Ridiculously rich, fudgey, and packed with incredible ingredients, these Keto Brownies are a low carb brownie game-changer. You’re going to appreciate this keto brownie recipe once you see how simple they are to make.

If you like these low carb brownies you might also like my Keto Low Carb Chocolate Chip Cookies.

This recipe was adapted from Gluten-Free Palate’s Grain-Free Hazelnut Brownies. For more low carb keto desserts check out my Low Carb Desserts.

Keto Brownies

This Keto Brownie recipe only uses one bowl, and is ready to throw in the oven in less than 5 minutes. The center of each brownie is super fudgey while the tops are slightly crispy and have a nice little surface crinkle to them. Perfect.

I used dark chocolate chunks in this keto brownie recipe but you can use sugar-free chocolate chips or leave them out all together. I like the extra added chocolate. I’m one of those weirdo’s who will eat melted chocolate with a spoon. For a bit of a sweet and salty mix consider sprinkling some sea salt flakes on top of these low carb brownies.

What Chocolate is Low Carb?

• Lily’s makes a low carb keto chocolate chip
• Explorado Market – Keto Chocolate Chips
• Lakanto Sugar Free Chocolate Bars
• 90% dark chocolate, chopped
• Any sugar free chocolate sweetened with Stevia and/or Erythritol (both sweeteners are a zero carb sugar sweetener)

Feel free to use your chocolate of choice in this keto brownie recipe.

Almond flour plays the biggest role in this almond flour brownie recipe and helps keep these keto brownies low carb vs. other gluten-free flours. I haven’t tested this recipe with coconut flour. For a great coconut flour version check out these Keto Brownies with Coconut Flour.

Almond flour is higher in carbs than some other grain-free flour alternatives but it’s also higher in fat and protien making it a better option than most. The carbs in this healthy low carb brownie come from the almond flour. Remember when measuring almond flour to spoon your flour into your measuring cup, then level it. Don’t dip your measuring cup into the flour then level.

If you store almond flour in the freezer, you’ll want to bring it to room temperature before you use it. Almond flour looses moisture in the freezer but absorbs moisture from the air when it defrosts. If you add it to your recipe too soon, it’s suck the wet ingredients right up.

Ingredients in Keto Brownies

For this keto brownie recipe I use a few simple ingredients. If you have any questions about the ingredients leave me a comment below and I will get back to you.

• coconut oil (or oil of choice)
• gluten-free sugar-free chocolate, or chocolate chips
• Lakanto Golden Monkfruit Sweetener (coconut sugar works too but it won’t be low carb)
• gluten-free vanilla extract
• eggs
• almond flour (or meal)
• optional: additional gluten-free sugar-free chocolate, or chocolate chips for mixing in

Tips for making keto brownies

• Make sure your ingredients are at room temperature before you start. This isn’t a requirement but it’s best practice.
• Double check that nutrition information on your ingredients.
• Measure your almond flour by spooning it into your measuring cup and leveling it.

Low Carb Brownies

The exact nutrition information for these low carb brownies will depend on the sweetener and sugar-free chocolate you use. Although we recommend using a sugar-free sweetener and sugar-free chocolate, they’re not all equal.

If you love baking with almond flour and chocolate you’ll want to bake up a batch of these Low Carb Chocolate Chip Muffins. They use similar ingredients as these keto brownies and they are just as simple to make.

Did you make these keto brownies? Please leave a starred review and a comment below letting me know what you thought.

Keto Brownies

Yield: 16 keto brownies

Prep Time: 5 minutes

Cook Time: 32 minutes

Total Time: 37 minutes

Super rich, fudgey, and packed with incredible ingredients, these Keto Brownies are a low carb brownie game-changer. You’re going to fall in love this keto brownie recipe once you see how simple they are to make.

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Ingredients

• 1/2 cup coconut oil (or oil of choice)
• 4 oz. of gluten-free sugar-free chocolate chunks (or chocolate chips)
• 1/2 cup Lakanto golden monkfruit sweetener
• 2 teaspoons gluten-free vanilla extract
• 2 large eggs
• 1 1/2 cups almond flour
• optional: 3/4 cup gluten-free sugar-free chocolate chunks

Instructions

1. Preheat the oven to 350F. Grease an 8-inch metal baking pan; set aside.
2. In a large microwave safe bowl, heat oil and 4 oz. of chocolate chunks for 30 seconds at a time until melted (about 60 seconds total). You can also heat the oil and chocolate over a pan of boiling water to melt it.
3. Add vanilla extract and eggs and mix until well incorporated.
4. Stir in the almond flour and mix until combined.
5. Optional: Add the remaining 3/4 cup of chocolate chunks and stir until combined.
6. Spoon the keto brownie batter into the pan and spread until even.
7. Bake for 32-34 minutes or until the center is set.
8. Remove from the oven and cool completely before cutting.
9. Store leftovers covered at room temperature for up to 4 days.

Notes

• Make sure your ingredients are at room temperature before you start
• Double check that nutrition information on your ingredients
• Measure your almond flour by spooning it into your measuring cup and leveling it

Nutrition Information:

Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 216 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 10mg Carbohydrates: 10.5g Fiber: 1g Sugar: 9g Protein: 3g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.