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.
Danette says
Hi Carolyn,
Could I use some collegen instead of the grass-fed gelatin? If I can, how much would I use?
Thanks for all your incredibly good and tasty recipes. 😊
Danette
Carolyn says
Sure! Replace with 1/4 cup collagen powder.
LAUREL A RODRIGUEZ says
I made these and they’re delicious. I’m wondering why you don’t subtract the fiber from the total carbs.
Carolyn says
Because that bit of math is easy and many people count total carbs.
KG says
Yes! For medical purposes, I have to count total carbs and Very Much appreciate you including the total carbs count in your recipes.
KIMBERLY SIMONS says
Unbelieveably “real” brownies. So delicious.
Judy says
Where do u buy peanut flour
Carolyn says
Amazon! https://www.amazon.com/dp/B01MS1JVPL?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.34ID2131KV3NX&linkCode=tr1&tag=aldaidrabfo05-20&linkId=amzn1.campaign.34ID2131KV3NX_1709510764248
Patty Marks says
So good! Super chocolatey!
Lali says
I absolutely LOVED this recipe!
So delicious!
Also kiddie-approved!!!
Thank you so much!
Melinda Smith says
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!
Jeanette says
It’s about time!! I’ve been waiting for the perfect keto brownie recipe for years and you have definitely delivered with this one! Made them last week (followed recipe exactly except used Monkfruit/allulose blend sweetener) and these are AMAZING! Used a few in keto brownie sundaes and even our non-carb-counting friends devoured them. Will be making a double batch of these monthly from here on out. Thank you so much for cracking the perfect keto brownie code! 😘🤌
Patricia Mailliard says
I made these brownies yesterday using the recipe as written..no changes..and I plan to use it as my go-to brownie recipe. They were chewy, and fudgy without being too sweet. Thanks!
Carolyn says
So glad you liked them!
Carrie says
Does adding coffee give the brownie a very strong coffee flavor?
Carolyn says
No… it only enhances the chocolate flavor.
Jo says
I’m not normally a brownie lover, but I think I need to try this tomorrow.
Karen says
Yummy, gooey and delicious!
Carol says
These are so delicious!
Leslie says
So good!!! Love any and everything from her kitchen!!! <3
Cathy Baumfeld says
Do you always use unsalted butter in your recipes? You don’t state that in the written recipe.
Carolyn says
No, I usually use salted. I don’t state it because I feel salt is very much a matter of taste and people can do what they prefer.
Swilborn says
Delicious!
Helen CW says
Easy, moist, cakey brownie – doesn’t taste like a keto recipe at all – meaning it is not chalky or dry – but is like a regular brownie – only it’s keto & low carb; delicious and mouth wateringly delicious! You must try it!! All Day I Dream About Food makes the absolute best recipes, especially desserts and snacks!
Cathy Beedle says
Yummmmmy!
Shelbi N says
The best keto brownie recipe
JanH says
These are by far the best ooey, gooey fudge Brownies I have ever made! Run to your kitchen and go make them. You won’t be disappointed!!