Go Back

Fudgy Keto Brownies

Rich, chocolatey low-carb brownies made with almond flour, cocoa powder, melted butter, and sugar-free chocolate chips
Print Recipe Pin Recipe
Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup finely ground blanched almond flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated keto-friendly sweetener
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 large eggs at room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup sugar-free chocolate chips divided
  • ½ cup chopped pecans or walnuts optional

Equipment

  • 8×8-inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F.
  2. Line an 8×8-inch baking pan with parchment paper and lightly grease any exposed areas.
  3. In a large bowl, whisk together the almond flour, cocoa powder, keto sweetener, baking powder, and salt.
  4. Add the eggs, melted butter, and vanilla extract.
  5. Stir until a thick, evenly combined batter forms.
  6. Fold in most of the sugar-free chocolate chips and the optional chopped nuts.
  7. Spread the batter evenly in the prepared pan.
  8. Sprinkle the reserved chocolate chips over the top.
  9. Bake for 20 to 25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool in the pan for at least 30 minutes.
  11. Lift the brownies from the pan using the parchment paper.
  12. Cut into 16 equal squares and serve.

Notes

  • Do not substitute coconut flour directly for the almond flour.
  • Use finely ground blanched almond flour rather than almond meal.
  • Avoid overbaking for the fudgiest texture.
  • The brownies continue to firm as they cool.
  • Sweetener and sugar-free chocolate chip brands vary in sweetness,
  • carbohydrates, and sugar alcohol content.
  • Nutrition does not include optional nuts or toppings.
  • Refrigerating the brownies before slicing creates cleaner edges.

Estimated Nutrition Per Brownie

Based on 16 brownies and a typical zero-calorie keto sweetener:
  • Calories: approximately 145
  • Protein: approximately 4 g
  • Fat: approximately 14 g
  • Saturated fat: approximately 7 g
  • Total carbohydrates: approximately 8 g
  • Dietary fiber: approximately 3 g
  • Net carbohydrates: approximately 3 to 4 g
  • Sugar: approximately 1 g
  • Sodium: approximately 90 mg
Sugar-free chocolate chips vary substantially. Some brands contain significant fiber or sugar alcohols, while others contain more digestible carbohydrates. Calculate the recipe using the exact products entered into WP Recipe Maker before publishing a precise net-carbohydrate claim.
 

Allergy Notice

Contains: Tree nuts, eggs, and milk. Almond flour, butter, cocoa powder, sweetener, chocolate chips, baking powder, vanilla, and optional nuts may contain additional allergens or be processed in shared facilities. Some sugar-free chocolate products contain soy or milk.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, sweetener calculations, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

This recipe contains raw eggs before baking. Do not taste the uncooked batter. Wash hands, utensils, and surfaces after contact with raw egg. Allow the brownies to cool before storing, and refrigerate them when keeping them longer than three days.