These Extra Fudgy Keto Brownies are dense like fudge and moist like cake – the way brownies should be. Just a tiny amount of coconut flour goes a long way in this recipe, ensuring your brownies don’t taste like coconut and allowing the rich, chocolate flavor take center-stage. Your friends and family won’t believe you when you tell them these are keto brownies,
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!
How to Make Keto Brownies With 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. After so much testing of different recipes we can confidently say this is the best keto brownies recipe you’ll find.
1. Use 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.
2. Mix Wet and Dry Ingredients Separately
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 creates a more consistent mixture and even distribution of flavor… and chocolate.
3. Choose 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 sugar. 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.
4. Temperature Matters with Chocolate
Be mindful of the temperature of your batter throughout the brownie-baking process. You want the chocolate to melt, not burn and if the entire brownie mixture gets too hot, the eggs might cook when you add them.
5. Don’t Over-Bake the 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 err on the side of under-cooking keto desserts.
6. 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. 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.
7. 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. These make for the perfect after dinner dessert. (If I’m being completely honest I’ve eaten these out of the freezer 6 months after we made them)
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. I kid you not! 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.
Looking for More Nut-Free Keto Desserts?
Some other great dessert recipes of ours that don’t use almond flour are:
- 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.
Give those a try and let us know how they stand up against these Fudgy Keto Brownies!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Brownies”
Keto Brownies
What You Need:
- 8x4 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 8x4 loaf pan.
- Place into a 325 degree oven for 50-55 minutes.
That look really awesome
I was hesitant because I am not a fan of coconut flour. Because cocoa and bakers chocolate is used, I decided I would try this recipe. I was pleasantly surprised. The brownies have the texture and flavor of real devils food cake. Beating the eggs to triple volume is the secret and while I questioned the loaf pan, it is a good idea. These brownies came out moist and flavorful. I will cut down the baking time next time because I didn’t even go to 50 minutes, and I think I will bake them less next time. I will also increase the sweetener. I use powdered erythritol in my baked goods because it blends better. Good recipe. I ate some with erythritol sweetened strawberries and whipped cream Delicious!!!
So glad you liked them! Whipped cream and strawberries sounds like the perfect addition.
My first thought was the serving size would be too small based on the pan size but they were thick, so that really made up for that. I think I ate them before they were cooled down completely and didn’t think they were that great, but after being in the fridge overnight they were fudgy and tasted great. also didn’t notice the “cooling effect” since I ate them cold with some unsweetened almond milk
This takes a little extra work but the results are well worth it. My new favorite brownie recipe!
I’ve looked all over- how much salt is used??
Never mind. Found it in the video.
Really great brownie recipe! I just used erythritol (no stevia) and added Lily’s semisweet chocolate chips. My carb loving husband said he could t tell these were keto. They were super simple to make as well.
Awesome, we love to hear that!
I don’t have a 8×4 loaf pan. Would a 9×5 or a 9-inch square pan do?
Yes, you will just need to adjust the time!