what to look out for:
Use the best quality you can get hold of. There’s a LOT of chocolate in this recipe – almost 2 bars – so you’ll be able to taste it. In the UK, Lindt is a popular quality brand and I went for their 90% dark chocolate. It contains only 7 grams of sugar per 100g, which is very low, and it’s widely available.
You could use unsweetened chocolate as well (in the UK there’s a brand called Montezuma which Sainsbury’s stocks, in the US Baker’s chocolate is a good option). In this case, you may want to increase the amount sweetener.
The texture is smoother with the powdered erythritol and I preferred it. If you only have granulated sweetener, try grinding it down to a powder before you use it. Erythritol does not melt like sugar does and it can re-crystallise when it cools down.
In regular cake recipes granulated erythritol works absolutely fine. In dishes with a soft or fudgy texture, however, it’s better if you use powdered sweetener.
You can also use xylitol, Swerve or your sweetener of choice. With Swerve, be sure to use the cup measurements instead of grams. It’s lighter than erythritol.
I’ve tried it – both fine almond flour and ground almonds work. I first used 100g / 1 cup and the second time reduced the amount to 80g / 3/4 cup, which made the brownies even softer and more fudgy.
As you might have guessed even before checking the nutrition facts, Keto brownies are a high fat dessert. They are filling! That’s why one batch makes 16 very satisfying portions.
I like butter in my brownies. But if you prefer, you can swap out the butter for coconut oil. If you do, make sure you use an extra virgin coconut oil – it’s unrefined and you’ll taste the difference.
Note: I did not use baking powder in this recipe. But if you would like a little rise like you’d expect in a cake, add 1 tsp of baking powder.
You could also play around with different flavours – orange zest would be lovely, or try 1/4 tsp ground cardamom and 1 tsp cinnamon for a warm flavour. 1 tsp of vanilla extract would also work here.
Also, feel free to add in chopped nuts such as walnuts or pecans!
Make sure you also check out the other healthy brownie recipes on my site.
I adore these pumpkin brownies – the recipe is just as simple, but they’re much lighter in texture. And when I first started Sugar Free Londoner, I created these sweet potato brownies. At the time I was concentrating on lowering my sugar intake only.
Even though this recipe is not particularly low in carbohydrates due to the sweet potatoes, it’s still a MUCH healthier option than your regular sugary brownie recipes. One day I want to rework it to lower the carb content.
Made these brownies? Give them a star rating below!
Fabulously Fudgy Keto Brownies
- Preheat your oven to 180 Celsius / 356 Fahrenheit
- Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate. (see notes)
- Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor.
- Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.
- Line a rectangular baking tin or small casserole dish with baking / parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides.
- Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm.
- Let the brownies cool before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
This post contains affiliate links. If you click on one of these links and purchase a product, I may make a small commission. This money goes towards the running costs of the website. Thank you for supporting Sugar Free Londoner.