Best Keto Brownies Super Easy

These are the most chocolatey fudgy sugar-free brownies you ever had. And this absolutely easy low-carb and keto brownies recipe needs only 6 ingredients and is working perfectly time after time. Ready in 30 minutes!

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I’ve never met a person who dislikes brownies.There must be something to the strength of the chocolate flavor, which combined with just great fudginess, makes them impossible to turn a blind eye to. I bet you like them too – otherwise, you wouldn’t be reading this!

I just love these keto brownies-they are my ultimate favorite among sugar-free desserts. So, I took my old, classic brownie recipe handed down to me by my grandma and adapted it to low-carb, gluten-free, and keto-friendly.

I was completely over the moon at how this brownie recipe turned out. Really simple to make, and I have baked them many times since. They always come out as a dream every single time and fill even the strongest chocolate cravings. Pure deliciousness!

REASON THIS RECIPE WORKS

These are just normal brownies: a feast of chocolate, butter, and rich sweetness. It’s the same with these low-carb brownies except instead of sugar, I used powdered sweetener, and instead of flour my brownies contain almond flour.

That makes the brownies sugar-free, low in carbs, and safe for diabetics (with only 3.2g net carbs per serving); they are grain-free and gluten-free, as well.

Ingredients

You’ll need only 6 ingredients for this sugar-free brownie recipe:

• Sugar free or dark chocolate
• Unsweetened cocoa powder
• Eggs
• Butter
• Sweetener
• Almond flour

Let’s chat about the details!

Dark or Sugar-Free Chocolate

There is quite a bit of good-quality chocolate in this recipe. Almost two whole bars, really. You can definitely taste the chocolate, so I’m sure glad I chose to use the good stuff. I used Lindt 90% dark chocolate. It’s got a good 7 grams of sugar per 100 g, so it’s a solid low-sugar option.

You can also use unsweetened chocolate. The use of unsweetened chocolate will likely mean you add a bit more sweetener to get the flavor right.

If using sugar-free chocolate, such as Lily’s, this is available on Amazon US or iHerb UK. You can reduce the level of sweetener you use.

Low-Carb Sweetener

For an excellent result, I use allulose and it does not have a lingering aftertaste or gritty texture.

I recommend trying a monk fruit blend, like Lakanto.

So you can use erythritol, xylitol, stevia, or Swerve. Just powder the sweetener and it will do its magic. That will help keep the brownies nice and fudgy and smooth to your taste.

With Swerve, be sure to use the cup measurement and not grams. It is lighter than erythritol.

GRAIN FREE NUT FLOUR

I did use this – both fine almond flour and ground almonds work. The first time I used 100g/1cup and the second time I reduced to 80g/¾ cup, which made the brownies even softer and more fudgy.

You can also substitute almond flour with ⅓ cup or 40 grams coconut flour.

FAT

You probably wouldn’t be surprised if you even checked the nutrition facts before reading this that these Keto brownies are a high fat dessert. They’re filling-that’s why one batch makes 16 very satisfying portions.

I like the taste of butter in brownies. However, if you don’t like butter, you can use coconut oil instead. If you do, use the extra virgin coconut oil-it is unrefined and you will taste the difference.

EXPERT TIPS

UNDERBAKE: One of the most important tips for super fudgy brownies is to slightly under-bake them. Yes, take them out before you even think they are done! The corners should be cooked and the top just set, but you’re looking for a jiggly middle.

If you let them cook too long, you get crumbly brownies. We don’t want that! Trust me and get them out of the oven after 25 minutes max.

LET COOL FULLY: Then just be patient and let them cool COMPLETELY before cutting. If you put them in the fridge they will firm up even more.

VARIATIONS

Use baking powder: I did not include any baking powder in this recipe. If you want a little rise as you would expect with a cake, use 1 teaspoon of baking powder.

Try flavoring it: Orange zest is really nice, or ¼ teaspoon ground cardamom and 1 teaspoon cinnamon works great for a warm baking flavor. You could do 1 teaspoon of vanilla extract.

Add the nuts: Just sprinkle in some chopped nuts like walnuts or pecans.

sugar-free chocolate chips– You can add in ½ cup at the end. I use Lily’s. These are super easy to pick up online, especially for folks in the US.

Dairy-free: You can also make this dairy-free by swapping out butter for coconut oil.

RECIPE FAQ’S

STORAGE

You can store keto brownies at room temperature, so they stay nice and fudgy. They are fresh within 3-4 days. Store in an airtight container so that they do not dry out. You may store them in the fridge up to 1 week .

CAN YOU FREEZE THEM?

Absolutely! I prepare the brownies, then wrap them in parchment paper, and freeze them in an airtight container. They will not stick together that way. Freeze for 3 months maximum.