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Bowls of almond flour, cocoa powder, sweetener, and eggs on a marble counter.

Keto Brownies

lilya Miller
The best and easiest low carb keto brownies fudgy, rich, and melt-in-your-mouth delicious. Even people who aren’t on a keto diet will love these flourless chocolate brownies!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Keto, Low-Carb
Servings 15 brownies
Calories 120 kcal

Equipment

  • 8-inch baking pan
  • Mixing bowl
  • Whisk or spatula
  • Parchment Paper

Ingredients
  

Dry Ingredients

  • 1 cup fine almond flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp dutch cocoa powder (or additional regular cocoa)
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/3 cup melted coconut oil or butter
  • 3 tbsp water or additional oil
  • 2 eggs or flax eggs
  • 2/3 cup granulated erythritol or regular sugar
  • 1 tsp pure vanilla extract

Instructions
 

  • Bake for 20 minutes on the center rack. Allow brownies to cool completely they will firm up as they cool.
  • In a mixing bowl, combine all dry ingredients almond flour, cocoa powder, baking powder, and salt.
  • In another bowl, whisk together melted coconut oil, water, eggs, erythritol, and vanilla extract.
  • Combine the wet and dry ingredients until a smooth batter forms. Spread evenly into the prepared pan and smooth the top.
  • Bake for 20 minutes on the center rack. Allow brownies to cool completely they will firm up as they cool.
  • Optional: Chill loosely covered overnight for an even fudgier texture.

Notes

The recipe was adapted from Katie’s Keto Chocolate Cake. Try topping with keto chocolate frosting or serve with a scoop of keto ice cream for an indulgent treat.