Keto Brownies
Published
I’ll try just about anything to turn my favorite treats into diet-friendly options for you guys. These keto brownies hit all the marks with a fudgy, gooey center and crispy top. They’re made with simple ingredients, easy to whip up in one bowl, and totally satisfy that chocolate craving without kicking you out of ketosis and staying completely gluten-free. Whether you’re all-in on low carb or just looking for a better-for-you dessert, this one’s a keeper.
These keto brownies are a favorite of mine to whip up when I want a low-carb treat with all the chocolatey goodness. The keto secret is in the sweetener, and I always opt for erythritol because I love a crispy-topped brownie. I used almond flour to keep these totally gluten-free and give them a soft, tender crumb. The brownies take 20 minutes to bake and a few minutes to cool before slicing, but I’ve been known to sneak a warm bite straight from the pan. And if I’m not necessarily focused on low-carb but still want a gluten-free option, I’ll go for my classic gluten-free brownies instead—they’re just as rich, fudgy, and totally satisfying.
Keto Brownies
Equipment
- 1 8×8 baking dish
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup granulated erythritol
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup almond flour
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ cup sugar-free dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or grease lightly.
- In a medium bowl, whisk together melted butter and sweetener until well combined.
- Add eggs and vanilla extract and whisk until smooth.
- Add almond flour, cocoa powder, and salt. Stir until a thick batter forms.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and sprinkle with a few more chocolate chips if desired.
- Bake for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for at least 20 minutes. Then transfer to a wire rack to cool completely. For clean cuts, refrigerate for 1-2 hours. Slice, serve and enjoy.
Notes
- Coconut flour is much more absorbent and not a 1:1 swap. If you want to use it, reduce it to about 2 tbsp and increase the eggs or fat. For best results, stick with almond flour.
- Erythritol, monk fruit-erythritol blends, or allulose all work well as sweeteners in keto baking. Allulose gives the softest texture, while erythritol yields a slightly crisp top.
- Let the brownies cool completely in the pan, then chill them in the fridge for an hour or two before slicing. It makes a huge difference in getting clean, sharp edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Brownies Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix butter and sweetener: In a medium-sized bowl, whisk together ¾ cup melted unsalted butter and 1 cup granulated erythritol until smooth and well combined.
Add eggs and vanilla: Whisk in 3 large eggs and 1 tsp pure vanilla extract until the mixture is light and smooth.
Incorporate dry ingredients: Stir in ½ cup almond flour, ½ cup unsweetened cocoa powder, and ¼ tsp salt until a thick, even batter forms.
Fold in the chocolate: Fold in ½ cup sugar-free dark chocolate chips or chopped dark chocolate.
Fill the pan: Spread the batter evenly into the prepared pan. If you’d like, sprinkle a few extra chocolate chips on top.
Bake the brownies: Bake for 20–25 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Cool and slice: Let the brownies cool in the pan for at least 20 minutes. Then transfer to a wire rack to cool completely. For clean slices, refrigerate for 1–2 hours before cutting. Slice, serve, and enjoy!
Tips for Success
- If you want extra fudgy brownies, bake them closer to 20 minutes and pull them out when the center is just set. Slightly underbaking gives that rich, gooey texture we all love.
- If your brownies aren’t setting, don’t panic, just give them another 3–5 minutes in the oven or let them cool fully. They firm up as they rest.
- To check if they’re done, look for slightly firm edges and a center that’s just set. A toothpick should come out with moist crumbs but not wet batter.
Serving Suggestions
I love serving these brownies with a big scoop of keto ice cream on top—it melts slightly over the warm brownie and makes each bite extra indulgent. They’re also great chilled straight from the fridge or drizzled with a little nut butter for a quick low-carb treat.
Storage Instructions
Once the brownies have completely cooled, store them in an airtight container at room temperature for up to 3 days. For a fudgier texture, I like keeping them in the fridge, where they’ll stay fresh for up to a week.
To freeze the brownies, just wrap each brownie tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for a quick treat.
