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 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!
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
- 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
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.
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.
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.
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.
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.
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.
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:
Fudgy Keto Brownies
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
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.
Cheryl says
Can I make these without the gelatin? It’s only 1 tab can I use Xanthum Gum?
Carolyn says
Please read the blog post as I address this already.
Penny Reveile says
Oh, Carolyn… you are so funny – LEFTOVER COFFEE??? Who has that? Anywho – these brownies are fantastic!!!
Linda Wolff says
I made the brownies this evening, but because I have an allergic experience with Swerve, I used a blend of monk fruit sweetener and allulos. I also had purchased Kerry Gold butter from Ireland and wanted to give it a try as it would be my first time using that brand. Oh my! They turned out perfect! I had a hard time keeping my husband’s hands off of them! I actually liked how they came out of the pan because with a regular brownie recipe, the brownies usually stick to the sides of the pan. These were absolutely perfect by scoring the size on the top, and taking them out of the pan. My husband ate one full row of them before I could get them into a container to freeze! Because they turned out so yummy, I immediately got onto Amazon.com and ordered your baking book. It should be here by the end of the week or sooner! I can’t wait!!
Carolyn says
Glad you enjoyed them!
Jsill says
I made these and was pleasantly surprised how “normal” they tasted. I will definitely be making these again.
Carolyn says
Glad you enjoyed it!
Vicki says
These are shockingly good. Very chocolatey. I wasn’t sure how to discern doneness so I erred on the side of a little longer in the oven. I also wasn’t sure how much water to use but about 2 Tbsp. worked for me. I just love this website. I almost never have a baking fail, which is saying something with grain free, sugar free baking!
Veronica says
Carolyn, thank you so much!
I made these last night (with ground almonds because I had no almond flour) and they were still fantastic – best keto baking I’ve ever done so far!
And it was so helpful to have an accompanying video.
I look forward to trying many more of your recipes. 😀
Linda Besmer says
My hat is off to anyone who cuts this into 16 servings! This is why I’ll never get to where I want to be. But 9 servings works for me.
Carolyn says
Thankfully, they are still pretty low carb even at 12 or 9 servings.
Linda Buchanan says
Does adding water make them more or less fudgy ??
Cathy Sheahan says
HUGE hit at church for coffee hour. One person took a bite and said “Oh! These are SO fudgy!!!” I laughed and said that’s exactly what the recipe is called 🙂
Carolyn says
That’s so great!
Greg says
These are now my go-to recipe! Thank you so much. Last time I made them I used equal amounts of olive oil and butter they tasted reminiscent of the Italian torta caprese which is essentially almond flour chocolate cake with olive oil but of course these were rich and fudgy thanks to the gelatin
Carolyn says
I actually have torta caprese on my “to try” list!
Mel says
Carolyn I just made these using your cocoa mix because I was out of plain cocoa and omg the texture is sublime. Was careful not to overbake so super moist and tender. They were always good but now a true chocolate decadence experience. So grateful!
Carolyn says
Interesting!
Linda Buchanan says
What is the cocoa mix ?!?
Mel says
Carolyn’s sugar free hot chocolate mix (in recipe index)
Holly Balzer-Harz says
these are hands down THE BEST brownies..SAD with flour, keto, or any. Really. When i serve them to non keto friends and family they ask for the recipe. when they find out they are keto they dont believe it. I gild the lily with either chocolate or vanilla buttercream on them….
Sandi says
I made these yesterday, and they are delicious! Only thing I did different was add some chopped walnuts. A brownie isn’t a brownie without some nuts. That’s just me, so good with or without nuts!
Stephanie Billings says
Made these tonight! So very yummy!!!