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    Home » Keto Brownies & Bars » The Ultimate Keto Brownies

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

    The Ultimate Keto Brownies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    31.1K shares
    Jump to Recipe Print 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. 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:

    • Keto Peanut Butter Brownies
    • Easy Keto Mug Brownie
    • Keto Brownie Cheesecake
    • Double Espresso Brownies
    A stack of fudgy keto brownies with crumbs and chocolate chips strewn around.

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

    Fudgy Keto Brownies

    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!
    4.86 from 221 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto brownies
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 16 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.
    31.1K shares

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    Nutritional Disclaimer

    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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      Recipe Rating




    1. Leslie Collins says

      January 28, 2023 at 1:44 pm

      5 stars
      I made this last night & even cut it in 16 pieces! So delightful. Hubby liked it, too. Added a spoonFULL of whipped cream. This truly hit the spot as it’s pungent & so satisfying to the pallet. Thank YOU!

      Reply
    2. Nicki says

      January 27, 2023 at 9:04 pm

      5 stars
      Have you tried doubling the recipe in a 13×9? Wondering if that would still cook through ok and if so how to adjust baking temp and/or time? The 8×8 pan is gone so quick LOL

      Reply
    3. Michelle says

      January 24, 2023 at 8:43 pm

      Hi can I use Monk Fruit instead of Swerve or do you think they bake differently?

      Reply
      • Carolyn says

        January 25, 2023 at 10:52 am

        By monk fruit, I am guessing you really mean an erythritol sweetener with a little monk fruit in it. If that’s the case, then it will be fine.

        Reply
    4. zigrid says

      January 23, 2023 at 8:48 pm

      4 stars
      These were delicious brownies, easy to mix up, and baked evenly. They had a light sponge cake texture which threw me off at first bite, vs. chewy, yet I will make them again for sure. Thank s for the recipe.

      Reply
      • Carolyn says

        January 24, 2023 at 7:21 am

        They are definitely not sponge-cake like so… something went wrong. Not sure what without more info!

        Reply
    5. Stephanie Deal says

      January 23, 2023 at 3:57 pm

      5 stars
      These are the freaking best keto brownies ever!! I make them for every tailgate here in Georgia and my friends rave about them. OH and so easy to whip up too. Thx Carolyn.

      Reply
    6. Carole says

      January 23, 2023 at 10:59 am

      5 stars
      The brownies turned out great. I had been buying keto-friendly brownie mixes, but making them from scratch turned out so well (and so much cheaper) that I will make them from now on.

      Reply
    7. Luann Ragonesi says

      January 22, 2023 at 9:42 pm

      5 stars
      I just made these brownies this afternoon and they amazing in both texture and taste. I will definitely add this recipe to my list of favorite low carb treats! I made a couple of very minor changes; Bochasweet instead of Swerve, pecans instead of chocolate chips, and 3 extra large eggs instead of just large (that’s all I had). With the extra large eggs, it was runny enough that I didn’t add any water.
      Thank you for this wonderful recipe!

      Reply
    8. Liz says

      January 22, 2023 at 12:41 pm

      I’m wanting to add raspberry flavor to these brownies. Could I add some raspberry syrup in place of some of the water? If so should I remove some of the sweetener? Thank you again for these amazing brownies.

      Reply
      • Liz says

        January 22, 2023 at 2:04 pm

        Please delete this comment as I couldn’t find my previous comment so I wrote a new one, but then I found it.

        Reply
    9. Liz Odle says

      January 21, 2023 at 8:36 pm

      If I’m wanting to add some raspberry flavor could I add some sugar free raspberry syrup instead of water? If so should I add less sweetener?

      Reply
      • Carolyn says

        January 22, 2023 at 9:23 am

        I don’t know what syrup you intend to use so I can’t really guide you as to how to reduce the sweetener. I think you will need to experiment.

        Reply
        • Liz Odle says

          January 22, 2023 at 12:42 pm

          Thank you. I was going to use the sugar free Torani syrup.

          Reply
    10. Stephanie Mendel says

      January 21, 2023 at 7:44 pm

      5 stars
      OMG!!! Just made these, they are EXACTLY WHAT I HAVE BEEN LOOKING FOR!!!! Gone are ALL the other recipes in my book. THANK YOU THANK YOU THANK YOU!!!!
      Life is good , AGAIN!!!!

      Reply
      • Carolyn says

        January 22, 2023 at 9:23 am

        Glad you enjoyed them!

        Reply
    11. Dianna Thompson says

      January 21, 2023 at 6:33 pm

      Just made these! so good!! Will try the others too!

      Reply
      • Carolyn says

        January 22, 2023 at 9:25 am

        Great to hear!

        Reply
    12. RenitaD. says

      January 21, 2023 at 9:06 am

      can I use plain gelatin not beef?

      Reply
      • Carolyn says

        January 22, 2023 at 9:32 am

        I am not sure what you mean, since most gelatin is made from beef. Some is made from pork but that’s not as common.

        Reply
    13. Sandi says

      January 13, 2023 at 8:44 pm

      5 stars
      These are delicious! The next day they were even more chewy, thank you!

      Reply
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