Soft, sweet and full of fudgy flavor, these guilt-free chocolate Keto Brownies will satisfy even the most serious sweet tooth!
Low-carb desserts don’t always “hit the spot”, but our chocolatey Keto Brownies recipe is a bullseye! Featuring pantry staples like cocoa powder, butter, eggs, and vanilla, along with keto-friendly almond flour, xanthan gum, brown sugar replacement, and sugar-free chocolate chips, these are way better than any boxed mix! You’ll be shocked by the taste and texture of these decadently delicious brownies!
No Guilt, Just Gooey Goodness!
Gooey, glorious low-carb Keto Brownies deliver everything you want in a chocolate dessert! They may be low-carb, sugar-free, and gluten-free, but they TASTE like the real deal…and with no artificial aftertaste! If you’re looking for the BEST Keto Brownie recipe, you’ve come to the right place!
Other Low-Carb Chocolate Treats!
- Indulge in these amazing low-carb Keto Chocolate Cupcakes with a decadent chocolate ganache icing!
- Satisfy your sweet tooth in a hurry with our 10-minute Chocolate Keto Mug Cake!
Ingredients
Flour: Almond flour makes the best low-carb baked goods!
Pantry Staples: Every great brownie recipe starts with cocoa powder, butter, eggs, and vanilla extract.
Thickener: Xanthan Gum replaces the gluten in wheat flour. Xanthan gum helps thicken the brownies and bind them, making them soft and chewy.
Keto Ingredients: For these treats, we’re using a brown sugar replacement (such as Swerve) and high-quality sugar-free chocolate chips.
How to Make Keto Brownies
STEP ONE: Preheat the oven to 350 F and line an 8×8 pan with parchment paper. Whisk together the almond flour, cocoa powder, and xanthan gum in a medium-sized bowl until smooth.
STEP TWO: In a separate bowl, mix the brown sugar substitute with the melted butter until creamy. Add the eggs and vanilla, then combine. Add the dry ingredients to the butter mixture and stir gently until just combined.
STEP THREE: Fold in the chocolate chips, then transfer the mixture into the parchment-lined pan. Sprinkle the top with additional chocolate chips (optional).
STEP FOUR: Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Do not overbake. Remove from the oven and allow to cool COMPLETELY before slicing into 9 even squares. Enjoy – these are absolutely fantastic!
Tips for Success
- Good-quality chocolate makes the best brownies, so it’s worth upgrading for this recipe!
- Start with room temperature eggs.
- Nuts and coconut add great flavor to this keto brownie recipe!
- Dutch cocoa powder makes great brownies that taste authentic.
- Allulose can substitute for some of the Swerve brown sugar.
- Blanched almond flour has a lighter crumb than regular almond flour.
- Don’t overbake – these brownies will continue to cook after coming out of the oven.
- Wait until they cool before cutting into them, or they may crumble.
What’s the Best Way to Store Keto Brownies?
Simply store these scrumptious low-carb brownies in an airtight container at room temperature for up to 3 days. They’re so yummy; they won’t last longer than that. If you need to extend their shelf life, just stick them in the fridge instead of leaving them on the counter.
Can You Freeze Keto Brownies?
Low-Carb brownies have a high fat content, so they freeze well! Allow them to cool completely, then double-wrap them in plastic wrap and foil (Wrap the entire pan, or cut and wrap each brownie individually), and freeze for 4-6 months. Thaw for a few hours before eating.
Other Luscious “You Can’t Tell it’s Low-Carb” Recipes!
- Low-Carb “Fried” Pickles
- Zucchini Lasagna
- Low Carb Cheesecake Bites
- Avocado Cilantro Lime Shrimp Salad
- Keto Cookie Dough Bites
- Low-Carb Cauliflower Breadsticks
Ingredients
- ¾ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon xanthan gum
- ¾ cup Swerve brown sugar replacement
- ½ cup butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup Lily's sugar-free semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees F. Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the almond flour, cocoa powder, and xanthan gum until no lumps remain. Set aside.
- In a large mixing bowl, whisk together the brown sugar replacement and melted butter until smooth. Add the eggs and vanilla and whisk until evenly combined.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Add the chocolate chips and fold into the brownie batter with a rubber spatula or wooden spoon.
- Transfer the batter to the prepared baking dish. Spread into an even layer and top with more chocolate chips, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place on a wire rack to cool completely. Cut into 9 squares and enjoy!
Notes
- Nutritional information will vary based on how large you cut the brownies. I cut a 3×3 grid to make 9 large brownies, but you could also cut a 4×4 grid for 16 smaller brownies.
- 9 Brownies: The carbs listed for each brownie is 20 grams. After subtracting the sugar alcohols and erythritol, each brownie has a net carb amount of about 3.3 grams.
- 16 Brownies: The carbs for each brownie is 11 grams. After subtracting the sugar alcohols and erythritol, each brownie has a net carb amount of about 1.6 grams.
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