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The best kind of brownies in my opinion?
Rich & fudgy ones.

Exactly like these little guys right here.
Moist and delicious with a heavy chocolate taste.

And the best thing about this easy low carb brownies recipe?
They are 100% keto-friendly with only 2.6g net carbs per serving.
AND they’re gluten-free as well as obviously sugar-free.

I didn’t even realize how much the sugar in “normal” brownies bothered me until now.
With these keto brownies, I can enjoy every bite without thinking about my teeth taking the fall or my blood sugar going crazy.

Every bite is filled with the taste of actual chocolate, not the bland sweetness of sugar.
Truly something I enjoy.

And to make this even better this recipe is actually pretty easy as well, even though there are a few rules and tips you should keep in mind.
Overcooking, for example, is the death of every fudgy brownie.

But other than that – it’s a quick and easy recipe requiring only 6 ingredients!

If you want a recipe that’ll satisfy your brownie cravings without actually making brownies, you can also check out my 5-minute keto brownie bites!

If you still want your actual brownies, follow my lead and you’ll enjoy your (almost) carb free brownies in the blink of an eye.
 

OTHER POPULAR KETO TREATS:

Keto Snickers Bars

Keto Oreo Cookies

Keto Ferrero Rocher Fat Bombs

The Easiest Keto Peanut Butter Cookies Ever

Pecan Pie Keto Fat Bombs

Keto Mounds Bars/ Bounty Bars

KETO BROWNIES INGREDIENTS:

(You can find the exact amounts needed on the recipe card at the end of this post!)

To be on the safe side, try the melted chocolate after you’ve added the suggested amount on the recipe card (located at the end of the post) if you use unsweetened chocolate and add additional sweetener to taste.

HOW TO MAKE KETO BROWNIES:

 
1. Melt the chocolate and add the erythritol:
Preheat your oven to 350°F/180°C.

Melt the chocolate together with the butter using a double boiler.
Remove the bowl from the heat once both the butter and chocolate have melted and slowly add the sifted erythritol to the chocolate mixture while continually stirring.

Make sure the powdered erythritol is fully mixed with the butter and chocolate before setting the chocolate mixture aside.
Let the chocolate mixture cool down for at least 10 minutes.

 
2. Mix the flour mixture:
While the chocolate mixture cools down, mix the almond flour and cacao powder in a separate bowl.

 
3. Add eggs to chocolate mixture:
Once the chocolate has cooled down enough, add the eggs one by one and whisk until everything has combined fully.

BTW, it’s normal if the mixture looks “weird” after you added the first egg.
I’ve made this recipe a few times and I got scared I ruined my batch more than once after I added the first egg to the mixture.
After you added the other two eggs, the mixture should look smooth.

☝︎ The chocolate shouldn’t be completely cold, it’s ok if the chocolate is still warm!
But the chocolate shouldn’t be hot anymore because adding the eggs to hot chocolate might cause them to denature (essentially cook) and ruin the mixture.
 
4. Combine flour & chocolate mixture:
Add the flour mixture to the chocolate mixture and mix until you just get a smooth dough.
Make sure to not overmix it, it’s enough if everything seems sufficiently combined and you don’t have huge chunks of flour left.

 
5. Bake in the oven:
Add your brownie dough into an appropriate baking dish (8×8 inch or something similar) and bake for approx. 20 minutes.

The baking time may vary slightly from oven to oven and I would check the first time if the brownies are done after about 16-17 minutes.

You can do this by pricking into the center with a toothpick – if only a small amount of dough remains on the toothpick you’re good to go!
Meaning, you shouldn’t have huge chunks of liquid dough on your toothpick but it’s ok if a small amount of brownie is sticking to your toothpick.
We’re making fudgy brownies after all.

A thumb rule for (fudgy) brownies: it’s better to take the brownies out of the oven slightly undercooked than overcooked.
While they cool down they will continue cooking slightly because of the heat that remains in the dough.

 
6. Serve:
It’s totally up to you if you want to eat them while they’re still warm or once they are cold – both options are amazing.

My serving suggestion is to add a tbsp of whipped cream and a few pieces of sliced strawberries on top!
The keto brownie + whipped cream + strawberry is such a heavenly combination!
 


 
Nutrition Info:
One serving of these keto brownies (approx. 2 oz/60g or 1 of 12 pieces) has approx. 2.6g net carbs (4.9g total carbs and 2.3g dietary fiber), 21.2g fat, 6.3g protein, and 237 calories.

The recipe yields 12 servings, but keep in mind the nutrition info per serving may change if you decide to cut your brownies a different way than I did. (For example only 9 servings instead of 12).

(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)




Q: How do you include Erythritol in your calculations?

A: The short answer is: I don’t, and I can tell you why.


Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

OTHER DELICIOUS KETO TREATS:

 
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
 

Velvety No Bake Keto Brownie Bites

Healthy No Bake Ferrero Rocher Keto Fat Bombs

Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)

Healthy No Bake Keto Snickers Bars

The Easiest Keto Peanut Butter Cookies Ever

Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)

Chocolate Keto Mug Cake With Peanut Butter Core