World’s Best Fudgy Keto Brownies Recipe (1g net carb!)

by Joanna

These keto brownies are super moist, fudgy, perfectly rich, and chocolatey. Make the world’s best brownie recipe and enjoy an incredibly sugar-free dessert with only 1g net carb per serving, ready in less than 30 minutes!

keto brownies

I’m not afraid to call these the world’s best keto brownies because they indeed are my family’s favorite dessert – and they aren’t even on a keto diet.

Finding the best recipe was a long road of trial and error. However, I am proud to share with you these insanely fudgy and moist brownies that have a crispy top. On top of that, these melt in your mouth brownies are entirely grain-free and sugar-free. I can honestly say that I would choose the keto version over the “regular” brownies at any time.

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Watch the recipe video below to see exactly how to make the brownies.

YouTube video

Why Are These the Best Keto Brownies?

  • tastes like the real thing but is completely grain-free and sugar-free
  • made from scratch in less than 30 minutes
  • better than the classic brownies
  • delicious served warm, but incredibly fudgy the next day
  • only 2g net carbs each

Should I stop talking about how amazingly fudgy and chocolatey these keto brownies are and start sharing the recipe with you? Well, I just finished shooting the brownies, and I hope the pictures express their deliciousness well enough. Needless to say, I’m eating one right now as I write this blog post and my keyboard is full of chocolate goodness– the kind of mess I love.

world's brownies easy to make recipe

Keto Brownies Ingredients

Hopefully, you’ll try these keto brownies, friends, because they are my absolute favorite dessert and I could eat them every day. The ingredients needed are super easy to find and common in keto baking. I suggest following the reci[e as written and don’t try to replace the ingredients unless stated in the recipe card below.

ingredients for the brownies

To transform the “regular” brownies into a keto version we have to ditch the sugar, the wheat flour, and milk chocolate (suuuuper high in sugar).

  • Almond flour– one of my favorite keto flours I often use in keto baking. I always choose a superfine blanched almond flour and sift it to get rid of the bigger clumps.
  • Sweetener– An erythritol blend is the best sweetener to use in this recipe as it has no funky aftertaste. For paleo brownies, you can use coconut sugar. However, don’t use liquid sweeteners to make keto brownies.
  • Eggs– an essential ingredient that helps everything blend together. Use room temperature eggs to reduce the eggy taste.
  • Butter– Unsalted butter is needed to make these brownies unbelievably fudgy.
  • Cocoa powder– Dutch-process or regular unsweetened cocoa powder to make the brownies taste heavenly chocolatey.
  • Dark chocolate– or unsweetened chocolate chips. It must be high quality. Add some chocolate chunks to the batter to make the brownies even more decadent. Lily’s Sugar Free chocolate chips are one of the best options.
  • Baking powder– help the brownies become super fluffy.
  • Espresso powder– you can’t feel the coffee taste, but it greatly enhances the chocolate flavors.
  • Vanilla extract– use a high-quality vanilla extract for the best flavors.

How to Make Keto Brownies

world's best keto brownies

This keto brownies with almond flour recipe is super simple to make by just following the steps in the recipe card. Here’s what you need to do:

  1. Make the keto brownies batter- In a large bowl, add the unaslted butter and chocolate. Melt togheter and mix well.
  2. Combine the dry ingredients: almond flour, cocoa powder, erythritol, espresso powder, and baking powder.
  3. Using an electric mixer, beat the eggs for 30 seconds. Pour the melted chocolate mixer, and continue mixing.
  4. Combine the dry and wet ingredients until well incorporated. Try not to over mix the batter, to get the fudgiest brownie in the entire world.
  5. Pour the keto brownies batter into the pan and spread evenly with the back of a spatula
  6. Bake for about 18-20 minutes or until the tops look set.Enjoy!

BONUS TIP: Make sure you don’t overbake the sugar-free brownie batter because it will be cakey and not fudgy.

Tips for Making the Best Keto Brownies

The quality of the ingredients is crucial for the best keto brownies. I’ll share with you some of the tips I think truly make a difference in this recipe.

  1. Chose high-quality chocolate. Use the highest cocoa percentage you can find – not 100% necessary to use 100% dark chocolate because it’s very expensive. Any chocolate with a percentage of 85-99% is perfect. My favorite brands are Lindt, Baker’s Chocolate and Lilys’s Chocolate Chips (completely sugar-free).
  2. Use a super fine almond flour. The almond flour combined with cocoa powder helps a lot with the texture. If you want to use coconut flour, reduce the quantity of almond flour to about 2 tablespoons and adjust if necessary.
  3. The sweeteners I recommend and don’t give that cooling effect (no aftertaste) are Lakanto Monkfruit (1:1 sugar substitute) and the powdered Monk Fruit Erythritol Blend. The second favorite brands are Swerve, Erythritol, and Xylitol. Using a powdered sweetener keeps the brownies moist (at least that’s what I’ve noticed). Stevia isn’t a favorite of mine in baked goods as it tends to get bitter and overpowers the chocolate goodness.
how to make keto brownies

Keto Almond Flour Brownies Macros

The macros for these keto brownies are incredible. Compared to classic brownies loaded with sugar, these keto brownies have less than 2g net carbs (vs. 12g in regular brownies) and are loaded with essential fats in a well-balanced ketogenic diet.

  • Calories: 135
  • Total Carbs: 2g
  • Net Carbs: 1g
  • Protein: 2g
  • Fat: 12g
  • Fiber: 1g

How to Store Keto Brownies

This recipe makes 16 keto brownies square, so you’ll have a sugar-free dessert ready for the whole week. These are the best storing options:

  1. Store the keto brownies in an airtight container, in the refrigerator, for up to 10 days. Allow them to sit a few minutes on the counter before eating. Keto brownies tend to harden in the fridge.
  2. Store on the counter covered for up to 4 days. Usually, desserts made without sugar tend to go bad faster.
keto brownies squares

Can I Store Keto Brownies in the Freezer

Yes, you can store keto fudgy brownies in the freezer! Wrap the uncut keto brownies in foil or parchment paper for up to 4 months.
Storing pre-cut brownies is also possible. Just make sure to individually wrap each serving, then them in a freezer bag. 
When ready to enjoy thaw at room temperature or in the fridge.

low carb keto brownies recipe

Tools to Make Keto Brownies

  • 9×9 inch square pan
  • Electric Mixer
  • Rubber Spatula
  • Mixing Bowla
  • Measuring Cups
  • A sharp knife to cut the brownies

More Keto Dessert Recipes

keto brownies recipe

World’s Best Fudgy Keto Brownies Recipe

4.69 from 19 votes

Prep time 10 mins
Cook Time 18 mins
Yelds 16 keto brownie square

Description
 

These keto brownies are super moist, fudgy, perfectly rich, and chocolatey. Make the world’s best brownie recipe and enjoy an incredibly sugar-free dessert with only 1g net carb per serving, ready in less than 30 minutes!

Ingredients
 
 

Instructions
 

  • Preheat oven to 375°F/190°C. Line a 9×9-inch square baking pan with parchment paper or grease it with butter. Set aside.
  • In a microwave-safe bowl, add the softened butter and chocolate. Melt in 30 seconds rounds and stir until they are well incorporated.
  • In a different large bowl, combine the dry ingredients: almond flour, cocoa powder, sweetener, espresso powder, and baking powder.
  • Using an electric mixer, beat the eggs for 30 seconds. Pour in the melted chocolate and butter mixture. Continue mixing.
  • Add the dry ingredients and mix until well incorporated. Try not to over mix the batter, to get the fudgiest brownie in the entire world.
  • Pour the keto brownies batter into the pan and spread evenly with the back of a spatula
  • Bake for about 18-20 minutes or until a crispy thin layer forms and the brownie is moist in the middle. Let it cool for a few minutes then cut it into 16 square. Enjoy! 

Notes

Depending on the desired sweetness use more or less sweetener. I find that 3/4 cup sweetener is more than enough. 
Nutrition Facts
Amount per serving.
Calories
135kcal
Total Carbs
2g
Net Carbs
Protein
2g
Fat
12g
Fiber
1g
Sugar
1g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Dessert
Cuisine American
Keyword brownies, gluten free, grain free, keto
Tried this recipe?Mention @MyketoPlate_ or tag #MyKetoPlate!

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15 comments

Diane February 1, 2019 - 10:31 pm

5 stars
Thanks So much…delicious and really satisfied my chocolate craving. I also appreciate that this recipe uses less chocolate and cocoa than others but still provides the richness. This is a keeper!

Reply
Joanna February 2, 2019 - 8:40 pm

Wow, that’s fantastic. I’m thrilled you liked the recipe.

Reply
Melanie March 3, 2019 - 11:42 pm

Have these baking in the oven now. Thank you for the recipe. It does not say when to add the vanilla so I just put it in with the chocolate mixture. Hopefully they turn out as amazing as they look and smell.

Reply
Joanna March 4, 2019 - 10:23 am

That’s great Melanie! Let me know how these keto brownies turned out!

Reply
Jennifer June 10, 2019 - 2:06 am

Is it just almond or coconut flour or both?

Reply
Joanna July 19, 2019 - 6:59 am

I tested the recipe with both flours, and I love the almond flour brownies more because they are way fudgier. I gave the coconut flour alternative in case people with allergies want to make the recipe.

Reply
A July 13, 2019 - 11:50 pm

Made these today, super yummy!!!

Reply
Melissa Green August 30, 2019 - 12:20 pm

5 stars
This is my second time making these AMAZING brownies and they are TRULY DELICIOUS! My baking dark chocolate of choice is “Lilly’s Dark Chocolate Baking Chips”. PLUS I never use instant coffee; I just put one tablespoon of my medium roast coffee in the batter. This time around I’ve added 1/2 cup I’d chopped pecans which will had about 4 net carbs to the whole batch. This is the BEST Keto brownie recipe I’ve ever had and it’s a SOLID keeper. Make sure you use room temperature large eggs and pure vanilla extract.

Reply
Janet February 23, 2020 - 11:56 pm

5 stars
Finally, I found a Keto recipe that didn’t flop and tasted wonderful. I used coconut flour and was very pleased with the results. Even though I liked the brownies, I was wondering how to reduce the chocolate. They were just a little too dark chocolate for me. Could I eliminate the 1/4 c cocoa powder or reduce the dark chocolate?

Reply
janet cochenour February 26, 2020 - 1:53 am

5 stars
I’m so glad to finally find a Keto recipe that wasn’t a flop and tastes wonderful. The brownies are just a bit to chocolaty. I’m wondering if I could cut out the 1/4 cocoa powder or decrease the melted chocolate? I definitely will be making these again.

Reply
Doug w April 30, 2020 - 12:57 am

5 stars
These were absolutely amazing!

Reply
Cindy June 18, 2020 - 11:26 pm

Can we substitute some eggs for egg whites?? I have tons of egg whites. Thank you

Reply
Joanna July 13, 2020 - 6:56 am

In this recipe, I recommend using the whole egg. I haven’t tried it myself self, and I can’t recommend using only egg whites. If you try it, let me know how it turns out.

Reply
Vilma September 18, 2021 - 2:11 am

5 stars
Really delicious! The taste and texture were perfect!

Reply
Penelope January 28, 2022 - 8:13 pm

5 stars
Hello! I’m keeping this as my new go to brownie recipe!…thank you! No crazy ingredients & easy! I am a baker so I always change things up a bit….I added 1 tsp cinnamon as I’m a Texan & love the Tex-Mex chocolate taste. Also put 1/2 pkg sugar-free instant pudding mix into the dry ingredients & added about 3 TB whipping cream to the liquid. Used “Special Dark” cocoa as I had it on hand & less of the dark chocolate bar…used 1/2 of a 100% bar + 1 square of 60%. Used a combo of sweeteners as I can’t tolerate erithritol! …Xylitol & pure liquid sucralose. This all being said it’s obviously a versatile recipe, which I love! Made these today for an upcoming Sunday School dinner…my sister & I are on low carb & diabetics there will enjoy as well…thanks again!

Reply

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