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.
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(1), 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 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 Low Carb Sugar Substitute
- 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.
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!
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.
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.
Can you use swerve sweetner?
Ya, that might work even better.
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 I leave out the baking soda?
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.
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!
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!
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.
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 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!
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!
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 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
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 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!
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!!
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
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!
I used monk fruit in mine and they turned out great
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