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.
Erica says
I made these tonight and they were not good 🙁 My batter looked great until I added the water then it had a strange color and consistency? They were really eggy looking in consistency after baked. I am guessing did something wrong because of others reviews and your photo. Would it change the recipe if you used Stevia instead of Swerve? Thanks!
Carolyn says
Yes. It would change the recipe significantly because Swerve provides bulk and consistency and stevia does not. These sweeteners are not interchangeable.
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!!
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!
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!!!
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!
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!
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.
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.
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?
Dawn says
Hi! Can you use Swerve Confectioners?? Thank you
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,
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!
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.
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!
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.
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.
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!
Cheryl says
I’ve been trying to find a gooey brownie recipe. These are delicious. I just took a big spoonful. Will make again.
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.
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.