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Thank you for supporting my site!

 
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
  •  
    Fudgy Keto Brownies (Easy Keto Brownie Recipe)
     

    KETO BROWNIES INGREDIENTS:

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

  • sugar-free chocolate or dark chocolate with a very high cocoa amount (85% or more):
    the chocolate is something that might be heavily affecting your whole recipe and you should pay attention to the sweetness of your chocolate.

    I used very dark chocolate (85%) that was already sweetened with erythritol and stevia, similar to Lily’s chocolate chips, meaning that I could add less sweetener to my brownie mix.

    If you use very dark chocolate without any added sweetener, for example Lindt’s 90% dark chocolate you may have to add a little bit more of the sweetener because otherwise the bitterness of the 90% chocolate might be too overwhelming.

  • 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.

  • butter: I recommend buying grass-fed butter – it’s higher in certain micronutrients and healthy fats and it contains a better ratio of omega-3 vs. omega-6 fatty acids.
  • finely ground almond flour
  • powdered erythritol
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    If you use something other than erythritol, keep that ratio in mind and adjust accordingly.

  • eggs: three whole eggs (room temperature)
  • baking cacoa powder (dutch processed cacoa powder):
    dutch processed cacoa powder has a very strong chocolate taste and because of that it’s ideal for low carb baking.

    You only need a very tiny amount to make chocolate keto treats.


  •  
    Fudgy Keto Brownies (Easy Keto Brownie Recipe)
     

     

    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!
     
    Fudgy Keto Brownies (Easy Keto Brownie Recipe)

     
    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
  •  
    Fudgy Keto Brownies (Easy Keto Brownie Recipe)
     

    Category, , , DifficultyBeginner

    Super rich & fudgy keto brownies with only 2.6g net carbs per serving! They're gluten-free & delicious and with that net carb count almost carb free brownies!

    Fudgy Keto Brownies (Easy Keto Brownie Recipe)

    Yields12 Servings
    Prep Time20 minsCook Time20 minsTotal Time40 mins

     11 tbsp (4.6oz/130g) (grass-fed) butter
     1 ¼ cups (5.3oz/150g) powdered erythritol (sifted)
     ½ cup (2oz/60g) finely ground almond flour
     3 whole eggs (room temp.)

    1

    Preheat your oven to 350°F/180°C.

    2

    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.

    3

    Set the chocolate mixture aside and let it cool down for approx. 10 minutes.

    4

    While the chocolate cools down, mix the almond flour and cocoa powder in a separate bowl.

    5

    Once the chocolate has cooled down enough*, add the eggs one by one and whisk until everything has combined fully.

    * 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.

    6

    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.

    7

    Add your brownie dough into an appropriate baking dish 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 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.

    8

    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!

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 brownie (approx. 2oz/60g)

    Servings 12


    Amount Per Serving
    Calories 237
    % Daily Value *
    Total Fat 21.2g33%
    Total Carbohydrate 4.9g2%
    Dietary Fiber 2.3g10%
    Protein 6.3g13%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     11 tbsp (4.6oz/130g) (grass-fed) butter
     1 ¼ cups (5.3oz/150g) powdered erythritol (sifted)
     ½ cup (2oz/60g) finely ground almond flour
     3 whole eggs (room temp.)

    Directions

    1

    Preheat your oven to 350°F/180°C.

    2

    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.

    3

    Set the chocolate mixture aside and let it cool down for approx. 10 minutes.

    4

    While the chocolate cools down, mix the almond flour and cocoa powder in a separate bowl.

    5

    Once the chocolate has cooled down enough*, add the eggs one by one and whisk until everything has combined fully.

    * 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.

    6

    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.

    7

    Add your brownie dough into an appropriate baking dish 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 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.

    8

    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!

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Fudgy Keto Brownies (Easy Keto Brownie Recipe)

     

     
    Fudgy Keto Brownies (Easy Keto Brownie Recipe)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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