When chocolate cravings hit, these are the absolute best way to satisfy the craving. These keto brownies are super fudgy and rich, sweet and chocolaty, just the way you want them to be, but without the extra carbs.
Sometimes a brownie is the only thing that can satisfy those cravings, am I right? Well, you’re going to be incredibly happy that you found this recipe, because these brownies are the absolute best.
When I started my keto diet, I was super sad to give up sweet treats like brownies and chocolate chip cookies. I can tell you it didn’t take very long for me to realize I could still make these treats, but in a much healthier way, without all the carbs and sugar.
The reason these low-carb brownies are so good is that you can barely tell they are keto brownies. They are super fudgy and the texture is only very slightly different from the original. I would bet if you served these to someone who didn’t know, they would never guess they were keto friendly.
Yes, they are that good!
This recipe is a small batch of just 8 brownies. I don’t like to make a large batch because then I’ll be tempted to eat them all. I like for brownies to be an occasional treat. If you want to make more, just double the recipe.
What Sugar Substitute To Use
If you use Erythritol or Swerve as a sugar substitute in this recipe, there will be a cooling effect, which feels like a burst of cool air in your mouth. To me, that’s the dead giveaway that these are keto brownies.
I’m not a big fan of the cooling effect. Instead, I use allulose, which has zero calories, zero net carbs, and zero glycemic index, just like Erythritol. Allulose is a little more difficult to find than Erythritol, but you can purchase it directly from WholesomeYum, along with many other keto products. I think it’s absolutely worth it to ditch the cooling effect!
Learn more about low-carb sweeteners and conversion here.
How Many Carbs in Keto Brownies?
There are 8 brownies in this recipe. Each brownie has 3 net grams of carbs. Since each piece is relatively small, the carb count remains the same whether you’re using Erythritol or Xylitol sweetener.
The calories will vary depending on the sugar substitute and cocoa powder you use.
How to Make Keto Brownies
Preheat the oven to 350 degrees F (175 C). Grease a loaf pan or line with parchment paper. I prefer parchment paper so I can easily pull the brownies out of the pan to cut them.
Mix the almond flour, cocoa powder, baking powder and salt together in a mixing bowl.
I use almond flour from Wholesome Yum. It can be ordered directly through this link. It’s the perfect consistency for almond flour and is specially designed for keto cooking. It’s blanched finely ground almond flour has the best texture for keto baking.
In case you’re wondering, you can’t substitute coconut flour in this recipe. It won’t work. So don’t try it. If you want to use coconut flour instead, I’d recommend finding a recipe that uses it.
Add the melted butter, coconut oil, egg and sugar. Stir it all together until it’s a wet batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
You can add any toppings you wish at this stage. I like to add sugar-free chocolate chips. I place them on top so every piece gets two. You obviously don’t have to do it that way. You can add other things, like nuts or cocoa nibs, if you want. It’ll add a few more carbs to the total, but you can also swirl in some natural peanut butter or some cream cheese. Lots of possibilities!
Bake for 15 minutes or until the center is firm. When done, allow them to cool completely before cutting. I know it’s hard to resist that intoxicating aroma, but they need to firm up before you cut into them.
Tips for Keto Brownies
Use the highest quality cocoa you can find. The quality makes a big difference. There are a few things you should look for:
- Alkalised or “Dutched” cocoa powder: this process helps bring out the chocolaty notes and reduce the bitter, earthy flavor of natural cocoa powder.
- Sugar-free, no-sugar added, unsweetened (there are many ways this might be represented on the package, but one of these should be present).
- At least 90% dark chocolate, the higher percentage the better. I use Ghirardelli 100% cocoa dutch processed.
If you want to make a larger batch, just double the ingredients and use an 8×8″ baking dish. You may need to bake it for up to 20 minutes. The center should be firm.
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- 1/2 cup almond flour 55g
- 3 tbsp cacao powder 22g
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 tbsp melted butter
- 1 1/2 tbsp coconut oil
- 1 egg
- 1/3 cup xylitol or erythritol 70g
- 16 sugar-free chocolate chips if desired
- Preheat the oven to 350 degrees F (175 C). Grease a loaf pan or line with parchment paper.
- Mix all the ingredients in a mixing bowl until well combined.
- Pour the batter into the prepared loaf pan. Add the chocolate chips on top, if you’re using them. Bake for 15 minutes or until the center is firm. When done, allow to cool completely before cutting, so they can firm up completely.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.