These Keto Brownies are rich, chocolatey, and satisfy a sweet tooth without spiking carbs. They bake up fudgy with a thin crackly top, smell like warm cocoa, and have a dense, moist bite that pairs well with coffee or a scoop of low-carb ice cream. They come together fast and use simple keto-friendly ingredients.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 9 (8×8-inch pan, cut into 9 squares)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 190 kcal
- Protein: 5 g
- Carbohydrates: 6 g
- Fat: 17 g
- Fiber: 4 g
- Sugar: 1 g
- Sodium: 120 mg
Note: These values are estimates. Net carbs per serving are roughly 2 g (total carbs minus fiber and erythritol).
Why Make This Keto Brownies
These brownies give you the deep chocolate flavor you want without regular sugar or flour. Almond flour and erythritol keep carbs low while butter and eggs give the brownies a rich, fudgy texture. They bake quickly and hold their shape well, so they are perfect for an easy dessert, a lunchbox treat, or a quick potluck contribution.
How to Make Keto Brownies
This recipe follows a simple wet-into-dry method. You’ll mix the dry ingredients, whisk the wet ingredients, combine gently, then bake until set. The result is moist, slightly dense brownies with a chocolate aroma and a tender crumb.
Ingredients:
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol (or other keto sweetener)
- 1/2 cup butter, melted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or line it with parchment paper so brownies lift out easily.
Step 2: Mixing
In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until evenly combined. In another bowl, whisk the melted butter, eggs, and vanilla extract until smooth. Pour the wet mixture into the dry mixture and stir until well combined and no dry streaks remain.
Step 3: Baking
Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Ovens vary, so start checking at 20 minutes.
Step 4: Finishing
Let the brownies cool in the pan on a wire rack for at least 20 minutes. Cooling helps them set and makes slicing cleaner. Lift out with parchment or invert the pan, cut into squares, and serve.
How to Serve Keto Brownies
Serve warm or at room temperature. For a cozy treat, warm a brownie for 8–10 seconds in the microwave and top with a spoonful of sugar-free whipped cream or a small scoop of keto vanilla ice cream. Garnish with a few toasted chopped nuts or a dusting of unsweetened cocoa powder for extra texture and presentation.
How to Store Keto Brownies
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 7 days. Bring to room temp or warm slightly before serving.
- Freezer: Wrap squares individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently.
Expert Tips for Perfect Keto Brownies
- Measure almond flour by spooning it into the cup and leveling it off. Too much flour makes brownies dry.
- Melt butter but don’t overheat it. Warm butter mixes better and keeps eggs from cooking when combined.
- Don’t overmix the batter. Stir until just combined to avoid dense brownies.
- Check early for doneness. Pull them out when the center still looks slightly soft; they will finish setting as they cool.
- Add a pinch more salt if your cocoa is very dark or bitter. It balances flavor.
- For a fudgier center, use an 8×8 pan. For thicker brownies, use a smaller pan and increase bake time slightly.
Delicious Variations
- Chocolate chip: Fold in 1/3 cup sugar-free chocolate chips before baking.
- Nutty: Stir in 1/2 cup chopped pecans or walnuts for crunch.
- Mint: Add 1/4 teaspoon peppermint extract in place of half the vanilla.
- Coconut: Replace 2 tablespoons of almond flour with 2 tablespoons unsweetened shredded coconut.
- Espresso: Dissolve 1 teaspoon instant espresso in the melted butter for a mocha boost.
Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour?
A: No, not 1:1. Coconut flour absorbs much more liquid. If you want coconut flour, use about 1/4 to 1/3 cup coconut flour and add an extra egg or two and more butter to reach similar batter consistency. Expect a different texture.
Q: What sweeteners work best?
A: Erythritol is common because it bakes well and has minimal aftertaste. Monk fruit or stevia blends designed for baking also work. If using a powdered sweetener, you may need to adjust quantity because some blends are sweeter.
Q: Can I make these dairy-free?
A: Yes. Substitute the butter with an equal amount of coconut oil or a vegan butter alternative. Texture will be slightly different and coconut oil adds a mild coconut flavor.
Q: How do I get fudgy brownies instead of cakey?
A: Use an 8×8 pan and don’t overbake. Remove from the oven when a toothpick shows moist crumbs. Slightly higher fat (a touch more butter) or one less minute of baking also helps fudginess.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in a 9×13-inch pan, but check baking time — it will likely increase to 28–35 minutes. Start checking at 25 minutes.
Q: Why did my brownies turn out crumbly?
A: Likely overbaked or too much almond flour. Measure flour correctly and pull them from the oven when the center still looks a bit soft.
Conclusion
These Keto Brownies deliver deep chocolate flavor with a tender, fudgy texture and low net carbs—perfect for a quick dessert or an everyday treat. If you want another version or inspiration, try the recipe guide at Keto Brownies – The BEST Brownies Ever! for more ideas and tips. Enjoy baking—these come together fast and reward you with genuine chocolate satisfaction.
Print
Keto Brownies
- Total Time: 32 minutes
- Yield: 9 servings 1x
- Diet: Low-carb, Gluten-free
Description
These rich, fudgy brownies satisfy your sweet tooth without spiking carbs, making them a perfect keto-friendly dessert.
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol (or other keto sweetener)
- 1/2 cup butter, melted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or line it with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until combined. In another bowl, whisk the melted butter, eggs, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until well combined.
- Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let the brownies cool in the pan on a wire rack for at least 20 minutes. Cut into squares and serve.
Notes
For a fudgier texture, ensure not to overbake and remove them from the oven while the center still looks slightly soft.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 110mg
