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.

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4.36 from 164 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! 
Prep10 minutes
Cook20 minutes
Total30 minutes
Servings 16 brownies

Ingredients 

Instructions 

  • 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. 
  • 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.
  • 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.
  • 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. 

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

Serving: 1brownie, Calories: 116kcal, Carbohydrates: 3g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 39mg, Sodium: 71mg, Potassium: 80mg, Fiber: 1g, Sugar: 1g, Vitamin A: 250IU, Calcium: 24mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Keyword: brownies,, keto, low-carb
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Nutritional info per brownie (batter makes 16 brownies):



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350 Comments

  1. Mine came out just like your picture, and SO GREAT! I used Lakanto Monk/Erythritol, forgot to add the baking powder (yet the eggs were extra large.) They are almost identical to those of an expensive mix we’ve purchased. With daughters that need to eat GF, and a diabetic hubby, this is a wonderful recipe to make. THANK YOU!

    1. Thanks for the feedback, happy you enjoyed the brownies!!

  2. I so wanted these to turn out like the picture! Alas, they did not. not even close! Mine came out dry, very dry. I baked them for 18 mins. I have a thermometer in my oven so I know the temperature was correct. The flavor is good. Any suggestions?

  3. Can a double batch be made in a 9×13” pan?

    Thank you,
    Lynnita

  4. Haven’t tasted these yet, but the batter is good!😂 I let the cool off a little before refrigeration, and they deflated to pre-baked thinness. What happened? I baked them 19 minutes, 30 seconds.

    1. Maybe you pulled them off the over too quicly? I like to keep then in the over turned off so they cool off slowly.

  5. I’ve made these multiple times and everything they turn out great. I’m not sure why there are so many bad reviews. I used lily’s dark chips and I added some chips in before baking as well. I made a peanut butter icing that I put on top after they cooled. We all love these. Even my non keto kids. Oh I subbed allulose for the sweetener. I just did half a cup. Great recipe

    1. These are absolutely delicious! So glad I found this recipe. I topped one with some rebel mint chip ice cream last night. What a keto treat!

  6. Use aluminum free baking soda to avoid bitter taste.
    You can also make your own single-acting baking powder: for 1 teaspoon of baking powder, mix 1/2 teaspoon cream of tartar with 1/4 teaspoon of baking soda and 1/4 teaspoon cornstarch.

  7. Looked nothing like the picture. I even substituted Lily’s semi-sweet chocolate in place of the 2oz of 100% chocolate because I knew that would be terribly bitter. These taste like crap and are light in color and have a very strange texture. I don’t know how you fooled you’re husband because my dad spit the first bite out!

    1. I made these and they are the absolute best keto brownies I’ve ever eaten!

      1. I made these for the first time yesterday. First of all, I had to bake them 10 minutes longer than the recipe said, because they were still liquid at the end of the time. I expected them to be fudge, but they are not. The taste is good, but I can definitely taste the sweetener that is used.

    2. I have tried this recipe many times.Always done double recipes and it is definitely the best keto brownie recipe I have come across.So easy to make and so tasty which is why I always make double as it is gone very quicky.

    3. I have tried this recipe many times.Always done double the recipe and it is definitely the best keto brownie recipe I have come across.So easy to make and so tasty which is why I always make double as it is gone very quicky.

  8. This is a great recipe by any standard, keto or not. I followed the recipe with one exception: I used 1/2 cup of a granulated monk fruit/erythritol sweetener. And I added some extra chocolate chips to the batter, which always makes everything better. I don’t usually eat keto and I can say I would not know these are keto brownies unless somebody told me. The texture was decadent and the flavor was fantastic, even though I probably overcooked it by a minute or two. Thanks for this wonderful recipe! I highly recommend trying it, it’s so easy.

  9. These are a hit, even with my sugar friends!
    I make a few changes:
    – add another oz of chocolate or so (I use semi-sweet Lily’s chocolate chips)
    – bake for an additional 10 min…
    – add a layer of melted white Lily’s chocolate chips as frosting