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, so go ahead and have one or two!
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
You'll only need a few simple ingredients to make these brownies. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Butter: I use unsalted butter.
- Dark chocolate: I use Lindt 70% cacao.
- Eggs: I use large eggs in almost all my recipes, including this one.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Almond flour: You should use blanched, finely ground flour and not a coarse almond meal.
- Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder. It's smoother and less acidic than natural cacao powder.
- Salt: Just a pinch to highlight the other flavors.
- Baking powder: Gluten-free if needed.
Variations
The best way to vary this recipe is to add flavor extracts. Sometimes, I add a teaspoon of vanilla, coconut, almond, or orange extract. Experiment and see what you like best!
You can also add ¼ cup of chocolate chips or pecan pieces to the batter.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Preheat your oven to 325°F. Butter a square 8-inch glass or ceramic (not metal) baking dish.
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.
Allow the mixture to slightly cool, then whisk in the eggs and stevia. Next, whisk in the almond flour and cocoa powder. Finally, mix in the salt and baking powder. Mix until the batter is very smooth. It should 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. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry. Start checking after 15 minutes. Cool the cake completely in the pan on a wire rack for about 1 hour. Then, cut it into 16 squares and serve.
Expert Tips
- I use Dutch-processed cocoa powder (cocoa treated with alkali) in this recipe. It's milder, darker, and - most importantly - less acidic than natural cacao powder. But natural is OK if that's all you have.
- You should measure your dry ingredients (almond flour and cocoa powder) by weight.
- These brownies taste significantly better and become fudgier the next day, so I recommend making them ahead of time.
Recipe FAQs
Yes. 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. 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 sugar-free chocolate, you can use it in this recipe.
Serving Suggestions
These brownies are perfect just the way they are. They go exceptionally well with a tall glass of chilled almond milk, iced tea, or iced coffee.
Sometimes, when I feel extra indulgent, I drizzle them with melted peanut butter, almond butter, or walnut butter.
Storing Leftovers
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.
As mentioned above, the leftovers are better than the freshly baked brownies. Their texture becomes fudgier.
You can also freeze these 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.
More Chocolate Baked Goods
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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. Butter a square 8-inch glass or ceramic baking dish (not metal - 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.
- Allow the mixture to slightly cool, then whisk in the eggs and stevia.
- Whisk in the almond flour, followed by the cocoa powder. Finally, use a rubber spatula to mix in the salt and 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.
Notes
- These brownies taste significantly better and become fudgier the next day, so I recommend making them ahead of time.
- 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 natural cocoa powder is OK if that's all you have.
- You should 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 these 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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Chris says
Why use glass or ceramic pan for brownies and not metal?
Vered DeLeeuw says
Hi Chris,
They can stick to a metal pan.
L Larsen says
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.
Vered DeLeeuw says
Awww! Thank you so much. I'm glad you like these brownies and am honored that you have become a regular reader! ❤️
WENDI L says
OH MY WORD! These are phenomenal! Mine took a bit longer to bake but
they are so chocolatey, moist and delish! THANK YOU!
Vered DeLeeuw says
You're very welcome, Wendi! So glad you liked them.
Lorraine says
These look delicious but I wondered how much cholesterol there is in each serving?
Vered DeLeeuw says
Hi Lorraine,
According to the nutrition software I use, around 50 milligrams per serving.
If this is a medical issue, I would encourage you to verify this independently. There are apps that enable you to input a recipe's ingredients and generate a nutrition label.
Jay says
I want to make these, they do look good. your recipe card and instructions does not list how much stevia do you use?
Vered DeLeeuw says
Hi Jay,
Thank you for pointing that out. I'm sorry about that. I added the info to the recipe card.
Rakin M. says
Hello! I want to make this recipe, but we only have a 9x13 glass pan, not an 8x8. I'm guessing doubling the recipe should be fine, but what about baking time/temperature? Thanks!
Vered DeLeeuw says
Hi,
Yes, double the recipe and follow the same instructions including baking temperature and time. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry. Start checking after 20 minutes.
Rakin M. says
Are these brownies "fudgy" or "cakey"?
Vered DeLeeuw says
I think they are fudgy. They are dense and moist. But tastes differ.
Ann Smith says
OH MY GOSH! Someone who finally says it's best to weigh rather than measure! Thank you! Now, can you get others to weigh rather than measure grapes or other things that don't fit in cups - I mean, how does one use a cup to measure grapes?!?
Vered DeLeeuw says
I agree, Ann! 🙂
Shari says
Hello! Question: Is the baking dish size correct at 8" square for 16 servings of these brownies? That sounds just right for fudge but not so much for brownies. Thank you!
Vered DeLeeuw says
Hi Shari,
I like to cut the cake into 16 small brownies. They are very rich and this is a good size for them.
Having said that, the nutrition info is just 125 calories and 3 grams of carbs for each brownie, so you can definitely cut the cake into nine large brownies if you wish.
Laura says
Hi,
Your recipes look amazing and I am going to try using some of them. My husband cannot have almond flour but we definitely want to stay keto so we are wondering what could substitute for almond flour in your recipes?
Vered DeLeeuw says
Hi Laura,
My almond flour-based recipes were only tested with almond flour.
If your husband can have coconut flour, I have several excellent recipes based on that flour. You can use the search function to find them.
I hope you find something you like!