This easy keto brownie recipe takes only 30 mins to make and is a gluten-free, sugar-free, and almond flour-free chocolate delight that’s fudgy and rich in flavors.
Chocolate and butter - Since we're making extremely fudgy keto brownies, we're going to use a fair amount of chocolate and butter. I use chocolate sweetened with stevia and erythritol from a Swedish brand called Nick's, but you can use Lily’s dark chocolate, Lily’s dark chocolate baking chips, or a regular dark chocolate bar with at least 80% cocoa. As for butter, I use unsalted butter and add a generous pinch of salt with the other dry ingredients.
Sweetener - Erythritol and stevia blends, like those from Sukrin or Swerve, work amazingly in my low carb keto brownie recipe (no aftertaste!!!). Alternatively, you can use other keto-friendly sweeteners like monk fruit or allulose.
Eggs - We'll need 3 large eggs to bring all our ingredients together.
Vanilla and heavy cream - I like to break down the bitterness of dark chocolate with heavy cream to make my keto chocolate brownies more like milk chocolate brownies (but without extra carbs!). I also like to add vanilla for flavoring. However, both of these ingredients are optional. If you don't like vanilla and you like your brownies extra dark, don't add them!
Dry ingredients - Unsweetened natural cocoa powder, coconut flour, and salt - three simple dry ingredients we need to create our low carb brownies. Notice there's no almond flour (hurray for those with allergies!!).
As always, we start by preheating the oven to 350F (170C) and preparing a pan by lining it with parchment paper. You can use an 8x8-inch (20x20cm) pan or a deep baking dish of an approximately similar size.
USE GENTLE HEAT TO MELT THE CHOCOLATE
Make a bain-marie/double-boiler by fitting a glass, ceramic, or metal bowl over a saucepan and adding some water (2inches/5cm). Don’t let the bottom of the bowl touch the water and make sure that the fit is loose enough for the steam to escape. Place the saucepan onto a stovetop and bring the water to a simmer over a medium heat.
Add the chocolate and butter into a bowl and place it over the saucepan. Stir occasionally with a rubber spatula until the ingredients have completely melted. Remove the bowl from the heat (it can be quite hot, so be careful!).
LET THE CHOCOLATE COOL DOWN A BIT BEFORE ADDING EGGS
Add the sweetener to the chocolate mixture first and mix well until fully incorporated. This step will also cool down the chocolate mixture a little bit before adding eggs.
Beat the eggs slightly in a small mixing bowl with a fork before pouring them into the chocolate mixture. While pouring, whisk with a whisk (ha) or hand mixer until fully combined to prevent the eggs from coagulating. Next, add the vanilla extract and heavy cream and whisk again until combined.
SIEVE DRY INGREDIENTS
Sift the cocoa powder, coconut flour, and salt through a sieve into the bowl with the wet ingredients to break up all the lumps. Mix using a spatula until no dry ingredients are left. At this point you can fold in some extra chocolate bits, if desired, or you can add walnuts, pecans, sublimated berries, or sugar-free white chocolate chips.
BAKING AND COOLING BROWNIES
Pour the brownie mixture into the prepared pan and smooth out the surface. Sprinkle with extra chocolate bits and bake for 20-25 minutes until the toothpick inserted into the center come out a little bit wet and with a few brownie crumbs on it. If some fat appears on the surface of the brownies, no worries! It will be reabsorbed during the cooling proses.
Remove from the oven and let our perfect keto brownies cool down completely before slicing and serving. It’s also a good idea to let them chill in the fridge for an hour or so to become extra fudgy before serving.
How many carbs in keto brownies
You may be surprised, but this recipe is lower in carbs than many other keto desserts. One batch of our fudgy keto brownies will provide you with 12 servings of chocolate heaven with only around 4g net carbs per serving!!!
More keto recipes
Keto brownie recipe
- 8x8-inch (20x20cm) pan
- 6 oz (170g) dark chocolate + 1oz (30g) to fold in and as a topping
- ½ cup (113g) unsalted butter
- ½ cup (100g) granulated sweetener
- 3 large eggs
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ¼ cup (30g) coconut flour
- ¼ cup (30g) cocoa powder
- Pinch of salt
- Preheat the oven to 350F (170C). Line an 8x8-inch (20x20cm) pan with parchment paper.
- Make a bain-marie/double-boiler by fitting a glass, ceramic, or metal bowl over a saucepan and adding some water (2 inches/5cm). Do not let the bottom of the bowl touch the water and make sure that the fit is loose enough for the steam to escape. Place the saucepan onto a stovetop and bring the water to a simmer.
- Add the chocolate and butter into a bowl and place it over the saucepan. Stir occasionally with a rubber spatula until the ingredients have melted completely. Remove from the heat.
- Add the sweetener to the chocolate mixture and mix well until fully incorporated.
- Crack the eggs into a small mixing bowl and beat with a fork. Then add the eggs into the chocolate mixture while whisking with a whisk or a hand mixer until fully combined.
- Add the vanilla extract and heavy cream and whisk again until combined.
- Sift the cocoa powder, coconut flour, and salt through a sieve into the bowl with the wet ingredients and mix using a spatula until no dry ingredients are left. Fold in some extra chocolate bits if desired.
- Pour the brownie mixture into the prepared pan and smooth out the surface. Sprinkle with some extra chocolate bits and bake for 20-25 minutes, until the toothpick inserted into the center comes out a little bit wet and with a few brownie crumbs on it.
- Remove from the oven and let it cool down completely before slicing and serving.
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