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.
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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.
Want all the best keto brownie recipes? Check out my Keto Desserts page!
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.
-
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.
Venus says
Can i use liquid stevia?
Carolyn says
This recipe relies on a bulk sweetener like swerve to have the right consistency. I am not sure it would work with a concentrated liquid sweetener.
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.
Heather Chambers says
I second this statement! If you want to accuse someone if such things, perhaps she should have done some research first. Keep up the great work Carolyn!
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.
Joy Tomlinson says
Carolyn, I am a recent follower but I could tell from your devoted followers on Facebook and their comments about sharing recipes and also how you conduct your blog and your comments that you have integrity. I appreciate that and you have gained yourself another faithful follower. Plus I already love your recipes! All I want for Christmas this year are all of your cookbooks! I have lost 85 lbs so far doing low carb and still have 50 to go plus help maintaining so I need your good recipes. Thank you for all of the hard work you do for us! (I am getting ready right now to go into my kitchen to bake these delicious looking brownies.)
Carolyn says
Thank you so much and congrats on your amazing weight loss! You can do this… for life!
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.
Angelica says
Seems “Jane” lost her tongue? Carolyn, anyone who’s read your blog or tired your revipes can see what a great, honest baker-creator you are. Please dont feel you owe her your time!
Carolyn says
Thanks!
Mimi says
Love your reply!!!
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.
MCWDLS says
Just curious, Jane, were you referring to the ingredients, THEMSELVES, being “exactly the same”? If that’s the case then, yeah, guess what, those are the basic ingredients for arguably most low carb/low sugar brownies out there, ever. But you used the word, “ratios” and even went so far to say the “ratios” were exactly the same… do you even know what the word “ratio” means? I think it’s a valid question, since the “ratios” are FAR from being exactly the same.
Anyway, I made these last night and they were phenomenal. I reluctantly brought some to work to “show off” to my friends who eat full-sugar everything, and they were STUNNED. These are so rich and decadent. I read the suggestion of possibly adding coffee, but, honestly, I just don’t think these need it. They are absolutely FLAWLESS!
Kathy Hopson-Holley says
Jane, this comment is completely uncalled for! Do you follow Carolyn? If you did, you would recognize her integrity! She is supportive of other bloggers and all of her followers!
These brownies are divine!!!
Shannon says
This comment is not true, and VERY rude actually.
Nikki Hilton says
Recipes aee nothing alike except for the basoc ingredients everyone uses in brownies, even then…they arent even using the same ratios. Your comment was rude and incorrect
Lori says
Jane –
Seriously? Why would you assume Carolyn’s recipe was “inspired” by Gnom-Gnom? Maybe Gnom-Gnom was inspired by Carolyn! Also, as other commenters have said, the two recipes are in no way “EXACTLY THE SAME”. Did you even read Carolyn’s recipe?
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?
MJ says
Also, if you used powdered swerve, you do have to add about 50% more. Or use the granulated swerve then just follow the recipe
Darlene says
Wondering about this comment, MJ. I often sub the same amount of powdered and have not had a problem.
BTW, made these yesterday, excellent! This will be my go-to basic brownie recipe!!!
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.
Nicole says
I just made these for our Canadian Thanksgiving and used Knox because I don’t have grass fed gelatin. They seemed to turn out fine.
My brownies took a little bit longer than 20 minutes to cook but my oven is sort of wonky. I was worried that there would be some sort of texture issue if I used the Knox but seems fine. At 23 minutes in my oven they have the cooked edges and gooey texture in the middle.
Nicole says
I just made these and they came out amazing! I did use the Knox gelatin and it was fine. They remind me of the 2 bite brownies they make up here in Canada. They are not overly sweet but not too bitter either. The texture is gooey but not thin. I love them! For those who like it a bit sweeter, add a bit more Swerve to your liking. Thanks again Carolyn for another amazing recipe!
Carolyn says
Thanks so much!
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!
Nicole says
I made this today and it had an amazing flavor. The texture was almost like a light airy moose, not chewy. I know it has to be something I did incorrectly because of all the amazing reviews. Do you have any tips that might help me get it to that chewy state?
Thank you,
Nicole
Carolyn says
Without being in your kitchen with you, it’s hard to say. But it definitely shouldn’t be light and airy. Do you know what brand of gelatin you used? What about sweeteners?
Casey says
Love this idea!!
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!
Janelle says
Aaaaaah don’t write it in there, lots of use don’t drink coffee and won’t have it on hand! Put it as an option, so weirdos like me can still make the recipe!!
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.
Renuka says
Hi Portia, did you end up trying it with agar-agar? Would love to hear how it worked.
I’m in the same boat_ vegetarian. Squeamish to use beef gelatin. The results do sound great, but still squeamish nonetheless….
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.
Rosanna says
Heard your One-bowl Brownies are amazing. Can you share this recipe please? Thanks!
Carolyn says
No, I am sorry. Those are in Easy Keto Desserts https://amzn.to/2BdOfBP
Nancy says
These are now my go-to brownies!!! Incredible… thanks for sharing this!!
Should I keep them in the refridge, or is on the counter for a couple days ok?
Carolyn says
They are fine on the counter for 2 days but should be refrigerated after that.
Rachel says
Thank you for the recipe ! The flavour is amazing 🙂
I do have a question. How critical is the gelatine ? I made them this morning and they rose nicely and as mentioned , the flavour is great , but I found the texture to be a tad … watery? I’m wondering if it’s because I left out the gelatine entirely or if maybe I could have added a bit less than the 1/4 cup of water?
Thanks again !
Carolyn says
I think that either your cocoa powder or your almond flour is the more likely culprit if the are watery.
Nicole Foster says
These are fantastic! My husband (who doesn’t like sweets or eat low carb) said, “These are good. They don’t taste diety at all.” lol I think that’s the best praise you could get!
Bryan Martinez says
Chocolate is my life and if you’re saying a non-sweets addict approves then I am definitely trying out this recipe!
Matt says
These are legit my new favorite keto brownies! So close to the real thing, it’s insane! I did add a touch of espresso powder, and some chopped pecans to mine as well, which put it over the top. Definitely try this recipe!
Redsnapperuk says
Seriously, how easy are these to make? I had some almond milk I needed to use up, so use that instead of water. They are in the oven now and can’t wait for the family to try them! xx
Katie says
These we hands down the BEST keto brounies I have ever tried! So delicious! They will be my go to brownie recipe from now on. I made your caramel sauce to drizzle over top and that was perfect too… YUM! Thanks for creating such amazing recipes!
Carolyn says
So glad to hear it!
cherrytomatopie says
So I made these but for some reason I thought the recipe said 1 tsp of salt (which it doesn’t) so they were suuuper salty haha. The texture was so fudgey though! I couldn’t get past the excess salt however so they went into the compost bucket (womp-womp). I will try them again and be sure to follow the recipe this time 🙂
Nicole says
Can I use regular gelatin that isn’t grassfed? I have an orange box of Knox gelatin in my cupboard.
Diane says
Just made my 4th batch of these fantastic brownies!! Thank you so much for all your hard work and experimenting so we can benefit. I made one little mistake and forgot to add the water but they turned out perfectly anyway. Would you mind explaining the purpose of the gelatin (I use it – just curious about how it works) – hopefully I’m not asking you to repeat yourself…I read everything posted, but might have missed this. Thanks again and keep on keeping on!!
Carolyn says
In this recipe, the gelatin really helps give the brownies some chewiness. Not quite sure how it does that except that it gels things a bit together!
Robin says
Well, I didn’t have the gelatin. Hubby can’t get past the cooling effects of Swerve (I don’t get it) so I use xylitol and stevia. I must have baked them too long as they weren’t fudgy. ??? Help. Just gotta get some fudgy brownies!
Carolyn says
Well, you’ve changed the recipe significantly so I don’t really know what to say. They may bake very differently using xylitol and without the gelatin, I can’t guarantee the fudginess.
Terese says
I made these today and they are amazing! I did make a couple of small changes – reduced the Swerve by half (so just 1/3 cup), as I personally find it sometimes to be a bit too sweet. I also added 1/3 cup of unsweetened organic shredded coconut (having just seen Carolyn’s Almond Joy Brownies recipe made me hungry for coconut!). I love how chocolately and chewy they came out – and not too sweet! I’ve never used the gelatin in baking before but I’m a convert now – they hold together very well! Love your recipes Carolyn!
Carolyn says
They all sound like great tweaks to me!
Curtis says
Hello,
I’m currently baking these in the oven. I didn’t have a 8×8 baking pan so i used an 8×8 glass dish. I put them in for the recommended time and they are still quite a bit liquidy in the middle. I’ve monitored it for another 10ish minutes and I think they are done. The toothpick came out clean in the middle… I was just curious if you’ve made these with a glass dish and I didn’t see any other commenters ask this.
Very easy recipe to follow by the way, great recipe writing 🙂
Thanks!
Carolyn says
I haven’t made them in a glass dish but the time difference would likely be due to that because metal reflects the heat so much more.
gwyn says
I had the same experience using a glass pan!
Robin says
You say significantly because of the change in sweetener only? Interesting. You did say the gelatin could be left out. Maybe I should try to make it with the gelatin. Just grosses me out as I don’t eat meat. Don’t understand why the sweeteners would change it so much. ??? Ideas?
Carolyn says
Why sweeteners would change it? Well for one, erythritol is non-hygroscopic, meaning it does not attract moisture and it tends to be harder and drier. Xylitol attracts much more moisture and doesn’t harden as easily. It’s a big difference.
Carolyn says
Also I believe you said you used some stevia. If it’s liquid or powdered stevia that’s very concentrated, it has no bulk. So you changed the bulking agent in the sweeteners which again is a big change. Swerve adds bulk to the recipe because it has a crystalline structure like sugar.
Robin says
Thank you so much for your quick and detailed answer! Much appreciated and will really help me with future recipes.
Barrie P says
So yummy and one bowl. This was my first recipe using Swerve and was impressed how close to sugar it was. I can’t wait to try more recipes from your website.
Sharon Wilson says
Could these be frozen? I probably would be able to finish the entire batch. As I only cook for myself, I prefer not to make huge bakes as it’s too much temptation for me. If they can be frozen, how should they be stored and for how long?
Carolyn says
I didn’t try freezing them but I can’t see why not. Cut them ahead of time, wrap them up tightly and freeze for a month or two.
Barbara B says
Try wrapping them inside wax paper, then portion them in a plastic baggie, then put them inside a freezer plastic bag. I have been doing this for years, with portioned burger meat, LC chocolate chip cookies, Carolyn’s waffles, muffins (slice in half first), etc. Works like a charm.
Kate says
Made these with a cheese cake layer. Perfect.
Janelle says
What recipe did you use for the cheesecake layer? And did you prebake the brownie layer first for a bit? Thanks!
Katrina says
I just made this last night and they turned out amazing!!! I have made 2 other brownie recipes, both with unsweetened baking bars and they turned out either really dry and crumbly or too bitter! These were perfect and some of the best brownies I have ever made, carb or no carb! I had to stop myself from devouring half the pan 😉 Thank you for this recipe!!! I can live life happily knowing that I can still have brownies lol
Rebecca Miller says
Hi Carolyn,
I like your website, it always looks fresh and inviting when I come in to search those wonderful recipes. I was looking for a brownie recipe; and now I have lots to choose from. I’m learning to “recook” and rebake” by using your books, I have 2 of them and use them all the time. I sometimes have bad days when I give into the processed foods but my taste buds have changed! letting me taste that waxy, oily, ughy stuff; I was able to throw it out!!
Carolyn says
Good for you!
Joan says
The flavor of these was amazing! The texture did not turn out chewy and they were a bit too wet after baking. Mine were more cake-like and the bottom texture a bit wet with the chips sunk at the bottom with almost a layer of gelatin-like mousse around the chips. I will try again. I am not sure what I might have done wrong.
Carolyn says
Hi Joan, sounds like you may have needed a bit more flour or a bit more cocoa powder. If the chips were sinking to the bottom, then the mixture wasn’t quite thick enough when you poured it into the pan. Variations in both almond flour and cocoa powder can affect the consistency a bit. Try a few tbsp more almond flour or one more tbsp cocoa powder.
Rachel says
Hi Carolyn,
Made these yesterday (and may have already eaten 4 brownies…) I actually subbed in xylitol (I don’t think I’ve seen Swerve in the UK) but left everything else the same and they were great! Super moist, perhaps a touch more cakey thanks to the xylitol but I left them fairly underbaked so definitely still got the fudginess! As a T1 diabetic I tend to just eat ‘normal’ food with everyone else cause none of the crazy stuff I’ve seen marketed as ‘diabetic’ is actually low carb, nor does it taste good, but these were super, and no worries about a large dose of attempted-to-be-perfectly-timed insulin either. I’ve tried a few of your recipes now and will keep coming back for more!
Carolyn says
Rachel so glad to hear it. It’s tough being Type 1 (I am not) and figuring out how and when to eat!
Diane says
I’ve now made these 6 times and every batch has been wonderful. My latest batch, instead of almond flour, I subbed about 25g or 2-3T of coconut flour and I left the water out (by mistake). They still turned out wonderful! I find if I cook them just until the edges of the mixture around the glass 8×8 pan looked fully cooked but the middle still looks a little wet and as long as I have the courage NOT to touch or cut the brownies until they are completely cooled, they are a perfect fudgy brownie – in texture and taste. Thanks again for such a marvelous recipe!!!
Gina says
Just made these tonight and they are amazing! Whenever I am on a search for a recipe I always check your site first and I haven’t had one fail me yet.
Carolyn says
I love hearing that. Thanks Gina!
C says
Can you clarify if you use powdered or granulated swerve sweetener? Thanks!
Carolyn says
If I don’t say powdered, than it’s granular.
Bobbie Jean says
Can’t wait to try. Can I use Knox unflavored gelatin? Thanks
Carolyn says
I am not exactly sure it will work the same but I think some readers have done so.
Kestrel says
I used Knox and it was fine.
Cheryl says
I’ve been trying to find a gooey brownie recipe. These are delicious. I just took a big spoonful. Will make again.
Kestrel says
I have Type 1 Diabetes and have been looking for the best low-carb brownie recipe that won’t raise my blood sugar AND that my carb-eating boyfriend will also like. We both LOVE these brownies!! I used Allulose instead of Swerve for the sweetener (because it’s easier on my blood sugar), and it worked out great. THIS RECIPE IS AMAZING!! I sent the link to my mom, who has Type 2 Diabetes, right away. These will be a staple in my house, for sure. I took some artsy pics of the brownies, but it looks like I can’t post them here. Thank you, Carolyn, for adding a sweet treat to my life. #TypeOneGrit
Carolyn says
So glad they suited you!
Lauren K says
Hi Carolyn! I was wondering if I can add red wine to these and if I can use coconut flour and what the measurements would be, if so? I DO know coconut flour can be a very thirsty flour and I don’t want them to turn out dry. At the same time, I don’t want to ruin them with adding ingredients I’ve never used in a brownie recipe before, haha.
Carolyn says
This is not a coconut flour recipe. Sorry.
Tamera Alexander says
These are the BEST Keto brownies I’ve ever made. And I’ve made a ton of them. Thank you, Carolyn, for all the hard work and experimentation you do so all we have to do is stir them up and bake! Eating like this makes the Keto lifestyle a joy! And your recipes greatly contribute to that.
Tricia says
I’ve just recently discovered you and your website! I think I’ve found the holy grail of keto! I bought your EKK cookbook and am loving everything I’ve made so far. I’ve shared your website with keto friends. Thank you for blessing the low carb world! You are amazing!
Carolyn says
Thank you so much!
Sarah says
I ended up needing to bake my batch of brownies for about 35 minutes, much longer than the 15-20 minutes in the recipe. I double checked that I’d followed the recipe as written, so IDK. They still turned out very tasty. They’re most fudgy at room temp, so if you store them in the fridge be sure to let it sit out for a bit before eating. When cold the fudgy texture is less apparent.
CJ says
I made these just a bit ago for my son’s birthday. He follows Keto. Hubby and I kinda do.
I had to sneak a taste out of the corner-gosh they are yummy!!
Thanks for sharing this.
Carolyn says
Glad you like it!
LIRAZ says
HI CAROLYN!
I LOVE ALL YOUR RECIPES. IAM FROM ISRAEL.
I HAVE SO MUCH INSPIRETION THANKS TO YOU.
I OLSO BOUGHT YUR WONDERFUL BOOK EASSY KETO DESSERT!!
I HAVE USAD GRANULATE GALATIN IN MY COUNTET IT IS KOSHER AND MADE FROM FISH BONES.
IT IS NOT POWDERY.SO IN THIS RECIPE AND OLSO IN YOUR DOUBLE CHOCOLAT COOKIE IN YUOR BOOK IT TURNS GREAT BUT I FELT SOME PIESCES OF THE GELATIN BEETWEEN MY TOOTH. DID YOU USW POWDWE GELATIN AND SHOULD I NEED TO MAKE THE GELATON POWDERY IN A COFFE GRIND?
THANK YOU SO MUCH!!
Carolyn says
The gelatin I purchase is a powder already. I am not sure how granulated gelatin works, I’m sorry. You could try making it finer in your coffee grinder,
Dawn says
Hi! Can you use Swerve Confectioners?? Thank you
Holly Kearns says
Can you substitute coconut flour for almond flour? That’s all I have on hand at the moment. Thanks.
Carolyn says
You can try 1/3 the amount. I can’t guarantee the results.
RenuKa says
Hi Holly did you try with the coconut flour? How did they come out?
Amanda Carroll says
I just made my version of these and my husband and I are super impressed.
I lost my gelatin so I had to substitute and pray it came out ok. I subbed 3/4 tsp guar gum instead of the gelatin. Also I didnt have Swerve I used a mixture of 1/3c stevia monk fruit blend and 1/3c pyure. Also I disnr have any chocolate chips but I used 1/2 a chopped up Lillys dark chocolate bar.
They came out slightly more cake like than a fudgy brownie. But still super yummy!
Carolyn says
Glad to hear they still worked!
Rita Sullivan says
Hi,
I made the brownies tonight for the first time. I loved the flavor, but I had the same issue with the batter being too thin. It was thin before I added the water. I appreciate the advice to add more Almond flour, but I’m still perplexed how the batters can vary so much in consistency. The edges were done and delicious, but the middle was more like a pudding. Thanks Rita
Carolyn says
Hey Rita. It could be the almond flour brand but it could also be the cocoa powder since some seem to contain more fiber than others (and fiber thickens things up). There are so many things that can change the consistency as well, like the sweetener, the size of the eggs, etc.
GabbyOne says
I made thesee, except for the grass fed gelatin, used regular. These are very chocolatey, and fudge y, but they have a taste, I just cant explain. Haven’t figured what it could be. I added walnuts. I may make a truffle with them.
Leslie says
I made these last night and they are delicious. I didn’t have gelatin so I left it out and they are still great. They are a little crumbly in texture (probably from missing gelatin) but super moist and fudgey. Mine took a little longer to bake, maybe 20-25 minutes. I will definitely be making them again!
Carolyn says
Glad you still liked them!
Kim in MN says
Made these brownies this morning to enjoy with a cup of tea on a blustery, chilly Minnesota Fall afternoon. They are hands down the best keto brownies I have made in the past 2 years! Thanks for another great recipe!
Stephanie b deal says
OY — these are flipping amazing and my husband and I love, love, love them! When you add some low-carb vanilla ice cream on top of the warm brownie they become OVER the top delicious! Thanks so much for this recipe!!!
Lori says
Hi Carolyn,
I’m going to make these tonight. Have you ever used another sweetener like xylitol or allulose? I’m just wondering if that will change anything.
Thanks as always for the wonderful recipes. Everything I’ve tried has been amazing!
Jen says
I just wanted to say THANK YOU for an amazing recipe! I made it without the gelatin as I didn’t have any and they turned out perfectly! It was a hit with my whole family….even picky kids!! Thank you so much!!
LIRAZ says
HI CAROLYN!
I HAVE ON HAND ONLY THE 9 UNCH SQUER PAN. I BONT WANT MY BROWNIE WOULD BE TO THIN.
WAHT CAN I DO?
THANK YOU SO MUCH.
Carolyn says
If that’s all you have, just make it in that and set the timer for 5 minutes less. Watch carefully and take them out when they seem right. They will be thinner, there is nothing you can do about that.
Anne says
I made these to bring to a tailgate/birthday celebration today. Everyone there was blown away by how good they were! Perfectly moist, great texture and great flavor! Thank you for the wonderful recipe! Can’t wait to try them with the salted caramel version next.
Carolyn says
So glad you like them!
Carli Kassing says
Can I sub for coconut flour? I want to make these for my diabetic grandmother but she’s allergic to almonds.
Carolyn says
You can but I am not quite sure what the consistency will be and you will only need about 3 tbsp of coconut flour. Your other option is sunflower seed flour.
Jennifer says
This brownie is my first keto dessert ever – and it’s a winner. Mine was oddly more on the airy side at first (Too much mixing? Baked too long?), but became nice and dense after a night in the fridge. You have a new fan (especially after reading your perfect response to the earlier comment – thanks for being a blogger with integrity).
Carolyn says
Thanks, Jennifer. What brand of gelatin did you use? Not sure that would be the issue but I am curious if it is.
Claudia says
I made these for the first time today and they turned out GREAT! I’m controlling my diabetes through diet alone and your recipes really help make that possible. My mother is pre-diabetic, so I am taking this batch (minus one piece that I sampled, ha ha) when I visit my parents this weekend in the hopes of convincing her that healthy treats can be tasty and easy to make 🙂
I wonder how well these freeze. Hmm, will have to experiment with that…with the next batch, this one will be devoured quickly, I’m sure — thanks for another favourite, can’t wait for your book on soups to come out!
Kathleen says
These brownies are an absolute game-changer. The taste is incredible. But the texture! The mouth-feel is so fudgy and amazing. I brought a few when I visited my dad, a diabetic. He LOVED them and couldn’t tell they were sugar-free (and flour-free, for that matter.) He even called me the next day to ask if I left any there (no, because we ate them all!) One note, because cocoa powder is the largest ingredient, the better the cocoa powder, the better the brownies. I used half Hershey’s and half extra dark French cocoa powder I got at a gourmet store. Totally worth it.
Carolyn says
I am SO delighted to hear that! I agree, good cocoa powder is a must.
Jessica says
I have been keto for almost 4 years now (125lbs gone!), and have baked many keto treats. This brownie is not only my favourite keto brownie recipe out there, I think it may be my favourite keto dessert recipe, period. Yes, it’s THAT good. Tastes exactly like the real deal. Pop them in the fridge and they take on the consistency of cosmic brownies! This recipe is a game changer.
Carolyn says
Congrats on your amazing weight loss!