These deliciously fudgy keto brownies are made with dark chocolate, almond flour, and cocoa powder. Each indulgent square contains only 125 calories and 2 grams of net carbs!
When my husband and I transitioned to a low-carb diet in 2011, I immediately set out to create keto alternatives for our beloved high-carb foods. On the list: keto fat bombs, keto donuts, keto coconut cake, and keto brownies! It took some trial and error, but these brownies are amazing. They are rich, chocolatey, decadent, and not too sweet. They are also easy to make!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Dark chocolate: I use Lindt 70% cacao.
- Sweetener: I use stevia glycerite. I like the glycerite formulation because it nearly eliminates the typical stevia aftertaste.
- Almond flour: Please use superfine almond flour and not a coarse almond meal.
- Variations: You can add ¼ cup of chocolate chips or chopped nuts (such as pecan pieces). Sometimes, I add a teaspoon of vanilla, coconut, almond, or orange extract.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Preheat the oven to 325°F. Butter a square 8-inch baking dish. Melt the butter and chocolate in the microwave. Allow the mixture to slightly cool, then whisk in the remaining ingredients. The batter should be smooth and look like this:
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. Cool the cake completely in the pan on a wire rack for about 1 hour. Then, cut it into 16 squares. You can enjoy the brownies immediately, but they will be better after a 2-hour (or overnight) stay in the fridge.
This is the recipe that made me begin to follow Healthy Recipes and Vered DeLeeuw. The only thing I do a little differently is to add more "stuff" like nuts and whole chocolate chips because I can! These brownies are delectable, especially after a little refrigeration.
L Larsen
Read more comments
This is the recipe that made me begin to follow Healthy Recipes and Vered DeLeeuw. The only thing I do a little differently is to add more "stuff" like nuts and whole chocolate chips because I can! These brownies are delectable, especially after a little refrigeration.Recipe Tips
- These brownies taste significantly better and become fudgier the next day, so I recommend making them ahead of time. At a minimum, refrigerate them for 2 hours.
- I use Dutch-processed cocoa powder (cocoa treated with alkali). It's milder, darker, and - most importantly - less acidic than natural cacao powder. But natural is OK if that's all you have.
- Please measure your dry ingredients (almond flour and cocoa powder) by weight.
- When melting the chocolate, microwave it just until it's almost melted, and then stir to melt it completely. Chocolate burns easily.
Recipe FAQs
No. It will add too much liquid. If you prefer to avoid stevia, you can use a granulated sweetener to equal ½ cup of sugar.
Not in this recipe. I only tested it with almond flour, and these two flours are not interchangeable.
Yes. See the photo below that my Dad sent me - he bakes these brownies in a well-greased disposable aluminum pan with no issues. 
Once completely cool, you can keep these brownies in an airtight container in the fridge for up to a week. Take them out of the fridge at least an hour before enjoying them. The leftovers are better than the freshly baked brownies. Their texture becomes fudgier.
Yes. You can freeze the cooled brownies in freezer bags for up to three months, separating layers with wax paper. Thaw them overnight in the fridge, and remember to remove them to the counter to let them reach room temperature before you eat them.
Recipe Card
Fudgy Keto Brownies
Video
Ingredients
- 5 ounces unsalted butter - cubed, plus ½ tablespoon for the pan
- 2 ounces dark chocolate - 70% cocoa, broken into pieces; 6 squares if using Lindt Excellence
- 3 large eggs - whisked until light and frothy
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- ½ cup almond flour - superfine; 56 grams
- ¼ cup unsweetened cocoa powder - Dutch-processed; 20 grams
- ⅛ teaspoon salt
- ½ teaspoon baking powder - gluten-free if needed
Instructions
- Preheat the oven to 325°F. Generously butter a square 8-inch glass or ceramic baking dish (they can stick to a metal pan).
- In a large microwave-safe bowl, melt the butter and chocolate in two 30-second sessions, stirring after each session. Microwave just until the chocolate is almost melted, and then stir to melt it completely. Chocolate burns easily.5 ounces unsalted butter, 2 ounces dark chocolate
- Allow the mixture to slightly cool, then whisk in the eggs and stevia.3 large eggs, 1 ½ teaspoon stevia glycerite
- Whisk in the almond flour, followed by the cocoa powder. Finally, use a rubber spatula to mix in the salt and baking powder.½ cup almond flour, ¼ cup unsweetened cocoa powder, ⅛ teaspoon salt, ½ teaspoon baking powder
- Using the same rubber spatula, transfer the mixture to the prepared baking dish, spreading it evenly. Smooth the top out with the spatula.
- Bake until just set, for 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry.
- Cool the cake completely in the pan on a wire rack for about an hour. Cut it into 16 squares and serve. Better yet, refrigerate it for 2 hours or overnight for a significantly fudgier texture.
Notes
- These brownies taste significantly better and become fudgier the next day, so I recommend making them ahead of time. At a minimum, refrigerate them for 2 hours.
- Sweetness is a personal preference. Use these amounts as a guide and adjust to taste.
- I use Dutch-processed cocoa powder (cocoa treated with alkali). It's milder, darker, and - most importantly - less acidic than natural cocoa powder. But natural cocoa powder is OK if that's all you have.
- Please measure your dry ingredients (almond flour and cocoa powder) by weight.
- Once completely cool, you can keep these brownies in an airtight container in the fridge for up to a week. Take them out of the fridge at least an hour before enjoying them.
- You can also freeze the cooled brownies in freezer bags for up to three months, separating layers with wax paper. Thaw them overnight in the fridge, and remember to remove them to the counter to let them reach room temperature before you eat them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
sandrin says
About to try this! Could I just use any pan and add baking paper to the bottom? and isn't 165 degrees too little? or it'll cook evenly?
Vered DeLeeuw says
Hi Sandrin,
Yes, you can use any 8-inch square baking pan if you line it with parchment paper. I recommend leaving an overhang on two sides so you can easily lift the brownies out after baking.
The oven temperature is 325°F (165°C), which is intentional. These brownies are rich and fudgy, so a lower temperature helps them bake evenly without drying out or overbaking the edges. They might seem slightly underdone when you take them out, but they'll continue to set as they cool and become even fudgier after chilling.