Alright, I’ve tried a lot of keto brownies. Some were dry, some were weirdly spongy… and a few just made me angry. But these? These are it. Fudgy, rich, chocolatey, and you’d never guess they’re low carb.

I’ve made them for non-keto friends and they asked for the recipe—that’s how you know.

Why You’ll Love These

  • One bowl. One spoon. Less mess.
  • No funky aftertaste—just deep, dark chocolatey goodness
  • Only about 2g net carbs per square
  • Can be dairy-free too (I got you!)

Tips from My Kitchen

  • Use almond flour for texture—not coconut flour unless you like chalk
  • Don’t overbake. Seriously. Set a timer. Fudgy is the goal.
  • Want them extra gooey? Let them chill in the fridge overnight. Game-changer.

Serving Suggestions

  • Warm with a dollop of whipped cream (or keto ice cream if you’re feeling wild)
  • Cut into tiny bites for meal-prep snack packs
  • Or just eat one straight from the pan. No judgment here.

Storage

  • Fridge: Up to 5 days (but let’s be honest, they won’t last that long)
  • Freezer: Wrap individually—perfect emergency chocolate fix

VIDEO: Fudgy Keto Brownies Walkthrough

If you’re more of a visual baker, check out “Keto Brownies | Fudgy & Low Carb” on YouTube. It really helps you nail that perfect bake time.

FAQs

Can I make them dairy-free?
Yep! Use melted coconut oil instead of butter—still rich, still fudgy.

Do they taste like eggs?
Nope. The chocolate totally takes over. You won’t even notice.

Can I add nuts or chocolate chips?
Absolutely. Chopped pecans, walnuts, or sugar-free chocolate chips all work great.

Ingredients

  • 1/2 cup butter (or coconut oil for dairy-free)
  • 3/4 cup powdered erythritol or monk fruit sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup almond flour
  • 1/4 tsp salt
  • Optional: 1/3 cup sugar-free chocolate chips or chopped nuts

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8” baking dish with parchment.
  2. In a microwave-safe bowl, melt butter (or coconut oil). Let it cool slightly.
  3. Stir in sweetener, eggs, and vanilla until smooth.
  4. Add cocoa powder, almond flour, and salt—mix until thick and fudgy.
  5. Fold in chocolate chips or nuts if using.
  6. Spread batter into the baking dish—smooth the top.
  7. Bake for 18–22 minutes. Edges will look set, center may still be a little soft (that’s good!).
  8. Cool completely before cutting. Or don’t—just be careful, they’re hot.

Nutrition (Per Square – makes 16)

  • Calories: ~110
  • Fat: 10g
  • Protein: 2g
  • Net Carbs: ~2g

You’re gonna want to keep this recipe in your back pocket for those days when your sweet tooth shows up swinging.

Let me know if you want a version with peanut butter swirls… because I absolutely have that.