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    Home » Dessert Recipes » Keto Brownies

    Keto Brownies

    Last updated: May 7, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    These deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder.

    Only 125 calories and 2 grams net carbs in each indulgent square! So go ahead and have one or two!

    Three keto brownies stacked on a tray.

    When my husband and I transitioned to a low-carb diet, I immediately set out to create tasty keto alternatives for the beloved high-carb foods that got us in trouble in the first place. On the list, among other items: brownies.

    It took some trial and error for sure, but these brownies are amazing. They are rich, very chocolatey, super decadent, and not too sweet. It took some work to develop this recipe, but I am so pleased with the result!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these tasty keto brownies. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Unsalted butter: You can also use salted butter and omit the salt.

    Dark chocolate: The darker you can go and still enjoy the result, the better. I typically use Lindt 70% cacao. But if you can go even darker than that, that's great.

    Eggs: I use large eggs in almost all my recipes, this one included.

    Sweetener: I use stevia. You can probably use your favorite granulated sweetener instead.

    Almond flour: An excellent flour substitute that bakes exceptionally well. Make sure you use blanched finely ground flour and not a coarse almond meal.

    Unsweetened cocoa powder: Natural or Dutch-processed, both work, although I prefer Dutch-processed in this recipe.

    Salt: I use kosher salt in almost all my recipes. If using fine salt, you should use less of it.

    Baking powder: Remember to make sure and not expired it's fresh before using it.

    Instructions

    It's SO easy to make these keto brownies! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Melt the butter and chocolate in the microwave, then whisk in the eggs and the sweetener.

    Gradually add the dry ingredients - almond flour, cocoa powder, salt, and baking powder.

    Transfer the mixture to a buttered 8-inch baking dish. Bake it for about 15 minutes in a 325°F oven. Cool, then cut into squares.

    A photo collage showing the steps for baking keto brownies.

    Expert tips

    1. Use natural or Dutched cocoa powder

    I use Dutch-processed cocoa powder (cocoa treated with alkali) in this recipe. It's milder, darker, and - most importantly - less acidic than natural cocoa powder.

    But I think that natural cocoa powder would be fine if that's all you have. If the cocoa powder is Dutch-processed, the ingredients list on the package will state that.

    2. Measure your dry ingredients by weight

    This is true for both the almond flour and the cocoa powder. If at all possible, for the best results, you should measure the ingredients by weight and not by volume.

    3. Leftovers are fudgier

    Once completely cool,  keep any leftover brownies in an airtight container in the fridge. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them.

    These brownies actually taste better the next day and their texture improves too and becomes fudgier. So I often make them ahead of time and then enjoy a square or two per day over the several next days.

    Frequently asked questions

    Can I use a granulated sweetener in this recipe?

    I haven't tried it, but I think you could use ½ cup of any granulated sweetener. If anything, it will add bulk and help the brownies become even fudgier.

    Having said that, it would still be an experiment, since I haven't tried it and can't say for sure if it would work or not.

    Can I freeze keto brownies?

    Yes, absolutely! You can freeze them in freezer bags for up to three months. You can thaw them overnight in the fridge, or microwave them at 50% to defrost them.

    Can I use sugar-free chocolate?

    Yes. Personally, I'm not a fan of these chocolates. I prefer to use real dark chocolate.

    But if you like the texture and flavor of chocolates such as Lily's, I don't see why they wouldn't work in this recipe, although haven't actually tested them in this recipe.

    Variations

    The best way to vary this recipe is to add flavor extracts. You can add a teaspoon of vanilla extract, coconut extract, almond extract, or even orange extract. So experiment and see what you like best!

    You can also add a handful of chocolate chips to the batter if you wish.

    Serving suggestions

    These brownies are perfect just the way they are. Sometimes, when I'm feeling extra indulgent, I drizzle them with some melted peanut butter or almond butter. Mmm good!

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to a week. As mentioned above, the leftovers are actually better than the freshly baked brownies - their texture becomes fudgier.

    Low-carb brownies with a red napkin in the background.

    Related recipes

    • Keto Chocolate Cake
    • Keto Chocolate Mug Cake
    • Keto Chocolate Cupcakes
    • Keto Chocolate Cookies

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Brownies
    4.98 from 246 votes
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    Fudgy Keto Brownies

    Deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder. Only 125 calories and 2 grams net carbs in each indulgent square!
    Prep Time15 mins
    Cook Time25 mins
    Rest time30 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: American
    Servings: 16 brownies
    Calories: 125kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 5 oz unsalted butter cubed, plus ½ tablespoon for pan
    • 2 oz dark chocolate 70% cocoa, broken into pieces
    • 3 large eggs whisked until light and frothy
    • 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
    • ½ cup blanched finely ground almond flour
    • ¼ cup unsweetened cocoa powder preferably Dutch processed
    • ¼ teaspoon Diamond Crystal kosher salt or a pinch of fine salt
    • ½ teaspoon baking powder gluten free if needed

    INSTRUCTIONS

    • Preheat your oven to 325 degrees F. Butter a square 8-inch glass (not metal) baking dish.
    • In a large microwave-safe bowl, melt the butter and chocolate in 30-second increments, stirring after each microwave session. Microwave just until almost melted. Chocolate burns easily.
    • Allow the mixture to slightly cool, then whisk in the eggs and stevia.
    • Whisk in the almond flour and the cocoa powder. Finally, mix in the salt and the baking powder. Mix until the batter is very smooth.
    • Using a rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
    • Bake until just set, 15-20 minutes. A toothpick inserted in center should come out not completely wet, but with a few moist crumbs. Start checking after 15 minutes.
    • Cool completely, in pan on a wire rack, about 1 hour. Then cut into 16 squares and serve.

    WATCH THE VIDEO:

    NOTES

    Once completely cool,  keep any leftover brownies in an airtight container in the fridge. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them.
    They actually taste better the next day and their texture improves too and becomes fudgier. So I often make them ahead of time and then enjoy a square or two per day over the several next days.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1brownie | Calories: 125kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Sodium: 48mg | Fiber: 1g | Sugar: 1g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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