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.
[email protected]. I made these this evening. DIDNT seem to raise as big as yours and tastes a bit bitter. What happened?
Fantastic!! I have made these several times and I have family members that are not keto or just low carb love them and couldn’t tell the difference
Silly question maybe, I am not english…so i am more used to metric system of measuring quantities, and considering UK and US “cup” have different quantities, can you please enlighten me of the measurements I have to use..in grams (cup)? Thank you
I used the most recent update of the recipe and the only thing I did was increase the Lakanto sweetener to 3/4 cup for my batch; everyone else liked them fine with 1/2 cup.
The other thing that could be if you have trouble with them being dry if you are baking in a glass pan, you need to reduce the oven temperature by 25°. Since glass retains heat the brownies continue cooking while they sit in the pan, so even if the toothpick comes out a little wet when you check, it will 1be fully cooked after they sit in the pan 5 to 10 minutes.
HTH
I am so sorry but I couldn’t eat these brownies, all I could taste is bitter. I am so disappointed. Is there another brownie recipe that’s not bitter?
What happened to the beef gelietin
Thank you so much for sharing a great recipe to all. It is useful for me
These are delicious, but is the amount of butter correct? My husband made them and was not happy with the 1/4 cup of butter he poured off them, after they cooked. Is it possible it is supposed to say 12 teaspoons and not 12 Tablespoons?? He plans to use less butter next time, but I’d like clarity before he does so.
As well, he used Erythritol/Stevia blend from the Bulk Barn with the same amount as the recipe calls for. They are great flavour and I may have overindulged ;-(
Yes, it’s correct! If some butter is on top after coming out of the oven, it will settle back in and absorb into the brownies after they’ve completely cooled. It gives them the fudgy, moist texture. But feel free to experiment and find the ratio you like best!
I made this exactly as the recipe instructed and while they tasted great, the texture was more crumbly/cakey and less fudgey. I think 50 minutes is too long – will try 30 or 40 next time. I might add a little more sweetener too as it wasn’t as sweet as I like. Overall, a great recipe that doesn’t taste “keto” at all!! I did throw in some lily’s chocolate chips to give it something extra.
Tried this recipe and loved it! It is absolutely the best low carb brownie ever. They were done in 45 minutes. Texture was excellent and cake-like. They maintained their shape when removed from pan. Definitely on the holiday menu!!