Keto Brownies
Dense, fudgy chocolate brownies with crackly tops and just 2.5g net carbs per square. Made with almond flour, cocoa, and a sugar-free sweetener, they bake in one bowl in under 40 minutes total and satisfy any chocolate craving without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These rich, fudgy keto brownies prove you don't need sugar or flour for a deeply chocolatey dessert. One bowl, pantry-friendly keto staples, and just 2.5g net carbs per square make them an easy weeknight treat.
Ingredients
- 1/2 cup unsalted butter, melted
- 3 oz unsweetened baking chocolate (100% cacao), chopped
- 3/4 cup granulated erythritol-monk fruit sweetener
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup almond flour (finely ground)
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp fine sea salt
- 1/2 tsp baking powder
- 1/2 cup sugar-free dark chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a microwave-safe bowl, combine the melted butter and chopped baking chocolate. Microwave in 30-second bursts, stirring between each, until smooth. Whisk in the sweetener and let cool for 2 minutes.
- 3
Whisk in the eggs one at a time, then the vanilla, until the batter is glossy and slightly thickened.
- 4
Add the almond flour, cocoa powder, salt, and baking powder. Fold until just combined, then stir in the chocolate chips. The batter will be thick.
- 5
Spread the batter evenly into the prepared pan and smooth the top. Bake for 23-25 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- 6
Cool completely in the pan, at least 1 hour, before lifting out and cutting into 12 squares. They firm up and become fudgier as they cool.
Tips & notes
- Do not overbake — pull the brownies while the center still looks slightly underdone for the fudgiest texture. They set fully as they cool.
- Erythritol-based sweeteners can crystallize. For a smoother result, use a powdered (confectioners-style) blend or pulse granulated sweetener in a blender first.
- Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped squares for up to 3 months.
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Frequently asked questions
- How many carbs are in keto brownies?
- Each brownie has just 2.5g net carbs (5.5g total carbs minus 3g fiber), along with 198 calories, 4.5g protein, and 19g fat. This recipe makes 12 squares.
- What sweetener works best for keto brownies?
- A granulated or powdered erythritol-monk fruit blend works best because it browns and bakes much like sugar without the carbs. Powdered versions give the smoothest, least gritty texture and help form that classic crackly top.
- Why are my keto brownies dry or cakey?
- Almond flour can dry out if overbaked, so check at 23 minutes and pull them when the center is just set. Measuring the almond flour by spooning and leveling (not scooping) also keeps them dense and fudgy rather than cakey.
- Can I make these dairy-free?
- Yes. Swap the butter for refined coconut oil and use dairy-free sugar-free chocolate chips. The texture stays fudgy, though the flavor will be slightly more coconut-forward.
