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!

4.12 from 71 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*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 39mg 13%
Sodium 71mg 3%
Potassium 80mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 5%
Calcium 2.4%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info per brownie (batter makes 16 brownies):


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    Isn’t it tWo net carbs per brownie?


    Hi! Great Recipe

    I am yet to try this….. Can you tell me what would be the yield of this recipe in terms of grams weight. WILL it be close to 600gms?


      I’m glad you enjoyed the brownies, Lydia. Unfortunately, we do not measure the weight for the recipes so I would not be able to help you there but I suggest weighing the brownies on a kitchen scale.

    Bonnie allen

    They are just “ok”. Maybe i fid somw wrong beca mine are more Dense than the onEs in the pics.


    Is it really 3/4 CUPS of the erythritol? I have not baked keto treats before so I don’t know if that’s normal or not. Also, I added all of the carbs and fiber up for each ingredient and came up with 9.8 net carbs per brownie if you cut it into 16. That is quite different than the 1 you advertise.


      I wouldn’t call it “advertising”, we use a third party nutrition calculator so you don’t have to. Any discrepancies would be due to the nutritional calculator and the ingredient selected. Also, are you subtracting the fiber and half the sugar alcohols to get the net carbs? For the sugar, yes the recipe calls for 3/4 (three fourth) cups of sugar. Try out the brownies and let us know how you like them!

    Sarah Gordon



      Yes me too!! Nasty aftertaste!!


    My brownies turned out horrible- Bitter like dark chicolate. I couldn’t eat them.


    This really is the best brownie ever! I made it exactly like the recipe says except for one small detail – I subbed 1/4 cup of the erithrytol for 1/4 cup milk chocolate chips because my kids are still getting used to eating this way so this is a good compromise for them. will be making these again and again!


    What type of dark chocolate? UnsweeteneD? Sugar free? Or anither kind of sweetened datk chocokate?

    Kenya Mitchell

    I have made this recipe several times and they get better everytime! You have to find the right amount of sweentner, I use monk fruit and dark chocolate chips. I cook it in the microwave and everytime they come out perfectly!

    Kate Melton

    Should you use powdered sugar of granulated cugar? The sugar I use is Swerve sweetner


    Mine came out picture perfect but i would of liked them sweeter. I doubled the recipe, so i’m wondering if i messed up on measuring swerve. I sprinkled some additional swerve on top.


      The brownies are intended to not be overly sweet but feel free to add more sugar next time you make them!


        Ok thanks! Ill try again with just a bit more sweetness. I do like the cosistency and very easy to make. i thought of frosting them these recipes!!!

    Jason wynn

    MiNe are in yhe oven Right now. Have been for over 30 minutes and still Not cookEd


      You should remove them from the oven after the 30-minute mark even if they don’t seem cooked. They will set as they cool and taste like fudge!

      Kenya Mitchell

      Microwave slowly. Usually 90 seconds total. Check the moisture throughout cooking timed


    Delicious! I did have to cook about 8 extra minutes. I ate 2 pieces before it made it to the fridge.


    Mine are BAKING in the over right now. i Used powdered swerve bec that’s all They at the store toDay. In my store i only had a choice of 70% or 100% cacao baking chocolate and went with the 100%. Fingers crossed they’ll be great. I tasted the batter and Was very happy.


    I am fairly new to keto and I am in love! I just made these brownies, and I used the coconut flour and they looked just like the picture! They were so moist and chocolatey. I used dark chocolate chips and 100% cacao! I had to have another! This recipe was the best. Thank you!


      Thanks for the review, Qismah. I’m glad you enjoyed the recipe with 100% cocoa!


    Imade this recipe last night and mine did not turn out anything like the picture the sugar made them grainy and they were very crumbly I don’t know if it’s because I’m at a high altitude or not. Any suggestions? I


      I’m not sure why the recipe did not work out for you, Kris. What type of sugar did you use?


    I made a recipe in my fitness pal last night while they were cooling.

    I cut mine into 40 tiny bite size pieces and the info for mine came out to:

    Calories: 41
    Carbs: 1.6g
    Fat: 4g
    Protein: 0.7g

    I did not use the instant coffee or vanilla in mine.

    I hope that helps yall


    Hey! So these came out great But i didnt see any actual NUTRITIONAL facts on here so i manually put it all my fitness pal as a new recipe. When i did that, it is telling me each serving is 8.9g of carbs. Not one as listed in your recipe. I followed it exactly. Is there some reason why it would be so high?


      it’s a known issue that my fitness pal does not calculate carbs correctly when faced with sugar alcohols.

      enter the recipe in a better app for keto (i.e. carb manager) , and you’ll get more correct results for your macros.

      im looking forward to trying this recipe! 🙂


    I can’t see the nutritional info, where can I find it?

    Made this recipe last night and was too good to be true! Must know the nutritional info!!!!


    Delicious! But what is the NutriTional info?


    can’t see nutritional info


    No macros posted ?


    I cant see the nutritional info for this recipe. Where is it?

    Chanu Gamlath

    It turned out perfect. Best out of the FEW last recipes i tried. Rich texture. GAVE me almost the same sensation as from shop bought one. Genious. Thank you


    What kind of dark chocolate did you use. It all seems to vary widely on the carb count


    What kind of chocolate did you use?


    These really were very good! I used eyRithrotol and im thinking i just dont care for the cooling senSation so i will probably try something different next time! They turned out perfect i Cooked them in glass lined with parchment. I will DEFINITELY make these again.


    I followed the recipe but they were terrible. I used pyure. was that my mistake? they crumbled.


    What size bowl is used to bake the brownies? This is important information because it affects how the brownie cooks. As well, nothing is said about whether glass or metal should be used. These all affect the quality of the outcome.


      It’s in step 1: an 8×8 or 9×9 pan. I used a glass dish but metal will also work.


    HI. I’m dying to try this RECIPE. The only discrepancy I find between the video and receip is the chocolate. Towards the end of the video, someone seems to add chocolate chips to the batter. However, the written recipe doesn’t call for it. Which is correct? Thank you.


      Chopped dark chocolate was added during to the batter just before baking. It’s optional but highly recommended!

    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.