Keto Brownies


5 from 1859 votes
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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.

low carb brownies.

The best keto brownies

If you’ve been around here for some time, you may remember that we’ve shared some classic keto desserts, including cheesecake, ice cream, and chocolate cake. None of them have been as easy as this.

If you are after the best tasting keto brownies ever, you have come to the right place.

Sure, there are tons of keto brownie recipes out there, but honestly, they don’t hold a flame to this one. None of them achieve the texture and flavor of a wheat and sugar-based brownie. 

This one, however, is like the real thing. They take less than 20 minutes to bake and taste absolutely incredible.

Oh, and they have the best texture- gooey and fudgy in the middle and with those gorgeous crinkly tops

By the way, if you want to try some other epic keto desserts, try the blondies or 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. 
  • Chocolate. Any sugar free chocolate works, including 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. 
  • Cocoa powder. Sifted and unsweetened. 
  • Baking powder. The leavening agent used to give the brownies some stability. 
  • Sugar substitute. The best sweetener to use is allulose, as it dissolved like sugar would. You can try monk fruit or erythritol, but you risk the brownies being grainy. 
  • Eggs. Room temperature. 

How to make low carb brownies

This recipe really has to be one of the easiest dessert recipes ever. It requires less than 5 minutes hands-on time and after 15 minutes, you’ll have freshly baked brownies.

Let’s get baking!

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. 

Tips to make the best recipe

  • 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.
  • Fold through chopped walnuts, other kinds of chocolate (like white chocolate!) or even low carb fruit (like berries). 
  • Sift your dry ingredients if there are clumps throughout. 

Storage instructions

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.

Saying that, they are best stored in the refrigerator and will keep well for up to 7 days.

Store them in the freezer to keep them even longer! 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.

keto brownies.

More brownie recipes to try

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.

keto brownies recipe.

Best Fudgy Keto Brownies

5 from 1859 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
    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.

  2. 5 stars
    DELICIOUS! I followed recipe however the baking time was about 15-20 minutes more than stated. Will make again.

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

  4. 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.

  5. 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.

  6. 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 🙂

  7. 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.

  8. 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!!!