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.
Serena ho says
i love that fudge texture,but i don’t have beef gelatin ,how about Xanthan gum?
Carolyn says
No… just leave it out if you don’t have it. Xanthan gum won’t do it!
Serena ho says
thank you sooooooo much
Sandy says
I have the original recipe from 2018. It is exactly the same as the modified version from 2021. I am wondering if I am missing something.
Jodie says
Wow, wow, wow, love these soooo much!!! I am new to Keto baking. I had all the ingredients except for the swerve, so I substituted honey – I found a chart that gave me the conversion. So I used 1/2 cup organic raw honey. I omitted the water because it was runny already from the honey. I also didn’t have almond flour on hand, but I had sunflower seeds and a coffee grinder, so I made sunflower seed flour, which I’ve never used before to bake with. I baked them in silicone baking cups – made 16. Depending on how full I filled the cups, I did 2 batches, baking them in my toaster oven, but they cooked within the 15-20 min time frame. I figured out the carbs – about 9.5 each brownie cup. Next time I might even try reducing the honey because they were plenty sweet. The sunflower seed flour – which I wasn’t sure was fine enough – worked beautifully – these taste like real brownies. Can’t wait to make more of your recipes!!
Zahra says
Hi! I wanted to make this but I am Muslim and don’t eat gelatin (pork based). Do you think I could use collagen powder instead?
Carolyn says
Actually, the gelatin I use is beef based, not pork: https://amzn.to/3OZeQ7u
Rebeca says
Would I be able to use this recipe with like all purpose flour? I don’t need it to be keto friendly, just sugar free 🙂
Carolyn says
Sorry, I don’t use regular flour anymore and it bakes VERY differently than almond flour. I don’t think they would be very good.
Debbie says
Perfect brownies! Cant wait to try them with the salt caramel filling.
Tracy Pourciau says
FINALLY found a low carb brownie we all like! I substituted Anthony’s alluose for the sweetener and sunflower seed flour for the almond flour to accommodate allergies. Thank you for another delicious, quick, and easy recipe.
Julia says
Thank you for this fantastic basic brownie recipe! I made the batter into mini muffins. This recipe really satisfies my sweet tooth. I can’t wait to try more of your recipes. I appreciate your sharing with the world.
Jennifer VR says
Have you ever prepared these ahead and frozen them? Just wondering how they would hold up
Jennifer VR says
I made these for some family members that are dairy and gluten free, so I substituted coconut oil for the butter. I also added a dash of espresso powder to intensify the chocolate flavor. Everyone was in shock at how good they were – even more so when I let them know that they also were sugar free. Thank you so much for this recipe! Definitely one I will be using over and over!
Carolyn says
So glad to hear it!
Julia says
I added espresso powder to mine, too!
Pat Powell says
Great brownies! I made a pig of myself. But I couldn’t get them out of the pan easily. They fell apart on me. Any tips?
Carolyn says
Did you let them cool properly? Did you bake them in a metal pan?
Jennifer VR says
ACK – I have all of the ingredients for this, except for the gelatin. Would it work without that?
Carolyn says
It works… just not quite as chewy.
Natasha says
These are the best keto brownies that I have ever tried and I cannot believe that it is healthy because they tasted so so good!
April says
If I hadn’t made these myself I never would have guessed these were keto. They were moist, fudgy, and absolutely lovely.
VAlentina says
These delicious keto brownies are SO GOOD! Love these and they are even keto friendly!
Jennifer says
These are delish and easy.
Even my husband loves them!
Amy Gadapee says
Carolyn, you are the best!
I was craving something chocolate and knew you would have something I could whip up! These brownies are soo good, almost too good! They were just what I was looking for.
Thank you!
Amy
Mary Wegman says
Have you tried these with bocha sweet? What is the conversion?
Elaine says
I’m making these brownies today. Could I use Bochasweet instead of Swerve?
Amber S says
My family’s new favorite brownie recipe, it was a hit with all- even my non chocolate loving daughters (how that’s even a thing I don’t know LoL!)! It’s as easy (one bowl!) and delicious as sugary box brownies, and believe me, I am a brownie snob!!! I didn’t think I’d like it as things with almond flour bases aren’t usually my favorite but I loved it. I baked in a stoneware pan and used somewhere between 3/8-1/2 cup of pyure sweetener. I made this as a THM S dessert.
Carolyn says
I am so glad to hear that!