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
I adore these pumpkin brownies and these Keto Avocado Brownies - the recipe is just as simple, but they're much lighter in texture.
If you also like cheesecake, give these keto cheesecake brownies a try. And peanut butter fans will appreciate these Keto Peanut Butter Brownies.
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!
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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.
- 1.5 stick butter unsalted, softened, 175g, 6.17 oz
- ⅔ cup powdered sweetener 100g
- 3 eggs
- ⅓ cup cocoa powder unsweetened, 40g
- 6 oz dark chocolate at least 85% cocoa solids, melted, 175g
- ¾ cup almond flour 75g
- 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.
First published in May 2018. Updated in August 2022.
These were delicious! So moist. I’ve made brownies with avocados before, but these were the best. My frosting was a little too sweet as I didn’t have brown monk fruit so substituted another brown sweetener. I’m going to try and get some monk fruit for next time as I’ll be making these again. Even my picky husband liked them. Served them to company last night and no one knew there was avocado in them and said they were delicious.
My mix looked fab but once cooked it turned pretty much to a crumbly powder, wasn’t chewy infect it was like eating dust. Any ideas what I did wrong ? I followed the recipe so flummoxed. Chocolate Montezuma was expensive and I used almost 2 bars so nervous to try again. Any help would be appreciated. Thanks
Hi Tracey, I am assuming that you measured all ingredients correctly as you mention that the mixture looked good before baking (always check the images and the video to compare texture). Therefore, my guess is that something went wrong during baking. This could be the oven temperature (too high), baking on the top shelf (it's hotter at the top, I always bake in the middle of the oven) or baking for too long. Is it possible that you have a fan assisted oven and baked using the electric oven temperature? Fan ovens are 20Celsius hot than electric ovens? It's also possible that you used a larger baking pan than I did and the mixture was flatter. This means the brownies bake quicker. That could be another reason why yours were dry - they simply over-baked. Hope this helps!
I just love this recipe! It comes out perfect every time!!
I'm sure this rich recipe will appeal to many, many, many fudgy brownie lovers and chocoholics who are trying to steer their indulgences away from sugar.
I was wondering, since I'm fondest of a different kind of brownie texture, have you adapted a recipe for a still dense, but cakey, chewy, flakey-topped, and crusty-edged batch of brownies? Would LOVE to try it.
Somehow, I've never been a fan of a heavy fudge-like texture in a brownie. To me it seemed to resemble a nearly raw mouth-feel. Somewhat like raw cookie dough (shudder). But, to each her own. After all, indulging in a treat should bring us our own special joy.
It's a blessing for discriminating people of varied palates to have more and more great, low-carb, sugar-free treats in a range of recipes so we can find things that appeal to our own tastes, and meet special dietary needs!
Thank you for your devotion to designing healthy, delicious, and satisfying alternatives to the sugar- and carb-excessive norm. Love ya, girl!
I do! I have this coconut flour brownies recipe and an almond flour brownie recipe that is more cake. Just leave out the cheesecake swirl 🙂
Excellent recipe. Thanks.
Thanks for this mouthwatering recipe. Please can you tell me where I can get Allulose in the UK as I’m having trouble finding just pure Allulose? Many thanks
Sure, I've been buying mine on luckyvitamin.com.
Thanks so much. I made these brownies and they were delicious.
Just perfect! Delicious, soft and chocolatey… Enjoy this recipe
I just wanted to say thank you for creating such a fabulous sweet treat. I made these last night (followed your directions 100%) and they turned out perfectly. So happy I was led here after so many frustrating results with other recipes.
I'm wondering- do you think I could add chocolate chips or chunks to the batter next time, or will those just melt into the brownies?
You are seriously talented btw. Bless.
Thank you so much Gigi! I think adding chocolate chips or chunks would work well and make these brownies even more fudgy.
Sounds so good will have to make these later this week.
Great! Come back here and let me know how you like them.
Thanks so much for this recipe! I was craving brownies really badly. I made them with some Pink Sun unsweetened chocolate buttons and powdered erythritol that I ordered and it worked really well with them. I didn’t need to change the amount of chocolate or the amount of erythritol even though the choc was unsweetened so I do recommend it. I look forward to making these many more times!
Could unsweetened Apple sauce be used instead of sugar substitute?
It could work, but it would probably make it wetter and fudgier. Also less sweet. I'd mix the dough together and see if it needs anything else.
Hi there, what a lovely recipe (if only I hadn't mis-measured the butter lol). Now needs a low carb sauce to go with it. Still the first batch were absolutely delish thank you. Just thought I would let you know that I have reduced the carbs further by using LITE chocolate bars which for UK guys you can buy from Grape Tree. For an 85g bar it is only 10-12g in total so a lot less than Lindt. Thought it might be worth sharing. I buy these bars available in dark orange, dark mint, plain dark and hazelnut. £1.99 per bar.
Thanks for sharing!
I am going to try to make the brownies today with the icing but do you know how many extra carbs for the icing?
Thank you .
It's an additional 0.4g net carbs.
Can these be frozen? I love this recipe but I really don't want to eat the whole tray!
Yes, they freeze well.
Is the 180 degrees for non-fan oven? In other words, 160 for fan-assisted?
Yes, that is correct. 160C for fan.