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):
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?
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. .
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.
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!
i FOUND THIS RECIPE TO HAVE TOO MUCH SWERVE SWEETENER IN IT. sO MUCH THAT i’M STILL TASTING IT AN HOUR LATER AND i ONLY HAD A SQ. IN. PIECE. aLSO, THEY’RE A TOUCH DRY AND FALL APART. i FOLLOWED THE DIRECTIONS EXACTLY. i KNOW THAT THERE ARE BETTER BECAUSE MY BOSS MAKES KETO BROWNIES THAT ARE FANTASTIC. i’LL KEEP TRYING.
Yes me too!! Nasty aftertaste!!
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?
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