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!
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!
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.
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.
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
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.
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.
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.
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.
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!
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.
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Fudgy Keto Brownies
- 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
- 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.