Fudgy Keto Brownies

These Keto Brownies may be the BEST low carb dessert ever. Super fudgy, rich and chocolatey, you will never guess these brownies have almost no carbs.

I came up with this recipe in February 2021. Back then, I was visiting my family in Italy when my mom got a package from Sicily. The “mysterious” sender was her aunt – who happens to also be my aunt, by the way. Shipped with the highest priority, the huge box was full of Sicilian foods. Or better said, Sicilian goodnesses. There were sun-dried tomatoes, extra dark chocolate, pistachios and…A lot of almond flour. The BEST almond flour ever! 

As I was staying in Italy for a couple of days more, I decided to seize the opportunity and put all that goodness to a good use. I love almond flour and can’t live without dark chocolate. So I told myself “why not baking some super rich and fudgy brownies with almond flour?!”

And that’s how these keto babies were born. I knew it was a success already before tasting, while they were in the oven. They emanated such a delicious smell that everyone in the house was dying to try. 

It was love at first bite. Rich, chocolatey and irresistibly fudgy: no one could believe that those were KETO brownies. Low in carbs yet as good as the original. If not better!

Ingredients for keto brownies

If you’ve read the story behind this recipe and know what that huge box contained, you may already imagine that almond flour and chocolate are two key ingredients. Well, your intuitions are right. Besides almond flour and chocolate, there are still a couple of ingredient you’ll need to whip up a batch of super fudgy low carb brownies at home. Curious to learn more? Keep on reading for all details.

• Almond flour: Almond flour is a key ingredient for making keto brownies. Differently from all purpose flour, almond flour is low in carbs and packed with protein. Further, it adds a nutty flavor and a moist texture to brownies.
• Granular sweetener (erythritol): For baking I like using powdered erythritol, it substitutes sugar 1:1 and does not have any remarkable aftertaste. But you are free to opt for any other keto granular sweetener, such as xylitol. Because of its strong aftertaste, I do not recommend stevia.
• Cocoa Powder: Unsweetened cocoa powder provides the rich, chocolatey flavor without overloading the keto brownies with sugars. For the best taste I suggest baking cocoa powder, pure and unsweetened.
• Eggs: A must in brownies, eggs help bind the batter while enriching both taste and texture profile of low carb brownies.
• Dark chocolate (sugar-free): Make sure to opt for high quality dark chocolate that is also free from added sugars; remember that those are low carb brownies. The choice of a great chocolate is crucial in making the best keto brownies, therefore my recommendation to stick to well-trusted brands.
• Coconut oil or butter: Depending on your preferences, this recipe can be prepared with either coconut oil or butter. Both are great to give richness and moisture to the dessert, making these the FUDGIEST keto brownies ever!
• Vanilla extract: The vanilla extract enriches the taste profile of homemade keto brownies, adding a sweet and delicate aroma that smooths out the intense flavor of chocolate.
• Salt: Although it is just a little, salt is essential because it balances the sweetness and brings out all the good flavors.

Substitutions

• Almond flour can be replaced with the same quantity of hazelnut flour or sunflower seed flour. You can also opt for coconut flour, but in this case you will have to decrease the amount to about 1/4 cup (1/4 cup of coconut flour = 1 cup of almond flour).
• For vegan keto brownies, substitute the eggs with two flaxseed eggs. To make one flaxseed egg, combine 1 tablespoon of ground flaxseeds with 2 1/2 tablespoons of water and let it rest for about 5 minutes.
• Butter is a great alternative for coconut oil, if you don’t have it or don’t like the coconut aroma. They can be used interchangeably.
• If you do not follow a low carb diet, keto sweeteners can be replaced with coconut sugar, brown sugar or confectionery sugar.

Which granular sweetener?

When it comes to low carb baking, a question that many people have is what sweetener to use. And they ask it for a good reason. The choice of the right sweetener plays a key role in making keto brownies without strong (and unpleasant) aftertastes. Although there are plenty of options on the market, not all are good. That’s why I’ve decided to put together a list of the best keto sweeteners for baking fudgy low carb brownies at home.

• Erythritol: Powdered erythritol is hands down the the option. Substituting common sugar in a 1:1 ratio, it provides sweetness with minimal net carbs and no impact on the blood sugar levels. Most importantly, erythritol doesn’t leave a bitter or chemical-like aftertaste.
• Allulose: Allulose is a low carb sweetener characterized by a taste and texture that is very similar to sugar but with almost no net carbs and calories. Similar to erythritol, it does not come with an overpowering aftertaste. However, it shows a lower sweetening power and therefore you may need larger quantities to achieve the same taste.
• Monk Fruit Extract: Also known as Luo Han Guo, monk fruit extract features an intensely sweet taste with zero added calories. Differently from the erythritol, monk fruit extract has a very subtle taste that many find unpleasant. For this reason it is often combined with other sweeteners to smooth out the aftertaste.

Which is the best chocolate for keto brownies?

Besides sweetener, another decisive factor behind great brownies is the type of chocolate. So, you’d better read through the following lines very carefully and…little anticipation…don’t be frugal with your choice!

First, as this recipe is keto, you should be looking for extra dark chocolate with no added sugars. My tip is to opt for cocoa percentages of at least 70%, the higher the better. In this regard, if you follow a strict keto diet I recommend checking the nutritional labels of the chocolate to ensure that it fits your macros.

When choosing this ingredient, also consider its quality. Choosing a good chocolate is essential because it directly influences both taste and texture of the dessert. Usually, the higher the quality, the higher the percentage of cocoa solids, which results in rich and fudgy low carb brownies. Conversely, low-quality (cheaper) options are often loaded with additives and preservatives that will inevitably affect the outcome.

Adapt the recipe to your diet

If you have any dietary preference, here are a couple of ways how to adapt this recipe to your needs.

• Vegan keto brownies: Use flaxseed eggs instead of regular eggs and opt for coconut oil or plant based butter alternatives.
• Dairy-free keto brownies: Make sure to use coconut oil or nondairy butter instead of dairy fats; also check the ingredient list of chocolate as many products may contain milk.
• Gluten-free brownies: All ingredients in this recipe should already be gluten-free, but for safety I still recommend checking the information in each package. Also, be sure to use a pure almond flour that hasn’t been contaminated with other grains.
• Sugar-free brownies: Opt for keto sweeteners, unsweetened cocoa powder and keto-friendly dark chocolate without added sugars.
• High-protein keto brownies: Replace about 50 grams (1/2 cup) of the almond flour with protein powder and adjust the batter with an additional pour of milk or more almond flour if it is necessary.

Recipe variations

• Peanut butter brownies: Mix a couple tablespoons of peanut butter into the batter and adjust with a drop of milk if the mixture gets too thick.
• Low carb brownies with walnuts: Stir a handful of crushed walnuts into the batter and enjoy a crunchy experience.
• Peppermint brownies: Add 1 teaspoon of peppermint extract to the batter for a refreshing mint flavor.
• Salted caramel keto brownies: Before you bake, top your chocolate dessert with a good drizzle of sugar-free caramel sauce. Or enrich the batter with a hint of caramel extract.

How to make keto brownies

Step 1: Melt the chocolate. First of all, cut the dark chocolate into chunks and transfer to a microwave-safe bowl with coconut oil or butter; place in the microwave and cook until completely melted. This should take about 1 minute and 30 seconds to 2 minutes. As an alternative, you can melt using the Bain-Marie method. 

Step 2: Make the keto brownie batter. In a large mixing bowl, combine the granular sweetener with almond flour, cocoa powder, baking powder, vanilla extract and salt. Add now the melted chocolate mixture to the bowl. Using a fork or spatula, stir to combine into a brownie batter. Add one egg at a time, whisking well after each one until completely incorporated in the keto brownie batter.

Step 3: Bake the brownies. Transfer the batter to a prepared brownie pan; if you desire, top with sugar-free chocolate chips. Bake in hot oven for 15 to 20 minutes – bake for less time if you want a fudgy texture or bake for longer for cake-y brownies.

Storage information

Almond flour keto brownies can be served warm, directly after baking, or they can be stored for later. Before storing, let the dessert cool completely in the baking pan. To best preserve their taste and texture, leftovers shall be stored in an airtight container. At room temperature, they will last for a maximum of 3 days; in the fridge they’ll keep fresh for up to 5 days.

For a longer storage, after they have cooled you can pack the brownies in zipper bags and freezer for up to 3 months. When it’s time to serve, remove from the freezer and bake until warm and fudgy again. No need for thawing!

Recipe tips

Do you want to make the best keto brownies ever? Then you shouldn’t skip this section. In the following lines, I’m going to equip you with a handful of valuable recipe tips. Read carefully and implement them all when baking your low carb dessert at home.  

• Choose the right sweetener: Opt for a keto-friendly sweetener that has no overpowering aftertaste, such as erythritol or allulose. It will provide sweetness without changing the taste profile. 
• Use the right chocolate: Look for high quality dark chocolate without added sugars. As mentioned before, this is key in making rich and fudgy keto brownies that taste like the original.
• Customize the recipe: Feel free to experiment with peanut butter, crushed pecans, sugar-free caramel sauce or anything you crave. 
• Add one egg at the time: For the best texture, add one egg at the time and whisk well until it is completely incorporated in the mixture.
• Don’t overmix: Mix the batter until all ingredients are just combined, as overmixing may lead to a denser, though texture. Nothing like the good fudgy brownies we want! 
• Keep an eye on baking time and temperature: As keto brownies tend to cook faster than the traditional, make sure you do not cook them for too long. They should be ready after about 15 minutes. To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs, the brownies are done.
• Let cool before serving: For the best taste and texture, make sure you let the dessert cool completely before slicing and eating. If you attempt to cut hot brownies, they will be quite crumbly.

More low carb dessert recipes

• Frozen protein dessert
• Greek yogurt brownies
• Protein cookies with Greek yogurt
• Keto brownie mug cake
• Protein cookie dough
• Low calorie cheesecake
• Cottage cheese chocolate ice cream
• 3 ingredient chocolate mug cake

Blog post with the kind contribution of Molly Keesking for graphical content curation.