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    Home » Recipes » Desserts

    Keto Brownies

    Published: Jun 6, 2023

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    Jump to Recipe -

    These Keto Brownies are cheap and easy to make - NOT requiring sugar-free chocolate - and with a great fudgy texture. 3 net grams of carbs!

    A stack of chocolate glazed keto brownies.

    It’s taken some experimentation, but I’ve finally come up with the BEST keto brownie recipe!

    “What makes it the best keto brownies recipe?”, you may ask?

    Well, let me tell you some reasons why - IMHO - this recipe makes the perfect keto brownies :

    1 - Relatively cheap. Keto baking can be expensive - $10 for a small bag of sugar free chocolate chips!? WHAAAT?

    ... I designed this recipe to be reasonable.

    2. They’re easy keto brownies. Whisk them up in one bowl, dump in the pan, and go. You can’t get much lower-effort, when it comes to low-carb dessert options!

    3. Big chocolate flavor. These brownies are great for quelling even the most intense chocolate cravings.

    4. The texture of the brownies. As long as you don’t over-cook them, they FEEL like the real thing!

    ... what’s not to love?

    So, next time you’re craving brownies, give this keto recipe a try!

    A close up photo of a keto brownie with chocolate glaze.

    The Nutritional Breakdown

    With a low carb count - and a bit of protein - this is a great recipe for anyone following a low-carb diet - even a ketogenic diet.

    Of the 27 grams of carbs per bar, 22 come from sugar alcohols.

    With 2 grams of fiber per bar, that leaves you with 3 grams of net carbs per brownie!

    These low-carb brownies are a great way to indulge your sweet tooth, without raising your blood sugar, or messing with your progress!

    A slab of keto brownies, cut into bars.

    Ingredients

    If you’ve done any of my other keto baking recipes, you’ll find that this low-carb brownie recipe uses pretty simple ingredients.

    A few notes for you:

    Sugar Substitutes

    Much like with my regular brownies, this easy keto brownie recipe uses 3 different forms of sweetener... just for a slightly different reason.

    My traditional brownies use both granulated sugar and brown sugar in the brownie, and powdered sugar for the frosting.

    The brown sugar is my secret ingredient - it boosts the cocoa, giving the fudgy chocolate brownies an intense chocolate flavor.

    When it comes to making fudgy keto brownies, I use the same sort of principle - just with Swerve Brown Sugar Substitute, instead of actual brown sugar.

    I use this alongside an Erythritol / Monk Fruit Blend Sugar-Free Sweetener (there are a few good options out there!) - in place of the regular sugar.

    ... and here’s where I get a bit weird about it.

    Powdered Sweetener

    While I’d never bother powdering my own granulated sugar in those normal brownies, I DO powder the granulated sweetener for use in the brownies.

    Erythritol can form crystals. It’s nothing terrible, but running the sweetener through a food processor for a bit ...decreases that.

    The thing is... I also call for actual pre-powdered sweetener for the frosting.

    When I first designed this recipe, I was using Erythritol, but I’ve moved on to using Powdered Allulose, when I have some on hand. (Wholesome Yum's Besti Powdered Allulose is a popular option.)

    You’ll need a bit more allulose than you do if using erythritol, BUT - it doesn’t form crystals, AND it doesn’t give you that weird cooling sensation that erythritol does.

    Anyway, whether you use powdered erythritol/monkfruit or allulose, I just find that buying the commercially powdered stuff makes for a better texture than running it through a food processor at home, when it comes to frosting.

    ... and I’m just WAY too frugal to use pre-powdered stuff in the sugar-free brownies batter itself!

    The upcharge on it is *wild*!

    Unsweetened Cocoa Powder

    Rather than using dark chocolate (too carbby) or sugar-free chocolate chips (too expensive!), I use cocoa powder in this keto fudge brownies recipe.

    This is for both cost and convenience reasons.

    The “Flour” Mixture

    While these aren’t really “almond flour brownies” or “coconut flour brownies”, I do use both Super Fine Almond Flour and Coconut Flour in this keto chocolate brownies ... along with Unflavoured Whey Protein Isolate

    The coconut flour retains moisture, the almond flour balances out the protein isolate - preventing the protein from drying out the brownies too much - while the protein isolate brings some *protein* to the whole thing, so I can feel a bit better about eating brownies on my keto diet 🙂

    Dairy

    I use unsalted butter in the low carb brownies themselves - I find it gives the best balance of taste and texture - but you can use melted coconut oil, if you prefer.

    In the frosting, I use some unsweetened almond milk... but heavy cream is a good substitute.

    Everything Else

    Rounding out this recipe, you will need:

    Large eggs
    Pure Vanilla Extract
    Salt

    ... I just don’t have anything to add, when it comes to these last few ingredients!

    A stack of chocolate glazed keto brownies.

    How to Make Keto Brownies

    The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

    Make the Fudgy Brownies

    Preheat oven temperature to 350°.

    Prepare an 8 x 8” square pan with pan spray or line with parchment paper.

    Note: I like to spray it, then line it. The spray helps the parchment paper stick to the baking pan.

    An 8 x 8 baking pan, lined with parchment paper.

    Measure granulated erythritol into a small food processor, blitz until powdered.

    Add to a large bowl, along with Swerve brown, cocoa, almond flour, protein powder, coconut flour, and salt.

    Mix well to combine.

    Add melted butter, beaten eggs, and vanilla, stir until dry ingredients are well incorporated and wet.

    A 5 part image showing the keto brownie batter being mixed together.

    Spread brownie batter into prepared baking dish.

    Bake in the preheated oven for 20-25 minutes, or until just set.

    A 2 part image showing the keto brownie batter being spread in the prepared pan.

    Brownies are done when knife inserted into center comes out barely clean. A little bit of batter is ok!

    Note: Baking time is just a guideline - for best results, bake JUST until it’s starting to set. As it cools, it will set up to a fudgy texture, with moist crumbs.

    If you bake it too long, til it’s *set* and the knife is completely clean, you’ll end up with dry brownies.

    Let cool completely to room temperature before frosting.

    A 2 part image showing the baked pan of low carb brownies before and after being removed from the pan.

    Keto Chocolate Frosting

    Whisk together powdered sugar, cocoa, and salt.

    Add almond milk and vanilla, whisk to form a VERY thick paste.

    A 5 part image showing the keto chocolate frosting being mixed in a glass measuring cup.

    Heat in the microwave for 15-20 seconds, and whisk a second time - it should be thick but smooth and spreadable.

    Quickly spread frosting over cooled brownie, allow to set up before slicing and serving.

    A 5 part image showing the mixed frosting after microwaving, poured on the slab of brownies and spread evenly.

    Leftover Brownies

    Once the frosting has set, leftover keto brownies can be covered with plastic wrap - or transferred to an airtight container .

    They can be stored at room temperature for up to 5 days or so.

    A stack of chocolate glazed low carb brownies.

    More Low Carb Dessert Recipes

    Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some keto desserts to try!

    Keto Chocolate Chip Cookies
    Keto Chocolate Cookies
    Sugar-Free Chocolate Chip Truffles
    Keto Cheesecake
    Keto Raspberry Coconut Bars
    Low Carb Bananas Foster Truffles
    Keto Biscotti
    Keto Ladyfingers
    Chewy Keto Lemon Bars
    Keto Tiramisu
    Easy Keto Cream Cheese Mints
    Keto Chocolate Mousse
    Low Carb Holiday Desserts
    Keto Creme Brulee
    Keto Carrot Cake

    ... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!

    A slab of low carb brownies on a work surface, cut into bars.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A stack of chocolate glazed low carb brownies.

    A stack of chocolate glazed low carb brownies.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Easy Fudgy Keto Brownies Recipe - Gluten Free!

    These Keto brownies are cheap and easy to make - NOT requiring sugar-free chocolate - and with a great fudgy texture. 3 net grams of carbs!
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Servings: 12 Brownies
    Calories: 124kcal

    Equipment

    8 inch square glass dish

    Ingredients

    Brownies:

    • ½ cup Granulated erythritol/monkfruit blend
    • ½ cup Swerve brown
    • ½ cup cocoa powder
    • ¼ cup Almond flour
    • ¼ cup Unflavoured whey protein powder
    • 2 tablespoon Coconut flour
    • ½ teaspoon salt
    • ½ cup butter melted
    • 3 large eggs beaten
    • ½ teaspoon Vanilla extract

    Frosting:

    • 1 ⅓ cup Swerve powdered sugar
    • ¼ cup Cocoa powder
    • pinch Salt
    • 3 tablespoon Unsweetened almond milk
    • ½ teaspoon Vanilla extract

    Instructions

    Brownies:

    • Preheat oven to 350°. Prepare an 8 x 8” pan with pan spray or line with parchment paper.
    • Measure granulated erythritol into a small food procesor, blitz until powdered. Add to a mixing bowl, along with Swerve brown, cocoa, almond flour, protein powder, coconut flour, and salt. Mix well to combine.
    • Add melted butter, beaten eggs, and vanilla, stir until dry ingredients are well incorporated and wet.
    • Spread batter into prepared pan, Bake for 20 minutes, or until just set.
    • Brownies are done when knife inserted into center comes out clean.
    • Let cool completely before frosting.

    Frosting:

    • Whisk together powdered sugar, cocoa, and salt. Add almond milk and vanilla, whisk to form a VERY thick paste.
    • Heat in the microwave for 15-20 seconds, and whisk again - it should be thick but spreadable.
    • Spread frosting over cooled brownie, allow to set up before slicing and serving.

    Notes

    Of the 27 grams of carbs per bar, 22 come from sugar alcohols. With 2 grams of fiber per bar, that leaves you with 3 g net carbs per brownie.

    Nutrition

    Calories: 124kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 192mg | Potassium: 107mg | Fiber: 2g | Sugar: 1g | Vitamin A: 302IU | Calcium: 32mg | Iron: 1mg

    A stack of chocolate glazed keto brownies.

    Related posts:

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