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!
“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!
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!
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:
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.
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.
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 🙂
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.
Rounding out this recipe, you will need:
Pure Vanilla Extract
... I just don’t have anything to add, when it comes to these last few ingredients!
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.
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.
Bake in the preheated oven for 20-25 minutes, or until just set.
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.
Keto Chocolate Frosting
Whisk together powdered sugar, cocoa, and salt.
Add almond milk and vanilla, whisk to form a VERY thick paste.
Quickly spread frosting over cooled brownie, allow to set up before slicing and serving.
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.
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 Raspberry Coconut Bars
Low Carb Bananas Foster Truffles
Chewy Keto Lemon Bars
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!
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Easy Fudgy Keto Brownies Recipe - Gluten Free!
- 1 ⅓ cup Swerve powdered sugar
- ¼ cup Cocoa powder
- pinch Salt
- 3 tablespoon Unsweetened almond milk
- ½ teaspoon Vanilla extract
- 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.
- 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.