These ultimate keto brownies are back! Its fudge-y, dense, mouthwatering AND delicious, but best of all, its only 2g net carbs per brownie.
Keto chocolate bronies are one of those recipes that when you find the right one, you’ll throw every other brownie recipe out! While I hope you’re able to try other recipes out, this keto brownie is your one-stop shop to taste town.
Making nut free keto brownies
These keto brownies are easy to make nut free. The most interesting part is that many people who avoid almonds also avoid coconut just out of caution, and that’s totally fine, so I have two versions for you:
- Switch the almond flour out for 1/4 of a cup of coconut flour (nut free, drupe version)
- BETTER-> switch the almond flour out for sesame seed flour, at a 1:1 ratio (just grind up sesame seeds in a food processor until it looks fine enough to use.
Low carb brownie frosting
These chocolate keto brownies I made don’t technically have frosting on them, but they do have a chocolate ganache that you can drip over the brownies to make them extra special.
- 1/4 cup heavy whipping cream
- 50g sugar-free dark chocolate (I use lindt variety, but use whatever you can find)
Heat the cream over a double boiler until hot, then drop your chocolate into the hot cream and leave it for 3 minutes before stirring. It will create the most delicious chocolate sauce you’ve ever dreamed of.
Keto Brownie with Walnuts
While this keto brownie doesn’t technically have walnuts in the recipe, but if you wanted to add them, chop up 1/3 cup of walnuts, and mix them into the full batter in step 6 of this recipe.
If you don’t have xanthan gum, don’t worry
I’ve used xanthan gum in this recipe to emulate the binding properties that “gluten” has in regular flour. Since these brownies are gluten-free, no gluten is allowed… but you still want your brownies to hold together right?
Xanthan gum plays a role in this, but don’t worry if you don’t have any. Here are some suggestions on how to make it without xanthan gum:
- Use same amounts guar gum (1:1 ratio)
- Use 1 tablespoon of psyllium husk powder
- Simply omit, but you’ll have to wait until these bad boys are totally cool before you try one.
Don’t overcook your brownies, this is the secret fudge
When you take the brownies out at 20 minutes, you’ll wonder if I’ve gone crazy. Trust me, they are only slightly undercooked, and this is what makes them so gooey and delicious.
Once the brownies sit out of the oven for 10 minutes to cool down, you’ll have a much easier time picking one up, but don’t pick them up when they are still hot, otherwise, you’ll have molten mess all over you beautifully clean…. floor.
Cream Cheese Keto Brownies
If you wanted to add cream cheese to these keto brownies to make them suuuuuuper fudge town, then I suggest the following substitutions:
- Add 1/4 cup of cream cheese to the mixture, and reduce the butter by 1/2 (please ensure you use xanthan gum in this instance
- Add 1/4 cup cream cheese to the mixture, without altering the recipe otherwise (super fudge town).
I hope you love this recipe as much as I do. Leave me a comment below if you think I’ve missed anything.
Other recipes you will love
- Raspberry Brownies
- Cheesecake Brownies
- Keto Rocky Road
- Keto Nutella
- Keto Ferrero Rocher
- No-Churn Keto Ice Cream
Keto Brownies
Ingredients
- 2/3 cup almond flour
- 1/4 cup cocoa powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp instant espresso
- 1 tsp baking powder
- 1 block sugar free dark chocolate 100g / 3.5 oz
- 1/2 cup butter unsalted, melted
- 3 large eggs
- 1 tsp Vanilla Extract
- 1 cup Erythritol (SoNourished)
Instructions
- Preheat your oven to 180C (350F)
- In a mixing bowl, sift together the almond flour, cocoa powder, xanthan gum, salt, espresso powder and baking powder. Mix until it is uniform in colour.
- In a separate bowl, whisk together the eggs, vanilla extract and erythrtiol until well combined. Set aside.
- Next, in another bowl, melt the butter either for 90 seconds in the microwave or over a pot of boiling water (double boiler). It needs to be hot.
- Cut up the dark chocolate, and place the chopped pieces into the hot butter. Let this sit for 5 minutes, then stir with a spoon. The mixture will become like molten chocolate
- Slowly combine the almond flour mixture and the butter mixture into the erythrtiol and egg mixture. Do this slowly, otherwise your brownie mixture will turn solid, and not liquid.
- Pour into a 22cm X 22cm baking tin (8.5" X 8.5") lined with parchment paper. Bake in the oven for 20 minutes, remove and let cool
- Slice 4 lengths width ways and length ways to make 16 brownies. Store in the fridge for up to 5 days, or freeze for up to 1 month.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
- Switch the almond flour out for 1/4 of a cup of coconut flour (nut free, drupe version)
- BETTER-> switch the almond flour out for sesame seed flour, at a 1:1 ratio (just grind up sesame seeds in a food processor until it looks fine enough to use.
- 1/4 cup heavy whipping cream
- 50g sugar-free dark chocolate (I use lidt variety, but use whatever you can find)Â
- Use same amounts guar gum (1:1 ratio)
- Use 1 tablespoon of psyllium husk powder
- Simply omit, but you’ll have to wait until these bad boys are totally cool before you try one.
- Add 1/4 cup of cream cheese to the mixture, and reduce the butter by 1/2 (please ensure you use xanthan gum in this instance
- Add 1/4 cup cream cheese to the mixture, without altering the recipe otherwise (super fudge town).
Do You Know Your Macros?
Check out my free personalised macro calculator
Karina says
Hi Aaron! i love this recipe, i want to know if i can use monk fruit instead of Erythritol. Thanks, greetings from Mexico.
FatForWeightLoss says
Hi Karina, of course! Is it mixed with erythritol? or is it by it self?
Kelly says
Hi Aaron, how many grams is 1 block of sugar free chocolate? Dying to make this but wanted to make sure I have al ingredients correctly. Thanks!
FatForWeightLoss says
100g (3.5 oz)
Andria says
I love these brownies! I have made them several times and they are delicious. I only use 1/2 c of erythritol though. For the cream cheese version, when do you suggest adding it so it isn’t clumpy? I added softened cream cheese to the egg mixture but it stayed clumpy. Tastes delicious but isn’t very pretty.
FatForWeightLoss says
did you use an electric hand mixer? I always find this works better.
Beverly says
Can I leave out the instant coffee? I detest coffee and its flavor.
FatForWeightLoss says
sure! of course 🙂
Lynette says
Me too! Coffee is the grossest! I made them with it in as per Aaron’s recipe and it added a depth of flavour to the brownies but you couldn’t taste the coffee.
Mira says
Beverly, You won’t taste the Espresso Powder with the cocoa powder since the recipe only contains 1 tsp. The coffee ramps up the chocolate flavor, but, like Aaron said, you can leave it out. FYI: A slew of chefs use it from Barefoot Contessa, Martha Stewart and Emeril Lagasse to Curtis Stone, Nigella Lawson and other British chefs. I use it constantly in recipes and only taste the coffee when I make a mocha “something.”
Chrystalkay says
What will these turn out like without the solid chocolate? Will they be really dry? I will be adding the cream cheese. Thank you!
FatForWeightLoss says
They will struggle without the chocolate. Can you not find this ingredient where you live?
Jill says
I made these tonight, adding the vanilla into the eggs and erythritol (since you don’t say where to add it!). Since fatforweightloss.com.au recipes tend to err on the sweet side for me, I only used a half cup of powdered erythritol instead of the full cup. I could have used a little more sweetness, so I will try for 3/4 cup next time I make this.
Jill says
Hi there,
I’ve noticed that you did not include where to mix in the vanilla in your recipe — I am assuming that it is supposed to be mixed with the egg and erythritol?
I made this last night, halving the erythritol as I find a lot of the recipes on this site to be a bit too sweet for me. It turned out well, will make again!
FatForWeightLoss says
Hey Jil, Thanks! this has been updated.
Cathy says
Made these and they are awesome.
I pop them in the microwave for a few seconds and add a bit of cream – yum!
FatForWeightLoss says
OMG yes!
Kerry says
Just made these today and they are AMAZING! Came out perfectly fudgy (and like you said, underdone which is sooo good!). When do you add the vanilla extract? I didn’t see on the video or the directions so I just added with the eggs and sugar.
Frieda L Berkenbile says
I’m lactose intolerant. What should I use instead? Almond milk?
FatForWeightLoss says
Hi Frieda, I haven’t tried this, but it could definitely be a possibility.