The most chocolatey fudgy sugar free brownies ever. This simple low carb and keto brownies recipe requires only 6 ingredients and works perfectly 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 fudgy-ness. My guess is that you like them too - otherwise you would not be reading this!
These brownies are one of my favourite sugar free 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 low carb gluten free and keto friendly.
I was super pleased with how these sugar-free 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 and satisfy even the strongest chocolate cravings. Pure deliciousness!
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.
You only need 6 ingredients for this recipe:
- Sugar free or dark chocolate
- Unsweetened cocoa powder
- Almond flour
Let's chat about the details!
Dark or sugar free chocolate
Use the best quality you can get hold of. There's a LOT of chocolate in this recipe - almost 2 chocolate bars - so you will 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.
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.
If you decide to use sugar-free chocolate such as Lily's (available in the US via Amazon or in the UK via luckyvitamin.com), simply reduce the amount of sweetener you use.
Low carb sweetener
When I make this easy sugar free brownie recipe now I choose allulose because it yields the smoothest result and has no aftertaste.
If you decide to go for another sweetener, I recommend a monk fruit sweetener blend such as Lakanto.
Whichever sweetener you decide on - erythritol, xylitol, stevia, Swerve - be sure to use powdered sweetener. These brownies are very fudgy and their texture will be smoother this way.
With Swerve, be sure to use the cup measurements instead of grams. It's lighter than erythritol.
Grain free nut flour
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 / ¾ cup, which made the brownies even softer and more fudgy.
You could also use ⅓ cup or 40 grams of coconut flour in place of the almond flour.
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.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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 unsweetened cocoa powder 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. Option to add a pinch of salt for extra flavor.
4.) Line a rectangular baking pan or small casserole dish with 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 baking dish and smoothen the top. Bake 25 minutes or until the top is firm.
6.) Let the sugar free 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.
UNDERBAKE. 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.
LET COOL FULLY. Then, simply be patient and let them cool COMPLETELY before cutting. If you place them in the fridge, they will firm up even more.
Add baking powder: 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 teaspoon of baking powder.
Experiment with flavor: You could also play around with different flavours - orange zest would be lovely, or try ¼ teaspoon ground cardamom and 1 teaspoon cinnamon for a warm flavour. 1 teaspoon of vanilla extract would also work here.
Add nuts: Feel free to add in chopped nuts such as walnuts or pecans!
Sugar-free chocolate chips: Option to stir ½ cup of sugar-free chocolate chips into the batter at the end. Lily's is a popular brand in the US.
Dairy-free: Use coconut oil instead of the butter.
It's best to store Keto brownies at room temperature, that way they stay nice and fudgy. They stay fresh for 3-4 days. Store in an airtight container to prevent them from drying out.
You can also store them in the fridge for up to 1 week.
Can you freeze them?
Absolutely! I pre-cut the brownies and then wrap them in parchment paper before freezing in an airtight container. Freeze for up to 3 months.
More recipes you'll like
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 Sugar Free Browniesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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First published in May 2018. Updated in August 2022.