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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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
So glad they suited you!
I’ve been trying to find a gooey brownie recipe. These are delicious. I just took a big spoonful. Will make again.
Can’t wait to try. Can I use Knox unflavored gelatin? Thanks
I am not exactly sure it will work the same but I think some readers have done so.
I used Knox and it was fine.
Can you clarify if you use powdered or granulated swerve sweetener? Thanks!
If I don’t say powdered, than it’s granular.
Just made these tonight and they are amazing! Whenever I am on a search for a recipe I always check your site first and I haven’t had one fail me yet.
I love hearing that. Thanks Gina!
I’ve now made these 6 times and every batch has been wonderful. My latest batch, instead of almond flour, I subbed about 25g or 2-3T of coconut flour and I left the water out (by mistake). They still turned out wonderful! I find if I cook them just until the edges of the mixture around the glass 8×8 pan looked fully cooked but the middle still looks a little wet and as long as I have the courage NOT to touch or cut the brownies until they are completely cooled, they are a perfect fudgy brownie – in texture and taste. Thanks again for such a marvelous recipe!!!
Hi Carolyn,
Made these yesterday (and may have already eaten 4 brownies…) I actually subbed in xylitol (I don’t think I’ve seen Swerve in the UK) but left everything else the same and they were great! Super moist, perhaps a touch more cakey thanks to the xylitol but I left them fairly underbaked so definitely still got the fudginess! As a T1 diabetic I tend to just eat ‘normal’ food with everyone else cause none of the crazy stuff I’ve seen marketed as ‘diabetic’ is actually low carb, nor does it taste good, but these were super, and no worries about a large dose of attempted-to-be-perfectly-timed insulin either. I’ve tried a few of your recipes now and will keep coming back for more!
Rachel so glad to hear it. It’s tough being Type 1 (I am not) and figuring out how and when to eat!
The flavor of these was amazing! The texture did not turn out chewy and they were a bit too wet after baking. Mine were more cake-like and the bottom texture a bit wet with the chips sunk at the bottom with almost a layer of gelatin-like mousse around the chips. I will try again. I am not sure what I might have done wrong.
Hi Joan, sounds like you may have needed a bit more flour or a bit more cocoa powder. If the chips were sinking to the bottom, then the mixture wasn’t quite thick enough when you poured it into the pan. Variations in both almond flour and cocoa powder can affect the consistency a bit. Try a few tbsp more almond flour or one more tbsp cocoa powder.
Hi Carolyn,
I like your website, it always looks fresh and inviting when I come in to search those wonderful recipes. I was looking for a brownie recipe; and now I have lots to choose from. I’m learning to “recook” and rebake” by using your books, I have 2 of them and use them all the time. I sometimes have bad days when I give into the processed foods but my taste buds have changed! letting me taste that waxy, oily, ughy stuff; I was able to throw it out!!
Good for you!
I just made this last night and they turned out amazing!!! I have made 2 other brownie recipes, both with unsweetened baking bars and they turned out either really dry and crumbly or too bitter! These were perfect and some of the best brownies I have ever made, carb or no carb! I had to stop myself from devouring half the pan 😉 Thank you for this recipe!!! I can live life happily knowing that I can still have brownies lol
Made these with a cheese cake layer. Perfect.
What recipe did you use for the cheesecake layer? And did you prebake the brownie layer first for a bit? Thanks!
Could these be frozen? I probably would be able to finish the entire batch. As I only cook for myself, I prefer not to make huge bakes as it’s too much temptation for me. If they can be frozen, how should they be stored and for how long?
I didn’t try freezing them but I can’t see why not. Cut them ahead of time, wrap them up tightly and freeze for a month or two.
Not only can they be frozen, if you take the out of the freezer and microwave them for 30 seconds you will be treated to an out-of-this-world experience, akin to a chocolate lava cake, only better because of the peanut butter layer. I’m obsessed.
Dude! Why didn’t you tell me this earlier???
Try wrapping them inside wax paper, then portion them in a plastic baggie, then put them inside a freezer plastic bag. I have been doing this for years, with portioned burger meat, LC chocolate chip cookies, Carolyn’s waffles, muffins (slice in half first), etc. Works like a charm.
So yummy and one bowl. This was my first recipe using Swerve and was impressed how close to sugar it was. I can’t wait to try more recipes from your website.
Thank you so much for your quick and detailed answer! Much appreciated and will really help me with future recipes.
You say significantly because of the change in sweetener only? Interesting. You did say the gelatin could be left out. Maybe I should try to make it with the gelatin. Just grosses me out as I don’t eat meat. Don’t understand why the sweeteners would change it so much. ??? Ideas?
Why sweeteners would change it? Well for one, erythritol is non-hygroscopic, meaning it does not attract moisture and it tends to be harder and drier. Xylitol attracts much more moisture and doesn’t harden as easily. It’s a big difference.
Also I believe you said you used some stevia. If it’s liquid or powdered stevia that’s very concentrated, it has no bulk. So you changed the bulking agent in the sweeteners which again is a big change. Swerve adds bulk to the recipe because it has a crystalline structure like sugar.
Hi Carolyn, love your books and blog. Quick question can I use bocasweet or allulose instead of swerve bnb in this recipe. Sorry to always ask but me and swerve just are not friends
Hello,
I’m currently baking these in the oven. I didn’t have a 8×8 baking pan so i used an 8×8 glass dish. I put them in for the recommended time and they are still quite a bit liquidy in the middle. I’ve monitored it for another 10ish minutes and I think they are done. The toothpick came out clean in the middle… I was just curious if you’ve made these with a glass dish and I didn’t see any other commenters ask this.
Very easy recipe to follow by the way, great recipe writing 🙂
Thanks!
I haven’t made them in a glass dish but the time difference would likely be due to that because metal reflects the heat so much more.
I had the same experience using a glass pan!
Oooohhhhh. I had the same experience. This makes sense!! I just kept checking until they were set, about 15 minutes extra.