Keto Brownies
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My keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 25 minutes, you won’t believe these are low carb.
If you’ve been around here for a while, you know I’ve shared my fair share of keto desserts- from keto cheesecake to keto ice cream– but none have been this easy (or this decadent, as my partner says).
I wanted to make a brownie that didn’t taste low carb- I’m talking rich, fudgy, and crinkly-topped, the kind you’d never guess was keto. I initially tried to keto-fy my almond flour brownies, but it just didn’t work out, so it took quite a few trials until I nailed it: the perfect keto brownie base that literally melts in your mouth and satisfies cravings.
Even my non-keto friends and family can’t tell the difference, which is the ultimate recipe win.
Table of Contents
Recipe highlights
- Fast. They take less than 25 minutes to bake and require minimal prep.
- 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 is also gluten-free and sugar-free.
Key Ingredients
Here are the main ingredients for low carb brownies. The complete list with measurements is in the recipe card below.
- Butter. I prefer using salted butter because it eliminates the need to add extra salt. I tested these brownies with coconut oil, but found the edges were greasy.
- Chocolate. Any sugar-free chocolate works, including sugar-free chocolate chips or unsweetened baking chocolate (I love the Bakers brand). The latter is a fantastic option as, even though it is incredibly 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 to remove the clumps.
- Baking powder. You need some leavening agent to give the brownies stability and structure. Please do not omit this!
- 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 they give the brownies a super grainy texture.
- Eggs. Room temperature.
How to make low carb brownies
Step 1- Melt the butter with half the chocolate until both are mostly melted. Using a spoon, gently mix until smooth.
Step 2- Make the batter. Beat the eggs until frothy. Slowly mix in the butter/chocolate mixture until combined.
Step 3- Finish. Add the dry ingredients, then fold through the remaining chocolate.
Step 4- Bake. Transfer the brownie batter into a lined square pan and bake for 14-18 minutes or until a skewer comes out mostly clean.
Arman’s recipe tips
- Do not over-bake the brownies, as they will continue to bake as they cool down. If you’d like more cakey brownies, you can cook them closer to the 18-minute mark.
- Don’t fret if the brownie batter looks a little thick. It is supposed to be like that and will bake as expected.
- Note on the crackly tops. 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.
- Add mix-ins. Fold through chopped walnuts, pecans, other kinds of chocolate (like white chocolate!), or even low-carb fruit (like berries).
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
These brownies absorb moisture differently from brownies made with wheat flour. If they turn out dry, they’ve likely been overbaked, OR you’ve used a sweetener like erythritol or monk fruit, which crystallizes instead of dissolving.
No, I don’t recommend swapping out the almond flour for coconut flour. Coconut flour absorbs moisture very differently from other flours, so the batter will be crumbly and dense. I suggest making my coconut flour brownies instead.
This only happens if you use one of my non-recommended sweeteners. Allulose and keto brown sugar both dissolve like sugar and don’t leave any aftertaste. Sorry to sound like a broken record, but using the correct sweetener makes all the difference.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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.
Notes
Nutrition
More keto dessert recipes
Recipe updated
I originally updated this recipe in 2022 and again in November 2025 to include a recipe video, step-by-step photos, new information on sweeteners, and to address reader questions about adding low carb flours to the batter. No measurements or ingredients have changed.
I used 1 stick of butter and 1/4 cup coconut oil. Replace the almond flour with some left over Victoria Kitchen’s flour recipe with Einkorn and added vanilla…goodness me. These are brownies to die for, no one would know they are low carb.
I made these brownies yesterday and they were delicious. I am overjoyed that I found this recipe online. These brownies help me stick to my keto lifestyle while also satisfying my sweet cravings. Thank you so much, Arman.
These were so good! I substituted almond butter for the regular butter. Also, I didn’t melt the chocolate chips but just mixed them all in. Everyone really liked these brownies. Thanks so much for the great recipe! Will def be making these again 😉
Try them for the first time. They turned out delicious. Will be making them again.
These may be the best keto brownies I’ve had to date and I have tried many recipes. I could eat these (and the occasional piece of pie) everyday for the rest of my life.
This recipe is super easy. They are delicious and you can’t tell they are low carb. I have made these brownies probably 6-7 times. They are my go to when I need chocolate in my life. Everyone I share with loves them.
These are great. I usually add walnuts to the top.
Picky hubby love this! My bake time was 30 minutes. I used unsalted butter, so I added a pinch of Salt. Next time I’ll add 1/2 tsp of vanilla extract. Great recipe!
I have made these almost once a week since we started keto in February so we always have some frozen! Sometimes with Allulose, sometimes with Swerve, both work great (no crackly tops with swerve, but still taste fab!) I’ve swirled in a keto cheesecake! I’ve added a keto chocolate glaze topping, I’ve swirled in caramel, I’ve broken them up and put them in ice cream! These have literally been the staple dessert in our home. Even our kiddos love them! Thank you SO much for this awesome recipe! 😁
Love to hear that, Liz!
These have great flavor. I used a monkfruit Erythritol blend sweetner and found they were a little grainy. Will get some Allulose for my next try. I increased the batch size but failed to use a larger pan, so it took forever to cook through and eventually overcooked it so mine were cake like. But with such great flavor and my future adjustments I will definitely make again. I went back and read the commentary which mentioned a recommendation to add vanilla, but I missed it in the ingredients list. Will likely try that as well. Thanks!
Made exactly and texture was a little grainy okay?
That could be due to the sweetener you used- did you use allulose?
Great!
Very good. I like them better cold. I almost forgot the vanilla. Had I not read the notes before the recipe I wouldn’t have known to add vanilla. Just my opinion, but I think you should list the vanilla and the amount in your recipe as an optional ingredient.
Delicious! Made them for my hubby tonight. He loved them!!!
I’m 73 so I have been cooking for many years and these are the best brownies I have ever made and my husband agrees! Thanks for teaching an old dog a new trick!
These are fantastic!! my hubby could not tell they were Keto!! Soooo good!!
Yum yum yum. Your recipes really work too.
Thanks, Alison!
Finally a keto brownie recipe that tastes like regular “bad” for you brownies. These are so chewy and gooey. I absolutely love them!
Thank you for a great recipe!
Great to hear that, Theresa!
Came out perfect! Used Monk Fruit sweetener (1/2 cup instead of 3/4). Thanks for the Keto recipes!
so welcome, Susan!
Ugh, I totally screwed it up! I put too much chocolate in it because I was like “more chocolate the better” right!? That’s totally not the case. They tastes amazing but I had brownie soup 😭
These are really delicious. I add a pinch of salt and shake of allspice. My bake time is significantly more though, more like 28-30 mins at 350.
Can I use stevia or serythritol?if yes how much?