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!
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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:
- Unsalted butter: You can use salted butter and omit the salt.
- Dark chocolate: The darker you can go and still enjoy the brownies, the better. I typically use Lindt 70% cacao.
- Eggs: I use large eggs in almost all my recipes, this one included.
- 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: Natural or Dutch-processed, both work, although I prefer Dutch-processed in this recipe.
- Salt: I use Diamond Crystal Kosher Salt.
- 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 a handful (about ¼ cup) of chocolate chips or unsalted raw pecans 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 30-second increments, stirring after each microwave session. Microwave just until it's almost melted. Chocolate burns easily.
Allow the mixture to slightly cool, then whisk in the eggs and stevia. Next, 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. 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 completely in the pan on a wire rack for about 1 hour. Then, cut 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 cocoa powder. But natural cocoa powder is OK if that's all you have.
- You should measure your dry ingredients by weight. This is true for almond flour and cocoa powder.
- These brownies taste better the next day, and their texture improves too and becomes fudgier. So, I often make them ahead of time and enjoy a square or two per day over the next few days.
Recipe FAQs
Yes. You can use a granulated sweetener instead of stevia to equal ½ cup of sugar.
Yes. 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 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. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them.
As mentioned above, the leftovers are better than the freshly baked brownies. Their texture becomes fudgier.
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Recipe Card
Keto Brownies
Ingredients
- 5 ounces unsalted butter - cubed, plus ½ tablespoon for pan
- 2 ounces 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 almond flour - blanched, finely ground
- ¼ cup cocoa powder - unsweetened, Dutch-processed
- ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other salt
- ½ teaspoon baking powder - gluten-free if needed
Instructions
- 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 30-second increments, stirring after each microwave session. Microwave just until it's almost melted. Chocolate burns easily.
- Allow the mixture to slightly cool, then whisk in the eggs and stevia.
- Whisk in the almond flour and cocoa powder. Finally, mix in the salt and 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 the center should come out with a few moist crumbs, not completely wet or dry. Start checking after 15 minutes.
- Cool completely in the pan on a wire rack for about 1 hour. Cut into 16 squares and serve.
Video
Notes
- 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 by weight. This is true for almond flour and cocoa powder.
- Once completely cool, you can keep the brownies in an airtight container in the fridge for up to a week. Gently warm them in the microwave (50% power for 10 seconds per square) before enjoying them. You can also freeze them in freezer bags for up to three months. Thaw them overnight in the fridge or microwave them at 50% to defrost them.
- These brownies taste better the next day, and their texture improves and becomes fudgier. So, I often make them ahead of time and enjoy a square or two per day over the next few days.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 non-nutritive sweeteners. 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 these Terms of Use carefully before using any of my recipes.
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. 
Rakin M.
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
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.
Are these brownies "fudgy" or "cakey"?
Vered DeLeeuw
I think they are fudgy. They are dense and moist. But tastes differ.
Ann Smith
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
I agree, Ann! 🙂
Shari
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
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
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
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!