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):
Can this use decaf coffee and use 3 x medium or large ?eggs?
I’m not someone who bakes cause my wife is an exceptional Baker. Tried ur keto brownie with my kids and it was simple and turned out really well. Thanks for the recipe.
Omg! Just tried these and they turned out amaaaazing. I used the monk fruit sweetener instead and only had 1/2 cup instead of 3/4. I cooled it in the fridge, but I’m not sure how to store it.
Would it work to add 2 T peanut butter to recipe? It seems like a good idea. What do you think?
I haven’t tried it with peanut butter but if you do, don’t mix it into the batter but rather swirl it on top.
Great recipe!
I didn’t have as much success with my first try but I made some tweaks on my 2nd batch and they turned out AMAZING! This is what I did in case anyone wants to try.
I used Swerve’s confectioners instead of granulated (granulated was just too crystal(y) and I really didn’t enjoy the taste.
I sifted my sugar and flour.
I used 2 eggs instead of 3 (1st batch just tasted too wet and eggy)
Instead of the full amount of butter suggested, I used 1/2 cup of butter and a sliver of cream cheese ( I also didn’t pour melted butter in the mix, just more room temp)
Added a tablespoon of melted peanut butter and lily’s choc chips
Baked as directed and then drizzled another tablespoon of peanut butter all over.
They taste so friggin good. I’ve been pretty strict lately so this was a nice indulgence. YUM YUM YUM.
Delicious!! These brownies hit the spot. I wrap them individually with plastic wrap and freeze them in a Ziploc bag. I used Monkfruit sweetner but reduced the sweetner to 1/2 cup. I will try them with chopped pecans next time. Thank you for sharing the recipe!
I tried this recipe several times. First time I used chocolate that had 100% cocoa. Second time I used 85% cocoa. Now I baked it with 72% cocoa. First and second time the brownies had a disturbingly bitter taste. This time I used less coffee too. I tasted the batter before baking and it tasted almost like the real thing. And I used three eggs and swerve confectionery sugar. Thanks
I’ve made a couple times and they are yummy but are they freezable?
You can freeze for up to 2 months!
Absolutely cannot wait to try this recipe! I get the chocolate cravings (like everyone else), and a fat bomb like these brownies should do the trick! I am going to try the recipe as is, I suspect it will be perfect. I never have understood why people want so many dietary adjustments to a specifically named recipe. These are World’s Best Keto Brownies, not World’s Best Adjust to any regimen Brownies. Why ask for adjustments to the recipe for APF, or other non-keto sweeteners, or lower fats? If the recipe does not appear to be to your specific needs or tastes, move along to another, it’s not fair to ask the creator to rewrite the recipe for possible untested substitutions that change it from its core.
What I don’t understand is why you gave it 5 stars if you haven’t made it yet? You say you can’t wait to try this recipe so what exactly are you giving stars for? The rating system isn’t for how you think it will taste.
@Cammi I had a chuckle at that too!
I made them today, with the almond flour (yikes that stuff is expensive where I live) and mine turned out well for what I was expecting. The texture is different, almond flour doesn’t seem to blend as well, but that’s a quality of things with gluten – can’t expect it of more protein-heavy nut flours.
I used black cocoa from my bulk food store because it usually is a but “dryer” cocoa, which from the comments, gooey-ness seemed to be an issue. I think that swap worked out really well.
I might add in some walnuts, choco chips & a dash of coconut next time!
Did not like this either not worth the cost of the fake sugar and almond flour
Nice try tho
I tried this recipe as well as the low-carb one. This came out much better! I’m not a fan of dark chocolate, so I added some heavy cream and that evened it out. But all in all these brownies are really good.
Made it earlier today! OMG they are literally perfect. I didt have almond flour so used half lupin half carbquick and of course ran out of butter used half butter and half coconut oil. I did use your suggestion for adding walnuts and Lilly’s chocolate chips. This one’s a keeper! Thank you so much for sharing this recipe 😃😋
I forgot to add …to get that chewier texture I did grind some psyllium husk (2 tbsp) and to avoid bitterness used powdered swerve and erythritol …I have a sweet tooth so after tasting the batter, I squirted some Stevia to my liking. My boys even lived it and trust me, they’re hard to please lol
I followed the recipe but used lakanto powdered sugar. I didn’t put the instant coffee, I didn’t have it. They were ok. The texture was grainy and cake like. It did have the after taste. Trying to find something that doesn’t. Not sure if I will make them again. I’m going to keep trying different recipes. Thanks for sharing!!
Thanks for the feedback!
Far too much erythritol. I found they leave an unpleasant aftertaste
These are amazing!! I followed the instructions and they turn out perfect.
Hi, thanks for the recipe. Sadly, my brownies came out very dry and not fudgy. I doubled up the recipe and thought because it was still so giggly after 20 minutes of cooking that I probably needed to cook it twice as long, but was probably a mistake. It’s also too sweet for me, so next time I’ll use less Erythritol, although I’m not a fan of it. Two questions:
– I bought some Yacon syrup; do you know how much I should use to replace the Erythritol?
– How much does one brownie weigh? Because I doubled up the recipe, and I didn’t cut it into 32 equal squares, I can’t figure out how much one brownie/116 calories is in weight. I’m trying to keep track of calorie intake on my fitness pal so I need to know the weight of one brownie.
Thank you! 🙂
I made this recipe how it was described but my brownies came out with a bitter taste …
Any reason why maybe ?
I used a stevia/erythritol blend from the bulk food store, not 100% erythritol and it seems to not have some aftertaste that some people have.
Try it again with “Truvia?”
is there healthier replaces for butter in this recipe? what would be the measures?
You can use coconut oil! Try this recipe instead for keto brownies with coconut oil https://gimmedelicious.com/healthier-brownies/
I made these around Christmas and they were awesome! Thanks for sharing.
Can I substitute almond flour with sunflower seed flour??
These tasted absolutely brilliant, but they were cakey because I cooked them for an extra 5 min because they were very underdone. I only like fudgy brownies so I was disappointed. But we still ate them all and they were delicious. Will try again without overbaking.
Thanks for the recipe! My wife loves it so I always make one for her so she’ll have a snack whilst WFH. I usually double up the recipe but kept the sweetener into 3/4 cup and always comes out perfect. I also add a handful of walnuts and use Noshu choc bits. I stopped buying the instant low carb brownie as this still comes out cheaper.
Thanks for the feedback! so glad your wife enjoyed these brownies 🙂
This are indeed the best delicious death by chocolate treats.My husband is a Chocoholic and since we on Keto I always make fat bombs for him but not the same…I followed the recipe to the last details and it was AMAZING 😉, perfect sweetness. Like Maerose commented, I too baked them extra 5mins which resulted in a firm chocolate cake which still was absolutely melt-in-your mouth decadent topped with a hazelnut ganache & served with a dollop of cream. I will be making them again for Christmas with a twist: short of Coffee Kahlua liquor extra. Thank you 😊 for this recipe.
What size pan for a double recipe and is glass 9×13 ok?
I just finished a double batch and used a 10.5 x 14 and baked for 18 minutes and they are perfect.
The recipe can be doubled into a 9×13 pan glass or any material 🙂
Hi what’s the measurement used in this recipe? Is it US cups? Or maybe can you tell me the metric measurements to be precise and on the safe side if that’s not too much trouble? Thankss
The measurements are in US cups and can be easily converted online!
Being fairly new to keto I have been craving something chocolate and sweet when it came upon this recipe.
I followed the recipe to the letter with the one exchange of using monk fruit instead of the sweetener that was mentioned. They were delicious and rich. I didn’t think that they were done because they were jiggly, just like the recipe says, but when I put a fork in them they were definitely done so I pulled them out and set them out on the railing because it’s freezing here. LOL
They were very rich and fudgy. I made sure not to mix them too much as the recipe said they could turn out cakey.
I just made an additional pan because it’s quick and easy and delicious. Thank you!
I can’t have sugar alcohols. I can have Stevia and Monk Fruit. What would be the substitution? I have 100% Monk Fruit Powder. (Lakanto & Lilly’s say Stevia and Monkfruit but are both blended with Erythritol so not an option). Thanks – these look delicious!
You can go ahead and use Monk fruit!
I just made these, they are in the oven now! I had only Monkfruit sugar …….. I tasted the batter before baking and it is yummy. I prefer a cakier brownie so I appreciate the info and will cook them a bit longer. So nice to have a treat !
Yum, enjoy!
OMG! The best brownie everr! Much much better than any other keto recipes I’ve tried. Thank you so much ! These are going to be my all time favourites!! Perfect ❤️
So happy to hear!
I’m curious, are we supposed to use 2 eggs or 3? The video and the recipe disagree here. I want to make these as a surprise for my boyfriend who is doing keto, but I want to make sure it’s right!
It’s 3 eggs. We adjusted the recipe to make the brownies more fudgy and moist 🙂
Baked at 350 For 20 minutes and it was literally still batter, just very hot batter. And before anyone asks, yes my oven was on and properly heated.
Every oven is different. Did you cook it in a glass pan? I would just keep an eye on it until it’s cooked through.
Delectable!! Followed the recipe exactly except I used two eggs like the video shows, and I used 1 cup of Allulose for the sweetener. Fudgy and delicious! Thank you!
These look great! One question – I use keto recipes because I’m diabetic, so the low sugar aspect is great, but I prefer all-purpose flour to almond. Can it be substituted here, and if so, a) what ratio and b) would I also need to adjust the wet ingredients to make it work? Thanks!!
I’m sorry I haven’t tested this recipe with APF so I really can’t say but please do update us if you try it out!
Hi, I saw the video uses two eggs but the recipe calls for 3 eggs. Does everyone uses two or three ? Also, is this recipe gluten free ?
I used 2 eggs and it was fudgy and great!
I’m not sure what went wrong. what kind of chocolate did you use?
tasted good but on cakey sidd and some cooling in tje throat why?
Awesome brownies, I used half swerve brown Suger and half swerve. Now I’m gonna make keto cream cheese chocolate frosting!!!! Thankyou for the great recipe
I’ve noticed Erythritol tastes “cooler” than Xylitol in recipes. If you have both on hand, do taste test. I used 1/2 Erythritol and 1/2 Xylitol in this recipe and it didn’t notice that cool effect.
I made these. They were amazing. I measured and matched the ounces on the call for dark chocolate by using a sugar free semi sweet chocolate morsels to avoid adding anymore sugar or carbs. Dont overcook!
Is granular swerve ok to use or do you need to use the confectioners swerve?
It’s amazing! This was my first sugar free recipe and it was a hit!
just put it in the blender
I use the confectioners’ version.
I used granular Monk Fruit and, while the brownies are totally delicious, there is a grainy crunch from the “sugar” crystals.
Hi! Can I do without dark chocolate or substitute it with more cocoa powder? Thanks!
Made these yesterday. My family love them. They taste great and have been a real diet-saver for me, having just started keto. I have a sweet tooth and my cravings have been really bad until I tried these. They make a decadent chocolate snack. However, I just tried one chopped into small squares with three sliced strawberries and cream – so they make a HEAVENLY after-dinner dessert as well!
They were really easy to make. Easier in fact, than the regular brownies I used to make. I honestly thought keto brownies would be fussier but they came out fine. I’m from the UK, so I used Natvia sweetener (Stevia and erythritol blend) and ground almonds from Sainsbury’s.
My first keto sugar free dessert. Well second really. I have no bake cookies in the freezer. Have not eaten a cookie yet. In brownies I chopped walnuts. Satisfied my sweet craving. I’m excited about loosing weight. I have15 lbs to loose .
Very nice but mine were not chewy at all.
Would xanthan gum help the recipe stay together more?
I haven’t tested with it but it would not hurt to add 1/2 tsp if you’d like.
These were awesome and I had a group of close family here who loved them (ALL!!!) But can they be frozen or refrigerated for multiple days?
These are Amazing!!! You could easily eat them all. Be sure to ration them. They definitely fill that chocolate craving. Feels like heaven in your mouth. Yum 😋
Yes, you can keep them in the fridge then reheat in the microwave for 10 seconds as needed.
Just tried this and the brownies turned out amazingly delicious.
Maybe I’ll skip the baking powder next time as it leaves a bitter taste for me.
These are amazing! Thank you for the awesome recipe.
The picture looks amazing! However, mine came out cakey, which I don’t really like. I do not believe I stirred too much, but I may have overcooked them. I will give them another try.
I’m confused on the carbs count! The recipe says 1 net carbs, the nutrition facts say 3 carbs, and when I put it in the Recipe IQ app, it says 13 carbs per serving?!?
What are you selecting for the dark chocolate? That can have lots of carbs.
It’s one net carb which is 3 minus the 2 carbs of fiber and sugar alcohol. How many servings are you putting on the Recipe IQ? Perhaps it’s for the entire recipe?
Where do you get your dark chocolate from? Is it unsweetened?
It should be on Amazon or your local supermarket. I used unsweetened but any work fine.