×

Best fudgy keto brownies – The Best Fudgy Keto Brownies – Only 2g carbs

These super easy to make keto brownies are super low in carbs, fudgy and have a dense and creamy texture that melts in your mouth. To make the brownies, we use almond flour, chocolate, butter and they are the best low carb dessert ever –  only 2g carbs.

the best keto brownies recipe

In less than 40 minutes you have the perfect keto brownies that are the ideal company for a cup of keto coffee or your favorite tea.

Watch the step-by-step video below to see exactly how I make some extremely fudgy and chocolatey low carb brownies

Looks easy right? It really is. So what are you waiting? Gather all the ingredients, preheat the oven and make a batch of my keto brownies.

Ingredients for keto brownies

Learn what are the ingredients for the brownies recipe and how to make the perfect fudgy dessert.

ingredients for the keto brownies with almond flour

Brownies are one of my favorite keto desserts! They are chocolatey, moist, fudgy and only 2g net carbs each. You’ll be surprised to find out that the ingredients we are using are low in carbs and super easy to find. You’ll need only seven low carb ingredients:

  • almond flour
  • keto approved sweetener – You can use Erythritol, Xylitol (no aftertaste), Monk Fruit.
  • high-quality dark cocoa – Cocoa it’s a key ingredient here since it will make the keto brownies very delicious and chocolatey. Cocoa powder also helps with the texture.
  • dark chocolate (99 percent would be perfect)
  • butter or coconut oil
  • eggs, to bind everything up
  • a pinch of baking powder

The brownies are sugar-free, gluten-free and with a few switches, you can make them paleo compliant too.

keto brownies with almond flour keto dessert

How to Make Keto Brownies? Instructions

The instructions are simple, and for the step-by-step guide on how to make the perfect brownies, you can watch the step-by-step video keto brownies recipe that shows you exactly how to make it.

keto brownies recipe low carb recipe with almond flour perfect keto dessert

All you have to do to make the perfect keto brownies:

  1. Melt together the chocolate and the butter.
  2. In a bowl crack the eggs. Using your mixer, mix them for 1 minute.
  3. Combine the dry ingredients and then add them along with the chocolate mixture over the eggs, using the mixer.
  4. Transfer the batter to a pan and then bake for 20 minutes.
  5. For a step by step guide on how to make this delicious keto dessert you can watch the video I created.
keto dessert keto brownies

They last for a week in the refrigerator. You can also freeze the brownies and eat when craving a chocolatey keto dessert.

If you want to use a different sweetener, just taste test and adjust it to the desired taste.

how to make keto brownies with almond flour

The recipe is super low in carbs and tastes divine. It’s the perfect cure for a sweet tooth on the ketogenic diet or any low carb diet.

What are the macros for these keto brownies brownies?

A serving has only 2g net carbs. Subtract the dietary fiber from the total carb count to get to find out the net carbs.

This keto brownies recipe yields 16 generous servings that also low in carbs and calories.

  • Calories: 137 kcal
  • Carbs: 4 g
  • Dietary Fiber: 2 g
  • Net Carbs: 2 g
  • Fat: 13 g
  • Protein: 2 g

Can you replace almond flour with coconut flour?

For this recipe and the sake of great texture, I don’t recommend using coconut flour. Coconut flour absorbs liquid very quickly and you may end up with dry keto brownies. However, I’ve got another great keto brownie recipe with coconut flour for you.

keto brownies with almond flour keto dessert
Print Pin Add to Collection
4.27 from 261 votes

Best Fudgy Keto Brownies

These bites of the chocolate heaven are dense and fudgy keto brownies made with almond flour. They are moist and have a rich chocolate taste.
Course Dessert
Cuisine American
Keyword keto brownies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 keto brownies
Calories 137kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
  • In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
  • Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
  • In a big bowl beat the crack the eggs and beat them with the mixer.
  • Add the butter and chocolate mixture and continue mixing.
  • Slowly mix in the dry ingredients, until you get brownies batter consistency.
  • Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Video

Notes

This recipe yields 16 delicious keto brownies servings, each for 2g net carbs.
Make sure you use room temperature eggs. Using cold eggs will solidify the butter mixture.
You can add a few nuts, like crushed almond or walnuts for a bit of extra crunchy texture.

Nutrition

Serving: 1keto brownie | Calories: 137kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 89mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6.2% | Calcium: 2.7% | Iron: 6%
Tried this recipe?Mention @LowCarbSpark or tag #lowcarbspark!
Learn how to make the best keto brownies recipe. They are super low in carbs, a serving has only 2g net carbs. Keto brownies with almond flour. #ketobrownies #ketodiet
Ioana

Join the Conversation!

Leave a Question, comment or review.

Your email address will not be published.

Required fields are marked *

173 comments
  1. In the video it says 1/4 cup cocoa powder. In the recipe written it says 1/2 cup. Which one is it?
    I made mine with the written recipe

  2. A friend of mine is deathly allergic to casein, is there a substitute I can use for the butter without ruining the consistency of these or would I just need to add in a bit of gelatin or something to keep the brownies properly emulsified?

    1. Probably vege or coconut oil, I know a lot of box mix brownies use oil instead of butter would probably translate well to here.

      Probably any oil would work tbho.

  3. Everytime I make this, it just turns out so bitter. I tried with dutch processed cacao and just regular unsweetened cacao. Maybe I just have to go with less cacao ?

    1. Hello there! What sweetener are you using? Some sweeteners turn out bitter when cooked (stevia for example). Top it with a cream cheese frosting. It should taste better!

  4. What kind of Dark Chocolate did you use? I can't find low carb dark chocolate anywhere! It's all at least 17carbs/ a piece, so that'd be alot for 2 oz!


  5. Unbelievable! The best keto dessert I have made yey! The batter was fabulous omg just like the real thing . I did add a little extra dark choc chopped up and handful of pecans. I know it alters the macros a little next one I want to just swirl almond butter in it
    Thank m you for a yummy recipe


  6. Just came out of the oven and have to say best brownies ever ! Turned out great but I had to bae 35 mins at e50 degrees for some reason.awesome

  7. These turned out amazing! I was looking for a good brownie recipe. The ones I’ve tried turn out like cake. I made another recipe right before this one today and threw it out. But This recipe is exactly what I was looking for. True to a regular brownie. Moist, fudgy and melts in your mouth. Thank you!!


  8. I know you said not to substitute coconut flour, but we were blessed with nut allergies. I used the coconut flour and added 2 tbsp of heavy cream to the batter. They turned out so good.

    1. Hello Mellisa!
      I used Swerve Confectioners. There's a link showing you the exact product I used. Let me know how the brownie turned out!!

      1. I followed your recipe exactly and they’re pretty bitter. Don’t taste much like chocolate maybe it’s the dark chocolate I used??

  9. Im super confused I looked up all the ingredient and added the net carbs and it came out to Flour being 8, Coco powder being 8 and the erythritol being 108 added all that up and divide by 16 and got 7.75 net carbs lol. What am i missing here?

  10. Hi, I'm getting ready to pour the melted butter and chocolate into the beaten eggs and I'm wondering if it has to cool a bit first? Or is it okay to add it hot to the eggs?


      1. Thank you, that's what I thought, so I waited. They are so delicious! What a boost they gave me, too. I'd been feeling low energy and these picked me up so I could work out. Next, I'm trying your bread recipe! As much as I'm enjoying cloud bread, I need a change. Thank you so much, Ioana!

    1. Just add a tiny bit at first to temper the eggs and mix as you do it, then a bit more and mix then you can add all of it.


  11. I made these brownies and ate a couple of them already. They turned out really good and were better than the last recipe I tried. They are more like a real brownie and not as cakey as the last recipe I tried, although, I would like them to be even more chewy (I probably cooked a little too long;– 25 minutes I think) . But still,I will make these again for sure and thanks the recipe Ioana.

    1. Hello Eric! I think that these keto brownies are addictive or something. When I make the brownies, they don't even get to cool down completely. Everyone in my family loves them! I am super happy you liked them!

  12. Hey, Ioana! I currently have the swerve granulated in my pantry. Will the brownies still turn out or should I buy the confectioners?

  13. This will be my first keto dessert recipe to try.Can I use Stevia in the raw as my sweetener? Will it make the brownies bitter? If so how much should I use?

    1. From the feedback we've got you're using stevia it will turn out bitter! I, personally never tried stevia in baked goods. Stick to erythritol or monk fruit sweetener.

  14. Hiya,

    New to Keto but don't get along too well with dairy – would it be possible to substitute the butter for coconut oil?

    Thanks

    Alia 🙂

    1. Hello Alia! I guess it should work well with coconut oil too, but I have never tried it. I think it would turn out slightly tasting like coconuts.


  15. Absolutely delicious, I did cook for 6 minutes longer, could be my oven. But loved them. Took them to a friend's and they friends husband said he would eat these over regular brownies.

  16. Delicious, I used stevia because I was craving something kind of sweet, I just started my Keto diet 5 days ago, but they didn’t turn bitter at all, I use kroger brand stevia

  17. Cannot wait to try these! The last recipe I used were cake like and they fell apart. Thanks for the recipe and I’ll let you know how they turn out!

    1. Unfortunately, almond flour and coconut flour aren't 1:1 substituents. Coconut flour absorbs more liquid than almond flour, so you won't get fudgy brownies. I don't use stevia in the baked good, because it makes them bitter.

      1. I picked up that same blend because I’m so used to using truvia and i didn’t realize it was mixed with cane sugar! Woops! Guess they will still be healthier than regular brownies? They’re still in the oven right now but they smell delicious!

        1. They are still healthier and lower in carbs than regular brownies. If I remember correctly, Truvia with cane sugar has 4g in a serving (1 tsp) which is not that bad.


  18. BEST recipe ever! I’ve been Keto for years and this FINALLY is the brownie I’ve been searching for!!!!! Thank you!
    I did add a 1/4 cup chocolate chips into the batter, they give a little gooey pop of delight.
    Thank you for putting this recipe together!


  19. These brownies were a HIT! SO delicious! I do think the baking time should be modified. They were no where near done in 15 or even 20 minutes. It took about 32 minutes and they are JUST RIGHT. I did sub 2 oz nestle semi sweet chocolate chips for dark chocolate, the macros stayed the same. Cut the pan into 12ths and there are just 3 net carb per brownie! THANK YOU!

    1. Hello Crystal. At the bottom of the post, you get the recipe card with all the ingredients, instructions, macros and even a video showing you how to make the keto brownies. You’ll need 3 eggs at room temperature.

  20. The butter I used pooled on the top of the brownies when I pulled them out of the oven. I had to dab it up with a paper towel. I used 12 tablespoons as directed. Have you heard of this happening before?

    1. From what I know it’s not butter it’s the cocoa butter from the dark chocolate. This usually happens when you overheat the dark chocolate when making the batter.

    1. Keep the brownies in an airtight container and they last for a week in the refrigerator. You can also freeze the brownies and eat when craving a chocolatey keto dessert.

  21. Hi! Do you use salted butter? If I’m using a throw away aluminum pan, how much time should I adjust the baking? Thank you so much!

  22. Excellent! I usually avoid chocolate Keto desserts because I don’t love dark chocolate and it always tastes bitter. These were really good. I added a teaspoon of vanilla. Thank you!!

  23. These tasted good but I ended up having to cook them for about 45 min to get the center to not be “giggly” like pumpkin pie,
    What did I do wrong?


  24. I have tried this recipe 4 times. The brownies always seemed a bit too cake like for me so the last time I used two eggs instead of three. This was perfect for making the texture more fusge-like and now I feel like I’m cheating!


  25. I’ve avoided sweet treats since trying to reduce my carb intake (not doing strict Keto), but I was having a friend come for dinner this evening, and she has coeliac disease, and I needed a gluten free desert. I made this recipe with home-made, gluten free baking powder, and was amazed at how they turned out. We had them with cream, and I honestly couldn’t tell them from the ones I used to make with flour, and loads of sugar. Thanks for sharing this really great recipe – they went down a storm! Just a couple of things I noted – as you say, the eggs really do need to be at room temperature. Mine were, but it was pretty cold today, and they made the mix much stiffer, which I had to spread into the tin, rather than pour, as in the video. I also had to cook them for about 50 minutes, as every time I tested them, the middle felt really soft, almost liquid. In the end I took them out of the oven, ready or not, as the edges had started to look like they might burn. Pleased to say, the brownies didn’t sink, and firmed up as they cooled. I popped them in the freezer for 20 minutes once cool, which made them much easier to cut. I would make these over regular brownies any day!

  26. Ok, so I’m not an experienced baker by any means and had no idea what to expect with cooking with powdered stevia. Let’s just say that you can NOT substitute stevia in the same amount as the recipe calls for with erythritol. Oh my it was so gross I had to spit it out! Next time I won’t experience, and I will follow the recipe verbatim.


  27. These are SO good! I added a 1/2 teaspoon of vanilla extract to the mixture. Turned out so fudgy. Exactly what I was hoping for. They were gone the second they cooled off and were cut! Family loved them. Thank you for this recipe!


  28. Just made these and added unsweetened coconut flakes and a little chopped almonds. Almost didn't make it to the oven because the batter was delicious. The brownies turned out better than the batter! These are unbelievable!!!!
    Thanks so much for the recipe.

  29. Great recipe! I used Swerve granulated and they were delicious. One question though – you say less than 2 carbs per brownie but in the nutritional facts it says 4g per brownie. What’s accurate?

    1. I am glad you liked the recipe, Christine! The nutrition facts show the total carbs and the text the net carbs. They are both correct. Just subtract the fiber from the total carbohydrates to find out the net carbs (carbs used by our bodies)

  30. Question: do you have to refrigerate these after they cool? Excited to try them but don’t want them to spoil overnight . Thanks in advance!

    1. Hi there Katie. I keep them at room temperature overnight, if they last that long. Everyone in my family loves them. If you want to keep them for longer, refrigerate the keto brownies for up to a week.


  31. Omg!!!!! These are THE BEST by far. Like many others i have tried various keto brownies recipes and none is even close to this one!!!!! Its simple but yet so sophisticated. I think i am in love…well my boys are anyway… thanks a million!!!!!! I would give it a million starts if i could.


  32. Flavor was delicious. My were a little liquid in the middle so I cooked them longer but the brownies were so fluffy and airy and fell apart easily. I wonder if it was beaten too long. Oh will keep experimenting but good taste.

  33. I tried making these tonight and I followed the recipe exactly and it was a thick consistency like I just whipped heavy whipping cream what did I do wrong?

  34. I can’t Figure out what I’m doing wrong! two attempts and both failures. I get brownie batter texture with about 1/4-1/2 cup of unevenly mixed dry mix left.

  35. Hi
    Can i use truvia? I know it wont be keto but that is all i have on hand right now….and how much do i use? Same amount in recipe???

    1. You need to use chocolate because it has cocoa butter in it and makes this keto brownie fudgy and delicious. Probably if you add 2 more tablespoons of butter and adjust the liquids, you can use cocoa. Cocoa powder as coconut flour cocoa tends to absorb liquids so if the ratio is not right you’ll end up with a very dry brownie. I have this coconut flour brownie recipe on my blog with coconut flour and cocoa powder

  36. I’m having to bake these for more like 30-40 mins – at 20 they were literally still liquid in the center!? Followed the recipe exactly and felt like the butter/cocoa ratio was a bit much/thin but idk

  37. Hi! First timer to your blog. Was gathering up recipes for best keto brownies, and yours came up quickly (excited to try it). Just wanted to mention, for those who have been experiencing dryness or brownies breaking up, that on another blog, it was recommended NOT to “overmix” or it would come out dry. Also, I would make sure your baking powder is fresh; old powder has spoiled many an otherwise “perfect” recipe.


  38. I found a sweetener conversion chart and used 1/2 cup of Pyure all purpose blend in place of the 3/4 cup erythritol. They turned out great Although I had to bake them around 35 mins. They were kinda jiggly after 25.

    1. My guess is that either your eggs were smaller or not at room temp. This are two main causes of why your batter was so thick. In any case, you can simply add some warm unsweetened coconut or almond milk to get the desired texture.

  39. I have no idea what happened. I followed the recipe exactly except cut back a tiny bit on sugar b/c I used lilys dark choc with stevia. I watched the video and my batter was much thicker than the video. Was it b/c i used lilys dark chocolate with stevia fort the dark chocolate? Then it took way longer to bake. They were still liquid at 15 minutes. The texture is strange and not good at all. I wish I had a better report. Would love to hear if anyone else used Lily’s with stevia.

    1. My guess is that either your eggs were smaller or not at room temp. This are two main causes of why your batter was so thick. In any case, you can simply add some warm unsweetened coconut or almond milk to get the desired texture. I’m not a fan of stevia-sweetened products as they always get bitter when baked (at least in my case).

  40. Hi Ioana,

    Thanks for this recipe it looks great!

    I have few concerns for the sweetener I’m going to use which is Steviasweet Crystal (Stevia & Erythritol). Apparently 1/2 cup of Steviasweet crytal is equvilant to 1 cup of normal sugar. Do you have an idea how much of this sweetener I should be using in this case? It’s my first time backing with sweeteners and that’s the one I got at the moment.

    Thanks
    B.

  41. Hi! Very good brownies! Wonder if I could bake them in a muffin pan next time have you tried that? Took around 35 minutes to fully bake but oh my they were delicious! My family and I are definitely going to be having these as a no sugar dessert! I have lost 38 pounds on low carb no sugar and this really quenched my chocolate craving!

    1. Congratulations on your progress, Sherri! That’s fantastic. I haven’t tried making them in a muffin pan, but it’s definitely possible. They will probably bake quicker. Just keep an eye on them.


  42. Made these tonight and they were delicious!! I used granulated swerve for my sweetner. I will definitely be making them again. Thanks for the recipe and satisfying my sweet tooth!

  43. Thank you for the recipe! I had to bake them an extra 10 minutes but they are my new favorite keto dessert! Did you by chance enter this into myfitnesspal to get your carb amount and what not? No matter how I enter it, I’m not getting the same numbers. I was just wondering if you could show what it looks like on myfitnesspal? Thanks.


  44. I accidentally put an extra 4 Tbsp of butter in this brownie batter and they still turned perfectly gooey and amazing!


  45. AMAZEBALLS!!! Thank you! I live in Tahoe so I worry about high altitude adjustments. None were needed! I like them cakey so I left them in for 25 – 30 minutes. They are moist, amazing, totally satisfied my hankering for sweet.

  46. I made this and they are so fudgy! YUM! I made ganache to top them,because my Grands are coming later. Chocolate overload. Thanks for the recipe.

  47. So I made the brownies after 20 minutes in the oven the center was really loose still so I put them in for another 7 minutes what should the center be like?

  48. I just attempting to make these brownies but I think I did something wrong. I did the butter,almond flour,eggs,unsweetened dark cocoa powder,2oz baker unsweetened dark chocolate,swerve sugar,and baking powder.

  49. I just made these and i let them bake for about 25 mins and they were still really jiggly. I tried to cut into them and they were barely cooked. They are back in the oven now. Why are they coming out so wet?


  50. I made these for the first time last night and was pleasantly surprised at how tasty this recipe is. This recipe was super easy to make and turned out perfect. Thank you for sharing!





About me

Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

Connect with us on Social Media

Do not use the contents of this website as medical or nutrition advice. This website is only intended for informational and educational purpose.

LowCarbSpark.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2019 LowCarbSpark. All Rights Reserved.