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!
World's Best Keto Brownies
Ingredients
- 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, (or 1/2 cup + 2 Tblsp)
- 2 oz dark chocolate
- 3 eggs, at room temperature
- ½ teaspoon vanilla extract, optional
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutritional info per brownie (batter makes 16 brownies):
cAME OUT PRETTY GOOD-THOUGH TEXTURE WAS MORE LIKE FUDGE- WONDERING IF BAKING SODA MIGHT GIVE THEM A BIT MORE LIFT
Hi,
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!
The video is right above the recipe box. The batter will be thick. Please watch the video to see the texture! 😉
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 min..do you think I should pull them out a couple minutes earlier
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.
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.
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.
Don’t forget you can subtract the sugar alcohol in these. If using my fitness pal, it will not do so automatically.
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.
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.
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.
This is the best keto reciPe ever and not eggy at all! just riGht! GoIng to try adding LiLy’s chiPs Next time. Yum!!🤗🤗🤗
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.
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’M NOT SURE WHY OTHER PEOPLE HAD PROBLEMS MAKING THESE BROWNIES–MINE TURNED OUT JUST LIKE THE PHOTOS. i DID SUBSTITUTE THE SWEETENER WITH SOME RAW HONEY, AND ADDED A LITTLE MORE ALMOND FLOUR TO MAKE UP FOR THE EXTRA WET INGREDIENT. tHEY STILL TURNED OUT GREAT. a DIFFERENT TEXTURE THAN TO WHAT i WAS EXPECTING (tHEY ALMOST REMIND ME OF A THICK MOUSSE OR A SOUFFLE), BUT THEY TASTED PRETTY GOOD, AND WERE A NICE TREAT FOR MY PARTNER WHO’S SUFFERING FROM ibs AND HAS BEEN MISSING OUT ON THE YUMMY STUFF LATELY!
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.
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.
How much stevia did you use?
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
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.
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!
Hi,
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!
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.
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 worked out well for me! ThANKS! Very TAsty KETO SNACK!
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.
These were way to sweet. Maybe with less sugar added they would be better. If not for the OVERPOWERing SWEETNESS they would be ok.
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!
Are you supposed to use baking chocolate for the 2oz or a sweetened dark chocolate?
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.
i ADDED 1/2 TSP OF BANANA EXTRACT + 1/2 TSP OF CARAMEL EXTRACT, AND 4OZ OF 100% BAKING CHOCOLATE INSTEAD OF 2OZ, PLUS 15 DROPS OF LIQUID SUCRALOSE — UNBELIEVABLY AMAZING. tHE RECIPE TWAS GREAT AS-IS, BUT THE MODIFIED VERSION WAS EVEN BETTER! THANKS!
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!
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.
Yes me too!! Nasty aftertaste!!
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
I fOllowed the recipe as is & it turned out soo good..!! Spongy tasty. Great RECIPE
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.
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!
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?
Microwave slowly. Usually 90 seconds total. Check the moisture throughout cooking timed
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!
Should you use powdered sugar of granulated cugar? The sugar I use is Swerve sweetner
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!
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 too.love these recipes!!!
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!!!!
The nutritional info is under the recipe box.
Just added it!
Delicious! But what is the NutriTional info?
can’t see nutritional info
No macros posted ?
Just updated with the macros!
I cant see the nutritional info for this recipe. Where is it?
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!
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!
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 !
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.
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.