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These keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 20 minutes, you won’t believe these are low carb.
If you’ve been around here for some time, you may remember that we’ve shared some classic keto desserts, including a keto cheesecake, keto ice cream, and a keto chocolate cake. None of them have been as easy as this.
If you are after the best tasting keto brownies recipe, you have come to the right place.
These brownies are a spin on my almond flour brownies and coconut flour brownies (or all my brownie recipes, to be honest). While both of these are low-ish in carbs, they aren’t completely keto-friendly. Not anymore- this recipe will swoon even the most reluctant low carber out there.
Table of Contents
Recipe highlights
- Fast. They take less than 20 minutes to bake and require little prep work.
- Perfect texture. These brownies are gooey and fudgy in the middle and with those gorgeous crinkly tops.
- Incredible flavor. Full of chocolate and no grainy, bitter, or artificial aftertaste ever.
- Seriously low carb. Each brownie has just 3 grams of net carbs and are also gluten-free and sugar-free.
By the way, if you want to try some other epic keto desserts, try the keto blondies or keto chocolate chip cookies.
Ingredients needed
If you’ve made any of my keto desserts before, you probably have everything on hand as we speak. If not, there is nothing special needed and you’ll find everything at any basic grocery store. Here is what you’ll need:
- Butter. Salted or unsalted. I prefer using the salted variety as it negates the need to add any extra salt. I tested these brownies with coconut oil but found the edges to be greasy.
- Chocolate. Any sugar free chocolate works, including sugar-free chocolate chips or baking chocolate. The latter is a fantastic option as, even though it is extremely bitter, the brownie batter already has added sweeteners to compensate.
- Almond flour. Blanched almond flour is a must. It doesn’t leave a gritty texture and has a lighter crumb.
- Unsweetened cocoa powder. Sifted and unsweetened.
- Baking powder. The leavening agent to give the brownies some stability.
- Sugar substitute. The best sweetener to use is allulose, as it dissolves like sugar would. I have successfully tried my keto brown sugar too. I don’t recommend using erythritol, swerve, or stevia as it gives the brownies a super grainy texture.
- Eggs. Room temperature.
- Vanilla extract. Optional, but highly recommended.
Find the printable recipe with measurements below.
How to make low carb brownies
Step 1- Make the brownie batter. Start by combining the butter with half the chocolate. Microwave in 20-second increments until the both are mostly melted. Using a spoon, gently mix until smooth. Next, beat the eggs until frothy. Slowly mix in the butter/chocolate mixture until combined. Add the dry ingredients then fold through the remaining chocolate.
Step 2- Bake the brownies. Now, transfer the brownie batter into a lined square pan. Bake the brownies for 14-18 minutes or until a skewer comes out mostly clean. Let the brownies cool in the pan for 20 minutes before carefully transferring to a wire rack to cool completely.
Recipe tips and variations
- Do not over-bake the brownies, as they will continue to bake as they are cooling down. If you’d like more cakey brownies, you can cook them closer to the 18-minute mark.
- Sift your dry ingredients if there are clumps throughout.
- Don’t fret if the brownie batter looks a little thick. It is supposed to be like that and will bake as expected.
- If you don’t use allulose, your brownies won’t have the crackly tops. Allulose is the only sweetener that will yield it. With that said, I’ve tested these brownies with monk fruit sweetener and Splenda and they taste just as good.
- Fold through chopped walnuts, pecans, other kinds of chocolate (like white chocolate!) or even low carb fruit (like berries).
- Swirl through some peanut butter to make keto peanut butter brownies.
Storage instructions
To store: These brownies can be stored at room temperature, provided you intend to consume them within 3 days. Ensure they are in a sealed container or covered on a plate. If you want them to keep longer, store them in the refrigerator.
To freeze: Wrap the brownies in parchment paper and place them in a ziplock bag or shallow container. They will keep fresh for up to 6 months.
Frequently Asked Questions
There are just 3 grams of carbs in each serving.
This recipe works best as written. Any substitutions cannot be vouched for.
More keto dessert recipes to try
- Almond flour blueberry muffins– Just 6 ingredients and tasting like bakery-style muffins.
- Keto no bake cheesecake– Rich, creamy, and ZERO dairy.
- Keto pudding– Rich and creamy chocolate flavored.
- Keto chocolate mousse– Just 3 low carb ingredients.
Best Fudgy Keto Brownies
Ingredients
- 3/4 cup butter
- 1/2 cup keto chocolate chips divided
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup allulose
- 3 large eggs
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine all your dry ingredients and mix well.
- Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
- In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
- Slowly add the chocolate and butter mixture to the eggs and continue mixing.
- Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Fold in remaining chocolate chips.
- Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
- Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
Came out perfect! Used Monk Fruit sweetener (1/2 cup instead of 3/4). Thanks for the Keto recipes!
so welcome, Susan!
Best keto brownies you’ll ever make!
These were great, I used everything you said and mine didn’t have crackly tops. Any troubleshooting I can try?
Hi Kristen- did you use allulose?
Hope they work with Swerve as Allulose is not approved for use in Canada!
Can you use melted butter instead of softened butter in a pinch?
Yes you can!
I’m allergic to almonds. Could you use walnut or pecan flour? I’d still like to keep it as low carb as possible
You could try!
These came out amazing! The only thing I changed was I used stevia because I didn’t have allulose. These are so good with a little bit of Teddie creamy peanut butter on top 🙂
Thank you
Love the addition of the peanut butter!
Barb, I used Stevia too as that was what I had. But I processed it in the Ninja first so that it was basically powdered which avoids the graininess that can happen when used in its granulated form. These are the best Keto brownies I have ever made and I’ve tried five or six different recipes. I won’t be trying any more!
I used allulose but no crackly top, can I know what’s wrong? I might have made a little changes to almond flour, I used coconut flour (1/4 of the original amount) and the batter was not thick like paste, instead like regular cake batter. Surprisingly, it came out tasting a lot like Chocolate Moist Cake instead of a fudgy brownie. I was excited to get crackly top tho, please help out if you can! Thanks!!
Hi Vanessa- to get the crackly tops, you really do need to make the recipe exactly as written 🙂
Love this recipe! Cook time was about 25 minutes for me though.
Great recipe!
Best keto brownies I’ve ever tasted.
Taste so good but mine
Really delicious brownies. I have enjoyed many of your recipes. Thank you!
Does it have to be allulose? Or can any other sweetener do?
It’s the only sweetener that will give the brownies the crackly tops.
I found this recipe and it looks so good I can’t wait to try it
I literally licked the bowl the batter was so good. I used swerve brown sugar replacement and the Pascha bittersweet chocolate chips. Also added pecans. Very tasty! I ate some after they cooled and the best low carb brownies I’ve ever made. Every time I have made something with almond flour it’s dry and sticks in the throat.
Is it just as good without adding the extra chocolate chips?
Absolutely!!
I’m allergic to almonds. Could you use walnut or pecan flour? I’d still like to keep it as low carb as possible
I don’t see why not!
These brownies are so good .almost taste like fudge.. awesome
Love that!!!!
Amazing!!! Thank you for this recipe.
Love this keto brownies recipe. Super fudgy and so good.
best keto brownies ever!!!!
I am making this at the moment, an 3/4cup butter looks like a lot of butter compared to the dry ingredients 🤔
This is the best keto brownie recipe I’ve ever made and i’ve made tons of them. Super fudgy and rich and gooey.
This recipe was amazing. Better then any regular brownie recipe I’ve made. My only danger is eating the entire pan!
Hi please ignore comment. Saw it ws divided into 12. Thanks!
Serving : 1 Brownie?
How many pieces of brownies did you cut the 8×8 brownie? Appreciate your answer! Thanks!
Awesome brownies..my new favorite go to
Truly the best keto GF brownie I have ever had! I topped with a tiny bit of walnuts. Outstanding!
Brilliant brownies just one quick can I use coconut flour??
Nope! 🙂
This one will be in my “Keto Keepers” recipe folder! Sooo moist and chocolatey! I have tried others that also used almond flour and they were grainy and you could just tell there was almond flour in the batter… that is not the case with this brownie recipe!
Awesome best food i’v ever had!!!!
So I just made this recipe today. So far is the best brownies I made and I can tell you I make a different batch everyday so that I get the best. This was the one! Didn’t use almond flour but substituted for 14g coconut flour like the rule says to only use 1/4 of the almond flour amount. It’s just perfect. Thank you! I made also this past week the zuchinni brownies with peanut butter instead of almond butter and they’re 10* perfect!!! Made also the coconut flour and peanut butter one you got and it’s amazing! I’m planning on making almost every brownie recipe you’ve got here because they’re all 10 out of 10! Thank you! Honestly, amazing site!
I’ve been doing keto since 2019 I have made lots of brownie recipes. These are by far the best keto brownies ever ever ever ever. I replaced all of the butter with my cannabutter… Which made these brownies even better. 10 stars!!
Enjoyed this recipe! Very tasty. I know I read that you could use salted or unsalted butter – for those of us who use unsalted butter, It would help to know how much salt to add to the recipe (unless I missed that somewhere). I ended up adding an 1/8 of a teaspoon and it worked out well.
Just started keto these look yummy
Yum yum yum yum YUM!
I have been dying for chocolate dessert for some time and this fit the bill. My husband and I both loved it! My top didnt get crispy, but that didnt matter at all. They are SO good. I served with a few strawberries and a dollop of whipped cream. Nice to have a real dessert! Thank you for your recipes. Your Naam bread is also a new staple for me!
Best brownies ever!
Fantastic doubles up – bake for 32mins. Also, less stevia/allulose needed (half the recommended amount!)
I have tried half a dozen keto dessert recipes, and this is the only one I haven’t immediately thrown out after tasting the results. Do they taste like the real brownies I used to make before I found out I had pre-diabetes? No, but they taste good enough to satisfy my sugar craving. I’m very grateful for this recipe!
My son and I love these! There is always a moment of silence for the empty container when the last one is gone.
I like to wait until all the flavors merge together, but YES, they are delicious and just one , can satisfy that sweet craving.
I followed the recipe exactly and it was amazing!
Where do I buy sugar free choc chips
online or grocery stores!
Delicious! You don’t know they’re not regular brownies!
This will be my go-to brownie recipe from now on. My only issue is that it took nearly 40 minutes to bake them. My oven works just fine. Any ideas about why this took so long?
I am new to Keto, but have been a diabetic for years. These are some of the best I have had in a very long time! Thank you!!!
I used your recipe to make cheesecake brownies for Valentine’s Day and they turned out fantastic! For the cheese cake part I used 8 oz cream cheese, 1 egg, 1/4 cup monk fruit sweetener, 1 teaspn vanilla extract, and a splash of almond milk.
I did add xantham gum and psyllium husk powder to the brownie part for texture.
Thanks so much for another fantastic recipe!
Love these brownies. My husband has them for a keto treat. Every batch I make taste great, but they crumble or break apart when cutting into squares. Am I doing something wrong or would adding more of something hold them together? Thnx !
Hi Michele- are you over-baking them by any chance?
Very good! As a not-so-proficient cook, they are a bit of a pain for me to make, but they are worth it. As others have said, they took longer to bake than stated (a solid 30 minutes for me), and though I haven’t tried an inside piece, the edge pieces are done perfectly. I might experiment with a 9×9 pan next time. I cut 16 even pieces, which comes out to 145 calories each. I’m getting together with friends tonight and one of them always brings her delicious brownies. Now I can enjoy my own delicious brownie (or maybe 2!😋) and still not blow my keto program. Thanks!
I used Monkfruit, and it was great! Both kids couldn’t believe it was a “healthier” brownie. I also used dark chocolate chips vs. sugar- free.
I dont see my comments anymore so ill give them again. The best brownies i had in a lon time, couldnt want for them to cool so they almost fell apart. Now theyve cooled for at least an hour and they fall apart when i try to get one of the paper. Crust is firm, taste is heavenly but why so soft? I replaced 60 g of butter with Apple butter,
Could that be it? I didnt change anything else.
Yes that would make a huge difference. Apple butter is mostly sugar and you’ve replaced almost 1/4 cup with a fat element 🙂
I just made these and they are sooo good! Tweaked a bit, less butter, some apple butter added, put some nuts in and a few chocolatedrops. A little bit longer in the oven, as I like a little more cake-Ier. Love them
Hello! In what form did you use the allulose? Thanks
Granulated 🙂
I’ve just taken the brownies out of the oven, and I’m wondering what you mean by “press down on them when removing from oven”, the tops do not look like yours! More dark brown and glossy, no flakes… And I’m afraid to touch the hot surface of the brownies? Unless you wait for them to cool and then press down on them? Thanks!
I plan on making these and using powdered erythritol, Swerve, will let you know how that turns out! But my real question is: I see your nutritional information for each serving, but how many servings do you cut it into? I read through a few times and can’t find that info, thanks in advance!
It makes 12 servings
The best brownies keto or not. Delicious and moist , my friends couldn’t tell they were keto. Thanks for the recipe.
These are a big hit for us! I did have to bake about double the time suggested. But delicious for sure
That’s interesting because immediately after eating them I felt it and so did my husband. I read about Allulose and a source said that it can cause bloating and all of that fun stuff and it definitely caused that. I just read some more on it and now I am seeing that it is the easiest on the digestive system. The amount of grams that is said to truly affect someone is 54g in one sitting. Your brownies are only 8g each! — not sure what the deal is!! 🤔 I am so confused! Going to make them again and see what happens. – And thanks for responding, appreciate it!
Am I the only one who didn’t fair well with the allulose? My digestive system did not like it whatsoever. The brownies were delicious but the after effects were not. Erithytol does not go well in baked goods either. Help!!
Hi Valerie- that’s super odd- Allulose is known to be the easiest on the digestive system.
What size pan do you use if you double or triple the recipe size? 9×13”?
If I don’t have Keto chocolate chips will they still be choclately
More cakey than fudgy
I have made these 3 times now. Such a great recipe! I usually have all the ingredients in the cupboard. Recipe still works well with small adjustments (Brown sugar substitute and different types of chocolate – depending what I have on hand). The only problem is stopping at one!
These tasted pretty good for a sugarless brownie. I made them as directed but used unsalted butter. They would have benefited from the salted version. Mine did not have the flaky skin on top, but they did taste like a brownie. Nice job Arman!
yummy, thanks!
Can I use cocoa powder instead of chips? It’s what I have.
Won’t work.
I love your recipes!!
I only have liquid Allulose, can I use that instead of the powder? If so how much do you suggest?
Thank you so very much for your response!
I haven’t tried, feel free to experiment and see
Made these today and they were a hit!! My husband loves the fudgy taste and was suprised when I told him they were Lero friendly!! Thanks for a great recipe!
Just made these and they are delicious. Thanks for the recipe
This is a fabulous recipe. The texture is spot on and really hits my chocolate craving spot. Thank you for this recipe
These are the BEST tasting Keto brownies I have made thus far!Even the kids liked it! I used Monkfruit sweetener and sugar-free chocolate chips. It did take 30-40 minutes to bake though vs. 15. Other than that, they were great!
Looks amazing! But do you think adding a little xanthan gum would make them taste better or not?
These are Yummy and beautiful! Excellent
Could you use ordinary chopped up dark chocolate instead of the choc chips?cheers
Sure can!
Incredible. Served these up to friends for dessert and everyone loved them.
These are by far the best Keto brownie I have ever had. Love them yummy yum yum.
Absolutely the best keto brownies, don’t bother looking at any other recipes, you’ll be wasting your time! They’re just perfectly squidgy, and oh so decadent 👍🏼👏🏼
Ive made these twice and both times i had to keep baking them they were way to runny to take out between 14-18 minutes. Anyone else?
First time making a keto dessert, and first time using Erythritol. It is truly one of the best brownies I have ever had and made! I altered the recipe a bit, using only 1/2 cup of butter, melting all of the chocolate chips and adding pecans. Also I added an extra 5 minutes (23min total) even though the oven was at 375F.
Thanks for the recipe, I’ll definitely make it again!
These were delicious! I found them a little too sweet, so next time I’ll use 1/2 cup powdered Swerve, instead of 3/4. Also, they were hard to serve the night they were baked, but fudgy and perfect after overnight in the fridge.
Oh, and I added a handful of walnuts to my batter, because brownies should always have nuts!
so fudgy and delicious!
I followed the instructions precisely, and the result is soft, fudgy brownies with a nice flavor.
My husband and I love this recipe. I was wondering if it is possible to make the brownies without cocoa.
Would you use milk chocolate or semi sweet Lily’s baking chips? Debating I also have some seat salt caramel thinking about adding to top of half of them
Probably the semi sweet, as I love the darker and richer flavors 🙂
these are the best keto brownies you’ll ever make. My family are obsessed!
Omgosh so delicious used monk fruit sweetener instead . So freaking good
Hi! Wondered if you did powdered or granular. Another user said they used lakanto and it was grainy- would love to try with this!
Love granulated allulose.
Wow finally a soft, fudgy brownie! This is the closest I’ve gotten to tasting like the carb-loaded ones. Thank you! I had to add an extra 4mins of cooking time as mine didnt set well the first 18mins. I used Granular Swerve.
Thank you so much. I love these.
Everyone of your recipes I have tried have been a success!
I made these exactly as written and they were amazing! I needed to add 10 minutes onto the baking time but they did not burn at all. They were a hit a Christmas and I have sent your recipe to family members for them to make. This is a keeper. It has the exact consistency to a rich dark chocolate fudge.
what store bought sugar sub do u like for these
Yum
is there a substitute for almond flour with this recipe? We have almond allergies here.
thank you
Best keto dessert / sweet treat I have ever eaten. Plus… it’s easy to make.
Thank you!
Oh so delicious! This is the real deal 👍👍👍
I have made these brownies about 10 times since I found your recipe. They are so good and don’t raise my blood sugar at all! (I do cut them small, but they are so rich that a small square satisfies.) Thank you!
Love it, Thanks Britt!
Really delicious! Added pecans. Yum. However, I extended the cook time by about 8 min. & they came out gooey & yummy.
Super fudgy and gooey.
These are the best brownies that I ever made for my family they love them
Thank you, Kelsey!
Just doubled the recipe and made 2 batches. Phenomenal recipe. Won’t disappoint.
I tried it and it came out soooo good.
Can you use coconut oil instead of butter?
Haven’t tried, feel free to experiment and see 🙂
These brownies are incredible!! Definitely not as rich as real sugary brownies but still sooo good! It’s number two on my brownie list and I didn’t expect that! I baked them a little longer and they still came out soft and irresistible – can’t wait to make them again!!
The middle of ours stayed soupy after about 20 minutes, even with it smoothed. We let it bake for 10 more minutes, and they can out perfect. Not too sweet. SO YUM!
Just made these, I used erythritol as a sweetener . They are very chocolaty, and moist. Thank you for helping my ( healthy) sweet tooth !
These are cooling right now but oh my gosh I couldn’t stop myself from eating the batter! Haha I can’t wait to serve these to my friends. I used Lily’s semi sweet chocolate chips and monkfruit for the sweetener.
DELICIOUS! I followed recipe however the baking time was about 15-20 minutes more than stated. Will make again.
DELICIOUS! I followed recipe however the baking time was about 15-20 minutes more than stated. Will make again.
I came across your Instagram page a few months ago. This is the first time I am on your website and its soo cool. The different recipes you have on deserts are mind-boggling. I love what you are doing, not a lot of people give the exact ingredients away just like that. This hardworking is going to take you very far. I urge you to keep doing this and maybe open up a YouTube channel.
These turned out great. I added Lily’s SF chocolate chips to batter. A perfect Keto dessert!
🙂 Lovely!
Can these be made with coconut flour instead of almond flour? Asking due to nut allergies.
No that won’t work 🙂
These were good!I had to bake for 35 minutes. I used swerve sugar and earth balance butter. Also I live at a higher elevation (4800 feet) so that might be why it took longer.
Delicious brownies! Thank you for the recipe and doing all the hard work! Your efforts are appreciated!
The best!!!
Good chocolate taste!
Wow, so good. I used 2ozs baker’s chocolate (half melted in butter, half chunked up and folded into batter) and didn’t add any extra sugar, and it was still perfectly sweet. I also ran into the same issue as one of the other commenters with very soupy batter after 18mins, but then I turned the heat up to 375F and cooked for another 10mins and it was perfect. We tried one 20mins after they came out of the oven, delicious, but when we tried one the next day, hot damn, were they even more delicious. I honestly don’t think any non-keto people would even tell the difference. Thanks!
Hi can I use coconut flour instead of almond flour? Thanks
No, that won’t work 🙂
Oh YUMMMM! These are amazing! I made them to take to the camper to share and they disappeared within minutes! Even people who claim to not like keto foods ate them and said how good and fudgy they are. These are so easy to put together and once they cool completely are easy to handle without falling apart. They did take me about 10 minutes longer on baking but otherwise I had no issues with these.
Love that! So glad to hear it 🙂
I finally found a truly fudgy keto brownie recipe! These are delicious and not dry.
Ahh that means so much 🙂 So glad to hear that!
Can I use cacao powder instead of cocoa?
I haven’t tried, feel free to experiment and see.
Hello- I made these last night and while they did turn out pretty good, the sugar didn’t seem to dissolve, is that normal? I used lakanto monk fruit sweetener And followed the recipe exactly, except for the chocolate chip part because I didn’t have any, so I added a tablespoon of cocoa powder to the melted butter. The fudginess is on point and so is the flavor, it’s just the crunch from the sugar crystals that throws me off. Any ideas as to why that happened or how to avoid in the future?
Hi Lena! We’ve sometimes found Lakanto sweetener are larger than other brands, so to combat it, if you blend it until a finer consistency (like superfine sugar) you won’t have that issue 🙂
I’m a diabetic so I can’t have any of that sweetener because it jumps my sugar up I can’t even have the vanilla so can I still make them without the sweetener and the vanilla.
Not that I’ve tried.
Really, really delicious! I There was no butter, so I substitute the butter for thick cream and added a splash of coconut oil, heated the mixture and then added it to the chocolate chips to melt. Love your recipes!!!
Thanks for the feedback, Noelia!
These brownies are incredible! By far the best I’ve ever had let alone made. So gooey and chocolatey. My families always very sceptical of my “healthy bakes” but they loved there!
Aw thanks for the feedback, Sara!
When I made them I used a blend of erythritol and allulose so I’m sure you could.
Hi! Do you think erithritol Will work as a sweetener?
I haven’t tried but I don’t see why not!
I’ve used erythritol. It’s not sweet enough to sub equally. You have to either use at least ⅓ more or add stevia to make up the difference. Experimentation is key.
Hi thank you so much for the recipe . Was wondering how to make it fudgy than cakey also how to get that crinkle top 😅
HEAVENLY!! Made these today (didn’t quite look like the pic) but you couldn’t even tell they were keto friendly. So freakin good!
Thank you for the feedback, Aleeyah! 🙂
Thank you so much for this recipe. It was absolutely delicious. My husband and son loved it as well.
😀 love it! 🙂
Can I use butter flavored crisco instead of butter ?
No idea, I’ve never heard of that before!
Could you do a video please?
Will look into doing it in the future.
Finally! A keto brownie that doesn’t make me say ‘ick.’ Thanks for the recipe!
Can you sub powdered sweetener for granulated?
I’ve only tried it as written, feel free to experiment and see
Help! Why didn’t mine set??
The middle stayed soupy even after 20 minutes
Hi! Did you spread out the mixture evenly? The center should be slightly set, and then continue to cook as it cools down.
I just made these! They taste like the real deal I really still can’t believe how tasty they turned out for Keto brownies!!!
Omg these are THE BEST fudgy keto brownies everrr!! They’re deliciously gooey and have a deep, fudgy, chocolate taste, I’m in love 😍 Thank you Arman!!
😀 LOVE IT!!!!!
So yummy! How did you get the crackly top like “real” brownies? I made them exactly as written with lakanto but no crackly top. They do taste good though.
Hi! I always press down on them when I remove them from the oven, this helps give it the crackly tops!
What do you mean by “press them down”?
I’m new at this
Like once they come out of the oven, I press down on the cooked brownies to make them crackly on top.
I made these yesterday and tweaked it just a bit by adding a tsp of vanilla extract and about a tablespoon of espresso powder, both bump up the chocolate flavor. On a side note since I use sooo much ghee and it’s rather pricey I subbed out part of the fat with coconut oil and the rest ghee. They came out really good!
That sounds fabulous, Beverly! 🙂
I made these today. They are so delicious and gooey.
What can I use instead of allulose as I don’t have allulose in my country
You could try monk fruit sweetener but these brownies won’t have the crinkly tops.
Omg these brownies look absolutely delectable! Much better than the high fiber Keto brownies that I made last night! Mine included flax meal which was very obvious in the texture, which I didn’t like.
What specific Keto friendly sweetener do you use in these? I used 3/4 cup of Stevia and mine were not sweet at all.
Hi there! I’ve linked to my favorites in the post, I don’t enjoy using stevia.
This looks delicious, thank you!
Just a wee question – can the choc chips be replaced with Lindt 85% dark chocolate?
Thanks so much, look forward to making these.
What temp do you cook these at?
Hi there! 180C/350F. 🙂
Awesome brownies..my new favorite go to
Oh yum, these brownies all look SUPER crisp on the top but oh-so moist and fudgy at the bottom! Would you also be able to use coconut oil instead of vegan butter? Thanks so much!
Hi Cassie! I’ve only tried it as written- You could try and see 🙂
This is by far the best keto recipe I have ever made. I gave up hope on cookies and brownies but this guy gave me hope to eat desserts that could trick people into thinking they are full of sugar and carbs. Thank you so much for sharing, you have made the keto lifestyle so much more enjoyable!
Anxious to try this recipe. Unfortunately keto chocolate chips are very expensive (even more money since covid) and I’m wondering if i can substitute bakers unsweetened chocolate in place of the chocolate chips. If yes, any idea how much I should use? Any assistance would be truly appreciated.