Keto Brownies (2.2g Net Carbs)
By Carine Claudepierre
Published on 06/21/2021 - Last updated on 10/11/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Keto Brownies are an easy recipe with the most delicious, fudgy texture that melts in your mouth. You won’t believe they are sugar-free brownies with that bursting chocolate flavor. Plus, these easy-to-make Keto Brownies are also gluten-free and dairy-free!
However, you can make the best keto brownies in less than 30 minutes at home with this recipe. Keep reading to learn how to make keto almond flour brownies.
Ingredients and Substitutions
It’s super simple to make the best keto chocolate brownies at home using a few basic ingredients. All you need to make brownies with almond flour is:
- Ultra-fine almond flour – make sure you use blanched almond flour and not an almond meal to avoid gritty brownies. Read how to choose your keto flour.
- Eggs – an egg replacer won’t work for this recipe. Try my egg-free keto brownies if you don’t want to use eggs.
- Melted butter or melted coconut oil for a dairy-free option. In case you ask, yes, butter is keto-friendly!
- Unsweetened cocoa powder
- Baking powder
- Sea salt
- Erythritol or any keto sweetener you love like allulose or xylitol.
- Vanilla extract
How To Make Keto Brownies
These brownies are among the simplest to make.
- First, preheat the oven to 325°F (160°C). Line a square 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easier removal.
- Use melted coconut oil to grease the paper. Set aside.
- Add all the dry ingredients to a mixing bowl. Use a whisk to combine the almond flour, unsweetened cocoa powder, erythritol, and baking powder.
- Whisk until evenly combined, and no lumps show.
- In another mixing bowl, beat eggs, melted butter, and vanilla extract.
- Pour the liquid ingredients into the dry ingredients and stir with a spoon just until combined. The batter of a brownie keto recipe is thicker than regular brownies. Don’t try to thin out the batter by adding almond milk or more liquids.
- Transfer the brownie batter into an 8×8-inch baking pan covered with oiled parchment paper.
- Spread the brownie batter evenly to cover the pan. Bake your low-carb brownies for 20 to 25 minutes at 325°F (160°C) until the edges are dry and a toothpick inserted in the center comes out with a moist crumb.
- Cool the brownies down on a cooling rack for 30 minutes before glazing or slicing.
Brownie Toppings
This fudgy brownie recipe is delicious on its own or topped with a sugar-free brownie glazing. For the chocolate ganache also known as keto brownie glazing you will need:
- Sugar-free chocolate chips
- Heavy cream or canned coconut cream
To make the keto ganache recipe, add the sugar-free chocolate chips and heavy cream in a saucepan. Bring the saucepan under medium heat and heat, stirring gently until the chocolate melts and the mixture is glossy and melted.
Spread the keto chocolate brownies glazing over the brownie before cutting in squares.
Other low-carb brownie toppings you can add to your brownie square are:
- A scoop of sugar-free ice cream.
- Unsweetened whipped cream or whipped coconut cream if dairy-free.
- Plain Greek yogurt or coconut yogurt if dairy-free.
- Keto fruits like raspberries or strawberries.
Brownie Add-ons
You can tweak this keto brownie recipe and make it even more delicious by adding some delicious things into the batter. For example, try to stir in 1/2 cup of one of the ingredients below:
- Chopped walnuts
- Chopped pecans
- Toasted coconut flakes
- Sugar-free chocolate chips
Any of these ingredients add texture to the brownies and balance very well their moist crumbs.
Storage Instructions
You can store these keto brownie squares for up to 4 days in an airtight container in the fridge. Their texture gets fudgier with time. You can also freeze keto brownies in a sealed individual bag, square by square, or in an airtight box. Thaw brownies at room temperature for at least 4 hours before eating.
Frequently Asked Questions
Almond flour brownies are way fudgier and moister than coconut flour brownies. In fact, these low-carb flours have very different properties. Coconut flour, for instance, is extremely high in fiber and soaks up liquid very fast.
When used in a recipe, it needs way more eggs or liquid to compensate. For coconut flour keto brownies, use my sugar-free brownie recipe. It’s made of a combo of almond flour and coconut flour.
You can double up this low-carb brownie recipe by adding twice the amount of each ingredient into the mixing bowl.
Then, make sure you increase the baking time by a third, baking your brownies from 30-35 minutes.
Also, remember that doubling up the recipe changes the net carbs per serving! A square will be twice as thick, and if you keep the serving size at 16 squares per brownie, you will get 4.4 grams of net carbs per serving.
A keto brownie recipe contains 4 times fewer carbs than regular store-bought brownies.
For one 1-ounce square, these keto brownies contain 2.2 grams of net carbs. They also contain 15.7 grams of fat that help you reach your fat macros and keep you full and satisfied.
As a result, these keto brownies are guilt-free dessert on your keto journey. It fixes your sweet tooth with minimal carbs and adds up to your fat macros to reach your goals.
Keto Brownies are made with almond flour and have a different batter texture, and consequently, they don’t bake in the same as regular wheat-based brownies. The best pan to make fudgy keto brownies that bake within 25 minutes is a:
– 8×8-inch pan – wider pans make the brownies super thin and too dry. A smaller pan makes brownies thicker and longer to bake.
– Non-stick aluminum pan – silicone pan or glass pan make keto brownies longer to bake or undercooked after the recommended baking time.
– Covered with parchment paper, lightly oil with coconut oil.
There are a few things you can do to ensure that your brownies are baked to perfection.
– Use a timer – that’s my first recommendation to ensure you don’t overbake the brownies.
– Visual check – check your brownies after 20 minutes. Your almond flour brownies are cooked when the top is set but still bouncy when touched, it crackles, and the edges start to dry out. Also, the center still looks moist.
– Insert a toothpick – if the pick comes out wet with uncooked batter, keep baking. But if the pick has few moist pieces of brownie crumbs, it’s ready. Don’t wait until the toothpick come out dry, or the brownie will be dry as well.
More Brownie Recipes
I love to eat brownies as a quick snack or dessert. Below I listed some other brownies recipes you may want to try as well:
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Keto Brownies
Ingredients
- 1 cup Almond flour
- ⅓ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Sea Salt
- ½ cup Melted Butter or melted coconut oil
- 2 large Eggs at room temperature
- ½ cup Granulated Sweetener
- 1 teaspoon Vanilla Extract
Chocolate ganache
- 4 oz Sugar-Free Chocolate Chips
- ½ cup Heavy Cream or canned coconut cream
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper. Slightly oil with coconut oil. Set aside.
- In a mixing bowl, whisk almond flour, cocoa powder, baking powder, sea salt, and erythritol. Set aside.
- In another bowl, beat eggs, melted butter, and vanilla.
- Pour the liquid ingredients into the dry ingredients and stir to combine.
- Stir in 1/3 cup sugar-free dark chocolate chips if you like.
- Transfer the batter into the prepared pan, spread evenly.
- Bake for 20-25 minutes in the center rack, or until a toothpick inserted in the center comes out with few moist crumbs. You know they are ready when the edges are dry and the middle still looks moist and soft.
- Cool down on a cooling rack and slice into 16 squares.
- Glaze with chocolate ganache if you like.
Chocolate ganache
- In a saucepan, under medium heat, melt sugar-free chocolate chips and heavy cream until it's glossy and thick. Spread on top of the cooled brownies before slicing.
Storage
- Store in the fridge for 3-4 days or freeze in an airtight container. Thaw at room temperature the day before eating.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Category:
Brownies & BarsDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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The Erythritol makes these feel ‘cold’ on the tongue. They’re definitely brownies, even if the almond flour makes the texture a little weird it’s still a good brownie texture. They don’t have as strong a chocolate flavor as I was hoping though, they don’t cure my chocolate craving. That being said, I didn’t make the recommended chocolate glaze to go with them. For anyone reading, I’d definitely recommend including the glaze if you want that really chocolate flavor.
I make these without the ganache and they are excellent!
I had a favorite brownie recipe that I loved but had to give up because of the gluten free flour blend that had rice and tapicoa flour. Way to many carbs and not grain free. I was craving a brownie and tried this recipe, fantastic! Loved it. I have a new and better favorite now, need to make a a batch to freeze. Thank you. Great recipe. I’ve recently found your site and have made quite a few things and they’ve all been good.
Carine, with Valentine’s Day celebrated in the USA on 14 FEB fast approaching, it would be fun to see some candy-like keto sweet treats! Got any recipes that might fit the bill for this?
Yes sure, I will work on that now 🙂 Subscribe to our email so you don’t miss the Valentine’s day round up when it’s live or check the blog home page soon!
I made these the other day and now my daughter thinks I’m the best brownie maker in the world. Thank you.
These brownies look so yum!
Can I use liquid coconut oil, rather than solid (melted), in your recipes?
Liquid and solid coconut oil are the same thing. Coconut oil is liquid above 23 C and solidify in contact with cold. Some coconut oil contains additives to be liquid all the time, even in cold atmosphere. Anyway, in my baking recipes you can use any coconut oil but for no bake recipes, you must use pure coconut oil that has no additive or it won’t firm up your dessert at cold temperature,