I have tested dozens of keto brownie recipes over the years, trying to nail that perfect balance of crisp edges and a fudgy, gooey center. And THIS is the recipe that I come back to every time. It has everything you want in a brownie, without the sugar, carbs, or grains.
And it is the basis for so many other delicious treats, like Keto Peanut Butter Brownies and Keto German Chocolate Brownies. I mean, why mess with perfection? These keto brownies lend themselves so well to delicious toppings and frostings.
It took some experimenting, but I finally cracked the code to get that chewy brownie texture. The secret is so simple! A little gelatin mixed in with the almond flour and cocoa powder makes them ultra-moist and fudgy.
And they are so darn easy to make – one bowl and 35 minutes to pure chocolate bliss. I guarantee this will become your go-to keto brownie recipe. Top them with a scoop of keto ice cream or a drizzle of keto chocolate sauce for a seriously decadent experience.
Reader’s Thoughts
“This brownie exceeded my expectations of a brownie taste to the max. Most brownies are dry but this recipe takes them to another level and this is one of my favorite keto dessert recipes ever. If your on keto or not you need to make these yummy gooey brownies they definitely will put a smile on your face!” — Melinda S.
Why you’ll love this recipe
- So easy! Whip up this keto brownie batter in one bowl, and they’re ready for the oven.
- Rich flavor: If you’re a chocoholic like me, you will adore the deep chocolate flavor.
- Perfect texture: They have that wonderful chewy, fudgy texture that make brownies so unique.
- Low carb: They are very low in carbs, with only 3.6 grams per serving.
- Make ahead recipe: These brownies store well in the fridge or freezer so you can make a batch and enjoy them at your leisure.
- A crowd pleaser: Readers love them and many people say that no one can tell they are keto-friendly!
Ingredient Notes
- Almond flour: Make sure you are using a finely ground almond flour for the best consistency. But these also work well with sunflower seed flour, for a nut-free option.
- 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.
- Gelatin: I like to use grass-fed gelatin for my 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.
- Sweetener: I recommend an erythritol-based sweetener for this recipe. Using another sweetener will change the texture and consistency. Learn more about keto sweeteners here.
- Chocolate chips: Make sure to choose keto-friendly chips like Lily’s or ChocZero.
- Baking staples: Butter, eggs, vanilla, baking powder, and salt.
How to Make Keto Brownies
- Combine the wet ingredients: Whisk together the wet ingredients, including the butter, sweetener, eggs, and vanilla extract. The sweetener goes in with the wet ingredients to help it dissolve.
- Add the dry ingredients: Mix in 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.
- Thin the batter. 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. Stir in the chocolate chips.
- Bake the brownies: Spread the batter in na 8-inch metal baking pan and bake 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 before cutting into bars.
Tips for Success
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. They may also get over-cooked on the edges while the center stays liquid.
How much water you need depends on how absorbent your cocoa powder is. Add a little at a time so you don’t thin out the batter too much. It should be the same consistency as conventional brownie batter.
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. You can also use other nut or seed flours.
- 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 to achieve the best texture. Other sweeteners like BochaSweet and allulose will make them more cakey and soft.
Keto Brownies
Equipment
Ingredients
- 1/2 cup (113.5 g) butter , melted
- 2/3 cup (121.33 g) Swerve Sweetener
- 3 large (3) eggs
- ½ teaspoon vanilla extract
- ½ cup (56 g) almond flour
- 1/3 cup (28.67 g) cocoa powder
- 1 tbsp grassfed gelatin
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/4 cup (62.5 g) water, (as necessary)
- 1/3 cup (60 g) 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.
Video
Notes
Nutrition
Frequently Asked Questions
Traditional brownies are not keto-friendly, as they contain plenty of flour and sugar. A conventional brownie has more than 30 grams of carbs! But these fudgy keto brownies are made with almond flour and alternative sweetener, so you can indulge on a keto diet.
This recipe requires a nut or seed flour. However I have a delicious coconut flour brownie recipe, if you prefer to use it.
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.
This fudgy keto brownie recipe has 3.6g of carbs and 2.4g of fiber per serving. 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.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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 🙂
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.
Perfect brownies! Cant wait to try them with the salt caramel filling.
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.
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.
Have you ever prepared these ahead and frozen them? Just wondering how they would hold up
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!
So glad to hear it!
I added espresso powder to mine, too!
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?
Did you let them cool properly? Did you bake them in a metal pan?
ACK – I have all of the ingredients for this, except for the gelatin. Would it work without that?
It works… just not quite as chewy.
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!
If I hadn’t made these myself I never would have guessed these were keto. They were moist, fudgy, and absolutely lovely.
These delicious keto brownies are SO GOOD! Love these and they are even keto friendly!
These are delish and easy.
Even my husband loves them!
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
Have you tried these with bocha sweet? What is the conversion?
I’m making these brownies today. Could I use Bochasweet instead of Swerve?
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.
I am so glad to hear that!