These Keto Brownies are super fudgy, rich, moist and thick with a chewy center and crispy edges. This low carb brownie recipe is so easy to make with no sugar and almond flour in under 30 minutes. Paleo, gluten free and the perfect way to satisfy that chocolate craving.
Updated May 2019
Ever have those days when nothing else will do to satisfy that sweet tooth except for a thick and fudgy brownie? If you’re on the hunt for the world’s best keto brownies, this keto brownie recipe made with almond flour happens to our absolute favorite.
My husband is a self-proclaimed chocoholic and grew up on box mix brownies. Over the years, I’ve tested out at least 20 of the best brownie recipes and am always trying to come up with a sugar-free version that taste just like a regular brownie.
What I love about this homemade brownie recipe is that they are super rich, fudgy with the perfect crispy edges that just melt in your mouth.
I made a batch to give away to our friends who were visiting and they always save half for a midnight snack or anytime they’re craving something sweet or chocolatey.
CAN I HAVE BROWNIES ON KETO?
Since our almond flour brownies are grain free with no added sugar, you can absolutely eat grain free brownies even if you’re following a ketogenic diet. Like anything else, just remember as long as you are not eating the entire pan and it fits your macros.
HOW MANY CARBS ARE IN SUGAR FREE BROWNIES?
One of the reasons we love these paleo brownies is that they are macro-friendly.
One gluten free brownie square’s nutritional info is:
- 128 calories
- 3 grams of protein
- 3 grams of NET carbs
- 12 grams of fat
INGREDIENTS YOU NEED FOR ALMOND FLOUR BROWNIES:
Regular homemade brownie recipes are typically made with a combination of butter, all purpose flour and sugar.
Since this is a sugar free brownie, our recipe for the best keto brownies is made with the following ingredients (some affiliate links included):
- Chopped no sugar added chocolate: (we like using Lily’s Dark Chocolate because we love how great they melt and taste in baked goods)
- Melted coconut oil: makes the brownies tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil or melted butter if you are not dairy-free.
- Natural almond butter: adds flavor and makes the brownies chewy and delicious
- Grass-fed butter (or ghee for strict paleo)
Golden monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of brown sugar but is keto-friendly, diabetic-friendly and paleo friendly. If you don’t have golden monk fruit sweetener, you can swap with another low carb sweetener like SWERVE or erythritol. And if you are not low carb, coconut sugar would work as well.
- Eggs: help to give the brownies structure and bind everything together.
- Unsweetened cacoa or cocoa powder
- Vanilla extract, and salt: bring out the flavors from all the other ingredients.
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
HOW TO MAKE THE BEST KETO BROWNIES:
- First, you’re going to line an 8×8 square pan with parchment paper for easier removal.
- Melt the chocolate, butter, coconut oil and almond butter over a double-boiler on the stove or in the microwave until chocolate is just melted and smooth.
- Whisk in the monk fruit sweetener , vanilla and salt. Add the eggs one by one and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined (do not overmix). Fold in remaining chopped unsweetened chocolate or dark chocolate chips. The batter will be thick.
- Spread batter into prepared pan and smooth with an offset spatula.
- Bake in preheated oven for 17-22 minutes – under-bake for fudgier brownies. Allow to completely cool before slicing into even squares. Top with sea salt, if desired.
TIPS FOR BAKING SERIOUSLY FUDGY LOW CARB BROWNIES:
- LOW TEMPERATURE: when baking low carb desserts that are grain-free, it’s important to bake at a lower temperature to ensure even baking
- USE THE CORRECT GRAIN FREE FLOUR: our recipe uses super fine ground blanched almond flour for the best texture – do NOT use almond meal
- MELT CHOCOLATE: when melting your chocolate, stir well in between and do not overheat otherwise, the chocolate will burn or seize
- DO NOT OVERMIX once you add the almond flour
- DON’T OVERBAKE THE BROWNIES: it’s always better to under-bake the brownies as they will continue to cook after removing from the oven.
- ALLOW BROWNIES TO COOL COMPLETELY – the brownies will still be soft so it’s important to allow the brownies to sit and cool completely in order to set up properly. This gives them that perfectly fudgy texture we all love about homemade brownies. These brownies actually taste best on the second and third day after baking.
OTHER LOW CARB SWEETENERS:
For this recipe, I used Lakanto Golden Monk Fruit Sweetener since it mimics the taste and texture of brown sugar. I have not tested this recipe with other sugar replacements, but you can try using SWERVE or erythritol if those are your preferred sweeteners.
SUGAR FREE CHOCOLATE
We use a combination of no sugar chocolate and cocoa powder to give these paleo brownies the ultimate chocolate flavor. Do not leave out the chopped chocolate as it also gives the brownies those gooey centers but it also
HOW TO CUT FUDGY KETO BROWNIES:
To get perfectly sliced brownie squares that won’t crumble:
- CHILL: place the brownie pan in the fridge to chill and firm up for 30 minutes or allow the brownies to cool completely at room temperature (this takes longer)
- LIFT BROWNIES OUT OF PAN: remove brownies from pan by using the parchment paper
- USE A PLASTIC KNIFE: and my secret for clean cut brownies is to use a plastic knife since they are naturally non-stick and won’t break your brownies up as you make your slices. Cut with a swift, straight down motion to cut each square. Then, wipe the blade off and cut again.
- WIPE DOWN AFTER EACH CUT: If you don’t have a plastic knife, you can also run a very sharp knife under hot water, wipe the blade dry then cut with a swift, straight down motion to cut each square. After cutting each square, run it under hot water again and wipe the blade dry and repeat.
HOW TO STORE FUDGY PALEO BROWNIES:
Low carb brownies can be stored on at room temperature in an airtight container for up to 3 days. My family thinks they taste even better the next day!
CAN I FREEZE HOMEMADE BROWNIES?
Absolutely! To freeze low carb brownies, you’re going to place the entire brownie pan (this works for cut and uncut slices) in the freezer for 15 minutes or until they’re firm. Next, you’re going to wrap the pieces in foil and store them in an airtight container or a large plastic freezer-bag in the freezer.
HOW LONG ARE FROZEN BROWNIES GOOD FOR?
Frozen brownies last anywhere from 4 to 6 months.
HOW DO I THAW FROZEN FUDGY KETO BROWNIES?
To thaw brownies, remove them from the freezer and allow to thaw completely before removing the wrapping.
HOW ELSE CAN I SERVE SUGAR FREE BROWNIES:
You can add nuts, no-sugar added chocolate chips, a layer of sugar free buttercream frosting or with a scoop of your favorite low carb ice cream.
MORE LOW CARB CHOCOLATE RECIPES:
These Keto Brownies are perfectly fudgy, gooey and thick with a chewy center and crispy edges. Easy to make with low carb pantry ingredients.
- 1/2 cup chopped no sugar added or paleo dark chocolate , divided (we use Lily's 70% dark chocolate)
- 1/4 cup unsalted creamy almond butter
- 1/3 cup coconut oil
- 2 tablespoons unsalted grass-fed butter , OR ghee
- 2/3 cup golden monk fruit sweetener
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 2 large eggs room temperature , lightly beaten
- 1/4 cup sifted cacao powder OR unsweetened cocoa powder
- 1/2 cup sifted superfine blanched almond flour
- pinch of sea salt for topping , optional
Preheat oven to 350 F. Line an 8x8 square pan with parchment paper leaving a slight overhang (for easier removal). Set aside.
In a large heat-safe bowl, heat 1/3 cup of the chopped chocolate, almond butter, coconut oil and butter over a double-boiler on the stove (or in the microwave in 20-second increments), until chocolate is just melted and smooth (stir well in between - do not overheat).
Whisk in sweetener, vanilla and salt. Whisk in eggs and beat until fluffy and well incorporated. Stir in cocoa powder followed by the almond flour until just combined (do not overmix). Fold in reserved chopped chocolate or chocolate chips.
Spread batter into prepared pan and smooth with an offset spatula. Top with additional chopped chocolate or chips, if desired.
Bake in preheated oven for 16-19 minutes - underbake for fudgier brownies. (*Since every oven is different, bake slightly longer if the brownies seem too gooey but it's better to underbake since you can always put the pan back in the oven.)
Allow to completely cool before slicing into even squares. Top with pinch of sea salt, if desired.