Fudgy Keto Brownies
This low-carb dessert is a great way to indulge your chocolate cravings while staying on the ketogenic diet! Learn how to make fudgy keto brownies from scratch with this easy-to-follow recipe.
What are fudgy keto brownies made of?
- cocoa powder
- powdered erythritol: I recommend using the Swerve Confectioners.
- avocado oil
- almond flour
- eggs
- kosher salt
- instant espresso
How to make Fudgy Keto Brownies
Keto desserts are easy to make and taste delicious if you follow the directions. The best part is that they’re gluten-free, dairy-free, and sugar-free! It’s my favorite guilt-free dessert.
Step 1- Make the batter
Add avocado oil, powdered erythritol, cocoa powder, instant espresso (if using) and salt to a microwave-safe mixing bowl and whisk together.
Place the bowl into the microwave and heat in 10-second increments to melt the sweetener, whisking each time you take it out. Erythritol won’t dissolve much at this point. Let it cool slightly.
Add one egg at a time to the bowl, whisking together until smooth. If the batter ends up too thick, add one more egg. Don’t over-whisk the batter.
Add the almond flour, whisking until fully blended.
Step 2- Bake
Line an 8 x 8-inch pan with parchment paper.
Using a rubber spatula, pour the batter into the baking pan and bake in the oven for 17-18 minutes.
Let brownies cool down before cutting.
Storage Instructions for Fudgy Keto Brownies
They are best stored in the fridge in an airtight container and will keep well for up to 7 days.
You can also freeze them for up to 6 months! Just place the cooled brownies in a ziploc bag or airtight container.
I like to place a small piece of parchment paper or wax paper in between each brownie to keep them from freezing together.
Tips for Success
- Do not overbake your brownies as they will continue to cook as they are cooling down. They should be taken out at the 17-minute mark for the best fudginess texture. Cooking them longer will come to result in rock-hard brownies.
- Fold in a half cup of sugar-free chocolate chips or chopped walnuts.
- Instant espresso powder makes for a richer chocolate flavor, but it’s totally optional.
- I’m using the Swerve Confectioners Sweetener for this recipe as I’ve found it doesn’t leave a strong aftertaste much like stevia-based sweeteners.
- Place brownies in the freezer for 10 minutes before cutting for extra clean edges!
Common questions
There are 5g of carbohydrates per serving (if cut into 9 squares), 3g of fiber, and only 2g of net carbs! There’s also 4g of protein per serving as well!
There are 187 calories in each brownie.
Fudgy brownies have a higher fat-to-flour ratio compared to cakey ones. This recipe calls for more avocado oil than almond flour which gives it that fudgy texture.
Yes, just use equal amounts.
This recipe works best as written.
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Keto Brownies
Ingredients
- 1/2 cup plus 1 tablespoon avocado oil
- 1 cup powdered erythritol (I'm using Swerve Sweetener Confectioners)
- 1/2 cup plus 3 tablespoons cocoa powder
- 3/4 cup almond flour
- 2-3 large eggs (at room temperature)
- 1/2 teaspoon kosher salt
- 1 teaspoon instant espresso powder (You can omit this ingredient. It will give your brownies a richer chocolate flavor, but wont make it taste like espresso!)
- flaky sea salt (Optional, I'm using Maldon Sea Salt Flakes.)
Instructions
- Preheat oven to 350°F/180°C. Line the sides and bottom of an 8×8" baking pan with parchment paper. Set to the side.
- Add powdered erythritol, cocoa powder, instant espresso (if using), salt and avocado to a microwave-safe mixing bowl and whisk together.
- Add one egg at a time to the bowl, whisking together until smooth. If the batter ends up too thick, add one more egg. Don't over-whisk the batter. Add the almond flour, whisking until fully blended.
- Pour the batter into the baking pan and bake for 17-18 minutes. I've found that with baking with erythritol you need to bake for less time than using other sweeteners. At around 15 minutes, check the brownies using a toothpick and check that the center is moist but not uncooked. (Brownies will continue to cook as they cool, so don't overcook or they will be rock hard when they cool down.)
- Sprinkle the top with sea salt flakes if using. Allow the brownies to cool completely. Lift the brownies out of the pan using the edges of the parchment paper and cut them into desired pieces. (I like to place brownies in the freezer for 10 minutes prior to cutting for extra clean edges!)
