This easy Keto Brownie recipe is so good! My homemade Fudgy Keto Brownies are perfect for anyone cutting carbs and sugar from their diets! Keto diet or not, these are a delicious homemade brownie!
Homemade Keto Brownies
The last month or so, I’ve been playing around with low carb recipes and this keto friendly brownie turned out so great! With a few new ingredients from your local health food store, you can make a batch yourself! So fudgy, so good with much less guilt!
Be sure to try my Low Carb Pizza Bowl too! Follow Picky Palate on Instagram for daily recipe inspiration.
Keto Brownie Ingredients
- Fine Almond Flour– Bob’s Red Mill has a super fine almond flour.
- unsweetened cocoa powder- Find cocoa powder in the baking section of the grocery store.
- Lakanto Monkfruit Sweetener with Erythritol, Classic and Golden– I find this brand at my local Sprouts grocery store.
- baking powder- Baking powder helps the cookies rise during baking.
- kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- large eggs– For consistency, I use large eggs for my cooking and baking.
- pure vanilla extract– For best tasting results use pure vanilla.
- coconut oil– Find coconut oil near the other oils at the grocery store.
- extra virgin olive oil– Extra virgin olive oil is part of the wet ingredients.
- 85% dark chocolate chunks (optional)- Check Sprouts of other healthier grocery stores for 85% dark chocolate.
What Is A Keto Diet Anyway?
In short, the keto diet is a low-carb, high-fat diet. It lowers blood sugar and insulin levels, and shifts the body’s metabolism away from carbs and towards fat and ketones. A ketogenic diet may provide many health benefits, especially with metabolic, neurological or insulin-related diseases.
There are a number of different types of keto diets, do your research and be sure to talk with your doctor before starting any new diet.
Look For These Sugar Replacements
When baking low carb and keto recipes, you’re going to want to look for a sugar substitute. I’ve found that the Lakanto Monkfruit Sweetener is fantastic. I found both the classic and golden at my local Sprouts. You can also order Lakanto products online.
In place of all-purpose flour, I used super fine almond flour by Bob’s Red Mill. I also found this at my local Sprouts.
How To Make Fudgy Keto Brownies
- Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper.
- In a large mixing bowl, add the almond flour, cocoa powder, both sugar substitutes, baking powder and salt. Stir until well combined then add eggs, vanilla, coconut oil, and olive oil. Stir just until batter is combined then transfer to baking dish. Using a spoon that’s been coated in coconut oil, press evenly into pan. Top with dark chocolate chunks if desired.
- Bake for 20 minutes, remove from oven and let cool completely. Cut into squares and serve.
Once your dry ingredients have been combined in the mixing bowl, add the wet ingredients, stirring until batter forms. Transfer batter to prepared baking dish, top with dark chocolate chunks if desired and bake for 20 minutes.
Tip: To press brownie batter into pan, use a spoon that’s been coated in melted coconut oil to spread evenly. Helps with sticking.
Remove hot brownies from oven and let cool completely. Tip: Use a plastic knife to cut brownies into squares, helps from brownies sticking to knife.
These keto brownies do NOT disappoint. Try refrigerating too.
How To Serve Low Carb Keto Brownies
Serve brownies in squares room temperature, warmed slightly in the microwave or chilled. Try topping with a keto friendly vanilla ice cream too.
How To Store Keto Brownies
Store any leftover brownies in an airtight container in refrigerator for up to 3 days.
Fudgy Keto Brownies
Equipment
- Oven
- Bowl
- parchment paper
- 8 x 8 baking dish
Ingredients
- 1 cup fine Almond Flour I use Bob's Red Mill
- 1/2 cup Dark unsweetened Cocoa Powder I used Hershey's Special Dark
- 1/3 cup Lakanto Monkfruit Sweetener Golden
- 1/3 cup Lakanto Monkfruit Sweetener Classic
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/3 cup coconut oil melted
- 1 tablespoon extra virgin olive oil
- 1/4 cup 85% Dark Chocolate Chunks optional
Instructions
- Preheat oven to 350 degrees F. and line an 8x8 inch baking dish with parchment paper.
- In a large mixing bowl, add the almond flour, cocoa powder, both sugar substitutes, baking powder and salt. Stir until well combined then add eggs, coconut oil, and olive oil. Stir just until batter is combined then transfer to baking dish. Using a spoon that's been coated in coconut oil, press evenly into pan. Top with dark chocolate chunks if desired. Bake for 20 minutes, remove from oven and let cool completely. Cut into squares and serve.
Notes
Nutrition
Pin Keto Friendly Brownies
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Only thing with the recipe, the ingredients list vanilla extract but the vanilla was not mentioned nor was the quantity mentioned when describing the method. I made a guess and added it anyway. Was that an unintentional omission with the instructions or an unintentional addition to the ingredients list?
These were very good but not really fudgy at all. more cake and crumbled but we all enjoyed them. Any ideas on why they were more dry?
Yes Brenda, you can take any nut you like and wash them. Then toast them for about 7 mins at 350 (watch close bc nuts turn quickly) lightly salt and food process them for about 7-10 sec.
I just made these and for the most part they were delicious. I don’t mind coconut but I don’t love ve it either. For me the coconut flavor was a bit strong so I’m going to have to figure out how to cut the coconut oil in half and figure out what to replace it with.
If you dont like the taste of coconut oil look for the neutral flavor ones. They sell organic cold pressed neutral flavor that way you wont taste it 🙂
Is there a flour that can be substituted for the almond flour for those allergic to nuts?
Hi Brenda, I haven’t experimented with another flour yet, so I can’t say how they’d turn out. I know some people use coconut flour, but I haven’t heard great things about it in keto cookies. I’ll report back if I experiment with another option.
Also peanut are a legume. They are not in the nut family 🙂
Do you have to use two different types of sugar substitutes or can I just use the Swerve brand of “brown sugar” since I have that already at home.
Hi Cass, I haven’t tried that yet, but I think it should work just using the Swerve brown sugar.
I added up the carbphydrates per ingredient and found the total cake is around 200 carbs for the 8×8 dish. You state it is 5 carbs per serving with 16 servings per pan? How small is that serving?
Hi Diane, I cut the brownies into 16 equal squares. 4 cuts each side of the pan 🙂 Let me know if you have any other questions.
These brownies are yum! Maybe in the directions say to cut into 2 inch squares?
Thanks for all your research and work.
It says in the recipe info that the cost is $30.00. Is that a typo?
I rounded up with the sugar substitutes and almond flour plus dark chocolate, however it will make numerous batches once you invest in them 🙂 Hope you enjoy!
I also found the flavor to be delicious. My only criticism (and it may have been me not the recipe) is they were crumbly. Assuming I did everything right, I wonder how the ingredients can be tweaked to make them less crumbly. One thought I had was to add a little more olive oil. Or maybe add some egg white. I’ll try experimenting and see.
Thanks for sharing
Looking forward to trying these brownies out. Bring on more keto!!