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!

4.14 from 76 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
Calories 116 kcal


  • 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
  • 3 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 a baking dish and bake for 18-20 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. 

Optional Add-ins: Stir in 1/2 cup chopped chocolate, chocolate chips or nuts of choice into the batter after it is completely mixed through. 

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.


Nutrition Facts
World's Best Keto Brownies
Amount Per Serving (1 brownie)
Calories 116 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 39mg13%
Sodium 71mg3%
Potassium 80mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 250IU5%
Calcium 24mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info per brownie (batter makes 16 brownies):


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    Sharda Khan


    Just wondering how thick the batter is suppose to be when mixed? Extra pictures of each step would be helpful. As well, up above talks about watching the video on how to make the keto brownies but I couldn’t find the video. Thanks!


    THeSe brownies are amazing! ThEy are quick and easy to make and taste delicious!!! I felt so accomplished with this recipe because i had almost given up on keto baking. I added lilYs chocolate chips because i forgot to add them to the melted butter, but they still turned out great! These are now in my rOtation!!!!


    Oh..My..God!! this is soooooo good!!!! I have used almond flour for other recipes before and it never turn out like this. I have made a badge and added some dark chocolate that i have sweetened with xylitol and it taste so fudggy and just like to normal brownies!! Thank you so much !


    Omg these are so delicious..I’m not kidding and I’m very picky. I’m not keto so I halved the butter and used half cup of unsweetened applesauce..I added chopped walnuts and sugar free chocolate chips. Baked for 25.min and holy crap they are so good. I’m diabetic and have been trying so many brownie recipes which were yuk..not these ..the only thing is there really isnt a.crunchy top like sugared brownies and they are kinda delicate at room temp so I put em in the fridge. One square with a little of icecream and whipped cream and seriously it’s a restaurant quality dessert. Thanks so much for this recipe..I will definately make again.


      So happy to hear that you are enjoying this recipe as well as a diabetic! Thanks for stopping by <3


        Thank you..I do have a question..they are still pretty delicate out of the fridge. I baked them for 25 you think I should pull them out a couple minutes earlier

    Kim Schultz

    Can someone tell me what I did wrong? I followed this recipe exactly, using powdered erythritol (Swerve) and almond flour. At 18 minutes they were pretty much raw. Left in 3 more minutes, cooled on the counter for 5 minutes, and then right in the fridge. Came out just like chocolate cake, not fudgy at all. I want to try again but these ingredients are so expensive I can’t afford to throw in the trash again. Thanks in advance.


      i baked it for 30 min but i check it at 25 min to see if it is cook. when i say cooked mean when i pull out the tooth pick there is still a little crumbs on it. i did not mixed the mixture too much so the result is very fudggy,,,which is perfect. Perhaps you might have over mixed it.

    Kim schultz

    i hope someone can answer this. i followed the recipe precisely. at 18 minutes the brownies were still raw. i left in for 3 more minutes, cooled on the counter for 5 minutes and then right in the fridge. my brownies came out just like a chocolate cake. i hate cake like brownies so unfortunately threw them in the trash. i want to try again but the ingredients are so dam expensive i need to know what i need to change. i used almond flour and powdered swerve as suggested in the notes.

    Caitlin Kimball

    So i want to make these, but when i add up all the ingredients i end up with 11g net carbs. how are you saying your carbs are so low? only 3g and 1g is fiber? I was really exited to make these but don’t want all the carbs so i’m holding off for now.


    can you make these in muffin tins for INDIVIDUAL portions? if so how long would you cook them?


      Yes, I’m sure you can. I have not baked them in muffin cups myself so I can not give you an exact time but I would just keep an eye on them after 15 minutes, check every 2 minutes.

    Arloe Scott

    Sorry for the caps – not sure why this field is forcing them(?) i have had great success with this recipe. If you like a cakey-type brownie these may not be for you, but if you prefer a fudgey-type then these are perfect. I have made them a few times now and never had a bad batch. I have added walnuts, pecans, toasted coconut, pistachios, and peanut butter swirls in varying combinations and everything has turned out great. I have also substituted some or all of the butter with coconut oil and no problems at all. Thanks for the awesome recipe!


      Thanks for the feedback, Arloe! Enjoy <3


    I made this brownies last night and this is the best keto brownie i had. Chocolaty and moist. My HUSBAND agreeS. Thank you for posting.

    Jennifer Franz

    These are terrific. I followed the recipe exactly the first time asks they looked just like your picture. The second BAtch I added a little more swerve And they turned out great too.

    Georgie Harp

    This is the best keto reciPe ever and not eggy at all! just riGht! GoIng to try adding LiLy’s chiPs Next time. Yum!!🤗🤗🤗

    Katie fuLcher

    These are awesome! I RECENTLY bought a keto brownie from a local coffee shop and they were terriBle. These were easy to make and taste deli. Thank you!


    I’m not sure why people are complaining about the consistency of the brownies.
    I made these for the first time today and they turned out perfectly!
    I would only say that I added salt into the mixture as it is a flavor enhancer and should always be used in baking!

    This recipe really did kill my sugar cravings! thank you


    What dark chocolate did you use? can i use 100% Cocoa solids?


      you can use any sugar-free dark chocolate or check out Lilly’s baking bars they are keto-approved.

    Stephanie Hamilton

    Just made these. Couple of things… I added orange zest at the very end and – you know those chocolate oranges World Market has at Christmas? Yeah, those? That’s the taste. Also – used Guittard Cocoa powder and chips so that’s a real advantage, too. Used espresso powder into the dry mix. As for the rest? Made them exactly as stated in the recipe. Cooked in Convection oven for 25 minutes. They are stunningly good!


    These were wonderfUl! Mine needed 8 extra minutes in the oven but turned out perfect. I totally agree with the tHe reviewer who said these were the best keto desert yeT. Thank you for the Recipe!


    I think these are the best keto dessert I have had yet! The key is to not overbake and to let it cool in the fridge. Awesome!




    I HONESTLY didnt think they Would taste as good as they did! Omg! Feels like im cheating! Will make AGAIN in the future. Thanks

    Also, be sure to let them cool for at least 1 hr before cutting.

    ricquel seely

    i made these and since a lot of the comments say they didnt rise or have a chewy texture i added in 1/4 cup of beef gelatin (unflavored gelatin) and 1 extra egg yolk. I also used stevia instead of erthritol. it was perfect! adding in hot coffee to the cocoa powder activates the cocoa flavor. if yours didnt taste chocolate-y enough, add the hot coffee to the cocoa first. then incorporate.

    April Mason

    OMG!!!!! I’ve made a lot of keto brownie recipes and they’ve all been mostly terrible! These are the first that have lived up to the blogger’s claim. I made them exactly how the recipe said, underbaked them, used powdered Swerve, almond flour and good quality chocolate and they turned out amazing! Although they didn’t look like the picture, they tasted like fudge! Like a combination of fudge and brownies. I’ll definitely make them again!!! Thank you!!!


    I really dont like leaving bad reviews but i have to agree with the other comment. The texture was cakey rather than gooey like the pictures suggest and the smell was awful while cooking. It was disappointing as the ingredients are far more expensive than if you were to cook a ‘noRmal’ brownie. Sorry

    Ed CreSpo

    The flavor was ok but yOur photo is false advertising. Also This recipe doesnt rise much. I know my eggs and baking POWDER Were new so my rise should have been ok. This texture was more cakey. I mixed ONLY til combined so i know i didnt over mix. I wOuld serve this as a flourless chOc Cake with whipped topping or ice cream. But definitely not like a brownie.