Keto Brownies


5 from 1932 votes
Jump to Recipe

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.

keto brownies.

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
  1. Recipe highlights
  2. Ingredients needed
  3. How to make low carb brownies
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More keto dessert recipes to try
  8. Best Fudgy Keto Brownies (Recipe Card)

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.

low carb brownies.

Frequently Asked Questions

How many carbs are in keto brownies?

There are just 3 grams of carbs in each serving.

Can I substitute the almond flour?

This recipe works best as written. Any substitutions cannot be vouched for.

More keto dessert recipes to try

keto brownies recipe.

Best Fudgy Keto Brownies

5 from 1932 votes
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.
Servings: 12 Brownies
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes



  • 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.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place the baked brownies in a shallow container and store them in the freezer for up to 6 months. 


Serving: 1BrownieCalories: 180kcalCarbohydrates: 5gProtein: 3gFat: 17gPotassium: 3mgFiber: 2gVitamin A: 150IUVitamin C: 2.5mgCalcium: 20mgIron: 0.5mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    This is the best keto brownie recipe I’ve ever made and i’ve made tons of them. Super fudgy and rich and gooey.

  2. 5 stars
    This recipe was amazing. Better then any regular brownie recipe I’ve made. My only danger is eating the entire pan!

  3. Serving : 1 Brownie?
    How many pieces of brownies did you cut the 8×8 brownie? Appreciate your answer! Thanks!

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 5 stars
    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!!

  7. 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.

  8. 5 stars
    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!

  9. 5 stars
    Fantastic doubles up – bake for 32mins. Also, less stevia/allulose needed (half the recommended amount!)

  10. 5 stars
    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!

  11. 5 stars
    My son and I love these! There is always a moment of silence for the empty container when the last one is gone.

  12. 5 stars
    I like to wait until all the flavors merge together, but YES, they are delicious and just one , can satisfy that sweet craving.

  13. 5 stars
    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!

  14. 5 stars
    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 !

      1. 5 stars
        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!

  15. 5 stars
    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.

  16. 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.

    1. Yes that would make a huge difference. Apple butter is mostly sugar and you’ve replaced almost 1/4 cup with a fat element 🙂

  17. 5 stars
    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

  18. 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!

  19. 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!

  20. 5 stars
    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!

  21. 5 stars
    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!!

  22. 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!

  23. 5 stars
    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!

  24. 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!

  25. 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!

  26. 5 stars
    This is a fabulous recipe. The texture is spot on and really hits my chocolate craving spot. Thank you for this recipe

  27. 5 stars
    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!

  28. Looks amazing! But do you think adding a little xanthan gum would make them taste better or not?

  29. 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?

  30. 5 stars
    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!

  31. 5 stars
    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!

  32. 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

  33. 5 stars
    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.

  34. 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.

  35. 5 stars
    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!

  36. 5 stars
    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.

  37. 5 stars
    DELICIOUS! I followed recipe however the baking time was about 15-20 minutes more than stated. Will make again.

  38. DELICIOUS! I followed recipe however the baking time was about 15-20 minutes more than stated. Will make again.

  39. 5 stars
    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.

  40. 5 stars
    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.

  41. 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?

    1. 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 🙂

  42. 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.

  43. 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!!!

  44. 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!

    1. 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.

  45. HEAVENLY!! Made these today (didn’t quite look like the pic) but you couldn’t even tell they were keto friendly. So freakin good!

  46. Thank you so much for this recipe. It was absolutely delicious. My husband and son loved it as well.

    1. Hi! Did you spread out the mixture evenly? The center should be slightly set, and then continue to cook as it cools down.

      1. 5 stars
        I just made these! They taste like the real deal I really still can’t believe how tasty they turned out for Keto brownies!!!

  47. 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!!

  48. 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.

  49. 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!

  50. 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.

    1. 5 stars
      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.

  51. 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!

    1. 5 stars
      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!