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.
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!