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.
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!
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!
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!
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.
Ciru says
I used 1/2 cup powdered Lakanto sweetener, the golden variety, (measured after zapping it in magic bullet into powder form) and it was just right. I added 1/2 tsp espresso powder too, otherwise followed the rest of the recipe as written.
This was the best tasting brownie recipe I have ever made, and believe me as a chocolate lover I have tried TONS of them!
Carolyn says
Delighted to hear it!
Sue says
I made this using Lakanto Classic, omitted the chocolate chips and swirled 1/2 c natural peanut butter on top. I’m in heaven they are so good!
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!
Kerry says
I’m so glad I read through the comments. I’ve been hankering for brownies, but I’ve developed a sensitivity to almond flour.
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!
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?
Marisa Fabrega says
Definitely add the coffee to the recipe! Just made them with a shot of lungo coffee instead of water…amazing!
Thank you Carolyn for making low carb doable during the holidays!!
Just got 2 of your books 😉
Casey says
Love this idea!!
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
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!
Melody says
What swerve do you use. I so new at this. I purchased swerve confectioners. Is this the correct one for brownies.
Thanks
Carolyn says
When I say simply “Swerve” it means the granular (as saying “sugar” always means the granular kind). That said, you can easily use the powdered here and in most recipes. You just can’t do it the other way around, because frostings and glazes always need powdered and granulated Swerve would be awful in them.
Melody says
Thank you. I made them today. They were fabulous. I did add about 25% more of the powder sugar.
Ben says
I made the Gnom-Gnom brownies on Saturday, and then made these today. Apples and oranges to me – the Gnom-Gnom required the addition of buttercream icing to offset the extreme flavor of the cocoa powder, but these were much more up my alley. I followed the instructions as written (using Knox) and baked for about 23 minutes. They came out EXCELLENT. I am saving this recipe for my go-to brownies in the future!
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?
Kayla says
Love love these brownies I myself use chia seeds to thicken I set it aside with the water and add in towards the end of mixing ingredients. It has never failed me..my only issue with this recipe is that I eat them all in one to two sitting because they are so yummy and there goes my carbs for the day lol
Laura says
Hi Kayla. I’m not sure if you’ll get notified of a reply to your comment, but I’m hoping you do. How much chia seeds do you use in your recipe? Thanks!
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!!!
Christi M says
Amazing recipe! My go-to brownie recipe, for sure!
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!
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!!
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!
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.
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!
Janice says
Wow, just wow!
Jane, how dare you?
If you read Carolyn’s blog you will see she always, always gives credit to other sources; even if she only gets an idea from them.
It’s both rude and unkind to post such a malignant comment.
Then to cap it off you aren’t even correct in the math you used to make your absurd statement.
Carolyn, speaking for myself and others we love the blog and appreciate your painstaking accuracy.
Carolyn says
Seriously, you’re gonna pile it on too like a “mean girl” bully?Carolyn put her in her place quite appropriately. Period, The end. Give it a rest.
Natasha says
Giiiiiiiiiiirl!! I can’t even tell you how many tried and failed brownie recipes I have attempted. This recipe is the BEST I have ever had, seriously it’s amazing! I thought it was impossible to ever find it but you out did yourself! Thank you for making all of my keto brownie dreams come true❤
Carolyn says
I am so delighted to hear that!!!
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!
Jessica says
Mine just came out of the oven and they look and smell amazing!!! Waiting for them to cool and can’t wait to try them! Thanks for such a quick and easy recipe. I had all the ingredients in my cupboard already!
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.
Vera says
I came for the brownie recipe I stayed
For the authentic reply. Will be following closely now!
Quick question… do you activate the gelatin or just put in powder and it activates in the liquid ingredients?
Carolyn says
Thanks! 🙂 You should be able to just add the gelatin in with the dry ingredients. If it’s Knox gelatin, I personally haven’t tried that in these brownies. Several readers say it works fine but another said it clumped up a bit.
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!!!
Shannon says
I can’t wait to make YOUR brownie recipe! I’m new to keto and your site but I absolutely LOVE being able to come here and get solid recipes!!!!
Carolyn says
Thanks, Shannon!
Deanna says
THANK YOU! For having these amazing recipes! New to Keto, and, I told my mom, we need to look no further, this girl has got everything covered!
I made these brownies, and ordered all 3 of your cookbooks immediately & , when you have more, I will order them as well..
Life changing, and you are so appreciated, for all the hard work you do, in making and sharing your recipes~
Carolyn says
Thanks so much, Deanna! <3
Chrystal says
They are very yummy! I make then all the time ????
Roger Lockwood says
Your recipe is nothing short of amazing! It is NOTHING like anything I have ever tried before. 100% original, and perfect just as it is, but on my third batch I added a tbsp of instant espresso powder to the brownie mixture and the ganache mixture as well. It was quite good. I would make these over other brownie recipes even if I wasn’t on the keto diet. You have my undying gratitude and admiration!
Carolyn says
Coffee and chocolate together is… heaven!
Cecily says
Carolyn, I respect your work very much and I have seen you several times acknowledge other bloggers that have perhaps inspired or giving you an idea. You are 100% in integrity! I give your website out all the time to other keto people who are struggling for some recipe ideas!
In Joy,
Cecily
Carolyn says
Thanks so much, Cecily. I truly appreciate the support. The blogger in question here, Gnom Gnom, actually reached out to me and said she could tell my recipe was not based on hers. So even SHE realizes it!
Linda says
I LOVE your recipes tbat I have tried
Still trying to get the Graham crackers down but you are awsome and deserve the credit
Carolyn says
Thank you! What issues are you having with the graham crackers?
Lori says
Well said! I love your recipes. Thank you for the hard work and making Keto enjoyable!
Ralph Dunniehigh says
Awesome!!! I JUST became a fan!!! I appreciate Your original recipe!!! I actually may have overcooked mine because I was using like a pound cake pan, and I used half of the mixture in an attempt to guesstimate… I’m actually making it to introduce some coworkers to keto desserts… The other half were used to make mini cupcakes… I’ll let you know how it came out!!!
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?
Linda says
Perhaps gnom-gmons recipe is VERY INSPIRED by this blog! Think before you post
Tracy says
Wow, Jane. Sounds like you need to eat a brownie and chill the heck out!! And since your mother evidently wasn’t successful in teaching you kindness and manners- allow me, because my children seem to have grasped the concept better! 1. (In the words of Thumper…I’d hate to be accused of taking someone else’s words/ideas! ????) If you can’t say something nice, don’t say anything at all. 2. If you can’t be kind, be quiet. 3. Never use your words to try to tear others down. 4. The people who need love the most, ask for it in the most unloving ways. Do you need love, Jane?
Carolyn, I appreciate your recipes so much. You do an amazing job of creating recipes and also crediting others. Sometimes you just can’t fix…people with negativity issues. Don’t let that tarnish your tiara, girlfriend! Just remember, hurting people hurt other people. Perhaps Jane needs a hug!
Kimberly Ernstrom Brink says
I was just looking at Gnom Gnom’s recipe before this one. Now I’m definitely making this one just to piss off Jane. ????
And now I’m following this page because I really liked the authors response.
jkim says
Wow, only 1.2 net carbs per brownie? You have made my day! Thanks, Carolyn.
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. 🙂
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.
Michaelene K says
This is such a helpful note, I almost used the green can!
Donna says
Where in the store would I find the gelatin you suggest? I live in a small town, so it may be a moot point. Thanks.
Carolyn says
I always buy mine on Amazon. https://amzn.to/3ahmojS
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.
LG4SDRE says
I tried it with 1tsp Stevia, and a 1/4c Xylitol. It was too moist and fluffy cake-like for my tastes and was missing bulk. I think next time I will try adding 1/4c starch (tapioca or potato) and 1/8c xantham gum with the 1tsp Stevia. And a bit of coffee, and take the butter down to 3oz or 3/4 of a stick instead of a whole stick. I like my brownies a little fudgy thick and drier than I made- my fingers were greasy, probably because I didn’t use Swerve as called for in the recipe.
That said, Alleluia, a keto brownie recipe is a gift from heaven!!! thanks Carolyn!
LG4SDRE says
and I baked at 355deg for 20-ish minutes and left it on the stove for an hour afterward. I’m dairy free also, so I used non-gmo oil-based baking sticks which maybe ends up greasier than real butter…? My hubby was pleased to see a great tasting treat come out of our kitchen, its been a long few years since starting keto for health reasons.
Carolyn says
You changed the recipe significantly by using those sweeteners. So that’s where the issues come in for the texture.
Jules says
Is Knox unflavored gelatine ok if I can’t find any in store in a pinch?
Carolyn says
Some readers have said it works and some have said it clumps up. I’ve never tried it myself.
Lauren says
I ised one envelope of knox geletin mixed with the 1/4 cup of water before adding. The brownies were amazing!
Carolyn says
Thanks for the tip!
Melanie says
Would this be in addition to the 1/4 of water the recipe calls for?
Hsama says
Thanks for the tip!
Renee says
Add the gelatin to the 1/4 cup of (warm) water. I found this makes all the difference!
ROXANNE CAHILL says
Omg they are very good the only thing I had no gelatine I replaced with a couple of table spoon of cream they are amazing ty fir sharing
Melissa says
It’s what I have used and I haven’t had any problems with it.
Cristina Bramblett says
If I may, I also didn’t have gelatin but did have xatham gum. I’m new to baking however, so I only added 1/4 tsp. Definitely required longer baking time, I kept adding 5 minutes until it didn’t jiggle much maybe 25-30 minutes total. It turned out incredibly delicious! Finally got some gelatin & they’re in the oven now, I’m sure it will still be delicious. Thanks so much for your amazing recipes Carolyn!
Carolyn says
Glad it worked out!
Maria says
Can you sub Knox gelatin?
Carolyn says
Sure, that should be fine.
Suz says
They are almost cooled and they are very Camby I wonder if I did something wrong. I didn’t want to over cook. Maybe they are undercooked.
Suz says
Cakey
Olivia says
Hi there, new to keto baking and very happy to have found you!
I have just made these, and they taste good but didn’t rise at all (I used a 20cm pan which I think is right.) any idea why this might have been? Followed everything correctly and used a metal pan. Cooked at 175 c for 15 mins. Yummy but more cakes than fudgy, (which I don’t mind) but only about half the thickness of yours …
Carolyn says
The pan sounds right but a few questions… what sweetener did you use? Is your pan glass or metal? And did you use baking soda or baking powder?
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.
Con says
They tasted like a very similar mug cake I have made. These were very good but took 35 minutes to cook and they were “cakey” not brownie texture.
Carolyn says
User error, then. You clearly over-baked them if they were cake-y. You say they took longer to bake but if you want fudgy brownies, you have to take them out earlier… as specified in the blog post and the instructions.
Phyllis says
In the same boat over here as original poster. Followed the instructions completely. 20 minutes baking so far and the entire middle is completely raw. But I still have faith they’ll taste good as soon they they cook.
Carolyn says
Were you using a metal pan? I am guessing you were using ceramic or glass…
Josie says
2.5 yr old sugar tooth approved! Also all the user errors, these came out perfectly- and my toddler helped me make these! Come on guys, if a 2.5 yr old can do it, you can too, hehehe. My brownies cravings are abolished thanks to Carolyn, and I made my toddler a guilt free treat. He wasnt even suspect that there was no sugar. In fact when he was helping me measure sugar he said alright, time to add the sugar, licked his finger to wet it, and licked the “sugar” off and declared, yummy sweet sugar!
Carolyn says
LOL! Love hearing that!