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 keto brownies are one of my favourite sugar free desserts. 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 this brownie recipe turned out. It is 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!
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Why This Recipe Works
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 sweetener and instead of flour my brownies contain almond flour.
This way, they're not only sugar-free, low carb and diabetic-friendly (they are 3.2g net carbs per portion), but also grain free and gluten-free.
Ingredients
You only need 6 ingredients for this sugar free brownie recipe:
- Sugar free or dark chocolate
- Unsweetened cocoa powder
- Eggs
- Butter
- Sweetener
- 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. 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 this case, you may want to increase the amount of sweetener.
If you decide to use sugar-free chocolate such as Lily's (available in the US via Amazon or in the UK via iherb), simply reduce the amount of sweetener you use.
Low Carb Sweetener
When I make this 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.
Fat
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.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
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 smooth 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.
Expert Tips
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.
Variations
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.
Recipe FAQs
It is possible to use regular plain flour or oat flour instead of almond flour. Technically, it will still be no sugar brownie recipe. However, be aware that these flours contain carbohydrates that our bodies convert into glucose. And glucose is a sugar.
The recipe will work with coconut sugar. You can also use a mixture of honey and applesauce, although you may have to add a little more almond flour to stick to the same wet/dry ratio. Using these sugar alternatives will increase the total sugar content of the recipe.
The brownies taste wonderful without any topping. But, you could add the chocolate ganache I used in my sugar free chocolate birthday cake or the frosting from these chocolate avocado brownies.
Storage
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. This way, they do not stick together. Freeze for up to 3 months.
More Brownie Recipes
When I first started Sugar Free Londoner, I created these sweet potato brownies and then these pumpkin brownies. Since then, I have posted lots of low carb and keto brownie recipes on my website. Here they are:
- Keto Peanut Butter Brownies35 Minutes
- Keto Avocado Brownies Recipe55 Minutes
- Keto Coconut Flour Brownies40 Minutes
- Keto Cheesecake Brownies40 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Brownies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 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
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 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 smooth 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.
Leslie
Can you tell me what size pan/dish you used to bake these in?
Katrin Nürnberger
I used a 5x9 inch pan for this recipe.
PriM
I want to make these but how can I substitute 100g of sweetener with just a teaspoon of pure stevia? should I add an extra egg? or extra almond flour to make up for the missing volume of the altered sweetener? Any suggestions?
Katrin Nürnberger
That is a good question. As the sweetener does provide a bit of bulk, it is advisable to add a little more almond flour, but I would not replace it with the equal amount in weight.
Sydney Adams
These are the perfect keto brownies! I have tried dozens of Katrin's recipes and that's how I have stayed on track, in ketosis, and have had all my cravings satisfied! =)
Nadine Carina
Wow, these brownies are so fudgy and tasty They definitely satisfy my chocolate cravings! And they’re also so easy to make! Thank you!
Angelika Richards
Fabulous chocolatey taste - only the first of many times I’m baking this!
Katrin Nürnberger
So happy you like the brownies!!!
Zigrid
These had good chocolate flavor yet were more of a cake brownie. Just so people know. I would not use my processor if I make them again as the very thick batter as very difficult to extract the sharp blades out. I did add a dash of cinnamon, salt, and vanilla. Is there some way to make these more of a gooey brownie? Take them out of the oven at 20 minutes and chill them? Thank you .
Katrin Nürnberger
Hello Zigrid, there is so little flour in these brownies that I would not describe them as having a cake texture. However, for a gooey texture, you absolutely should decrease the baking time. Take them out as soon as they are set on top, but sill jiggly in the centre. The pan used will also determine the perfect baking duration. For example, if you used a larger pan than mine and the brownie batter is spread thinner, they will cook faster. I hope this is helpful and that next time, these will come out exactly as you would like them to.