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):
Mine didn’t come out chewy. They tasted great but I’m missing that chewy texture… any suggestions on what I could be doing wrong?
THANK YOU so much for this amazing recipe! I’ve tried MANY different keto brownies and this is my absolutely favorite.. I use coconut flour instead of almond flour and add tons of chocolate chips !
How much exactly do I use of Swerve and how much do I use of Lakanto Monk Fruit Sweetener??(like 1/4c each?)
substitutes: replace Erythritol Sweetener with a 1:1 ratio of Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener.
So are you doing the same total 3/4 C total composed of 1:1 swerve and monkfruit?
To Shilo and Jessica: 1 to 1 ratio (1:1) means any of these other sugar substitutes can be used in place of the Erythritol Sweetener, in exactly the same measurement. So if the recipe calls for 3/4 cup of Erythritol, then use 3/4 cup of Swerve OR Xylitol OR monkfruit sweetener, whichever one you choose.
Hello! I have been only 2 weeks in Keto and I was craving for chocolate! This recipe is really good. I substitute the sugar for coconut sugar and didn’t add the coffee because I didn’t had those ingredients, and it was amazing!
Coconut sugar is not keto
Impressive recipe. Thank you! Great texture and flavor. BF says it would pass for a regular brownie and I agree!! Will make this regularly in the future.
I made these and followed the recipe to the T. The consistency was amazing! But I was shocked at some of the comments saying it was too sweet? I found the brownies to be bitter, almost too bitter to consider enjoyable. I used 100% bakers chocolate and added chocolate chips. I used the full amount of sweetener. I’m still fairly new to keto so not sure if this is what “sweet” is supposed to taste like.
If you’re not used to dark chocolate, you may find it bitter in the beginning, it depends what chocolate you use.
On Keto you’ll naturally eat less sweet foods and after a while even a small amount of sweetener can be too much for some.
The best Keto brownie so far. I like that they’re fudgy and not cake like. Thank you for a great recipe. They’re yummy with peanut butter spread on top!
Can you freeze ? And just warm a few seconds in microwave when wanting to eat ?
Puedo usar azucar de coco para esta receta ?
Azucar de coco no es keto 🙂
This is the best recipe I have found so far. I always read the comments to see how other people have made substitutions or adjustments. So, I’m going to share my third batch adjustments here which are even richer and more chocolatey. I also had to scale up for a 9×9 pan. If I had a blog, I’d post my recipe there, but I don’t.
50g almond flour
50g finely ground cocoa nibs (Crio Brew left over and dried grounds regroups in a coffee grinder)
3/4 tsp calcium carbonate (to counter Oxalates)
1 tsp baking powder
36g King Arthur Triple Cocoa Blend
1 Tb collagen hydrolysate (optional)
200g powdered sweeteners (2 Tb allulose, then half Lakanto baking blend and Swerve confectioners)
16 Tb Irish butter/coconut oil
80g Lily semi-Sweet (newer) baking chips melted with the butter and cocoa
1 1/2 tsp vanilla extract
1 tsp powdered espresso (to boost chocolate flavor)
4 lg Eggs
+110g lily semi-sweet chips
+28g pecan pieces
Baked in a 9×9 USA Pan With Wilton bake-even strips around the pan for 30 minutes.
I never could have done it without your awesome recipe as the starting point. My motivation was to find a way to use my brewed cocoa nibs grounds which have more flavor than almond flour.
Thanks for the detailed feedback, Sara! They are super helpful and will be sure to try them next time <3
I don’t have powdered swerve in hand. Only granular. Would that still work?
Put it in the blender and it’ll turn powdered
I have to say I used granular swerve and worked great.
Hi,
I know that these are meant to be keto brownies which is usually what I would eat but I’m interested in making a version for my daughter and I don’t want to use alternative sweeteners. Do you think I could substitute coconut sugar for the sweetener in this case?
Can’t wait to try ‘cos it looks absolutely amazing but need to know if I can use hazelnut flour instead of almond and what quantity? same as almond flour? Thanks in advance 🙂
I have often swapped out hazelnut for almond flour in equal amounts. It works fine.
When replacing the 1/2 cup almond flour with coconut, we would then only use 2 tbsp of coconut flour? This seems very low
Substituting coconut flour is an entirely different recipe since you will need to adjust liquid and eggs. You just can’t do that as a straight substitute.
Coconut flour absorbs 4x the liquid as almond flour and it should work! 🙂
Keto lifestyle and I love brownies when I say this is the best recipe I’ve ever tasted while on keto OMG!! I’ve had other brownie recipes but nothing beats this one I also added 1/4 cup of walnuts And I mixed Half xylitol and half monk fruit for 3/4 cup of sugar substitutes. The batter was even good I couldn’t stop licking the bowl. THANK YOU
I’ve made these twice. The first time, I used 1/2 cup powdered Swerve and 2 oz of 85% dark chocolate in the mix. The results were okay. Today, I made the recipe again with 3/4 cup powdered Swerve, 2 oz of 85% dark chocolate melted into the mix and 2 oz of 70% dark chocolate crumbled up on top before popping it into the oven. The results this second time were absolutely spectacular! Thanks for the great recipe! Hands down these are the best Keto brownies I’ve tried.
I’m relatively new to the Keto diet and this is the first Keto Dessert I’ve made. I followed the recipe for the most part except I only used about half a cup of sweetener and I didn’t include the chocolate since I didn’t have any available. I used a bit of extra butter and a table spoon or so of whipping cream to compensate for the melted chocolate. I also used Krisda Monkfruit/erythritol sweetener and the brownies came out tasting pretty good! I don’t think anything really compares to good old white sugar but this was definitely a good substitution to satisfy a sweet tooth.
Try adding a tablespoon or two of allulose if you miss sugar. It makes things sticky and sweet in the same way and so far in all my recipes, it eliminates the Crystal crunchiness that develops days later from using erythritol.
Okay making these right now I am following the recipe except I help back a little on the sweetener , I must say they smell exactly like sugar filled brownies.
Can’t wait to try them all the other brownie recipes for keto I have tried have been lack luster.
For someone who has never even tried baking brownies, this is the most perfect brownies I have ever tasted. Though it’s quite sweet, as I used xylitol , will reduce xylitol quantity next time.
The butter measurement is quite confusing in tablespoon, was t sure wether to level the tablespoon so I melted the butter and used the 1/2cup measurement.
My brownies are soooooo delicious. Thank you Layla
A stick of butter is 8 tablespoons.
Thanks so much for posting! I’m going to try them tonight. Should I use 2 or 3 eggs?
Can you share the measurements in metric? I tried your recipe with referencing All Recipes’ guideline on cups to gms but i don’t think it is right… mine came out like choc cake. Still nice but it isn’t brownie.
AWESOME Keto brownies ever!!! Really loved it. Next time I might use slightly less than that 3/4 cup sweetener (was a bit too sweet). However, its got such good texture and taste. I also loved the coffee flacor coming through. Thanks a lot for the recipe!!
I used 1/2 cup erythritol and it was still too sweet and tasted funny. I might substitute even half that with fruit sweetened jam.
On d video i saw 2 eggs only.. But on your listed recipe is 3.
Omg, finally a keto brownie that is even better than it’s non- keto rival!!
Really the best brownie yet!
I used powdered swerve and omitted the coffee.
Thanks for this- keep ‘em coming!
B Joiner
Thanks for taking the time to leave a review! I’m so glad you enjoyed the brownies 🙂
I came across this recipe as I was desperately trying to fix a problem. I was attempting to make fat bombs and mistakenly added almond flour to chocolate instead of swerve. Yikes!! Sooo I calculated what I has already used and finished recipe. Turned out great! I may have over baked a bit but now I know what to expect. I’m brand new to Keto and am learning lots! Still delicious and satisfying-also added walnuts. Thanks!!
Sorry forgot to include star rating 🙂
Thanks for the feedback and for your review!! 🙂
Thank you for a fantastic recipe! I left out the instant coffee because I didn’t have any (must buy) and doubled the vanilla. I used Lakanto Chocolate Chips for the 2oz dark chocolate. I followed the recipe exactly except I added 1/2 tsp xanthan gum and also some extra Lakanto Chocolate Chips at the end for even more chocolate. I don’t have an 8×8 pan, only 9.5×9.5, and I didn’t want them to be too thin so I made them in my loaf pan and needed to bake them longer (about 45 minutes total). I let them cool about an hour before try one and they were insanely delicious, something between a brownie and a cake texture but very very moist. After a night in the fridge they have the perfect chewy brownie texture. I’ve been keto for over a year now and bake all the time; this is one of the best recipes I’ve tried. You could feed these to non keto people without mentioning that they are keto and they would just enjoy eating them. My husband says this is the best keto item I’ve made!
I just made these, did a little adjustment because I didnt have the dark chocolate, so I added an addl. 2 tablespoons with 2 tablespoons of coconut oil for the exchange, they turned out perfect, I also used Truvia for the sugar substitute, moist and delicious. Thanks for the idea.
I’m at a complete loss on your ingredient measurements. 0.06 cup of flour? And what is 0.38 eggs?
It looks like you accidentally switched the swerving size to 2 which adjuted the ingredients to that need. Please try switching the serving to 16 brownies in order to make the whole batch! 🙂
Hi, thank you for the recipe. I just have One question about the oven, do you use a conventional fan-assisted Oven or convention NON- fan assisted Oven? Thank you again.
Hi,
Can avocado be substituted for any quantity of the butter in this recipe?
I haven’t tried substituting avocado so I can’t say without further recipe testing, but if you decide to please let us know how it works out! 🙂
We’ve made these brownies twice, first time we followed the recipe exactly. The brownies were moist but a little too sweet for our liking, with an Erythritol after taste. The second time we cut the Erythritol back to a 1/2 cup with the chocolate flavor really coming through and no Erythritol after taste.
Can you substitute coconut oil for the butter?
Yes, it works!
Yes, it should work!
Amazing. Will make over and over…
Is it 2 or 3 egg? Video shows only 2.
What is the best chocolate to use? Sugar free
Thank you so much for this wonderful recipe! I’m a sweet enthusiast and was looking for a recipe that was great for keto dieters and diabetics and this tastes very good. It’s not sweet (Of course), but savory. I used the cocoa powder and butter substitute for the chocolate. What’s great about this recipe is that you can cook it as brownie or cake (Just let it sit longer in oven). I think the vanilla is necessary to counter the bitterness of chocolate – I added 1 tsp.
The butter doesn’t make sense. Why not say 12 tbsp butter plus half cup
There are 10 tablespoons total or 1/2 cup (8 Tbsp) plus 2 tablespoons
I agree, the butter measurement was a little confusing. I didn’t realize until it was too late that they weren’t supposed to be separated. I thought the 2 tablespoons was to grease the pan. Now my brownies are dry 🙁
Omg these are so good ❤️
I made them delicious loved them but I was quite alarmed when I pin in keto brownie in my keto app and it says very high carb
Read. Carbs. 2 per. Shhhh.
Your app is most likely counting sugar alcohols I stead of reflecting the net carbs that would affect your blood glucose.
Would these brownies freeze
Made exactly as directed. Absolutely delicious!
I tried these once and loved them. Wondering if I could use Peanut butter instead of regular butter to create a chocolate/peanut butter brownie?