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.
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.
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.
(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.
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!!
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Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!
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.
Ingredients
- 175 g / 6.17 oz butter unsalted, softened
- 100 g / 1 cup powdered sweetener
- 3 eggs
- 40 g / 1/3 cup cocoa powder unsweetened
- 175 g / 6.17 oz dark chocolate at least 85% cocoa solids, melted
- 80 g / 3/4 cup almond flour
Instructions
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.
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.
Sarah22K says
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
Katrin says
That sounds delicious!!! What a great idea to make it as a cake
Mohit says
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?
Katrin says
You could try using less almond flour or a shorter baking time
Barb says
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?
Katrin says
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
HF says
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?
Katrin says
I think stevia should work in the recipe in place of erythritol.
Jo says
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
Katrin says
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.
Julie c says
I just put these in the oven
Hope they come out good 🙂
Nicola says
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 🙂
Katrin says
Fantastic! Glad they did their job 🙂
Patti says
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
Katrin says
Hi there, I use the free calculator on the website sparkrecipes
Sharon Scherbinski says
Made these for our Fathers Day picnic, Fabulous!!
Katrin says
Great! I’m glad they were a success 🙂
Donna says
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.
Katrin says
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!
Donna says
Thank you so much — my oven does behave oddly, I have to rotate everything half through cooking to make it cook evenly… and I will check out that other recipe! I love this site btw, use it constantly <3
Katrin says
Thank you Donna!! Comments like this one really make my day 🙂
Dianne says
I think that can happen if the butter is melted instead of just softened.
Katrin says
good to know 🙂 – thanks for your comment
Zana says
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.
Katrin says
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 😉
Veronica says
If using Lily’s chocolate chips how much sugar should I use?
Katrin says
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.
Klaudie says
Hmmmmm .. so yummy! Absolutely delicious 🙂 Thank you for the great recipe.
Katrin says
I’m so happy you enjoyed it!!!!
Linda says
I made these with the frosting and also added some pecans. What a treat!
Katrin says
What a good idea to add pecans! I think walnuts would also work really well.
Tina Romano says
can I incorporate a little coconut flour?
Katrin says
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.
Gemma P says
These brownies are absolutely delicious! Thank you for a great recipe. Will be making them again for sure.
Katrin says
I’m glad they were a success! Thank you for your comment.
Georgie Beeman says
Can I make this with coconut flour instead? I don’t like almond flour.
Katrin says
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.
Linda says
What is the size of the baking pan you use? Thanks!
Katrin says
Hi Linda, it measured 14 x 23 cm at the base.