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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    I haven’t made keto brownies yet so after reading a few recipes decided to try this one. I ended up checking them after 12 mins in the oven and baked them for 5 more minutes and at that point took them out of the oven. For not having a brownie in over a year this is as close to the real thing I feel like I’ll get!


    hi! the brownies came out gReat but not like the picture at all. Pretty eggy like a typical keto BAKED-GOOD. Also the bake-tIme was way off. It took 12 minutes at 350. I think that’s probably why people had dry crumbly brownies. Thanks For sharing!


    I dont usualy leave comments on the recipes i get from WEBSITES/blogs, but omg i had to share!!!! These brownies were nothing short of amazing!!! I made them a couple hours ago and ate four! Hahaha! Everything from the Texture to the taste was ABSOLUTELY decadent! My only DEVIATION was that i used LiLy’s unsweetEned chocolate chiPs in addition to 2 oZ of unsweeteneD dark, melted ghiradeli chocolate. Not sure why this is coming out in all capS, lol, but this recipe is a winner.


    Loved these brownies! it cureD my sweet tooth. If i had to give a comparison, they remind me a lot of the little debbie cosmic brownies, with both their consistency and taste. Very. Fudgey. I SUBSTITUTED a baking stevia instead in mine, and used about half as much. They are very rich and went great with my keto icecream. Only thing is, they were extremely crumbly and fell apart when cutting in squares.


    I made these on the weekend. The texture was very good, not too gooey but certainly dense and moist which is what you want from a brownie.
    I used the coconut flour substitute and it definitely made them chocolate coconut in flavour. Next time I’ll get the almond flour. I also only had baking soda, but they turned ed out fine.
    My only issue is the level of sweetness! They are sooooo sweet. Almost tooth achingly sweet but not in a good way. I imagine this is just how xylitol is? Will certainly make again but with only half a cup of xylitol!


    I just made these brownieS and they Were quiTe easy to do. Tue brownie was a dream honestly.

    As My bakinG skills are rusty so i wanted to know if the cake-like CRUMBLY texture is normal?i mixed everything by hand as i no longer have my handmixEr.

    I also Used an erythritol-sucralose blend of sweetener (equal gold). My sister says the brownie was too sweet and i was wondering too if rEducing the sweetener to 1/2 cup instead of 3/4 cup will Be too much?

    Thanks for your Help


    These tasted great, but your photo was nothing like what mine looked like when they came out. Mine are more dense, not light and fudgy looking. Nevertheless, the taste was great!

    Joe Metallo

    This is a very good brownie recipe. I opted not to use coffee.
    The crumb and the chocolatiness were perfect!
    Erythritol is very weird on my palate, so I think next time around I’ll use half coconut sugar, and half ERYTHRITOL.

    Donielle brinkley

    It did Too me eating a few to get use to the taste. but, These are terrific! Easy to make. My suggestions is to use a quality coffee if you want to add it in (I used cheap store brand & I think that was my whole issue with the first few that i ate) & warm them up in the microwave for 10-15 seconds before eating!


    This Recipe is horriblE. I followed INSTRUCTIONS PRECISELY. The “brownies” were crumbly and the taste was horrible. The coffee made it 10 times worst.


    this recipe worked out well for me! ThANKS! Very TAsty KETO SNACK!


    These suck!
    Followed the dIrections perfectly and they sucked.


    Don’t know what The others are doing but ive cooked these lOads of times absolutely gorgeous .


    I have a lot of experience baking low carb and paleo and had high hopes for these brownies. I followed the recipe exactly and also ended up with a brown slab of dry cakish brownies. They work fine for like a breakfast cake or muffin-like treat but Are in no way decadent. If thats what you’re searching for, keep searching. If quick, chocolate, and boring works, carry on.


    I love these brownies. I have made them 3 times. First time was a fail. I used to much coconut flour. Second and third time they came out perfect. I used monk fruit sugar and I fixed the recipe as stated. don’t over Bake, and place brownies in the refrigerator. these brownies have saved me from grabbing a cream puff, and a DONUTS in my office. I am going to make again tonight with may a few walnuts.

    Gabrielle Doolan

    final product looks nothing like the pictures. I don’t have high expectations when it comes to baking with almond flour, but I used a smaller baking tin than the one recommend in the recipe and it still came out resembling a flat brown slab. Definitely not the best keto brownies – giving two stars because the taste wasn’t bad, but it was very disappointing overall.


    These were way to sweet. Maybe with less sugar added they would be better. If not for the OVERPOWERing SWEETNESS they would be ok.


    We tried these last night and were disappointed. They came out way too sweet, and we ended up throwing them away. We followed the disclaimer and took them out at 25 minutes despite a toothpick not coming out clean, and that was the way to go. They do have a brownie like consistency, but the sweetness is over the top. Also, the carb calculation on these is way off. It’s closer to 10-11g per brownie using monk fruit sweetener and would be the same with erythritol.


    i’M HOPING YOU SEE THIS (NOT TYPING IN ALL CAPS, BUT IT’S SHOWING UP THAT WAY – lol) the flavor was good, but the brownies were dry. I followed the instructions – any ideas as to why? Maybe I need to cook less time? I cooked until the toothpick came out clean – started with 20 mins and added 2 minutes twice. I would love these to be moist – I think that would make them 5 star.


    I typed my comments in on a mac. Not sure if that is why, but my cap lock is not on, yet it is typing in caps. Also, I am using the right punctuation, capitolizing the first letter in a sentence,etc. it is the page, not necessarily the users.


    wow, I am so impressed with this recipe. most keto recipes, the final product doesn’t taste quite right.. well this one came out amazingly good! I put my sweetener in my blender to make it as powdery as possible, and followed all other instructions.used ghee instead of butter.baked as described in a red copper cake pan in my power oven at your stated temp and time, and these are the best brownies I have had in..maybe ever? thank you!!


    Yummy! I added sugarfree chips to mine!

    Jodi G McMaster

    Are you supposed to use baking chocolate for the 2oz or a sweetened dark chocolate?

    Andrew Smith

    Tried them last week with puyre. And they . . Well. .no. tried them again with swerve and they were better but still not great. Will I ever get a good chewy gooey again on keto?? Le sigh. .

    Daniel Fickle

    I do not get how People eat this stuff. I Have tried lots Of different keto Recipes from a number Of sites and they are all horribLe. I know hOw to cook, heck i run a restaurant, and follow the RECIPE to A T and it’s Not fit to eat. I’ve wasted too much money on these recipes. Never agAin!


    Do you need to store these in the Refrigerator?


    I would say 4.5. My expectations we very low because most alternative baking recipes I’ve made were total disappointments with COMMENTs full of lies. I made half a recipe because i scared this would be crap too. It was definitely okay. Very good chocolate flavor, texture was obviously different fr0m wheat flour but not off putting. When its completely room temperature, the crystalline texture reminded me of Hershey’s old fashioned hard fudge.

    Btw, i used Lakanto Golden for the sweetener. Subbed coconut flour for 25% of almond and added XANTHan gum, both to combat crumbliness mentioned by other commenters.Also, didn’t have baking chocolate so i used Hershey’s cocoa, lakanto, and coconut oil and instructions on the back of the can to sub.

    One tip: dont overbake. Mine was about 1.75 inches Thick so i thought i should prolly cook 25-27 minutes. No. There was a slight burnt taste from the overcooked cocoa powder.




    Just made these brownies. Hit the sweet spot. Made them as directed and they came out perfect! I wben atr them warm in a coffee mug with a spoon like i used to eat traditional brownies! Will definitely be making tbese again! Thanks!


    I made these but they didnt come out as thick and fall apart, im wondering if i did some wrong? Any ideas?


    not sure why this is in all caps but these are the best brownies ive ever had (next to traditional carbful brownies). i love the subtle hint of espresso beans. they’re extra flavourful when eaten cold however they’re also great warm with heavy whipping cream on top 🙂 made these twice now and will be a go to from now on.


    Hi Philip, what amount of stevia did you use? did you use liquid or powdered?


    Hello, great recipe. If I want to substitute the sweetener with stevia what ratio/amount should I use for liquid stevia? What amount for powdered? Thank you!


    Loved these brownies. PerfecT. Easy. Tasty. Not too sweeT. LucIously dark chocolate. Easy to make. Added chopped pecans.


    Can i use stevia, do you know if i would use the same meausUrement?


    I loved them. Made them tonight, but hoe are they only 3 carbs total per brownie? I put in all my INGREDIENTS into myfitneSspal and it says 10 total carbs. Im kinda confused…


      I figured the carbs with my app and got a total of 10.5, not 3. 🙁


        Wouldn’t it depend on the size of the pan and the number of brownies cut from the recipe? If it’s a 9 inch pan and you cut 16 brownies, the nutrition values will be different than if you use an 8 inch pan and cut 9 brownie…etc, etc


      I did the math on this also and got exactly 1.37 net carbs. you must be calculating total carbs. net carbs are total carbs minus the fibre.


        Yes, also don’t forget to subtract half the sugar alcohol which makes these brownies just 1 net carb!

    Philip white

    Just made these, doubled the recipe and made just a couple of changes, used stiva extract sweetner, cut the almound floUr by 25% and added 25% coconut flour. I did not have instant coffee so i brewed a strong expresso and added that. I could not wait for them to cool down so i tried them warm, they are great!


      Your adaptations sound delicious and I’m glad you enjoyed the brownies, Philip!! Next time when substituting coconut flour for almond flour, I suggest using a 4:1 ratio of almond to coconut flour because coconut flour is absorbent and sucks up a lot of moisture. This recipe calls for 8 tablespoons almond flour so for 25% coconut flour I would go with only 1.5 teaspoons coconut flour.


    I made these last night anfbthey were delicious.
    My only issue isbthey are a little crumbly. What can i add to make them a little more moist?
    I followed the recipe to a t and baked for 24 minutes.


    I found the aftertaste if the Sweetener to be overpowering and nOt pleasant. Texture was ok But fell apart too easily. Not s keeper for me – sorry cooking time 21 munutes ok

    Duhita Sakhare

    I fOllowed the recipe as is & it turned out soo good..!! Spongy tasty. Great RECIPE