Published: Aug 7, 2018 · Modified: Jun 13, 2022 by Carolyn

The Ultimate Keto Brownies

Name: Fudgy Keto Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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 ((as necessary)); 1/3 cup dark chocolate chips, sugar-free (optional)

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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!

Four keto brownies on a white tray over a colorful patterned napkin.

Remember some time ago when I promised to bring you more basic keto recipes on this blog? Well these super fudgy keto brownies are part of that promise.

I love baking more elaborate creations and proving to the world that the keto diet it anything but restrictive. But sometimes I forget that simple and straightforward can be just as delicious.

So let’s skip the fancy stuff and get down to basics again!

A keto brownie with a bite taken out of it, in front of a stack of more brownies.

Why you’ll love this recipe

The secret to the perfect texture is the addition of a little gelatin. I figured if it helps make my keto ginger molasses cookies chewier, it couldn’t hurt to try adding it to brownies, right?

And it really works! These keto brownies have all the best features you’re looking for, with a dense, rich texture and a slightly crackly top. They’re incredibly easy to make too. It takes a single bowl and 35 minutes from start to finish.

And readers swear that no one can even tell they are keto. I call that a win.

Ingredients you need

Top down image of the ingredients for keto brownies.

Butter: Use unsalted butter and make sure to let it cool a bit before adding the sweetener and eggs.
Sweetener: I recommend Swerve or another erythritol-based sweetener for this recipe. Using another sweetener will change the texture and consistency. Learn more about keto sweeteners here.
Eggs: Large eggs are the standard for baking.
Vanilla extract: Vanilla always brings out the chocolate flavor.
Almond flour: Make sure you are using a finely ground almond flour for the best consistency. I also have a coconut flour brownie recipe, if you prefer.
Cocoa powder: I prefer Dutch process cocoa powder when baking keto brownies. It has a deeper, richer chocolate flavor, but you can use natural cocoa powder if you prefer.
Grass fed gelatin: Grassfed gelatin is the best choice for this and other keto recipes, but you can use Knox gelatin. Use 1 envelope for the brownies and make sure you add it along with the dry ingredients. You can also omit it completely but the brownies will be less chewy.
Chocolate chips: Make sure to choose keto-friendly chips like ChocZero!
Pantry staples: Baking powder and salt.

Step by Step Instructions

A collage of 4 images showing how to make keto brownies.

1. Whisk together the wet ingredients, including the butter, sweetener, eggs, and vanilla extract. Sweetener goes in with the wet ingredients so it dissolves better.

2. Add the almond flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Always add the gelatin powder with the dry ingredients before adding any water so that you don’t end up with blobs of gelatin in your brownie batter.

3. Stir in the water a little at a time to thin the batter to a thick but pourable consistency. You may not need the full amount of liquid to thin the batter – it depends on your cocoa powder and how absorbent it is. The batter should be the consistency of conventional brownie batter. Stir in the chocolate chips or chopped nuts, if using.

4. Spread the batter in a greased 8×8 inch metal baking pan and bake at 350ºF 15 to 20 minutes. If you prefer cakier brownies, continue baking for another few minutes until the center is fully cooked through. Let the brownies cool completely in the pan.

A stack of keto brownies leaning against a bottle full of milk.

Recipe Tips and FAQs

This is a basic keto brownie recipe that you can customize and add your own fun twists to. Try these delicious ideas:

Stir in ½ – ¾ cup chopped walnuts or pecans.
Use brewed coffee instead of water to enhance the chocolate flavor. Or add some espresso powder for a mocha flavor.
Add some different flavors of keto chocolate chips, such as white chocolate, peanut butter, or mint.
Add some keto chocolate frosting or chocolate ganache.
Drizzle with some keto caramel sauce for a decadent treat.

Use a metal baking pan. Ceramic and glass don’t conduct heat as efficiently as metal, so they will take much longer to bake through and firm up properly.

What are keto brownies made of?

For fudgy keto brownies you will need almond meal, swerve sweetener, butter, eggs, cocoa powder and dark chocolate chips. My secret ingredient to making these brownies chewy is the addition of grass fed gelatin.

Can I swap almond flour with coconut flour?

This brownie recipe is tested with almond flour and you can not simply swap out with coconut flour. You can, however, substitute with sunflower seed flour for a nut-free version.

How many carbs are in a keto brownie?

For one 2-inch square, these keto brownies have only 1.2 grams of net carbs. Best of all, they taste as good as regular brownies, so you won’t miss the carbs at all.

How do you store this recipe?

Store the brownies in a covered container on the counter for up to 4 days, or in the fridge for a week. They can also be frozen for several months. Store them in an airtight container to avoid freezer burn.

Close up shot of a hand holding up a keto brownie.

Swaps and substitutions

Dairy-free Option: Substitute the butter with melted coconut oil, ghee, or another liquid oil.
Nut-free Option: You can use sunflower seed flour for nut-free keto brownies. Replace the almond flour cup for cup.
Egg-free Option: I have not tried to make these keto brownies egg-free, but a few readers had good luck using flax seed meal and water.
Alternate Sweeteners: I highly recommend an erythritol-based sweetener, such as Swerve or Lakanto, to achieve the best texture. Other sweeteners like BochaSweet and allulose will make them more cakey and soft.

More delicious keto brownie recipes

If you love brownies, I have the ultimate list of the best keto brownie recipes. Some of my personal favorites include:

Close up shot of a keto brownie with a bite taken out of it.

Fudgy Keto Brownies

4.87 from 244 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: keto brownies

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 110kcal

Ingredients

½ cup butter melted
⅔ cup Swerve Sweetener
3 large eggs
½ teaspoon vanilla extract
½ cup almond flour about 50g
⅓ cup cocoa powder
1 tablespoon grassfed gelatin
½ teaspoon baking powder
¼ teaspoon salt
¼ cup water (as necessary)
⅓ cup dark chocolate chips, sugar-free optional

US Customary – Metric

Instructions

Preheat the oven to 350ºF and grease an 8×8 inch metal baking pan.
In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.
Add the almond flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter to a thick but pourable consistency. Stir in the chocolate chips, if using.
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. If you prefer cakier brownies, continue baking for another few minutes until the center is fully cooked through.
Remove and let cool completely in the pan before cutting into squares.

Video

Notes

Storage Information

Store the brownies in a covered container on the counter for up to 4 days, or in the fridge for a week. They can also be frozen for several months. Always make sure to wrap them up tightly to avoid freezer burn.

Nutrition Facts

Fudgy Keto Brownies

Amount Per Serving (1 serving = 1/16th of pan)

Calories 110 Calories from Fat 86

% Daily Value*

Fat 9.5g15%

Carbohydrates 3.6g1%

Fiber 2.4g10%

Protein 3.1g6%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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