These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free. At less than 4g total carbs, you can dig in with gusto!
Remember some time ago when I promised to do more basic keto recipes on this blog? Well these easy and super fudgy keto brownies are part of that promise. I have to tell you, I had a hard time making myself do it. I have no shortage of keto brownie recipes on this blog but none of them are plain brownies. They are all fancy brownies. Because as much as I like a regular old brownie, what I really like to do is top it with all sorts of delicious frostings and glazes and fillings and the like. I can’t help myself, fancy is what I like to do. I figure that if you want a basic brownie, you can take any of my other recipes and leave out the toppings or fillings and there you have it. You could use any one of these brownie recipes.
A whole lot of keto brownie recipes!
See what I mean? And the base of any one of these recipes would make great plain brownies.
But I am also a tinkerer. I like to experiment and mess around with my own recipes, trying new tricks and new ideas, to see if I can find the perfect recipe for this or that. I also know that the texture of something like brownies is as much a matter of taste as anything else. Some people like them a bit on the cakey side but I’ve always been partial to really dense, fudgy brownies. And other things matter too. Some people want dairy-free keto brownies, while others may prefer coconut flour over almond flour. Or vice versa.
So while I am indulging the request for some basic brownies, I also promise to never stop tinkering, never stop experimenting, and to always be trying to perfect my own recipes. And truth be told, that tinkering makes me as happy as it does you! It’s pure joy for me. Sometimes the tinkering results in failure. But more often than not, I find a great new way of making my favorite low carb recipes.
The Secret to Chewy Keto Brownies
Now, this particular keto brownie recipe has a fun little secret ingredient, and it’s a trick I stole from one of my own recipes. And that would be a tablespoon of grass-fed gelatin.
I figured if it can help make my low carb ginger cookies chewier it couldn’t hurt to try adding it to brownies, right?
Absolutely right! It worked perfectly and deliciously. It made the brownies puff up more as they were baking, which surprised me. But then as they sat and cooled, they sunk a bit and re-densified. That’s totally a word, right?
If you happen to own my Easy Keto Desserts book, you may notice a close resemblance with the One Bowl Brownies. It is true, they are very similar, except these have butter and gelatin, and a little water to thin out the batter. Those are fabulous dairy-free brownies and I adore them as well. The texture on those is about as close to conventional brownies as I’ve ever tasted. I think it’s the fact that I skipped adding melted unsweetened chocolate and just went with all cocoa powder as well as a liquid oil.
If you want to be dairy-free, you could easily swap out the melted butter here for avocado oil instead. It’s so good that way too!
Be sure to try my homemade sugar-free chocolate chips. They are perfect for this recipe.
These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free!
- 1/2 cup butter melted
- 2/3 cup Swerve Sweetener
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ cup almond flour about 50g
- 1/3 cup cocoa powder
- 1 tbsp grassfed gelatin
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/4 cup water
- 1/3 cup sugar-free chocolate chips optional
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Preheat the oven to 350F and grease an 8x8 inch baking pan.
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In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.
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Add the almond flour flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Stir in the water to thin the batter. Stir in the chocolate chips, if using.
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Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the edges are set but the center still seems a tiny bit wet.
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Remove and let cool completely in the pan.
Michael Krupar says
These sound very yummy and EASY. I’ve been looking for just a basic brownie recipe so I’ll be trying these.
Kim Smyth says
I can’t wait to try these today, but I don’t have any grass-fed gelatin. Is there a sub? Plus, I have no chocolate chips, however, I do have chocolate bars that are high cacao content-85%, so I will chop those up and use instead.
Carolyn says
No sub. You can skip it and they will still be delicious.
patricia says
Look so good. Did you use the orange can or green can of gelatin?
Carolyn says
The orange can. The green can is not gelatin, it’s collagen.
Lori Kaumans says
Can’t wait to try these. I just saw another recipe for a chocolate chip cookie that had the addition of gelatin for chewiness. I’ve ordered my gelatin from Amazon and it should be here tomorrow. I’m trying this recipe as soon as I get it. 🙂
jkim says
Wow, only 1.2 net carbs per brownie? You have made my day! Thanks, Carolyn.
Jane says
I’m thinking this is VERY inspired by gnom-gnom’s brownies which I make all the time… I’m a baker and the ratios of cocoa, flour, butter are EXACTLY THE SAME…. you just added in baking powder and gelatin. 😏
Carolyn says
Actually no it’s not. While I have seen her recipe on Pinterest, I don’t copy ANYONE’s recipe. I’ve been doing this for a long LONG time and I have my own base recipes from which I work. I had to go check hers out to see if it the ratios really are the same. And they are similar but not “EXACTLY THE SAME” as you claim. First of all given that butter comes in sticks of 1/2 cups, it’s pretty standard to use that. Many of my other keto brownies that same amount.
Let’s look at the other difference too, shall we? Mine takes 1/3 cup cocoa powder, which is about 31g. Hers takes 80g. Not even close.
Mine takes 1/2 cup almond flour, which is about 50g. Hers takes 70g. Close but not the same.
Mine takes 3 eggs. Hers take 2.
Mine takes 1/4 cup water. Hers takes none.
Hmmmmmm. Not very similar ratios at all!
I am going to be blunt. I’ve been around on the low carb keto scene WAY longer than most other bloggers.I always always give credit to other bloggers when I am even remotely inspired by them – I do it frequently and we both benefit from the traffic and the SEO value. I always link to them. Very few bloggers give me the same courtesy. I guess they figure I’ve been around long enough, my recipes are fair game.
So let me be very clear. This recipe is my own invention after many years of working with low carb ingredients and creating low carb brownie recipes. And I absolutely resent the implication that it would be otherwise.
kathy mcgeehan says
I love you Carolyn! I don’t comment often but I’ve been following you for at least 3 years now and know that you are one of the most honorable bloggers out there. Just want you to know how appreciated you are! And.. I do have all 3 of your books, can’t wait for more.
Carolyn says
Thank you, Kathy.
Christine Mayfield says
Carolyn, you are amazing and always give credit. Matter of fact, you and one other blogger are the only ones I’ve seen give credit for magic dough. I didn’t even know that was where the recipe originated from until your blog post! Shame on Jane for trying to accuse you of that. All this to say, this brownie recipe is delicious and so fudgy tasting. It is hard to eat just one! Just like your Blondies recipe.
Carolyn says
Thanks, Christine. I know my regular readers and followers know I am original and don’t copy recipes. And if I do get inspiration and/or make something from someone else with a few twists, I always give credit. It’s the right thing to do. I am an old school blogger, though. It seems many of the new folks don’t have any qualms about copying others.
Jen says
Carolyn, I have loved your recipes for years. They are more dependable than any other recipes I have tried, and usually more delicious. Now that I have been following you for a while, and I see other blogs feature recipes that are similar, I can tell if it’s just co-incidence, or if I should be suspicious. I rapidly lose respect for anyone who would stoop so low as to steal recipes, and my computer browser never seems to find its way to their blog after that. I know that you have many readers who feel likewise. Keep going, Carolyn! We value your integrity!
Carolyn says
Thanks, I truly appreciate your support.
Stacy Hansen says
OMG! So sorry you have to deal with this kind of stuff! Love your recipes!
Christy says
You are the only person I follow regularly who not only gives credit where credit is due but also makes sure that your followers know to do the same thing. Thank you for the delicious and simple recipe.
Carolyn says
Thanks so much, Christy.
Rochelle says
Great reply, Carolyn! Love your very ORIGINAL recipes.
I tried this recipe w/o the gelatin and chips, but added walnuts. It was great. Thanks.
Cheyenne says
I think this is a bit of a ridiculous accusation. Not only are the ratios not that similar, but seriously…it’s a brownie recipe, not a trademarked original concoction. This is like accusing every single person who posts chocolate chip cookie recipes with their own twist of being copycats. If you are a baker, you should know that specific ratios of ingredients are key to baking success. I love that Carolyn works so hard to create keto recipes that rival the non-keto versions and it’s unfortunate that you are questioning her integrity.
jkim says
PS. I have your EKDe book and just discovered that its brownie recipe has only 1 net carb. How have I managed not to make these? Maybe it’s the 90+ degree weather–I’m reading recipes instead of actually making them.
Denise Emry says
In my pre low carb days, I enjoyed white chocolate chips in my brownies. I don’t see any sugar free white chocolate chips available. I have the cocoa butter and the molds your recommended, how can I turn those into sugar free white chocolate chips??
That’d be amazing!
Carolyn says
Oh Denise, I wish I wish someone would put out really good white chocolate chips. It’s tough to make on your own without the proper equipment to make it blend well. Anyway, I do have something but it’s not ideal. It’s the second recipe in this post https://alldayidreamaboutfood.com/white-chocolate-macadamia-nut-scones-low-carb-and-gluten-free/
Denise mry says
Thank you for the recipe! I will be baking this weekend if I can wait that long!
Love you site and recipes!
Allison says
OMG! I am blown away! I ran into the kitchen this morning to make these. Fudgy ooey gooey heaven! Such an easy delish recipe. I have been following you for almost 10 years now and you never dissapoint
Thank you for another delicious recipe!!
Karen says
Duuuuuude. Who even says that …. “exactly the same.” Obvs, not a devoted follower because we know your recipes. We know YOU and your very generous shout outs to anyone who may have inspired your creations. I can’t even. Happy you set the record straight (Sorry — I’m really annoyed by that comment.) For the record, you are the BEST — full of integrity and creativity. Thank you. You accomplish what the rest of us only dream about. AND – I’m dreaming about these brownies. Tonight. For Sure.
Carolyn says
Thanks, Karen. I appreciate it!
No Junk says
I tired these today. I always follow the recipe exactly first to see how it is supposed to be. I found them bitter with not enough sweetness. I also an a baker and I rework many recipes to my liking. I did add pecans because I like nuts in my brownies. Next time I will increase the sweetening and maybe add some liquid sweetener too.
Carolyn says
Sweetness is very much a matter of taste, especially if you have been doing sugar-free for a while and have lost your taste for overly sweet things. But I also wonder what kind of cocoa powder you used? Because no matter what, these should not be bitter. Also…what sweetener did you use?
Allison says
Hi! Can you use regular Knox gelatin for this or would you advise I get the unflavored beef gelatin? I’m very unfamiliar with the products!
Carolyn says
I can’t say for sure but someone did just say on Facebook that they have subbed Knox and it works. I don’t like to guarantee it without testing it myself.
Catherine Bast says
Hi Carolyn – Just want you to know that I appreciate the integrity of your recipes. I have made items from other bloggers, only to throw many of them out. I wonder sometimes if they have even made them themselves. But not so with your recipes, they always work and I can trust them. Thanks so much for all the hard work and testing that you do.
Allison says
I made these today. They are wonderful. I did add 1/2 tsp of instant coffee granules to give a “richer” chocolate flavor. I bet using brewed coffee instead of water would do the same.
Carolyn says
I love putting coffee in chocolate recipes. Great addition…I might even write it into the recipe!
Heather Guymon says
Made these today and they are so fudgy and delicious! The beef gelatin has been such a game changer in all my keto baking. Thanks for the fantastic recipe!
Isabelle Regester says
Could coconut flour be used instead of almond flour? Thank you for all your delicious recipes and various tips on baking along with comments on ingredients!
Carolyn says
It could, I think. I haven’t tested this recipe with coconut flour but 2 to 3 tbsp would be about right. It’s worth trying!
Libby says
Any idea if these will perform the same with, say Lakanto instead of Swerve?
Carolyn says
I would imagine so but I can’t say for sure.
Lori says
I have tried so many low carb brownie recipes. But, this one is now a family favorite! I even ate one for breakfast today.
Carolyn says
Thanks so much!
cherrytomatopie says
yummy! I’m glad you are creating “plain” recipes haha. I have used the base of some of your “fancy” brownie recipes, but I like that you’ve perfected a “plain” dense fudgey brownie. I made your chocolate chip recipe last week and it’s delicious! I’ll admit that I forgot to order the chip mold and have been snacking on the chocolate before my runs each day. I might have to make another batch this weekend for these brownies. Thanks for all you do Carolyn!
Maryssa says
OMG! It’s amazing this recipe! I make this morning and finished so fast. Do not mind the above comment on plagiarism, I have tested the recipe and yours is superior.More economical and more fudge (I baked for 20 minutes). Tks for share!
Angie B says
Hi! Just made these using brewed, dark coffee in plac of the water. They turned out ultra-rich and fudgey! Absolutely UH-mazing!! Thank you for making Keto, friendly 😉
Carolyn says
Anther person mentioned the coffee. I adore coffee in my chocolatey treats so I might just write it in there!
Kristen says
Made these yesterday, and they are delicious. The name is not wrong! These are my favorite low carb brownies that I have made, and I have been baking low carb for three years. I had been contemplating the ones in EKD (which I love!), and made these instead. Delightful.
Marina says
Hi Carolyn I am new to this keto lifestyle and have been making several attempts to make my favorite desserts healthier with the low carbs but they’ve been coming out so bitter and nasty. Your recipe seems so much simpler to follow I am ready to give it a try again. For the swerve sweetner… is it granulated type or confectioners type? Also if I dont add the grassfed gelatin will that have a bad effect on the taste? Thanks for the recipes btw!
Carolyn says
It’s granular Swerve. Your brownies won’t suffer in flavor at all, they just won’t be as chewy and dense.
Cathy says
I can’t wait to try this recipe, But I have a quick question. Are you using Dutch processed cocoa powder or the darker stuff? Thank you for yet another wonderful recipe!
Carolyn says
Dutch processed, although I think either would probably work.
Ang says
These are so amazing! Go make them now! Best keto brownies I’ve ever made! YUMMM!
Sarah says
Mmm, I’m making these right now! Maybe you have a cheesecake brownie recipe I should have followed (I haven’t searched yet!) but I added a cheesecake layer and swirled things together – so far they smell divine!
Carolyn says
I don’t have cheesecake brownies but I do have Brownie Cheesecake! https://alldayidreamaboutfood.com/brownie-cheesecake-low-carb-and-gluten-free/
Mellissia says
Did you bloom the gelatin or just use it granular? My husband made These and didn’t bloom it because he had no idea about gelatin We are going to bake them and see what happens. But for future reference did you bloom it? I love your recipes and your cookbooks in actually making the New Mexican style pork chops from everyday ketogenic.
Carolyn says
No blooming. It goes in with the dry ingredients as a powder.
Kim says
My favorite brownie recipe so far! I used Lakanto monk fruit/erythritol blend and Knox gelatin and they came out great. Thanks for the recipe!
Susan says
Oh, another fantastic adidaf treat! I actually subbed Surkin golden for the Swerve, added a TBL of espresso powder, and a few Trader Joes’ Dark Chocolate nibs in addition to the chocolate chips, walnuts.
Wonderful!
And a plug for the newest cookbook….love it!
Maria Brent says
Thanks once again. I never could have stayed with low carb eating without you when I first started in 2012. And THANK YOU for giving the weight info (grams) re the alm flour. Helps so much when baking.
I, too, buy your books. Becasue they are useful, and truth be told you have contributed to my being healthy, and that is a great gift to me.
Deana W. says
Hi! Wondering if the nutrition info was calculated using the chocolate chips?
Thanks!
Deana
Carolyn says
Yup! I always calculate the nutrition based on whatever I actually use.
Portia Iversen says
Hi, these look wonderful! I’m vegetarian and I’m wondering about trying to sub agar agar for the gelatin – any thoughts? Thanks for all your excellent recipes!
– Portia
Carolyn says
Sorry I can’t help you there. Never used it.
Denise says
I always read reviews on recipes but normally don’t post my own opinion, but I have to chime in on these brownies. They are the best low-carb brownies ever! I used Hershey’s special dark cocoa in mine since I prefer dark chocolate. So good! Thank you!
Margaret Thompson says
I made these yesterday for a Birthday party we had in order to have a low carb / sugar free alternative to those who did not want a full fledge sugar carb loaded cake. They were such a hit! Even those who normally don’t eat the sugar free stuff tried them & were amazed they were sugar free & low carb.
The recipe was simple to put together & the taste was perfect. Thank you!
Brenda Springfield says
Just made these and I love, love, love them! They don’t have the cooling effect taste that Swerve sometimes has. BTW, I’ve followed you for years and consider you to be a woman of integrity and great creativity – not a copycat. Thank you!
Robin says
Thank you! Thank you! I’ve been wanting to make fudgy brownies for us for so long! I didn’t see them on your site…my oversight I guess. Eager to try these and others and I’ll let you know how we like ‘me. I like to keep us as low carb and sf as possible and hubby has been longing for fudgy brownie…to be continued. You Rock!
Barb says
I’ve made these twice so far and the whole family loves them – if they win my two girls over, they’re a keeper in my book!! Great recipe.