These extra fudgy keto brownies are dense like fudge but moist like cake – just the way brownies should be. A tiny amount of coconut flour goes a long way in this recipe, ensuring your brownies don’t taste like coconut while still allowing the rich, chocolate flavor take center-stage. Your friends and family won’t believe you when you tell them these are keto brownies.
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This nut-free recipe calls for only simple ingredients you most likely have on hand. We even created an easy-to-follow recipe video which walks you through the step-by-step process of how to make keto brownies. Check it out below!
Tips to Make the Best Fudgy Keto Brownies
If you are looking to make the most delicious sugar free and gluten free keto brownies you’ve come to the right place. We have a few tips to make the smoothest brownie batter so your dessert will come out perfect every time. And for only 3 net carbs per brownie this recipe is sure to make a weekly appearance in your keto diet.
Use Coconut Flour
When we were first concocting this recipe, we experimented with both almond flour and coconut flour brownie recipes. To our surprise, the coconut flour brownies actually came out more fudgy and flavorful than the almond flour versions. Since coconut flour is more absorbent than almond flour, you need much less of it which allows for the dark chocolate flavor to really shine. Another benefit was that unlike almond flour keto brownies, these brownies are nut free. After testing so many different recipes we can confidently say this is the best fudgy keto brownies recipe you’ll ever find.
The Perfect Blend of Cocoa Powder and Baker’s Chocolate
The combination of cocoa powder and Baker’s Chocolate is going to maximize the overall fudge factor in these brownies. First, you melt Baker’s Chocolate into the batter and once the brownies bake and the chocolate cools, you are left with a dense, fudge like consistency – not a crumb in sight. This is because the cocoa powder adds a rich chocolate flavor, while the baker’s chocolate provides extra fat. The addition of extra fat helps to keep these brownies moist so the coconut flour holds together and they just melt in your mouth.
Mixing up Magic!
Keeping wet and dry ingredients separate is a standard practice when baking. (For more tips, take our Keto Baking Course!) You always want to mix the dry ingredients together in one bowl and the wet ingredients in a separate bowl, then combine the two. This would be extra important for recipes with baking leaveners. We chose to make this recipe extra simple and skip the baking powder so you don’t even have to worry about uneven baking powder clumps. This creates a more consistent mixture and even distribution of flavor… and chocolate.
Choosing the Right Keto Sweetener
Our sweetener of choice for this recipe is erythritol. If you’re new to keto sweeteners then you may want to read up on them a bit before you jump into the kitchen.
Erythritol is our preferred granular sweetener. We use it to replace both regular sugar, as well as things like agave or coconut sugar that you may see in most healthy brownie recipes. Stevia is our preferred liquid sweetener and can be added to this brownie recipe if you want to increase the sweetness. Most of the time, a combination of liquid stevia and granular erythritol will get you the most well rounded taste without any aftertaste.
Pro Tip: Find a combination of sweeteners you enjoy. Some people are very sensitive to the aftertaste that comes with stevia, while others can get bloated by using too much erythritol. Over time you will find what works best for you when making keto desserts. The benefit to all of these different sweeteners is that the net carb count is low enough they can be considered keto/ low carb.
Check the Brownie Batter Temperature
Be mindful of your batters temperature throughout the brownie-baking process. You want the chocolate to melt, not burn. A common mistake is trying to fully melt the chocolate in one go instead of periodically heating and stirring. The golden rule is usually any longer than 30 second in the microwave at a time and your chocolate will burn. An easier method to prevent burning is actually using a double broiler method which you can read about online. Another thing to watch for is making sure the entire brownie mixture doesn’t get too hot. If the batter is too hot the eggs might cook and scramble when you add them instead of properly combining together.
Don’t be Choco-LATE!- Avoid Over Baking Keto Brownies!
Keto baked goods can be tricky. We recommend taking these keto brownies out of the oven when they are a little bit underdone. As they cool, they will firm up. As a rule of thumb, always lean towards the side of under-cooking keto desserts.
How to Make the Best Keto Brownie Recipe
We’re going to go over ingredients and the steps in order to make the BEST easy keto brownies recipe. You learned the tips above, and now it’s just putting everything together!
Ingredients
Thankfully these gluten free and sugar free fudgy keto brownies don’t have any almond flour or nut butters. Even those with nut allergies can enjoy this tasty treat without worry. In order to make super fudgy brownies you need a few vital ingredients. Your best friends are going to be butter and chocolate in this recipe as they help to make a super dense and moist base. Here’s what you’ll need:
- 1/4 cup Unsweetened Cocoa Powder– Make sure it is 100% unsweetened cocoa powder or you’ll get extra sugar that ups the carb count
- 2 tbsp Coconut flour– A nut-free alternative to almond flour that helps create a lovely dense texture.
- 3 large eggs (room temperature)
- 12 tbsp Butter– We love grass fed butter because it’s a super flavorful base perfect for adding a healthy source of fat to this recipe. You can use coconut oil, but note it won’t have the same rich buttery flavor.
- 1/2 cup Erythritol– Erythritol is a low carb/ keto friendly sweetener that acts as our sugar replacement
- 15-30 drops liquid stevia (Add if you prefer a sweeter brownie)- While optional, we love adding extra stevia for a decadent sweet chocolate bite
- 1/2 tsp vanilla extract– A hint of vanilla really brings out and intensifies the chocolate flavor. Plus vanilla used in small amounts like this is low carb/ keto friendly
- Pink Himalayan Salt– Salt brings out the sweetness of baked goods which is perfect in this keto brownie recipe
- 2 oz Unsweetened Bakers Chocolate– A bitter and fatty chocolate that will create the perfect fudge base for keto recipes. It can be found in most grocery stores and really ups the fat content. All while easily sweetened by erythritol.
Instructions:
- Preheat oven to 325 degrees – I think it’s best to also prepare your pan now so you don’t have to worry about it later. There are two ways you can do this. Either grease a 8×4 loaf pan, or you can line the loaf pan with parchment paper which makes for easy clean up and removal.
- Combine cocoa powder, coconut flour, and salt, and set aside
- In a separate bowl, add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has doubled in size. This should take about 3-5 minutes on high.
- In a 3rd bowl, melt together the butter (or coconut oil) and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
- Add the egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Make sure that the chocolate is not hot or it could scramble the eggs. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
- Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
- Pour into a greased 8×4 loaf pan or as said earlier feel free to line a baking pan with parchment paper.
- Place into a 325 degree oven for 50-55 minutes. Pull out the brownies just before they look done so that they have time to set as they cool.
Allow to Cool Completely
If you get impatient (which is understandable!) you may end up with a disaster on your hands. Keto brownies can be crumbly if you don’t wait for them to cool completely. Pro Tip: Put the finished brownies in the freezer to cool so you can eat them sooner. They take about 30 minutes to cool in the freezer. Plus if they’re too hot that delicious keto ice cream you want to add will turn to soup! 😉
Store Keto Brownies in the Fridge (or Freezer)
As with all keto baked goods, you’re going to want to store these in the fridge for up to 10 days. If you’re anything like us though, you may want to store these keto brownies in the freezer to extend their shelf-life for 1-2 months. Just wrap them in parchment paper and place individually wrapped squares into one large gallon ziplock bag. These make for the perfect after dinner dessert. (And if I’m being completely honest I’ve eaten these out of the freezer 6 months after we made them).
Is Chocolate Keto?
Depending on the chocolate you choose it can 100% be keto! You should aim to find the lowest carb and highest fiber chocolate in order to lower the net carbs. There are many different brands on the market but some big things to look for are:
- Low total carbs – Obviously to make keto brownies you will need low carb chocolate so be on the lookout for low carb bars in the store
- The higher the percentage the better! – We’re talking between 80% – 100% minimum as it will have more cacao rather than milk (aka keto goodness)
What to AVOID in chocolate:
- Anything labeled as “milk” chocolate that you would find the the grocery store. Some online brands like Choc Zero do have keto milk chocolate, however most often milk chocolate has too much sugar or worse, Maltitol.
- Low quality artificial sweeteners – If you want good keto brownie recipes that turn out amazing every time, avoid ingredients that will make you feel sick. Low quality and cheap sweeteners like IMO, sucralose, and Maltitol are used in most store brand sugar free products. These sweeteners are NOT keto friendly and often cause gut disruption as well as knock many people out of ketosis.
Chocolates that are A- Okay:
- 100% Baker’s Chocolate- It’s what we use in this recipe and find it is one of the best low carb chocolates for baking. It is only 4 total carbs, 3 fiber, 1 NET CARB per serving.
- 100% Lindtt chocolate- This is definitely more expensive than baker’s chocolate costing you about $3-4 a bar depending on the store. However it is one of the smoothest chocolates that has a much softer cacao note, unlike super bitter baking chocolate.
- Keto Chocolate Bars/Chips- There are many brands that make keto chocolate chips which is perfect if you want to make keto brownies. Just double check they have good sweeteners like erythritol and stevia or monk fruit.
Cocoa or Cacao?
For this recipe there really isn’t much difference in flavor. Both ingredients are rich, chocolatey, and bitter. Cacao is the raw form of processed cocoa. Often times it is much easier to find raw cacao powder with no sugar unlike cocoa powder which can commonly be confused with hot cocoa powder. So which should you use?
- Cocoa – Much more widely available and inexpensive. Most all grocery stores have some unsweetened variety that’s rich in fiber and sugar free
- Cacao – More expensive but said to have more nutrients. However, this is for RAW cacao not heat treated. As soon as you put this recipe in the oven you are cooking and breaking down some of the antioxidants.
In this recipe, and for those reasons we recommend cocoa powder. It will be cooked and it’s less expensive so we’re not really worried about missing a few extra antioxidants.
Are These the Best Keto Brownies?
Before we even started a keto blog, we tested out other brownie recipes online and nothing has satisfied cravings like these have. Some recipes were too dry, some were too oily, and some just didn’t taste like brownies at all. Matt even tried making avocado brownies, and needless to say, they were a no-go. Although, since writing this we have come up with a delicious avocado cookie recipe that you can take for a test drive.
Keto Brownie Add-ins
If you’re a lover of low carb brownies, but you want to add a little something extra to them I’ve got the perfect ideas for you! Chocolate brownies are good but add these mix-ins and it’s a whole new world!
Chocolate Chips – Did someone say double chocolate keto brownies?! Fudgy keto brownies with extra chunks of gooey chocolate chips melted inside. When you take the first bite you won’t believe this recipe is keto friendly!
Nuts – It’s no secret walnuts make the perfect addition to the best keto brownies recipe. However, There’s no need to limit the type of nuts you can add to chocolate brownies. We love walnuts, pecans, toasted almonds, and even a few crushed up hazelnuts sprinkled on top for a Nutella vibe.
Peanut Butter – For an extra fancy treat, melt and swirl a few tablespoons of natural peanut butter on top of the keto brownies before baking. I try to use peanut butter in as many keto recipes as possible and these being low carb/ keto brownies are no exception.
Cosmic Brownies – Are you in love with the childhood cosmic brownies? Try topping these brownies with homemade low carb/ keto chocolate buttercream for an extra rich treat.
Coffee – The best keto brownies recipe just got a little more addicting… Add 1/2 to 1 tablespoon of instant coffee mixed with 2 tbsp of hot water to the batter. Coffee will bring out the chocolate flavor and provide a nice mid day pick-me up.
Flakey Salt – Do not sleep on the idea of adding flakey salt. The best keto brownies recipe has a hefty sprinkle of flakey salt to really bring out the sweetness and add a lovely contrast of flavors.
This brownie recipe is great on it’s own, but add some extra mix-ins and it’s unstoppable!
Looking for More Nut-Free Keto Desserts?
Next time you want a great dessert that is nut-free, check out our other recipes that don’t use any almond flour:
- Low Carb Chocolate Muffins – These are not as intense in dark chocolate flavor as the brownies and are perfect with your morning coffee.
- Coconut Flour Chocolate Chip Cookies – A nice, soft chocolate chip cookie that is lower calorie than it’s almond flour counterpart.
- Low Carb Ice Cream – Chocolate Gelato – Everyone loves ice cream, but not every knows how easy it is to make at home. Plus with no almond flour it’s an affordable easy keto dessert option.
Want More Chocolate?
Looking for even more chocolate? We have just the recipe for you, check out our top fan favorites:
- Two Minute Chocolate Mug Cake – So quick and easy you could make a mug cake while waiting for these brownies to cook. Plus the moist chocolatey base pairs perfectly with keto friendly ice cream
- Keto Hot Chocolate – Creamy dairy free hot chocolate that will warm you up on cold winter nights!
- Keto Peanut Butter Cups – Looking for a low carb version of your childhood favorite? These ice cube peanut butter cups filled with gooey natural peanut butter are the perfect quick freezer treat!
Give these recipes a try and let us know how they stand up against these Fudgy Keto Brownies! We’re sure one of these treats will be your perfect after dinner dessert.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Brownies”
Keto Brownies
What You Need:
- 8×4 Loaf Pan
Ingredients:
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Coconut flour
- 3 large eggs (room temperature)
- 12 tbsp Butter
- 1/2 cup erythritol
- 15-30 drops liquid stevia (Add if you prefer a sweeter brownie)
- 1/2 tsp vanilla extract
- Pink Himalayan Salt
- 2 oz Unsweetened Bakers Chocolate
Instructions:
- Preheat oven to 325 degrees
- Combine coco powder, coconut flour, and salt, and set aside
- Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
- In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
- Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
- Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
- Pour into a greased 8×4 loaf pan.
- Place into a 325 degree oven for 50-55 minutes.
Can I use stevia in place of erythritol?
If so, how much?
Thanks!!
Is it powdered stevia? You want slightly less of that than we used erythritol. About 80% as much.
What about using monk fruit sugar instead of the stevia it is Crystal / powder not liquid.
Thank you.
I am pretty sure monk fruit sugar is the actual sugar and not from the extract which is low carb. I would not use the sugar.
Monk fruit is one of the sweeteners they recommend. It’s not regular sugar.
Yes, monk fruit extract is what you want, not monk fruit sugar which is the sugar from the fruit.
I don’t understand the difference with the monk fruit extract vs. “sugar”. I’m using Lakanto which is crystals smaller than sugar and from monk fruit extract & erythritol. It says it has a 1:1 replacement for sugar and 4g alcohol sugar.
Monk fruit extract is the natural form of monk fruit, and there is no additives. I was talking about products that are using monk fruit powder (ground up monk fruit) or like Monk fruit in the raw (maltodextrin plus monk fruit). Lakanto brand sweeteners are totally find because they use erythritol and monk fruit. Erythritol (a sugar alcohol) is fine for keto so you can still use it. The liquid monk fruit doesn’t have any erythritol and it is stronger than the kind you are talking about. I was purely talking about a sugar made from the monk fruit, instead of an extract. Sorry for the confusion!
Which kind of stevia? If you’re using a granulated stevia/erythritol blend like TruVia or Pyure, those are something like twice as sweet as straight erythritol. If you mean liquid or powdered pure stevia extract, those are MUCH sweeter (like, I would substitute about 3/4 tsp pure stevia extract powder for the 1/2c. erythritol) and also don’t have bulk like the sweetener used here, so they’re hard to sub in.
Well said!! thank you
How many carbs per piece? If you get 10 pieces, like in your recipe?
To find out the nutrition info if you got different servings you can multiply the nutrition by the original servings (8) and then divide by your new servings (10).
What about stevia drops from SweetLeaf?
How much pyure should we use
I used 1/2 cup pyure.
I tried to make them with Stevia and they tasted like charcoal!
Me too! SO disgusting!!!!!!!!!!!!!!
Oh my, they smelled great but tasted awful. I just can’t get use to the taste of sugar substitutes
That’s how I felt before I found Swerve. I haven’t been able to taste a difference so far!
How much Swerve did you use?
How much Swerve is used???
Hi! The recipe calls for 1/2 c. erythritol, and you can use the same amount of Swerve or adjust to your liking!
Miranda, Matt had a brief video I stumbled upon, show a quick, easy cream cheese fat bomb using the brand TempTee cream cheese. Not sure if chocolate was part of this recipe. I cannot find this video or anything similar to what l originally saw. Can you help me please? He mentioned for this fat bomb, TempTee was the best to use. Ty
Is this it? It’s not a fat bomb but it has the Temptee, heavy cream, stevia and chocolate. Starts at 5:38. https://www.youtube.com/watch?v=wyVAbyTN2aU
They not only tasted awful but shortly after eating a wedge I started really feeling awful-not well at all. Never trying this again.
monk fruit tastes like regular sugar and has just as many carbs as erythritol.
What does it taste like? What was the bad taste?
I don’t know how to describe the flavor except to say it was odd. I followed the recipe exactly as written. This was the first time I have baked with coconut flour or erythritol, maybe that was it. I’m going to try to make some kind of topping and salvage the batch.
Update: They taste better the next day. I had some of the chocolate that goes with the almond joy fat bombs left over so I put some on top when I warmed them up. Some foods are like that, you like chili or stew. ha I’ll probably make them again. I just took the olive oil cake out of the oven. I’m going to make the butter glaze, can’t wait to try it. You two are great, thank you for being you!!
Stevia doesn’t work well with chocolate as the sole sweetener, hence the reason for the terrible taste. Think about it, the rich dark chocolate already has it’s own bite, now add bitter Stevia and you found out for yourself it’s not good.
It’s always best to follow recipes to the letter before subbing ingredients.
I tried the stevia too and these were awful. My fiance who normally eats everything says he wouldn’t give these to his worst enemy…
My daughter makes them with Swerve and there great. she doesn’t bake them quite as long and there very fudgy.
Hi Gail,
Does she use the powdered version of swerve?
Thanks!
Kala
Swerve is Erythritol
Swerve is erythritol and Stevie. I’m going to try them with half the amount called for in the recipe and will let you know!
I use stevia all the time in chocolate mousse low carb things and never get that taste. I hope these will come out good with it too. Maybe you’re using too much stevia?
Stevia usually doesn’t go well with chocolate in my experience.
Those is my first time trying this recipe, I followed it as is, it was really really dense, not sweet at all, and oily… I’ll try it again with less butter, more Erythritol and see what happens
I think the sweetener did not dissolve completely that’s one of the issues probably
Oo less time in the oven, for sure “that’s just my oven”
I used 6 Tbsp of almond flour as a substitute for the coconut flour as my son doesn’t like anything coconut and I used the swerve since I didn’t have the sugar shown on the video and mine came out perfect. However I did pull them out of the oven at 45 mins. As they looked like they were burning. They weren’t sweet
at all but they were definitely fudgey!
This is my first time trying this recipe, I followed it as is, it was really really dense, not sweet at all, and oily… I’ll try it again with less butter, more Erythritol and see what happens
I think the sweetener did not dissolve completely that’s one of the issues probably
Oo less time in the oven, for sure “that’s just my oven”
yes
always use a little more then what it says for its does not have the sweetness otherwise
what is erythritol and swerve
Hey Megha! I just tried this recipe tonight and it super delicious! But I found that mine were not fudgy at all. The taste was super nice but the texture was cakey.
They should be relatively fudgey when they are warm, but ya, when they cool off the chocolate will harden up a bit. We like to microwave them to get them to be soft again the next day.
Hi I made these and they got hard. I do not own a microwave. Can I warm them in the toaster oven. I guess I will try and see how it works out
Hello so I made the brownies and I used swerve sweetener and it was the powder form I didn’t read and I wondered if that’s going to change the sweetness because I tasted the brownie batter it was so bitter?
Hi Matt,
We tried this last night and it taste like a burnt leather shoe. Maybe coconut flour needs less cook time. 50-55 min seems like a long time. Most other brownie recipes calls for 20-30 min. I watch you guys all the time and appreciate all your hard work and inspiration. Can’t wait to try the chicken crust pizza.
Mine were super dry. I thinning 50 minutes is definitely too long.
As most remarked , I used the stevia blend with maltodextrin, Reba? And erythrytola Nd they came out chalked and hard and I wa expecting the super moist variety- maybe it’s the difference between using swerve vs. stevia blend?
Please post the new recipe- I cant see it!
Thanks
Isabel
These came out super dry and crumbly for me. Any thoughts as to why? Followed the recipe exactly! Thanks!
The chocolate does harden up quite a bit when they cool. When eating them the next day we like to microwave them. Were they crumbly right out of the oven? Or was it when they cooled?
Mine also came out super crumbly and dry (I was expecting fudgier brownies). May have to try warming them up when I eat them.
I made them the same way as the recipe – perhaps almond flour would have been better? Not sure, the flavor is great, but the texture is not my favorite. Or maybe throw some bits of Lily’s chocolate in them to help make them a little more moist next time? Not sure.
Hi Dani, we remade the original recipe after getting a number of negative comments on it, and it was pretty crumbly and dry, expecially once it cooled. We have been reworking the recipe the last few days and have just updated it. These are the real deal fudge brownies now! Sorry for the inconvenience and wasted effort we caused you. Please let us know if you try the new ones and how you like them. Thanks.
Hi guys! I just made these. Used a counter-top oven. Without sugar to hold the moisture in, they will dry out fast. I mixed everything in all at once instead of whipping the egg whites. I cooked them in a counter-top oven for only 15 minutes. As soon as they came out of the oven, I brushed them with a sugar free Torani syrup like vanilla or hazelnut. Once cooled, I frosted them with a cream cheese frosting to hold in moisture. Super moist and fudgy.
That sounds incredible! Thanks for the feedback and for sharing your additions. They sound delicious!
How much salt do we use
Hello, I am sooooo tired of trying ANOTHER low carb brownie recipe that just does not cut it! I have wasted so many expensive ingredients in my effort to find a “really good” recipe. But I will say that you have convinced me to try another…YOURS! I sure hope I will not be sorry this time.
UPDATE: I am replying to my own comment. I notice that many people do not give feedback when they try a recipe, hence, why I have had to try so many keto brownie recipes in search of a delicious one! I made this recipe and I have to say that they are not bad. Would I call them delicious, well no, but they are probably the best keto brownie recipe of the several I have made. And I can say that they are likely the easiest recipe I have made. If anyone else has found a recipe that taste better than these, PLEASE reply to me! As I said these are not bad but I am still looking for delicious!!
Thanks so much Marsha. we look forward to tweaking it to become the perfect brownie.
I have adapted a brownie recipe from David Leibovitz’s website called Helene’s Brownies. I posted my revised recipe on My Low Carb Friends message board and it has gotten good reviews. I hope this works for you. Email me and let me know what you think!
Ultimate Brownies
5 oz Lindt 90% chocolate, chopped
5 oz salted butter ( if using unsalted butter add 1/4 teaspoon salt with dry ingredients)
1/4 cup water or coffee
4 eggs, large
1 cup sugar equivalent (use a blend and something with bulk)
1 1/2 tablespoon SF vanilla syrup like Torani’s
2 tablespoons clear Vitafiber Syrup or Allulose honey syrup
1 teaspoon vanilla
2 tablespoons resistant corn starch or oat fiber
2 tablespoons almond flour
Preheat oven to 350°. Grease 8 in. square pan.
Combine dry sweeteners, resistant cornstarch and almond flour together in small bowl; set aside.
In medium sauce pan over low heat, melt butter, chocolate and water together, stirring constantly until smooth. Remove from heat and stir in Vanilla syrup and vitafiber syrup.
Next, stir in sweetener\flour mixture until well blended in with the spoon stir in eggs one at a time mixing well. Add vanilla and stir to blend.
Pour batter into prepared pan, smoothing top to make even. Bake for 25 to 30 minutes until the top center feels just about baked. Err on the side of underbaked a little if you want a fudgier brownie. Let cool completely in pan before cutting.
This is my fave brownie recipe so far! The avocado keeps them super moist. I’m working on a peanutbutter cream cheese frosting to top them with now. https://www.mypcoskitchen.com/keto-avocado-brownies-2/
I’m looking forward to trying this new recipe tho!
I have a pin on my keto board called avocado brownies. They.Are.AMAZING. I know it sounds weird with avocado, but it makes them crazy moist. They actually call for sugar & that’s how I made them the first time. Then about a year later I started keto and switched to monk fruit sweetener (I also added 4 drops of liquid stevia). I nearly ate all the batter before I put it in the oven. Crazy tasty!
To be fair, I have not tried this recipe you are commenting on…
Hi Matt, where can I find the updated brownie recipe?
I would suggest adding a tablespoon or two of olive oil… I add that to regular brownies to get the moist fudgy texture… so would think the same would work here… And also maybe using extra fine almond flour versus coconut flour would help with less moisture being absorbed by the coconut flour… just good for tbought…
Thats a great tip!! We will defintitely give that a go next time we make them since it is pretty often haha. We also have a second recipe of brownies coming out on Saturday – if you give them a try please let us know what you think. Similar ingredients, completely different turn out!
Baking them now and used stevia. They aren’t done but butter is bubbling on top which doesn’t seem normal?
It should come out great once you let it set and cool! Hope you enjoyed them.
I just made these . I did add a bit more powdered erythritol and I put them in a 12 cupcake silicone pan. I was concerned with all the butter on top. I checked with a toothpick after 20 minutes and they were done so I took out and the butter soaked in . thanks for your constant revamping of recipes to make them better.
Also, i just upped the butter count from 8 to 10 tbsp so thank you! Hopefully that extra fat does it.
Can I just interject and say how awesome it is how communicative you two are?! I am trying these tomorrow….crumbly or not they are brownies, people! CHOCOLATE!!!!!
U r so right Molly! ,
Matt and Mehga, I know as ur growing your business u r getting a lot of feed back. And it may get hard to answer all, but I love the fact u r there and it is like knocking at the door of ur neighbor and asking for help u r there . Thank you both for ur trueness . We all appreciate U both, and that is why we can’t get enough of u. Ps so proud of u both for taking the marriage leap . I married my husband on his 21 st birthday 35 years ago and going strong. Been on Keto a year and u two helped me learn how to COOK. LOL THANKS AGAIN!!
I made the brownies today and they were delicious!!! I used almond flour instead of the coconut flour bec I didn’t have it on hand and they came out perfect. Thank you!!!
Good call Ria, as I have found baking keto, coconut flour is drier than almond flour!
Hi love your site! Just a question….what happens if I use 4 whole eggs instead of just yolks?
They will come out less dense. We’ve don’e that before and they are just about as good!
I followed the recipe…but which way am I to do the eggs??? I now see some say yolks only, egg whites only..or whole eggs….I followed the recipe and it said 3 large eggs at room temp. and that’s what I used…I couldn’t for the life of me get them the increase 3x the size no matter how much I whipped. So my fingers are crossed since they’re in the oven now. They ‘smell’ amazing.
I made these and also had the result of cake. Which is fine. I was just expecting a dense fudgy brownie. These will make perfect chocolate cupcakes tho! Next time I will try leaving out the baking powder!
Hmm, that’s interesting. We actually just made another batch this weekend (couldnt help myself) and they turned out like the first time – dense and on the fudgey side. We have another brownie recipe coming out next week that is made with whole eggs which makes it more cake like! We will also have a video released. After you view it id’ be interested to hear what you did differently or if you did it exactly the same! Sorry they didnt turn out as expected!
Megha, I haven’t tried these out yet, but maybe it’s an altitude thing??? I’ve live in tons of places and everything bakes differently in different altitude and humidity levels. Just a thought :0)
Mine came out cake like and very dry.
Hey Anya, we’re sorry about that. We remade this recipe and it is in fact pretty dry, especially once it cools. We reworked the recipe and have just updated it. It is much better now, and is actually fudgey. Sorry for the inconvenience and thanks for the feedback.
Hi. I’ve been reading that some folk’s recipes come out dry. My grandmother (who made the best brownies), told me to add an extra egg and a 1/4 cup of veg. oil.
They turned out super-fudgy every time!
(As anexperienced cook, butter or coconut oil may work just as well. Not sure if it is varying oven temps or altitude…!).
Cant’ wait to try these! Thanks to you both!
Karen
Hi. I’ve been reading that some folk’s recipes come out dry. My grandmother (who made the best brownies), told me to add an extra egg and a 1/4 cup of veg. oil.
They turned out super-fudgy every time!
(As an experienced cook, butter or coconut oil may work just as well. Not sure if it is varying oven temps or altitude…!).
Cant’ wait to try these! Thanks to you both!
Karen
Aww what a great tip from your grandma! Thanks for sharing it and we hope you enjoy the brownies. The comments about them being dry might have been from our original batch – we reworked the recipe so they are more fudgey this time!
I can just about guarantee your grandmother used standard wheat flour for her brownies, not coconut or almond flour, big difference! Eggs make for more “cake-like” brownies, and less eggs, more oil/butter make for fudgier ones.
Did you do a 1/4 cup veg oil and the butter?
So where is the new one! I just wrote out the one with 3 whole eggs and 12 tbsp. of butter! is this the new one?
Yep! That’s new
If I make these with Almond meal or Almond Flour what would the amount substituted be, if any? Thanks in advance!
Hi Danni. It’s entirely hard to say since they differ highly in absorbency. Almond flour is a lot less absorbent so you likely need more than is called for in the recipe. It’s definitely something you want to gauge as you add more almond flour. we have a video coming out next week with another batch as well (using coconut flour) but it will give you an idea of what the batter looks like!
I’ve heard substituting 1cup of almond flour for every 1/4cup of coconut flour. So by that conversion factor, 2tbsp of coconut flour would be 8tbsp (or 1/2cup) of almond flour
She said on the video 6 Tbsp of almond flour in place of 2 Tbsp coconut flour.
I’m making these now and I’m so excited! I’m highly intolerant to egg whites so having a recipe that only calls for the yolks are right up my alley!
Yolanda – this is prefect for you and my FAVORITE dessert by a mile! Hope they turned out great for you!
This calls for whole eggs, not just the yolks.
Can’t wait to try it!
Can I use Swerve granular sweetner for this recipe? Is it the same amount as the erythitol you listed?
Yes to both questions!
I’m using granular Monkfruit sweetener is that okay or should I grind it up?
Granular is fine!
How much Monk Fruit sweetener – the same as the recipe or cut back? I don’t want to use Stevia – not great reviews and Lakanto Monk fruit is all I have.
Use our new sweetener conversion chart!
Olivia Kendrick..I looked at the chart, but it does not have a conversion of regular erythritol to lokantos monkfruit erythritol mix?
Sorry about that, you can probably just use the same amount the recipe calls for – 1/2 cup. You can taste and add more if you don’t think it is sweet enough.
I just made these with Swerve a few nights ago. First, the batter was delicious! My daughter and I tried one right when they came out of the oven and we weren’t super excited about them. But this was our first ever low carb baking we have ever done so we thought maybe that was just the way it goes. But I covered them in the pan with foil and thought I would try one again the next day and it was delicious! The flavor was somehow different (not bitter anymore, which it had been the night before) and still fudgy in my opinion…and I didn’t heat it, I just ate it from the pan. I actually went to eat one today and found that my daughter and her friends had finished the pan after school today! So having said that, I definitely recommend these and apparently even kids who are not carb conscious think these taste good too!
CAN YOU USE SPLENDA INSTEAD OF erythritol ??
Yes you can, but splenda is much sweeter so you probably only need a little more than half the amount of erythritol.
Can I substitute Lily’s chocolate for bakers?
Yes, but it will be much sweeter! You may want to adjust the sweetener you put in.
Can Gentle Sweet or DIY Gentle Sweet be substituted in equal amounts?
From what i read online, gentle sweet is a mix of three sweeteners. You will likely want to use half the amount called for in the recipe.
Oh yea!! A recipe for brownies made with coconut flour and not almond flour, yahoo! I am making these tonight. Thank you so much, you guys rock!
Yay!! I am newly allergic to almonds sadly, so lots of coconut flour and oat fiber goods coming your way!
Just made these and love the taste but also find the texture a tad off. They have almost a Sandy texture? Wondering if there was a touch more liquid or if we’re baked just under if it would achieve that denser monster texture? Worth playing around with!
It seems a lot of people are finding this to be the case – adding extra fat would help with the sandy texture. Oddly, we made them twice and didn’t have this issue. Thanks for sharing!
So I read this recipe when it came out and today I decided to make them and the recipe is different? I’m a little confused…
Kayla, we got feedback on the recipe and most of it was not the best so we refined the recipe over the last few days and have updated it. The updated recipe is much better and fudgier. Sorry if that inconvenienced you in any way.
Can I leave out the baking soda?
Hi Matt and Megah,
I actually just made the updated recipe and mine came out super dry. Even when I heated them to the point they would burn your mouth they were just crumbley. Lol.
I did mess up and accidentally buy salted butter instead of unsalted so I am not sure if that would make a difference. Is anything ever supposed to be done with the egg white? I know the ingredients say 3 eggs but the instructions say to use the yolks. I’ll try again with unsalted butter soon but any tips would be great. Thank you for the help. 🙂
Keanna, we’re going to have a video for these this weekend. A lot of people seem to be having trouble with them. I’ll try and get it edited and published asap. I think that will help a lot.
Can you use swerve sweetner?
Ya, that might work even better.
Hi, I have Stevia, how much would I use of that instead of the sweetener listed? Thanks so much, these sound delicious and easy!!
Is it liquid stevia? If it’s the powdered stevia I think you can sub 1 for 1.
Hi I making these right now with almond flour instead of coconut. After cooking for 50 minutes the batttwe was runny. Only thing I didn differently other than the almond flour was I used a round pan cause I didn’t have a loaf pan. Any ideas?
Ya, almond flour is totally different as far as how much liquid it absorbs. You would want to use 6-8 tbsp of almond flour in place of the 2 tbsp coconut flour.
Have you tried these with walnuts? Where in the recipe would I add them?
Add them in the last step as you mix in the dry ingredients. No we haven’t but I’m positive they would be perfect in these!
Eggs or yolks with this new version. I hope eggs- that’s what I’m using!
Whole Eggs!
Thanks so much guys, I made the reworked recipe last night and they were amazing, super fudgy and delicious. Definitely making these next time I have to participate in a work morning tea, no one will ever know they are keto.
I’m confused on your net carb math 5-2=1.75 carbs?
Yes I am also wondering this. It should be 3g net carbs unless we’re missing something??
Recipe calls for 3 eggs but instructions say just yolk – so I used only yolks. Was disappointed but now I see in above comment I was to use whole egg. May want to correct your instructions. Going to make again!
Sorry Susan. The recipe has been updated. It should be 3 full eggs. We apologize for the inconvenience.
Thanks again! Trying these right now. They’re in the oven 🙂
Quick feedback: the recipe on step 3 instructs to add the yolks, but there’s no mention of the whites. After watching the video I think you mean the whole egg? Also it might me nice to have the new video linked here in the blog.
Awesome work guys!!
Do you happen to know the serving size in grams? I’ll most likely be making these in a regular 4×4 pan vs. a loaf pan, so I’d like to know how many grams of brownie = 1 serving. (I basically asked the same question twice, I’m sorry, but I love you guys, thanks!)
We don’t know that unfortunately. The best way to get an accurate serving is to simply make the recipe and divide into 8 pieces. Hope that helps.
Here’s what I did, because I made mine in a different size pan, too. I took the total net carbs for the whole recipe, then divided by the number of pieces I had when I cut my brownies.
Just made these, totally delicious and very indulgent! My girlfriend who is farrr from Keto loved them too! If you’re feeling very naughty these suckers work well served with some heavy cream on top!
Thanks guys!!
I’m always feeling naughty 🙁 Glad you liked em!
Mine are in the oven as I write this. I followed the recipe to the T, I sure hope they cure my chocolate craving!
Hi Julee! We hope they cured that craving – they definitely do for us!
All I have is Swerve Confectioner’s — would I still use the same amount, or would I need less since the texture is so much finer?
You would use the same amount!
Oh my god! I have just made these. They are lush and I cannot bake! So easy. Thank you, the UK is slightly behind the U.S.A for Keto so this site is brilliant! Dinner rolls in the oven as we speak!
Thank you claire! We love the brownies too! Hope you enjoyed the rolls.
Is it possible to have this recipe using grams or ounces? I don’t find cups very accurate, especially not half a cup of butter which is in a black.
Hi Pauline, you could easily convert all the measurements we’ve given you into grams and ounces and measure it out that way when you make them!
Hello!
Greetings from Canada, I made the brownies today and they are great!
Two quick questions for you:
1) How do the net carbs calculate to 1.75 g? I thought the calculation is carbs minus fibre, so in this case 3g net carb per brownie?
2) My kids say they are too “dark chocolate” flavoured, would I be able to add 2 tablespoons of heavy cream (liquid whipping cream) to the chocolate butter mixture? Would you recommend one more tablespoon of coconut flour to balance the additional wet ingredient of cream?
Interested in your thoughts, thanks again for adding this recipe to FitnessPal! Such a convenience.
Keep cooking! 🙂
Perfect brownie! Thank you!! You guys make Keto easy!
Thank You!
Just tried your brownie recipe. I must say it was delicious. Thanks so much for making these videos for people like us looking for better ways for better eating. I’m a type two diabetic with a sweet tooth and since I found your website I’m able to bake my own treats and know that they are healthy for me. Thanks again.
Youre so welcome! Thanks for making them and sharing your thoughts!
I just made these and they’re absolutely delicious! Fudgy and moist, just the way I like my brownies. Thanks so much for a great recipe.
That’s awesome to hear!! Thanks for trying and sharing
I dont have any of the powder sugar substitutes, is there anyway other than using that? I have Swerve and Truvia. I’m gunna order some of what yall recommended but I just can’t wait to try them!
You can use either of those in the recipe. I would just suggest using half the amount of truvia!
I just made these awesome brownies! I felt severe guilt at the thought of using so much butter, so I used 1/3 of what the recipe called for and they came out moist and perfect!
Thank you guys, for the incredible recipes and website! I”m a huge fan!?
Deanna
That’s great to hear and know about the recipe! Glad you enjoyed them 🙂
I recently began eating a keto diet and was struggling finding a sweet option to eat and these were so fudgy and delicious! I will definitely be making them again!
Yay! Thanks for the feedback
In the video, you say that it’s super important that the eggs are room temperature, but it’s not listed in the recipe here. So how important is it, really?
We found it to help since we’ve tried both ways, but I’m sure they come out just as good with cold eggs. Just updated the ingredients to say room temp eggs – thanks!
I made these tonight and when I took them out there was a lot of butter bubbling on the top. However they were very dry and crumbly? I felt like 12 Tbs is a lot of butter? did I do something wrong?
Hmm, the recipe as written is correct. I’m not sure why yours ended up like that. It might have just need to be baked slightly longer? There is a video in the blog post, try checking to see that the consistency of your batter is similar to ours.
The same thing happened to me. Way too much butter. It was floating on top of the brownie. I had to pour it off to see the brownies. Followed the video completely. I used two sticks of butter ( you said about 12 TBSP) my sticks have measurements on the package. It says half a stick is 4 TBSP so two sticks is 16 TBSP. I took pictures. Wish I could send them to you
If anyone else is having this issue, ensure that you fully incorporate the egg mixture first, then fully incorporate the dry ingredients. If the butter is left separated in the mixture, it won’t mix itself in the oven!
About to try your recipe. Unfortunately I forgot the coconut flour. I’m at work. We have almond flour. Do ya think we can substitute?
They don’t really substitute. You’ll need 3-4x as much almond flour!
I did this just now and it’s a yummy!! I used semi sweet chocolate instead of unsweetened choco bar, is it safe to use?
Just have to count the carbs on that and see if it fits into what you’re looking for nutritionally. Semi sweet tends to be higher in carbs.
I’d like to substitute the coconut flour for almond flour as well (as I don’t hav coconut flour). This recipe only calls for 2 tbsp of coconut flour, and I can spare adding 3-4x as much almond flour as a substitute. My question is will this drastically change the consistency? I’ve never even used coconut flour before so I’m not sure how it behaves in cooking. PS – love your site. 🙂
You will have to try it out! Someone has used almond flour with success in previous comments. Look for Ria’s comment!
Could i add psyllium husk for a more elastic kind of texture? Or would it ruin the taste?
You could probably add a bit of psullium husk to it. We haven’t tried it but i think it would work pretty well.
They look delicious, but can you please answer the questions about the net carbs? These should be 3g net carbs with your numbers. It seems a bit misleading to not be addressing those comments but you are answering every other comment.
Fixed it
I’ve tried several keto chocolate cake recipes but they all taste a little too bitter to me. Any tips on how I can prevent this in the future?
Keto desserts do tend to be bitter and not as sweet. You can simply add more sweetener if you want. The bitterness in this recipe comes from the bakers chocolate.
Hello i didnt use as much cocoa powder because i used hersheys sugar free chocolate chips i used 2 tbs on cocoa powder and they were not bitter at all! Ive made these with lindt 85% chocolate too !
Hey guys! Can’t wait to make these tonight. Curious about serving size: recipe says cut into 8, video says 10. Which it’s reflected in the macros?
Macros are according to 8 pieces. We cut it into 10 in the video just for video purposes and we like smaller ones so we feel less guilty when eating them hehe.
Matt & Megha, The brownie video came up on my FB feed and my daughter overheard it. An hour later we were in the kitchen bakin’ us some brownies! Oh my!! You have nailed the recipe – delicious, rich, and chocolatey! We cut them up into 12 pieces and cut up a couple of strawberries and hit them with a dollop of whipped cream….. heaven!! Thanks for all your hard work on the recipes; y’all are awesome! You have made it possible for not only me, but my 20 year old daughter, to embrace the keto way of eating! A huge thanks to both of you!
Can I substitute oil for butter and if so how much?
Are the nutrition facts listed above for the entire batch or per piece?
Thanks
The language is off in that third step. Now where do you mention a second bowl, yet suddenly there is a third. The step SHOULD read
“In another bowl, mix eggs, erithytol, vanilla…”
Thanks for the feedback – we’ll take a look now!
These brownies are delicious! Fudgy, thick, and chocolate filled. This will quickly become a weekly treat for me.
So glad to hear that!! Thanks for the feedback.
So I made these last night and i thought they were pretty good but my bf thought they were to dry and i think it was because of the coconut flour. So i made them again today with almond flour and OMG delicious!! BUT I personally like both so i will be eating last nights batch and some of these. Thanks so much you guys are great!!
Since I’m allergic to almond flour I’ve been trying to work with coconut flour more (although we do have almond flour recipes still coming!), but almond flour would be a great addition!
Hi, may i know if u are using the same amount of almond flour as coconut as well? Thanks
I tried these on Sunday I didn’t have bakers chocolate so I used a bar of lindt 90% and I only used 1 scoop of cocoa powder the chocolate mix came out thin so I added a little more coconut flour and perfection!
Great variation!! Changing up recipes to fit what you have at home can be fun!
so I forgot to get unsalted butter is there anyway I can still make these brownies with Kerry gold grass fed regular butter ? Thanks in advance really looking forward to making these
Yes, just don’t add the “pinch of salt” since your butter is already salted. Salt makes desserts so much more intense and tasty – let us know how they turn out for you!
I did & table spoon of walnut oil!
Beautifully perfected fudgey brownies! It’s gonna be hard not to eat them all at one time, thanks guys, keep up the amazing recipes!
I’m confused, the recipe says 3 eggs but many people are commenting about using whole eggs vs. yolks only. I just made these, using whole eggs and following the rest of the recipe exactly and the brownies, while good, came out cake-like as opposed to fudgey. Would they have the more fudgey texture had I only used the yolks?
The recipe is correct as written. We originally published a slightly different recipe using egg yolks, but have since updated it to our more improved recipe. You could try using 1 yolk and 2 whole eggs to get it more fudgy, but when we make it using this recipe we find it to be very fudgy.
I think I may have done something wrong. I followed the recipe with the exception of adding stevia instead of erythrotal (sp). It was very bitter, and not sweet at all. I had to throw them out. The consistency was perfect for fudgy brownies, but they were terrible. I will try again with adding 1 cup of stevia. Any suggestions would be greatly appreciated.
If you liked the consistency then I think the only issue is the sweetness. Adding extra sweetener should make them tasty. The consistency is the hard part.
Is the above recipe the re-worked one?? Don’t want to waste time if I’m not making the gooey, fudgey one!
Yes, it’s the reworked! We threw out the other haha.
I haven’t made these but I’m going to try it – just a suggestion, adding shredded zucchini to anything with both cocoa powder (which I know isn’t in the recipe) or coconut flour significantly adds moisture. I’d add some to increase fudge factor, I know it adds carbs but so minimally! Thank you for sharing. ?
Great tip!! Let us know if you add zucchini and how it turns out for you
I only had one stick of butter, so I added a whole mashed avocado to the recipe to replace the other stick. They came out really good and moist. Thanks for the recipe!
Sounds amazing!! Great improvising 🙂
Yummmm!!! Made these today.. enjoying for breakfast lol! I undercooked them a few minutes because I love a fudgy brownie and replace a bit of butter with butter flavored coconut oil (ran out of Kerrygold). So decadent!
What a perfect breakfast!! Good idea on undercooking for extra fudgy-ness!
These are amazing! I’m allergic to almond flour so was pleased to find this recipe with coconut flour. I used half butter and half coconut oil and Swerve.
Came out perfect! Going to bake them again soon.
Awesome to hear! We have a lot of coconut flour recipes coming your way as I am also allergic to almonds!
Is it 3g of carbs per slice or the whole tin?
Per brownie!
I must not understand something. HOW CAN it be only 3 net carbs when the erythritol 1/2 cup makes the carbs 96 then divided by 8 makes the net carbs 12 for each brownie?
Hi Dee, don’t count the carbs from erythritol at all. So we omit those 96 carbs from the carb count since they have no effect on blood sugar levels.
Has anyone tried freezing these?
These are awesome! Made them and shared with a friend. Very fudgy, not too sweet, and very filling. Going to a retirement party next week and will bring these so I have a keto appropriate snack. Thank you so much! Perfect treat.
Kerry
Thanks so much for the feedback, Kerry! We love them too!
We loved the recipe. Wish we could post the picture.
You can post it on IG and tag us 🙂
I made these with the exact product and measurements. When putting the recipe into the nutrient recipe counter i have it came out to 22g of net carbs when cutting into 8 servings. Not understanding how it could be so different
Are you subtracting erythritol from the net carbs? And are you saying 22 net carbs for the entire recipe? Cut into 8 pieces that is about 3g net carbs per brownie.
Could you use cacao powder instead of cocoa? If so, how does this change the nutritional information?
Cacao powder is generally much higher in carbs, although I think it could probably be used.
OMG Ijust put these in the oven using the recipe above as printed. The comments are confusing me – yoks, no whites, 8 Tbl butter, 10 Tbs butter, 12 Tbs butter, baking powder, baking soda – what IS the recipe? I hope I didn’t just waste a bunch of ingredients.
It is 3 eggs and 12 tbsps butter! Hope you got it right and enjoyed them!
Hi,
is it possible to use monk fruit instead of erythritol? If so, how much?
Are you talking about a powdered monk fruit? If so, it should just be a 1:1 sub. If it’s the liquid then you won’t be able to sub or the consistency will be off.
The recipe says to pour batter into “Greased” Loaf Pan. What is suggested to use for “Grease”?
We use coconut oil spray most of the time. Pam, butter, coconut oil, ghee should all work.
Is that 12 tablespoons of butter?
Yes
Can I use swerve in this recipe instead of erythritol?
Yes you can!
What can I sub for erythritol?
You can use any sugar free baking blend pretty much. Xylitol will also work well.
So I made some alterations also.
Replaced 2 TBS coconut flour with
1 TBS coconut flour
1 TBS blanched almond flour
Replaced 12 TBS butter with
8 TBS butter
4 oz (about half a small) Avocado
Added 1 tsp baking power
Replaced Ethrytol with same amount of Truvia brown sugar replacement.
Just out of the oven and definitely more cake like but I expect it to deflate when cool to become more brownie like.
Delish
Thanks for sharing your modifications! We love using avocado in everything so we’ll have to give your recipe a try!
Made these today and I love them! Not as dense as I would like, but didn’t matter! I did make the mistake of eating them while they were cold, definitely heat the brownie up 10-20 seconds before eating for moist bite! Thank you for the recipe
Ahh sorry that they weren’t as dense as you hoped, but glad you still enjoyed them! Yes, microwaving them makes a world of difference. Thanks for sharing your thoughts 🙂
I am very confused how to calculate the macros for these brownies. I made a slight alteration to your recipe, and used 60% dark chocolate (which added 2.8g of carbs per brownie). However, when I calculate net carbs for what I did I get 13.2g per brownie and when I calculated it with your ingredients I got ~10.1g per brownie. Do the carbs in erythritol count as it has Zero calories? I am new to keto so I am not sure how all of these ingredients should be counted. Please help!
The erythritol does not count as carbs so you would subtract the sugar alcohols.
Amazing! Second time I’m making these fudgy Little bits of deliciousness!
Yay! You said it best 🙂
Loved this recipe very similar to Good Dee’s packaged brownies mix.
She has some great brownies so we are happy to hear you compare them – thanks for sharing 🙂
Does changing to almond flour change the net carb count? Also it would be 6 tablespoons of almond? Is that right
Yes, changing to almond flour would change the macros. I think it would be between 6-8 tbsp of almond flour, but we’ve never made these using almond flour.
If using almond flour how to calculate the macros?
Despite you wanting it otherwise, these still didn’t turn out fudgy. In fact, they were so crumbly/mealy they fell apart with even the slightest touch. Fudgy = sticky/gooey. These are not that. The only way I could get them to stay in on piece was to eat them after they sat in the refrigerator to cool completely. And again, upon microwaving, they proceed to crumble completely. “Fudgy” doesn’t crumble in my definition. Now if we are talking about the taste being “fudgy” then yes…they taste like fudge. Disappointed with another mediocre recipe from this website. Time to move on.
I am making these know, I couldn’t find erythritol… so I am using pyure… I hope they are tasty because I have definitely been craving some chocolate on this Keto
Pyure should work just fine!
I was just wondering if you can substitute the coconut flour for almond flour. I found a waffle recipe and it called for coconut flour too, but when I looked at the nutritional info almond flour has less carbs. – newbie
That’s a bit deceiving. Per cup almond flour has much less carbs, but you have to use about 4x as much of it. That really adds on a lot of calories, and the carbs become close to even. Coconut flour is much more absorbent. Also, it’s pretty tough to sub the 2 in recipes because of the huge volume difference required.
We made these last night with some keto whipped cream and Oh. My. Lord. They were so good – and really filling! We used the 6 tablespoons of almond flour instead (and a pinch – it was too liquid-ey with just the 6.Thank you so much for this recipe! Def a standard for our keto days.
Thanks for sharing your variation! So glad you enjoyed them 🙂 Now you got me craving brownies at 930am
Gooey and delicious as promised! I spread some walnuts on the top of it, and the moment it was done, it was gone! 🙂
Also, you can add a few drops of peppermint essential oil to it, yummy Just make sure you use good quality essential oil like young living.
Great idea!!
I made these and they were really bitter. Not sweet at all where did I go wrong?
What did you use for sweetener?
I LOVE THESE!!
Hi I am allergic to coconut. Do you think they would work with almond flour?
They could work with almond flour. I would try about 3x-4x the amount.
These came out completely dry and bitter. Do you know what I may have done wrong?
Hmm, I’m not sure. If they were dry it must have been that your coconut flour was very absorbent. Did you use the brand we used or a different one?
I need you both to know how much you have done for me with your blog and videos.
I’m a medic in the Air Force, and was on the verge of being discharged for my fitness test scores. No matter what I did, I couldn’t lose weight or motivate myself to work out more. I weighed more than I ever have in my life. I found your YouTube channel and literally started keto THAT DAY. In 2 months, I was down nearly 30 pounds! After only a few weeks, I was feeling so much better about myself that it was all the motivation I needed to start running again and go back to the gym on a regular basis. It’s so great to feel like my old self again, and I owe it all to every effort you both have put in to creating KetoConnect to help others. Because of you, my Air Force career is saved.
Thank you so much Megha and Matt, you will never know how much weight you took off my shoulders, literally!! I love you both and can never thank you enough!
Mike that is absolutely incredible! Thanks so much for the love, but it was all you! Congrats on the huge life changes and turning things around for yourself. We appreciate your service and wish you all the best in the future. Keep killing it Mike!
LOVED these!!!
Thank you!!
You said two sticks of butter in your video but the recipes says 12Tbsp which is 1 1/2 sticks. Could that be effecting the fudgyness of the brownies? 4 Tbsp extra would make them more moist.
12 tbsp is the correct amount. We mispoke in the video.
I just made these to take on a “camping trip”, of sorts, with the Air Force. Do you think they’ll keep for a few days in some zip lock bags? If I can keep myself from eating them that quickly at least… they came out exactly like the video and they’re phenomenal! Also made the chocolate chip cookies!
Thanks for trying our recipes! We like to store them in the fridge, but they should keep for 2-3 days at least. We haven’t tested past that. Hope you enjoy them 🙂
Hello,
Just made the newest recipe and tried right out of the oven with whip cream. My husband said tasted like there is coffee in the recipe, must have been the dark chocolate. Mine was not dense more cake like, I baked in convection oven for 49 minutes, do you think I over cooked them, Which caused this coffee flavor?
I definitely think the “coffee” flavor was from the dark chocolate being slightly burned. With these, you want to pull them out before they seem like they are fully cooked. They will continue to set as they cool.
Is 12 tbsp correct ?
Yes, it is.
Thank you for this recipe.
The brownies texture came out perfect however they aren’t sweet.
Any ideas on what can I do now to rectify the situation?
Thank you so much again and appreciate all your recipes.
Can’t wait for a rice krispy one!
You can make a sweet cream cheese/butter cream/whipped cream topping to eat with them and give you a good balance! You could spread peanut butter or almond butter on them which will give you a nice salty/chocolate-y combo! If you want lowest calories for high sweetness we would say just use heavy whipping cream and add liquid steviato it and whip it until you get a whipped topping!
Made these today- very very moist, the taste came out great- my only complaint is the texture- it was very spongelike/crummy. Is there anything to do to help that? Or did I do something wrong? I did use Truvia, but that was the only difference. Thank you!
With coconut flour the results tend to always be a bit crumbly. If they are on the dry side you can try adding a bit more butter..
Thank you!
I must say after these sat for a few hours and completely cooled and set, they tasted even better! I love the flavor and how much these taste like real brownies, thanks for the recipe!
The updated recipe has great flavor! Having a son with but allergies I really appreciate the coconut flour recipes… thank you!
Great to hear it turned out for you Karen!
Made these today and I love them. Going to be hard not to eat them all at once. Thanks for the recipe.
Would anybody be able to tell me how many carbs are in an individual brownie? Thanks:)
It’s listed at the bottom of the blog post. 3g net carbs each!
Hi can i substitute stevia powder for the erhytritol?
Yes!
The link for unsweetened baker’s chocolate leads me to Amazon books.
This recipe has more than 8 g of carbs because the erythritol has 3g per tsp
We subtract erythritol from net carbs.
I made these tonight. I used a sweetened sugar free chocolate so I decreased the erythritol to 1/3 cup and I added 1/4 tsp of baking powder because I like cakey brownies. They are really good, a little greasy, but that’s to be expected. They are definitely the best low carb brownies I’ve had so far. I’m having a hard time only eating one, ok two! lol!
Glad you liked them!
OMG, these are amazing! I am so thankful for your blog and videos! I have been working my way through many of your recipes and they are all so delicious! Even my picky husband has been enjoying them! We’ve been sharing them with our friends and coworkers, too. The chicken pizza crust was a huge hit! Look forward to trying more!
We’re glad you’re liking the recipes Anna!
Good but more cake like. Not fudgey at all.
Hi, thank you very much for this recipe, it’s the best brownie recipe I’ve ever made, even when i used to make the conventional ones. loved it so much, it’s so rich, full of flavor and at the same time, the chocolate is not so intense. thank you again..:)
Tried the recipe. Looks great. But no flavor at all.
Can you use stevia for this recipe?
Hi Dawn! Stevia is totally fine for this recipe! Just sweeten to taste, and you should be good to go!
Just made them! Followed recipe exactly down to the brands of chocolate used. I gotta say the flavor was a little off to me in the beginning but I actually preferred flavor and texture the next day! I think I will definitely make it again. For being keto, I was definitely happy! Thank you !
I would like to make these, but am not sure about the recepi… does it realy need 12 tbs of butter? Or should it be 1/2
Hey Jeanette! It’s definitely 12. When divided up among the brownies though, you get a more even distribution 🙂 Hope that helps!
I made these last night and they were AMAZING. had to double up the recipe but aside of that, they were so fudgy even after cooling down. Best brownies I’ve ever tried.
Has anyone ever tried/used finely ground chia seeds to keep the moist / fudgy texture?
Just made your new brownie recipe and they’re awesome! It really curbs a sugar craving and mine came out great. The taste was perfect and so was the texture. I’m not sure how others managed to have a different outcome ??♀️
We are so happy to hear yours came out great! Sugar cravings are the worst – so we’re pumped that this kicked that craving to the curb! Enjoy!
Hi, i do not have coconut flour, what can i substitute with? Thanks
Hey Ellie! If you went with almond flour, it may change the consistency of the brownies – they may not hold together as well. You’re welcome to give it a shot though, worst case scenario is you’d end up with lava cake! Let us know how it goes!
Just made these. followed the initial comment converting to 80% stevia(a heaping 1/3cup basically) and these things are inedible. im sad because the texture seems right( i got one thing right) but they are just so bitter. any clues on where I went wrong? I used the Stevia in the raw meant for baking. I was hoping for something not so dark chocolatey tasting. help please.
Hey Brittany! I’m not entirely sure what happened here. I will say though, be cautious of the maltodextrin added as a bulking agent in the stevia in the raw. It’s a lot sweeter in sugar and could spike your blood sugar. We don’t really recommend it, but it’s just something to be cautious of. Also, unfortunately because dark chocolate is basically chocolate without a lot of the milkfats, you’re going to get a pretty dark flavor. Perhaps mix erythritol in with liquid stevia and see if that offsets the bitterness? Also, have you tried frosting these with cream cheese frosting to salvage them? You could make a sweet, keto friendly frosting!
good call on the frosting. i didnt think of that.
Made these and they are great. Yall have really inspired me to make up my own keto recipes. Really helps my hubs and I stick to it! I am down 17 lbs. in two and half months and he is down over twenty!
Hey guys just wanted to comment on this post and let you know that I made these last night. I made one addition which was to fold in some shredded unsweetened coconut flakes as the last ingredient before pouring into the loaf pan. While it does increase calories slightly, and changes the macros, they were soo delicious! Thank you both soo much for providing such delicious recipes for us to make and play with! Have a great day!
Is that 12 tablespoons of butter or is that a misprint?
It’s indeed, 12 tablespoons of butter
Woow. So good.
Crispy on the outside, fudgy and moist on the inside… And even the cooling sensation of the erythritol kind of adds to the meltiness 🙂
I was planning on making these for myself only, but I’m afraid I have to share them with someone, so I guess I’ll be making another batch tomorrow!
Even if you (cough cough me) dont read the directions carefully and add everything in totally the wrong order they will still turn out okay. Great taste, grainy texture. I will slow down next time because I bet they are fantastic, haha!
I made these last night and while they were not real fudgy they were pretty good. My husband really liked them. The only thing I did different was forgot to let the eggs come to room temperature. They did not ever triple on amount when mixing. I eat one first thing this morning and they were even better then they were when they were fresh from the oven. I will be making these again to take with us on vacation and will make sure that I remember to set the eggs out for a bit and I am going to try adding some oil as suggested by others.
Thank you for this recipe!
Hi, Megha and Matt! I just LOVE your website and the delicious recipes. I’ve made several and am excited to try these. In fact, tonight we’re having our first batch of potstickers. Can’t wait!!
I have just a couple of comments: (1) I don’t understand why people complain these are dry or crumbly like cake. Brownies are a kind of cake. Maybe they’re expecting to get fudge from a brownie recipe. LOL (2) I don’t want to offend, Megha, but I wonder if you could use great care in using the name of Jesus in a disrespectful way on the videos you make for us. For billions of us, He is our Savior and Redeemer. Thanks!
I love the commenter’s suggestion to use whipped cream on them. And thanks so much for your channel and website. I’m a newbie to Keto and your recipes and videos are making it bearable! 😉
Only 2 tbsp coconut flour? ?
Comments on the DRYNESS. Question: Can or have you tried Beef Gelatin? …You raved about the difference it made in your Chewy ~Chocolate Chip Cookies recipe.
Comment on SWEETENER: I prefer the Erythritol for the sweetener but also noted you omitted the liquid stevia in the chewy cookies ~ Why? (My guess is that it’s sweet enough w/out) but just thought I’d ask)
Truly so delicious ~ wishing this yielded an 8×8″ larger batch!
I just made this, the texture of mine came out good. Not like a regular brownie texture, but it was pretty moist. I baked mine for the 55 min- the top was starting to burn off. I found the flavor some what bitter. It makes me wonder if I should have added more erythritol they would be better? I didn’t have cocoa powder on me, so used unsweetened cacao powder- Would that make a difference on the bitter taste?
Could I use coconut oil in place of butter?
Sure! You might notice a coconut flavor though.
If you used the beef gelatin in the choc. chip cookies and they came out great ( recent video ) would that also work in the brownie mix? Just a thought.
These were way to greasy for me. The butter just oozed out when I squeezed them when they were warm. Much better cold. I think I could like the “cakey” version better. Should I just reduce the butter?
Made these last weekend to the letter and all I can say is WOW!! Im gonna try adding some walnuts and sprinkle some Lily’s Dark chocolate chips on top. Thank you for the great recipe!!
Sorry, tried the new recipe expecting to get fudgy brownies. They were not and I followed the recipe exactly. I actually threw most of them in the garbage.
Hey I would love to make these brownies but only sweetener available I have is granulated stevia. Do you know how much I should use it so it isn’t too sweet ant doesn’t have that bitter stevia aftertaste?
I tried your recipe and my brownies still came out pretty dry. I did use a 8×8 pan, but can’t imagine that’s what made them dry.
I made a 2nd batch and Incorporated cream cheese into the recipe and found that really added a lot more moisture and a true Brownie texture.
Is it ok to use real vanilla instead of the imitation vanilla?
Sure!
First and foremost, I am a huge far of KC and have made numerous delicious recipes from your recipes… That being said, it pains me to say my son and I give this a 5/10. I used the updated recipe and they were still quite cakey and not really fudgy at all.
Other recipes:
Coconut cream pie(!) 9+/10
Egg roll in a bowl 10/10
Coconut flour tortillas 8+/10
Butter chicken 10/10
Garlic Naan 10/10
Coconut flour chocolate chip cookies 8ish/10
Maybe it’s just me, but brownies seem so hard to get right! I’m going to experiment some and see if I can’t get something closer to the Holy Grail, but I’ve failed many times already.
Thanks for all your hard work!
we’ve baked it this afternoon with my boyfriend, we’ve add some hazelnuts and it was delicious! we love it! Good recipe thank!
Oh wow, this looks so good!
My attemp yielded a very dry, not very sweet, chocolate cake, not the chewy, moist dense brownie I was expecting. I threw them out.
Hello! I would love to try this – I have been searching for a brownie worth making. I have a quick question. What are your thoughts on replacing the coconut flour with oat fiber? I use coconut oil but do not typically have coconut flour. not a big fan of the taste. Thank you!!
Wouldn’t match the consistency, unfortunately
Hello,
Metric system user here, I just tried converting all the ingredients measurements but when I calculate the recipe’s macros they’re completely different from yours :'( what am I doing wrong? The erythritol especially gives me a very high carb number. Do you happen to have the amounts in grams? Since you had to calculate the macronutrients in the recipe anyway, I figured you might have them 🙂
Thank you!
Catia
Love your recipes! Love your videos. Thanks for all you do! Just one wish, that you would include the nutrition when the recipe is printed. I usually have to go back and write it on the print out.
Have you guys tried using oat fiber instead of coconut flour? I’m making it right now with oat flour. Let you know how it turns out.
I used swerve and they came out moist and delicious! I ate yesterday’s at room temperature and ate one tonight out of refrigerator with whip cream on top and it was still moist and chocolatey!! Thank you for this recipe!!!
I wonder if I could replace some of the butter with nut butter. I like some of the nutrition you get with the nut butters. Anyone tried that?
Tried these and am disappointed in the texture. Still grainy and dry. Flavor is okay, but I was so excited! A little better as far asas moisture the next day.
trying your recipe for the first time but we are dairy free so I used half of our Smart Balance dairy free butter and half coconut oil will see how they turn out I’m so excited.
Hi made these last night, the house smelled great and they came out looking like perfect brownies, but they tasted like unsweetened chocolate. What should I do different
Did the brownies up last night. Bit into one at lunch today, a tad crumbly but still fudgy and moist. Used a erythritol/stevia blend, used half the called-for quantity. I doubled the batch to fill a 9×9 pan because I didn’t have loaf pans, and it’s much more worthwhile to do a full brownie pan. Froze the other half so will report back on how well they handle freezing. I may try lumps of cream cheese in the next batch…
If I put them in a mini donut mold (7) how long would I leave it in the oven for?
Hello! These are great and thank you for the video, it made it easy to see the steps. I cooked mine for about 55 minutes and then let them cool for about 5 before I just had to cut off a chunk. I wish I had left them in a little longer! I also used xylitol because that is what I had. Can you tell me why you choose the other sweetener? Thanks! Oh yeah, I also added a drop of peppermint extract 🙂
Strange. Most people’s complaint is about the texture (dry vs fudgy). I had no problem with the texture but ours came out super bitter and not sweet tasting at all. We used stevia and used 1/3 cup instead of 1/2. It’s powdered stevia. Any ideas on where we went wrong?
Interesting.. was it the stevia in the raw? That’s not true stevia, it’s stevia with a bulking agent -maltodextrin. Go with truvia for a sweeter brownie!
Hey Megha & Matt,
Just started keto. So psyched I found you guys!
I made this recipe and while it was delicious, it gave me terrible indigestion and stomach cramps. I’ve never eaten erythritol prior to making this recipe. It’s the only thing I can think of that upset my stomach. I did some research on it and it seems to be a common side affect since the small intestines cannot absorb it. From a health perspective, that makes me super nervous.
Can you advise another sweetener and what would the amount be? My body does OK with stevia.
Thanks and looking forward to trying more of your recipes!
Stevia to taste should be fine! So should xylitol!
Salted of unsalted butter? Thanks!
Unsalted 🙂
These are great but I find they loose moisture in the oven making them less fudge-y.
I cover them with tinfoil after 15 minutes in oven to keep them more dense!
GREAT TIP KATIE!
These were amazing! So chocolatey and fudgy and delicious, I’m just about to make my 2nd batch 😋 thank you and keep up the good work!
Hello, I just made this brownie and the taste was amazing! My husband commented that it was the best keto desert yet. It came out just a bit crumbly but we did not mind since the taste was just so rich. Thank you so much for sharing this recipe.
Jieun! I’m so glad you loved them! Sorry about the crumbliness, we are scratching our heads over here! Hoping the next batch comes out perfect!
What would be a good substitute for the butter and in what quantity?
coconut oil, ghee, same amount.
Mine fell apart and crumbled. What did I do wrong?
I’m not sure, did you make any substitutions or use all of the same ingredients we listed?
When I enter all the ingredients in my app, I get 6 net carbs each.
Did you count the erythritol as carbs? We don’t count those as carbs because they don’t effect blood sugar.
These directions are not very clear to follow. In regards with steps 2-5. Step 3 really should say, “in a separate bowl combine (insert ingredients here).” Not, “ADD the following ingredients.”
That was not made clear enough, in my opinion, i Neese duo having to toss my mixture and not able to make the brownies.
Just saying.
So sorry to hear yours came out that way, we’ll definitely take a look at the recipe and see how it can be made more comprehensive. Thanks!
Hello,
I just made these and they were perfection! I made 12 little brownie bites with this recipe in a loaf pan. They are soooo moist and delicious! Thank you so much for the recipe.
I was wondering what you use to calculate the nutrition info? When creating this recipe on myfitnesspal with the same amounts it told me the net carbs were wayyy higher. Not saying you’re wrong at all but I want to make sure I track correctly.
P.s I would love it if you two could do more vegetarian keto meals! Loved the vegan protein bowl but I need more!haha.
love you guys! Thanks!
Hey! You may not be factoring in the erythritol “Carbs” which wouldn’t be included in the total carb count. Thanks for making these and sharing!
I just made these and they’re soooo good! Perfect fudgey texture! Thanks for a great recipe!
These are DELISH!!! Just made them tonight as 8 cupcake brownies! They are INCREDIBLE!! We topped them off with Trader Joes Coconut Cream…SUPER YUM!! Thank You so much!!! ♥ Looking forward to trying your next recipe! 🙂
i wouldn’t say the prep time is 5 min. more like 10–15, but they’re my newly diagnosed diabetic husband’s favorite. thanks for working to perfect this recipe.
The baked brownies were “ok” because I added the butter chocolate mixture to the eggs in a stream instead of folding it in so they came out crumbly but the batter OMG delicious!,…so I decided to make a batch of batter and put in the fridge holy cow is it good! Kinda like fudge ice cream! Two thumbs up!
Oh yum!!! SO hapy you were able to salvage it!
Hi! For this recipe,can I be able to substitue it with monkfruit sweetener? If so, is the measurement still the same?
Is it powdered or liquid sweetener?
How do you feel about adding chopped walnuts to this? Would they do ok in the oven for that long?
That could be dicey. They might burn a bit. If i used them i would be sure to include them in the batter and not put them on top.
I tried this recipe and found it to dry and maybe a little bitter didn’t taste very chocolaty or fudgey. Maybe I bought the wrong kind of bakers chocolate or cocoa powder I am not sure. 🙁
If I was substituting sucralose for the sweetner how much would I use?
It would be sweetened to taste. Try just sweeter than preferred as it’ll lose a bit of its sweetness while baking.
I saw a comment about using egg yolk not the whole egg but I do not see this mentions in the recipe. Can I get confirmation if I should use yolks or whole.
We have not tried it with just egg yolks so we can’t vouch for that. It’s great with the whole egg though.
Hi Megha and Matt,
I have a big sweet tooth and I started a Low Carb diet/Keto on January 1st and I have been just loving all your videos! 🙂 Does this recipe have a strong coconut taste or anything?
No maam!
Can I use almond flour instead of coconut flour?
You might end up with a different consistency.
I used 2 tbsp almond flour and added 1/2 cup of full-fat sour cream. I didn’t take all the steps and mix everything separately, nor did I separate the eggs. The only thing I separated out was the butter and bakers chocolate, which I added at the very end. I baked mine in a loaf pan for 45 minutes; turned over onto plate when cooled.
For a frosting I melted 2 oz Unsweetened bakers chocolate with 2 tbsp coconut oil and whipped in 1/4 cup erythritol and 2 tbsp heavy whipping cream; poured over the cake. Sprinkled almond slivers on the top.
It looked and tasted amazing and my friends could not believe it was Keto.
These are fudgey and yummy. I added a spoon of instant coffee granules which increases the depth of the chocolate. Also, brownies aren’t complete with walnuts, so I chopped some really fine to get the taste without having to add too much.
We couldn’t wait for them to cool, so good.
O M G! These brownies are amazing!! I made them with your suggested amount substitution of almond flour, 6 TBSP…. i only baked them for about 30 mins, maybe my oven is off BUT they were so delicious and fudgy! I even had non keto people loving them and raving about them! Also, i did add a thin layer of a chocolate frosting which was essentially the same ingredients in the brownie batter, minus the eggs and add some coconut milk…. but just sooo great thank you for this recipe!!!!!
Glad to hear they worked with almond flour!
I only have stevia for baking at the moment. Will that work too??
sure will!
Can you use baking stevia instead of eyrthritol? If so same measurements?
Check for maltodextrin or maltitol. Cheaper brands have both and they spike blood sugar
I went to amazon and looked at the sweetner. They show the nutrition label and 1 tsp has 4 carbs. There are a lot of tsp in a 1/2. How can these be Keto?
The carbs come from sugar alcohols which do not act on your body as real carbs. We have videos on our youtube channel on this topic.
Can this recipe be doubled successfully and baked in a 8X8 pan?
Sure!
What happened to the almond flour
HI; In your video you state to cut the brownie in 10 pieces yet this recipe gives nutritional information for 8 pieces. I am assuming it is the same? Cynthia
The nutrition is for if you cut it into 8 pieces. Sorry for the confusion.
Hey, Megha,
I have these in the oven now. I sure hope they live up to the hype! I must say that the batter was quite yummy. I will also say that you guys have some very good recipes on your website.
So I have high hopes!
Thanks for developing this recipe.
Mary
These turned out very, very well–closest thing to a real brownie since I went low carb/gluten free years ago! For sweetener I used 1/3 cup erythritol plus 30 drops liquid stevia (I like to combine those two rather than relying completely on one or the other). I also added 1/2 cup toasted pecan pieces from Trader Joes. Very good. I might gussy them up even more with some chocolate frosting. Or not.
Thanks again. I appreciate what you do–I know that it takes a lot of work to develop a really good recipe!
Regards,
Mary
Glad you liked it Mary!
I tried these twice but i think I overbaked them each time because they are quite dry. They taste great though and we mitigate the dryness by warming them up and serving them smothered in whipping cream with a few berries. Yummie!
I knew it would not taste like a normal brownie, but mine did tasted like there was no sweet at all. I throwing them out. I don’t get what we wrong. They look good by that’s was it.
Will it turn out the same of almond flour is used instead of coconut flour?
No it will not. You’re going to need about 4x as much almond flour.
Instead of Bakers Chocolate, can we use unsweetened chocolate chips? And how about the Vanilla? If we don’t have the exact kind that you do.
Ya, just make sure it doesn’t throw off the macros too much if you’re trying to keep it low carb! Unsweetened chips will have substantially more carbs than the 100% chocolate bar.
I’m in love and you’re my new BFF! Thanks for the trials and errors to come with a Fudgy Amazing Brownie!!! Thanks !!!
Lee Ann Anderson
So glad you liked it!
Hi. So I made this twice because the first 1 I made was bitter and I thought I burned it because it is so bitter tasted like burnt! Then the 2nd time I took it out after 30 mins and still so bitter. Is it Cacao or Cocoa? Because I used Cacao and stevia instead and they tasted nasty! So bummed out!
We use bakers chocolate and cocoa powder, both are linked in the ingredients section. Did you use erythritol?
I used stevia. but my question should I use Cocoa or Cacao powder? I used the Cacao powder I’m thinking its bitter than Cocoa powder.
I made these last night and was satisfied. Just keep in mind you aren’t actually making brownies, you are making a substitute. I am a chocoholic, so I knew I would want more intense flavor. I added a teaspoon of instant coffee to enhance the chocolate taste. I also subbed two tablespoons of the butter for unrefined coconut oil, just to see if it would help with moistness….I think it did. However I’ve only made them once so I don’t have a comparison. In the end I thought they were tasty, but more like chocolate bread. The batter rises substantially and falls after cooling. Thanks for the creativity guys!
Hi. Can I make these in a 8×8 pan? If so, how long should I bake them? Thank you
Same amount of time! You can check on it with a toothpick.
I was wondering if these could be made into a spicy Mexican Brownie by incorporating the spices into the batter
That’s a great idea – please let us know if you do that!
I made the updated recipe last night. These are perfect! Thank you for a great recipe which satisfied my desire for something chocolaty and sweet. I tasted the batter before baking, and I felt it was too bitter (or not quite sweet enough). I added 5 drops of liquid stevia and that gave them the perfect balance. I cooked them for exactly 55 minutes. They looked a little wet, but I took them out and let them cool. By the time I cut them they had set perfectly for just the right amount of moisture and fudginess! Great guilt-free recipe! Thanks!
Fresh from the oven I was not happy with these. I stuck them in the fridge and thought I would let my 5yr old eat them… after they chilled they were amazing.
Thanks for the feedback! We often eat them chilled as well 🙂
Trying this with 3 oz coconut oil & 1 oz cocoa butter in place of 8 Tbsp butter… keeping 4 Tbsp(2 oz). Softened cocoa butter before adding. All fats with bakers chocolate in microwave 1 min @ 50%
I tried this brownie recipe. I’m truly disappointed!!!! They tasted terrible 😣 I’m gonna deleted this recipe.
Sorry to hear you didn’t like it! Thanks for giving it a try.
Hello, I tried this recipe and it smells delicious however it is not sweet at all. I wonder if I didn’t put enough stevia but just wondering if it is supposed to be somewhat sweet. Thanks ☺
It’s possible you didn’t use enough stevia! They are very sweet – we’ve never used powdered stevia, but it should be just as sweet if you put the same amount as erythritol is listed! Sorry about the turnout.
I am quite perplexed–your written recipe calls for one half tablespoon butter!!!
Your verbal directions say TWO STICKS of butter.
Likely the reason people c/o brownies being dry and crumbly.
Suggest you fix typo ASAP
Please disregard my former text. MY Mistake!
It says 12 tbsp butter in the written directions and the video.
12 tbsp butter is that correct
Yes, that’s right!
So when I plugged all the ingreditents as listed above in this recipe into myfitnesspal these brownies came out with more like 11 carbs per serving. I’m not sure how you got 5 carbs per serving ?
Are you counting the sugar alcohols as carbs? They are undigested by the body and not counted.
Hi Megha,
I’m 3 weeks into Keto – made these tonight by doubling your recipe and using a square glass pyrex pan. They came out perfect! I cut them into 12 pieces to divide up nutrition & carbs and I too came up with 8 carbs. I know I should subtract the fiber from the carbs to get net but I don’t know what you mean about sugar alcohol? For example, I used Anthony’s Erythritol and when I used a cup for the batch, I counted 96 carbs (divided by 12 = 8 per piece). Is that right? How would I deduct sugar alcohol from that?
Thanks in advance for any advice! 🙂
Jessica
Hi! You just subtract the 96 carbs altogether. They have zero effect on blood sugar so you don’t need to count them 🙂
After reading through the comments, is this the latest brownie recipe you have–with all the reworks I mean? I want to try it this weekend. Thanks!
Yup! Go for it 🙂
Made these last night and they turned out great! (Although I screwed up the order of mixing the ingredients, they still were delicious!) Thanks for posting all things Keto…
I saw this video for these brownies at work one night, and literally stopped to get the ingredients before I went home in the morning. This is my first attempt at making a keto friendly dessert, and brownies just so happen to be one of my favorite treats. So here is my experience. The batter was exactly like regular batter, and the smell was DIVINE! They baked up pretty good, and were pretty moist and fudgey, however…I got a grainy texture for some reason. I’m thinking it may be because I could only find Truvia for the Erythritol? I had to keep telling myself that these are NOT supposed to be like a regular brownie. The taste itself is pretty good, and I think I will do it again when my Erythritol comes from Amazon, and I will top it with a little whipping cream and berries. I hope this helps! All in all, it’s a win for cravings:) Thank you Megha!
I’m glad they help in replacing normal brownies – nothing is ever quite the same, but we do our best 🙂 Thanks for making them!
They look delicious! I like to take a few ounces of lily’s chocolate after the batter is all prepped and stir them in/drop a few on top. They tend to keep together and then you have these wonderful chocolate blobs.
Butter is salted or unsalted? Does it matter?
Doesn’t matter too much, we use unsalted though.
Hey Guys!
I am new to the Keto World and on my weight loss journey. I will have to first say that your site and YouTube channel has helped me tremendously. Thank you and keep up the great work.
Ok – so I tried the brownies. They came out perfect-Fudgy and dense. However – because I am new to Keto and baking in this world. I am not use to the bitterness of the unsweetened chocolate. I only put in erythritol. Is there a way to cut the bitterness down? It leaves a strange aftertaste 🙂
Jason
The best way would be to use Lily’s chocolate chips as opposed to the unsweetened chocolate bar.
Your print button doesn’t work.
I loved your keto brownie recipe. Perfect for valentines day for keto diet guys!
Micki
Yay! Happy v-day 🙂
How did you calculate 5g carbs for this recipe? I have calculated this recipe out multiple times and I keep coming up with 15g carbs per serving when cutting this recipe into 8 servings.
Are you subtracting the erythritol carbs? They aren’t counted since they are undigested by the body.
Hello, thanks for all your great recipes! The macros don’t match the ones on fitness pal. Perhaps there are 2 brownies? I can’t seem to find the one that matches these macros.
Thanks
Sometimes the nutrition changes in myFitness Pal, we just use the macros from the blog post
I added a handful of chopped walnuts. Delicious. Keep up the great work and the awesome recipes.
I’m confused about carbs in erythritol. The one in the recipe (Amazon link) shows 4g per tsp, that’s 96g in 1/2 cup, or 12 per brownie. Help me understand?
Erythritol is undigested by the body and a very low glycemic index so it is not counted in total carbs.
Love that recipe!! I’ve been making that now 4 times. Thank you!
hi megha! thanks for this recepie… I’m really looking fwd to trying a keto brownie! thanks for evrything you and matt do, you guys are amazing! I’m new to keto and really craving some dessert…i did lose 5lbs in the first week though, I’m really excited about that. I have a question…can i use truvia instead of erythtol? Thanks for the response.
Ya, just use slightly less truvia. It’s about 15% sweeter.
These were absolutely amazing. I have been trying to find something to satisfy my sweet tooth on this Keto diet and I found it. Thanks for a wonderful recipe.
Do you think an egg replacement like warm water and ground chia seeds would work?
I don’t see why not, you will have to try it and let us know how it goes!
I think I did something wrong the brownies came out tasting bitter. Maybe the sweetener? So sad because I really wanted brownies 😫😭. I’ll try to make again but with the amount of butter I have to wait.
I’m making these for my birthday. I have not had any kind of deserts in several weeks. I kind of messed up though. I read the package wrong. Instead of 2 oz. of Baker’s chocolate, I put in 1/2 oz. Hopefully they will still be chocolatey enough.
These are fantastic!! I’ve made them twice and we all love them. I even tested co-workers and they loved them as well! Thanks for this recipe!!
I tried making these but my erithrytol didn’t break down and the crystals were crunchy in the baked product. I ended up throwing It out. Any advice on melting erithrytol so I don’t get a crunchy end product?
You can pulse the erythritol in a coffee or spice grinder to make it confectioner!
I just made these and they turned out good! I used almond flour for mine instead, used swerve confectioners sugar instead of the granulated ( to combat any grainy texture ) and added a tablespoon of vegetable oil because..why not? I have to say they smelled great, had good moist texture inside with the bit of crispyness on the outside. I felt mine weren’t quite sweet enough for my taste so I might add a little more sweetener next time. Topped it off with a sugar free cream cheese frosting and they are more than satisfying. Overall a good keto recipe 🙂
Can you share with other readers how much almond flour you used to substitute coconut flour with? Thanks!
I made these exactly as instructions say the texture is great! However the taste is a bit bitter. Almost like eating dark chocolate with less sugar. It’s not good, but still edible to me (being that I have time/& money invested in them). What can I do to make them taste more sweet?
Was craving something sweet last night and made this recipe. Delicious!!! I absolutely love them. It’s not too sweet and they’re so gooey and perfect. Thank you so much for this recipe and all the others as well! I come to your site often trying to think of keto meals. Your videos are also great! Thanks again!
I made it and it came out wonderful. I bet it was be good with some nuts in them. I am allergic to almonds also and yes must recipe ask for almonds and its sucks. Lol thank you for sharing.
Just made these, following the recipe exactly. Still very dry and not fudgy, which made me sad because I love you guys! Also, pretty bitter, which I don’t actually mind, but my non-keto hubby hated. I baked 50 minutes…they seem almost burned tasting.
I have a tip for room temperature eggs. Put them in a bowl and run hot water over them for a minute or so. Leave them in there until you are ready to use. They are perfect Everytime and you don’t have to remember to put them out. Especially when you have the munchies.
Great tip! Thanks for sharing 🙂
I made these and they turned out perfect! I did not follow your cooking time though. I just watched them until they looked good and pulled them out. Mine are fudgy and moist even without reheating. I am absolutely making these again.
hi
is the nutriton details per brownie recipe or per brownie piece?
Per brownie piece!
Hey guys I just made these and they are pretty good!! But I was wondering on the taste, are they are supposed to be sweet or not sweet. I used xylitol, it’s about the same thing as erythritol. Anyone else have the same issue?
Thanks!
Made these today with Stevia in the Raw, they turned out pretty good but a little crumbly and dry. I am new to keto baking but if it were a regular recipe I would say it was way overcooked (and I took them out at 40 minutes). Next time I will check them after 25 minutes. Or maybe just eat the batter straight 😋 I topped them with mascarpone frosting which helped cut down the bitterness.
Also, unrelated to the recipe, it took me a billion years to get down to the end of the comments to be able to leave my own comment, I almost gave up a few times. Idk if there’s any way to fix that but just thought I’d give you my input.
I am going to try these, but with every baked good I have tried, I add full-fat cream cheese. I have left it out just to see the results and when I do the results are not good. Also, I think Swearve doesn’t bloom until it cools off, so I will try them both hot and cooled – I actually prefer my brownies refrigerated.
If the brownies were made in an 8×8 pan instead,how many servings would it be and do you have the nutrtion info for using this size pan?
Our recipe is 1816 calories (times our nutrition by 8 to get total nutrition of batter) so dividing that by however many pieces you cut your batch into should give you the macros! 🙂
How much truvia would I use instead of erythitol?
https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/ This site has a great conversion chart for these substitutions! 🙂
Hi,
I watched your video. This was great as I was able to see the consistency of the brownies. Thank you for this.
I then went on to make them. They are great right out of the oven or cold. Then are fudgey and rich tasting.
It will be a grand addition to my recipe file.
Plus I bake for several of my friends, looking forward to making these for them.
Thank you both for all your hard work.
Antonell
Made these last night. Super fudgey!
Can’t wait for your cookbook! Are you guys doing a book tour?
No, we aren’t! But we have a book signing in Austin coming up.
I tried the receipe and I’m wondering what I did wrong because the taste is more bitter than I expected. only thing different is I used stevia.Is that the reason. The texture and all was fine.
Do you feel like the cooking timming can very? I made these tonight and they came out very dry. I have a convection oven…maybe that’s why. At 50 min they where dryied out. Also I won’t lie I miss read the butter amount of will re try this and let you know. Thank you for all you do, I’m new to keto and your YouTube and blog has changed my life.
What size plan to double the recipie??
9×13 should work fine!
Can you please tell me why my brownies came out watery? They are sitting in a bath of liquid. Not sure what I did wrong. lol
Not sure! Did you double check you used all the correct ingredient amounts? It my be a different brand of coconut flavor that did that, but not entirely sure.
Just made these last night. So good! Moist, slightly sweet, with tons of chocolate flavor. Topped my piece with a dollop of Crazy Richards peanut butter. Oh man. So good.
Hi! I am new to this. I was wanting to try these, and bought the butter you suggested. I am confused how to measure 12 Tbps when it is in chips.
Can you use a tablespoon to measure the softened butter?
Does that say 12 tbsp of butter? Or is that a typo?
Yes, 12 tbsp of butter!
I uploaded this recipe to MyFitnessPal, and even scanned the ingredients I used, as the search through the upload for ingredients didn’t transfer correctly. It is saying each serving is 17 carbs!!!! Please help!
You may be counting the carbs from erythritol, which we don’t do because they don’t effect blood sugar.
Not sure what o did wrong. In the oven it looked like butter boiling on top and sides. Then after they were done, and not burnt, they tasted like burnt cocoa powder and hard etc. Not good at all. Did I miss something?
I discovered this recipe two weeks ago. A friend and I are eating Keto and she likes sweets so I made these and they were delicious. Well, tbh I only tasted one because I actually don’t like sweets. But my friend was really craving dessert and she loved these. They satisfied her sweet tooth so I’ve made them twice now for her (she doesn’t bake.) Actually every recipe I’ve tried from this site has been excellent. Thank you!
Hey I only have Nativa. How much of that do I use in place of erythriyol? Thanks!
So I made these last night, and after tasting they are a bit bitter. Anyway to sweeten them up?
You could try adding in more sweetener or some people have subbed the unsweetened bakers chocolate for Lily’s chocolate for added sweetness.
Made these last night for non-keto eaters. Apparently, they were a hit since I didn’t get even one! Thanks for the great recipe!
Hey guys,
I want to try your brownies, but I have a question. Why not just take an awesome “regular” brownie recipe and sub in the appropriate almond or coconut flour and sugar substitute? Like the King Arthur Almond Flour Brownies…the only sub is the sugar substitute. I’m going to try both and let you know how it goes.
Love your videos!
Great recipe, guys. I followed the reciped to the T and they came out great. They were lacking a bit of sweetness, however. Anything I can do? I sprinkled the powdered erythritol to see if it helped, but it didn’t do much. Thanks!
If you want more sweetness, you could try adding in more sweetener before you bake them.
Could we incorporate cream cheese into these for cream cheese brownies???
Yes you could try that! Let us know how they turn out 🙂
Any advice or suggestions on monkfruit sweeter? Not huge fans of stevia, truvia, or any other artificial sweeter of that sort
Monk Fruit sweetener is awesome! We use it all the time.
Tried making these updated “more fudgy” brownies and followed the recipe exactly using the exact same brand name products. I’m sorry, but your recipe is not right, and I’ve now read enough comments by other people on here and your YouTube video regarding similar failed attempts with these to know it’s not something I or anyone else is doing wrong. There’s a consensus developing that something is lacking with these brownies. Don’t make these and waste your money on the ingredients.
I used different ingredients and probably cut them differently. Mine came out to 3.1g of total carbs and 2.1g of fiber per brownie. So that’s 1 net carb. They were definitely great.
Hi,
If I double the recipe, what will be the macros?
Thanks