Keto Brownies
This post may contain affiliate links. See my disclosure policy.
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, or bakers chocolate
- 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 the almond flour, cocoa powder, baking powder, and allulose 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.
Just made these today. As with every low carb recipe they are not as good as brownies made with wheat flour. But – that said – for a low carb brownie they are easy and good tasting. The next time I make them I’ll add more sweetener.
Thanks for the feedback, Bill, I appreciate it. When developing this recipe, my team and I really tried hard to make sure it was as similar to traditional brownies as possible, and found that allulose allowed that to happen. If you didn’t use that, please get some to whip them up with- it’s such a game changer!
Absolutely delicious. I can see how it has won awards! I used xylitol because it is my families sweetner of choice, plus added some walnuts and peanut butter and YUM! The only difference is, I melted the xylitol in the pan with the chocolate and butter since it is a granular sugar, not a powder like allulose. The middle wasn’t entirely set when it was done but it cooled perfectly and that is typical with xylitol, but highly reccomend this recipe for keto lovers!
Aw, thank you!
Hi, Could I use coconut sugar instead of allulose?
Thanks!
Hi Anne- absolutely. It would work exactly the same and result in those gorgeous, shiny tops. Let me know how it goes for you!
These turned out pretty darn good! Since beginning my diabetic low sugar/low carb journey, I have tried many brownie recipes. These are the best so far. I used 1/2 cup allulose granulated and 1/4 cup Monk fruit & Allulose granulated. Everything else was a written. I found that I liked them even more after they had been in the fridge overnight. I am going to try the other variations by this chef but this may be my keeper!
Thats so great to hear Lynn! Thanks for sharing and hopefully you find some more recipes you enjoy here.
Favorite brownies.
Thank you for the lovely comment, Terri.
I never leave comments on recipes but I had to for this one, it’s so good! My biggest complain with brownies in general is that they’re not chocolaty enough these are perfect, and I used brown monk fruit and it came out great, thank you for a good keto brownie recipe.
Hi Jazmine- thank you so much for taking the time to leave a lovely review. I’m stoked that brown monk fruit worked- I’m hesitant to recommend monk fruit as some brands turn out gritty and don’t give the crackly tops, but I’m glad you enjoyed them with the one you used! YES- I’m like you- if brownies aren’y chocolatey, are they even brownies?
I have some liquid allulose. Any ideas of how much to use?
Hi Rachelle- sorry for the delayed reply- I tested these with liquid allulose and don’t recommend it. They didn’t turn out well at all, and had a very flat top. I highly recommend sticking to standard granulated allulose.
Love love love your keto desserts. You are a magician. Off topic, I just bought an air fryer and see you are an air fryer expect, I’m so excited!
Haha, thank you Vicki- I am a little obsessed with my air fryer 🙂 And yes, I have tons of recipes for you to chose from. Please reach out if I can help in any way! 🙂
I have a question about Allulose. The nutrition info says it has 3 grams of carbs per teaspoon. Most of us use much more than that. The recipe calls for 3/4 C of Allulose which would be 36 teaspoons. Would that not be the equivalent of 108 (3×36) grams of carbs?
Hello Tammy- can you let me know what brand of allulose you are using? Some brands show a carb count, but in reality, it is zero net carbs. This is because allulose is not absorbed or metabolised for energy.
Absolutely love these
The brownies almost taste like a flowerless cake. It’s so yummy.
I love this recipe! For a vegan option, I substituted 12 Tablespoons of coconut oil for the butter.
Perhaps it was because of the coconut oil, but I should have used a little lower oven temp and a couple minutes less time. Even with the top slightly burnt (easy to slice off) they still came out moist and delicious! They taste like an Almond Joy. (Fyi, I hate the word ‘moist’, but these brownies were so delicious, I broke my rule and actually said it!)
I am obsessed with these brownies! 🙂
Thanks for the lovely feedback, Lisa!
Wow what a wonderful way to make brownies that are good for diabetics !!
I am on a paleo diet and this is good with stevia! No problem!!
I make these keto brownies almost once a month for my work morning tea. It’s consistently fabulous.
Wife is allergic to almonds could I swap coconut flour 1:1?
Nope, that won’t work. You could try sunflower seed flour
“Melt the butter with half the chocolate” which chocolate? The cocoa powder or the chocolate chips? The recipe doesn’t mention bakers chocolate or anything but thats what’s in the image.
Apologies for the misunderstanding. It’s the chocolate chips or bakers chocolate, whichever you use 🙂 The cocoa is part of the dry ingredients. I’ll make a note in the recipe card. Let me know how you go, Brittany!
cashew powder is what I used.
Hi Arman, thanks for so many amazing recipes! Could I replace the almond butter with regular one? I’m not being cheap, I just have a ton of butter here that I got thinking about a traditional brownie recipe, before finding yours. Thanks!
Hi Veridiana- Are you referring to another recipe? These brownies use butter, not almond butter 🙂
I absolutely LOVE all your keto recipes, I’ve made several. When I get a hankering for something, I go to your page first because if you’ve made it, it will simply not disappoint. This is the 2nd time I’ve made these brownies and they are beyond belief. 2nd batch I added chopped pecans. Thank you so much. Dee
How much monk fruit should I use as a sub for allulose?
Hi Kristie- it would be an equal swap, but I really recommend using allulose. Allulose is what gives these brownies those gorgeous crackly tops and dissolves into brownie batter like real sugar does. Monk fruit can sometimes result in a gritty or grainy texture, and won’t give you crackly tops.