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Fabulously Fudgy Keto Brownies

Published . Last modified By 73 Comments

The fudgiest, most chocolatey Keto brownies ever. This simple low carb and sugar free recipe makes perfect brownies time after time. Gluten free and diabetic-friendly.Stack of 3 sugar free Keto brownies

FIND THE RECIPE CARD WITH INGREDIENTS AND INSTRUCTIONS AT THE BOTTOM OF THE PAGE. DON’T MISS THE EXTRA TIPS IN THE POST!

Do you know a person who’d say “Brownies? Nah, can’t stand them. Too chocolatey. Too happiness-inducing. Not for me, mate.”

This kind of person, as you know well yourself, does not exist. Why?

Because brownies are one of the most delicious, universally liked desserts ever invented.

Making Keto brownies: Melted chocolate and almond flour in a food processor

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If you were to start a brownie appreciation club people would be joining in droves. I’d be the first one knocking!!

I’ve been experimenting with avocado in brownies last week – and I’ve got to say, whilst I LOVE my chocolate avocado ice cream, avocado brownies and I did not fall in love.

I went back to the drawing board – an back to to my favourite brownie of old, which I adapted and made it keto & sugar free.

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.

Friends, these fudgy Keto brownies are the bomb. I really hope you’ll try them – I seriously could eat them every day.

Keto brownie batter distributed in a baking pan with a spatula

(I’m saying this because I have, obviously – everyone is nibbling away at the stash in the freezer day after day!)

So. Let’s do a recipe deep dive.

The chocolate. 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). If you decide to use sugar free chocolate such as Lily’s in the US or Balance in the UK, simply reduce the amount of sweetener you use.

The sweetener. I have made this recipe twice – once with granulated erythritol and once with powdered erythritol. 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.

The flour. I’ve tried it – both 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.

The fat. As you might have guessed even before checking the nutrition facts, this is high fat dessert. Yes, low carb brownies are filling! That’s why one batch makes 16 very satisfying portions. 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.

Keto brownie with a corner bitten off

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. It’s a very popular recipe and when I did take it down for a while I received so many emails asking for it that I ended up re-publishing it. One day I want to rework it to lower the carb content.

And last but not least – as a chocolate lover don’t miss this super indulgent chocolate lava cake!!

Stack of 3 Keto low carb brownies

Don’t miss the video showing how to make this recipe! Watch it below the recipe card on mobile and at the top of the post on desktop.

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Stack of 3 sugar free Keto brownies
4.89 from 17 votes
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Fabulously Fudgy Keto Brownies

The fudgiest, most chocolatey Keto brownies ever. This simple low carb and sugar free recipe makes perfect brownies time after time. Gluten free and diabetic-friendly. 

Course Dessert
Cuisine American, British
Keyword Keto brownies, Low Carb Brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16
Calories 192 kcal

Ingredients

Instructions

  1. Preheat your oven to 180 Celsius / 356 Fahrenheit

  2. 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)

  3. Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor. 

  4. Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.

  5. 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. 

  6. Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm. 

  7. 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. 

Recipe Video

Recipe Notes

Using a water bath is a fool-proof way of melting chocolate because it will never curdle or get hard. If you melt chocolate in the microwave, make sure you choose a low intensity and keep on checking you're not heating it up too much. 

I used Lindt 90% chocolate. You can also use sugar free chocolate such as Lily's or unsweetened baker's chocolate. Adjust the amount of powdered sweetener accordingly.  

If you want to add an icing try the one my friend Lisa from Low Carb Yum used for her chocolate iced coconut donuts. It's delicious. 

I used a 5x9 inch loaf pan for this recipe.

Nutrition Facts
Fabulously Fudgy Keto Brownies
Amount Per Serving
Calories 192 Calories from Fat 169
% Daily Value*
Total Fat 18.8g 29%
Total Carbohydrates 4.1g 1%
Dietary Fiber 1.4g 6%
Sugars 1g
Protein 2.9g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!

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The fudgiest, most chocolatey Keto brownies ever. This simple low carb and sugar free recipe makes perfect brownies time after time. Gluten free and diabetic-friendly. #brownies #lowcarb #keto #sugarfree #diabetic

Comments

  2. Love it! It comes out amazing every single time. Ok so a silly question.. can this be taken on a 7 day travel nad stya out if the refrigerator without going bad?
    Thanks.

    Reply

    • I think that depends on the temperature it’s being kept at. It contains a lot of butter, which can go rancid when it’s too hot. It’s fine in the fridge and I’d say it will keep if you store it somewhere fairly cool, in an airtight container. Take it along wherever you’re going and do a sniff test before enjoying 🙂

      Reply

  3. You are certainly a very patient woman to answer our questions. Thank you. I used a whole avocado for half the butter. I didn’t have powdered sweetener, so I whomped it up in the blender. It looked pretty powdered to me, but we’ll see. I also didn’t have enough unsweetened chocolate, so I made up the difference with the equivalent formula on the baking cocoa package. (This is going to be a totally new recipe in a minute–I despise people who do that! ) I added sweetener to taste on top of what you did because the avocado flavor was too prominent. Then I added pecans and 75% chocolate chunks. (This was an emergency chocolate fix, I’m telling you!) I’m pretty sure I’m a true sugar addict, because I just couldn’t find that zing that sugar adds. So I, hopefully wisely, gave up on adding more sweetener. It’s in the oven now, and it smells chocolate-y. Fingers crossed! If it tastes yucky, I will repent and report to you my failings. XXXX

    Reply

    • I’m soo interested to hear how this went! I’m getting into using avocado in chocolate recipes, though I have yet to try it in baking. I’ve just redone my chocolate avocado mousse and made it keto – I previously had it sweetened with banana. Using the avocado in place of the butter makes the recipe more nutrient-dense, it really is a great idea. I think the 75% chocolate in your recipe would have given some nice sweetness, too. Thanks for your detailed description!!!

      Reply

  5. I tried this recipe with coconut oil instead of butter and stevia instead of Erythritol but it didn’t work out. After i mixed in the almound flour and the hot chocolate i didn’t get a solid, smooth, uniform paste it was all greasy, oily and “crumbly”. I used the same measurements, except for the sweetener, as it was stevia i used only about 20 grams. Any idea what might have gone wrong?

    Reply

    • I think the problem may have been the chocolate and not the coconut oil. If you use lower quality chocolate and heat it too much too quickly, it can got crumbly and curdle just like milk does. This can happen when you do it in a microwave. That’s why it’s safer to heat it slowly in a water bath, you just can’t get it wrong that way. Coconut oil and butter are pretty much interchangeable. If you melt the coconut oil it becomes nice and smooth and definitely not crumbly. I hope this helps 🙂

      Reply

    • Hi there, you could try that but definitely use less coconut flour than almond flour. I suggest starting with 1/3 the amount. Wait a couple of minutes until the flour has absorbed all liquid and see if you think it’s enough. I think it should be. Definitely do not use more than 1/2 the amount or your brownies will become too dry.

      Reply

    • I think using salted butter might be interesting. Salted chocolate always tasted good! You might need to up the sweetener a bit so it’s not overpowering. I think equal is a sweetener brand? I have not used it. Check if it’s a 1:1 sugar replacement, ten you can use it in the same amounts as the erythritol

      Reply

    • Please check out the safety of equal Canderell and all other artificial sweeteners. They upset your digestive system and make you put on weight. The changes can also encourage you to become type 2 diabetic. Avoid diet drinks and reduced sugar Ribeana etc. Only Stevia, erithritol, xylitol and other sugar alcohols are considered safe. Tesco and Sainsbury’s both sell sugar free dark chocolate.

      Reply

  8. I’m using Baker’s Unsweetened for my chocolate. Should I increase the amount of powdered erythritol I’m using?

    Also, made these a few days ago but they turned out very dry and not sweet. I followed the measurements and ingredients exactly (switched my scale to grams for better accuracy, even 🙂 so I was surprised. After scouring the recipe and all the comments I think I have the answer: in the oldest comment you state you used a 14 x 23 cm pan. This is about the same as a 9″ x 5″ loaf pan. It’s rare to bake anything but bread in this size tin in the US unless specified in the directions. I used a “regular” (for here) 9″ x 13″ baking pan, which probably accounts for dryness and lack of sweetness because I’m sure they were burnt! Here goes a second try! 🙂

    Reply

    • Hi Ruthie, thank you for your comment about the baking pan – I’ll add that into the post to clarify. It is possible that if your brownies were flatter than mine because your pan was larger they would turn out drier and maybe even burned a bit.
      As for the chocolate, I’d say you probably need an additional 2 tbsp of sweetener if you use unsweetened chocolate. 90% chocolate contains 7g of sugar only and is actually not very sweet.
      However, I’m not sure that that lack of sweetness you found was due to the pan / dryness. Maybe you just prefer your brownies a little sweeter than I do, we’re all different. Definitely taste your batter and add some more if you feel it needs it!

      Reply

      • Thank you! I made these again on Saturday and used 110g powdered Swerve instead of 100g. They are much better this time. A LOT more moist in the 9″ x 5″ pan – and sweeter than my first attempt, too. In comparison, I think I burnt the first batch badly! Only the center brownies in this pan are really “fudgy”, though. The edges of the outer pieces are still burnt, so I guess it’s just my oven?? Will just reduce baking time on next batch and maybe add a bit more sweetener… I love the batter so it’s strange. Practice, eh? 😀 Thank you for such a great recipe and awesome website! It’s an amazing resource.

        Reply

    • Thanks for your comment Tina – oven temperatures can differ depending on make and age, so maybe that was the reason. If you try the recipe again, just take them out sooner.

      Reply

  13. I love these. I’ve made them several times. However they are very high in fat, as you state. Today I am trying them with avocado oil. Hope they are still yummy! Healthy and yummy! Cant beat that!

    Reply

  14. Hi,

    I made this recipe as chocolate cake, last week. We added a tsp of melted almond butter on top with double cream. OMG! Chocolate cake heaven we frozen half of it and had the rest today. It freezes really well
    Is by far the best cake on Keto that we have made so far, thank you for sharing recipes

    Reply

  15. Overall the brownie turned out to be good in taste but somehow it was little dry and brittle and not fudgy. How do I make it more fudgier?

    Reply

  16. I just made these brownies and was very careful to follow it exactly. I tried one after they cooled and I used the icing you suggested from your friends site. They looked awesome, but are really really dry. Like sawdust. What could be wrong?

    Reply

    • Hi Barb, I’m sorry to hear they turned out dry. If you measured all ingredients as per the recipe, the only thing that I can imagine is your oven might be hotter than mine and you had them in for too long. Oven temperatures can vary by up to 20 Celsius depending on make and age. I hope that helps and that you might give them another go one day

      Reply

  17. Hey. I am excited to try this out. I don’t think I will be able to find erythritol. I might be able to get a hold of liquid stevia or my only other option is using honey. Do you know if using either of those sweeteners would be possible?

    Reply

  18. Hi there, these are a fab low carb brownie. I have made a few times now but I just wondered What’s the fat content in these brownies?
    Thanks

    Reply

    • Hey Jo, I’m glad you like the brownies. The fat content is 19.5g – the nutrition facts are always at the bottom of the recipe card.

      Reply

  20. These are so easy to make and super yummy. Hit the spot for the sugar I was craving after being on Keto for a couple of weeks! Thanks 🙂

    Reply

  21. Hi,
    What nutrition calculator do you use? I got 9 carbs per serving using all your same ingredients, except I used Baker’s brand 100 % cocoa unsweetened chocolate.
    Thanks

    Reply

  23. Do you know any troubleshooting for this recipe? I followed it exactly (used Lindt 90% as well) but when it was cooking it had literally pools of bubbling liquid (I’m guessing the butter?) boiling all over so badly that I ended up taking it out of the oven and sopping them up with paper towels. Did yours ever do that (I definitely used the amount of butter recommended, not more) 🙁 They did turn out good even with the bubbles, but after that I decided to long, slow cook them and turn them into dense chocolate cookies, they were crunchy and yummy in that state.

    Reply

    • Hm, not sure what happened, it’s always difficult to say when you weren’t there! If you used the same amount of butter/fat, maybe your oven temperature was too high? Some ovens can have a mind of their own… I’m glad to hear the brownies double up as chocolate cookies, I must try them crunchy one day! If you ever want to make chocolate cookies that are SUPPOSED to be chocolate cookies, you could try out this recipe!

      Reply

  24. How long do you think they will last in an airtight container or should I freeze a good portion of them as I made double batch! I took second batch out at 18-20 min for a less dry effect than the first batch. Absolutely amazing.

    Reply

    • Hi Zana, I think they should be fine in the fridge for about a week. Personally, I like freezing stuff, that way I don’t have to think about whether something might go off or not. My last brownie batch I cut into bitesize pieces before freezing. I had made it just for us, and it was great being able to grab a little treat to go with a cup of tea in the afternoons. They actually tasted great even frozen, though that might be just a personal preference 😉

      Reply

    • Hi, Lily’s dark chocolate chips contain stevia, so you would definitely need less sweetener than I used (the 90% dark chocolate is not sweet at all). I would try using half the amount of sweetener and definitely taste the dough to see if it’s good.

      Reply

    • Of course you can. Be careful not to use too much though. Coconut flour is so much more absorbent – a good rule of thumb is 1/3 – max 1/2 cup of coconut flour as opposed to 1 cup or almond flour.

      Reply

  29. These brownies are absolutely delicious! Thank you for a great recipe. Will be making them again for sure.

    Reply

    • You could definitely try that. I’d start with 1/3 cup of coconut flour instead of the almond flour. If you feel the mix is too liquid, add an extra 1-2 tbsp.

      Reply

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