World’s Best Keto Brownies

Moist, chewy and fudgy on the inside with a crisp crinkle layer on the top making these the world’s BEST keto brownies. They’re rich and delicious and will satisfy your chocolate cravings with just 1 net carb per brownie! I’m not exaggerating when I say these are the world’s best keto brownies because they certainly are. I’ve tested this recipe over a dozen times and made loads of batches until I finally found the BEST version. These brownies are super fudgy and moist and have a crispy outside layer that melts in your mouth. They’re so good my husband and kids had no idea they were keto and liked them much better than “regular” brownies.

If you’re like me and you have no self-control, I suggest only baking a small batch or give some away because I went through batches of brownies this week because of how good they are! At just 1 net carb per brownie, They’re perfect for a midnight snack or anytime your craving something sweet or chocolatey.

How to make fudgy keto brownies:

The chocolate: I can’t stress this enough but good quality chocolate is what makes or breaks brownies. For this recipe, we will be using BOTH cocoa powder and chocolate chunks to get the perfect texture. I suggest getting the best kind of chocolate you can get your hands on. For the chocolate chunks, I prefer to use 100% dark BAKING chocolate but anywhere from 85-99% dark baking chocolate should work. I also like to add chopped up chocolate chunks or sugar-free chocolate chips into the batter to make the brownies extra fudgy. For the chocolate chips, Lilly’s sugar-free chocolate chips are perfect because they are made with stevia.


The flour: Almond flour works great for keto desserts and is my favorite option and I highly recommend sticking with it. If you’d prefer to use coconut flour, I suggest substituting 1/4 the amount of almond flour with coconut flour. For example, this recipe calls for 1/2 cup almond flour so about 2 tablespoons coconut flour should be enough.

The Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, I like to use Powdered Erythritol Sweetener. It melts well into the batter and adds the perfect amount of sweetness and moisture to the brownies. Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener are also good options and can be used in the recipe instead of erythritol with a 1:1 ratio.

Watch Recipe Video Below!

4.15 from 7 votes

World's Best Keto Brownies

Moist, chewy and fudgy on the inside with a crisp crinkle layer on the top making these the world's BEST low carb keto brownies. They're rich and delicious and will satisfy your chocolate cravings with just 1 net carb per brownie! 

Course Dessert
Keyword brownies,, keto, low-carb
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 brownies


  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 3/4 cup erythritol
  • 1/2 tsp baking powder
  • 1 tablespoon instant coffee optional
  • 10 tablespoons butter 1/2 cup + 2 Tblsp
  • 2 oz dark chocolate
  • 2 eggs at room temperature
  • ½ teaspoon vanilla extract optional


  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch or 8x9 pan with parchment paper, aluminum foil or grease with butter. 

  2. In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to whisk out all the clumps from the erythritol.
  3. In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Be careful not to over mix the batter or it will become cakey.
  4. Transfer batter into baking dish and bake for 20-22 minutes or until a toothpick inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares. 

Recipe Notes

Sweetener substitutes: replace Erythritol Sweetener with a 1:1 ratio of  Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener. 

Flour substitutes: replace almond flour with 2 tablespoons coconut flour if desired. 

Do not overbake the batter. If the batter looks jiggly, remove it from the oven after 25 minutes and it will set at room temperature. It is normal to see butter pooling ontop the brownies.

Nutritional info per brownie (batter makes 16 brownies):


No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • This post may contain affiliate links. Please see my full disclosure policy here

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    Diana Lopes

    These brownies, wow, they look amazing! Looking forward to make this recipe!


    These are the best Keto brownies i have tried out of 5 different recipes. Perfect texTure and justthe R ight chocolate and sweet ratio. The coffee elevayes it to 5 stars. Your Keto recipes are always my favorite and i cannot wait to make the pumpkin cheesecake for Thanksgiving.


      This should have a 5 star rating but for some tech issue It will only highlight 4 stArs. Sorry!


    DO you suggest a metal pan or a glass Dish? Cant wait to make theSe!


      I haven’t tried them in a metal pan. I baked the brownies in a glass pan and they were perfect!


    These were absolutely amazing. They were rich and decadent. Thanks so much for the recipe!


    These were yummy!!! I put them in the fridge overnight before I cut them and they were perfect. I think the fridge helped them set. Tastes just like fudge brownies.


      Yes, cooling them in the fridge before cutting helps them set and easier to cut!

    Marci Petty

    This Definitely satisfies my brownie craving. When I take them out of the pan, the top layer comes off and doesn’t stay together like a FUDGEY BROWNIE. I pulled at 22 minutes while it was still jiggly in the middle and let cool for 30 as directed. Maybe if I cover with foil next time, or do a water bath?


      The middle of the brownie should still be jiggly when removed from the oven but the baking time will slightly defer based on your oven and pan. I have not tried using a water bath but that sounds like it should work. In the future suggest allowing it to cool longer and possibly the fridge because the cooler they are the better.


    Used Pyure. Texture was perfect but it was too sweet……to where there was an aftertaste left in my mouth. Id like to try this with Monkfruit before i look fir another recipe.


      I’m glad the texture was good! As far as the sweetness, I DO NOT recommend using pyure for baking because it is a mixture of stevia (which is 200-350 times sweeter than sugar) and erythritol. Stevia is bitter when baked so I suggest trying the recipe with powdered erythritol and seeing how good these brownies are! 🙂


    Sweet Heavens ! keeper it is !


    This recipe needs to be further tested. Pretty bummed because i bought ingredients specifically for this recipe. Cooked to the directions for 22 minutes, the outside of the brownie bur ed and the inside never set. Just straight goo. Gross and expensive.


      I’m not sure why the recipe did not work out for you, Candace. We tested the recipe over a dozen times and enjoyed it. What type of sweetener did you use?


        I used erythritol.


          Did you use a glass or metal pan and on what rack did you leave the pan? The batter will stay gooey in the center as mentioned in the recipe box. I suggest removing it from the oven no later than the 25-minute mark and letting it cool to set.

            Cathy julian

            Everyones iven is different the secret ti baKing is monitOrIng it while it bakes. Being undercooked mesns your oven was not at the correct temperature i suggest you buy a Oven thermometeR and check it. I am excited ti try this reCIpe


    I couldnt finD the oven temperature in this bownie recipe.


      Thanks for catching that so quickly Debra! I’ve updated the recipe card to include the oven temperature.