This super easy keto brownies recipe is made with only five simple ingredients! Plus, the low-carb brownies you get have an amazing soft fudge-like texture.
I've found the best sugar-free brownies ever for those following a keto diet! They are just like regular brownies and bake up faster than most keto desserts.
Just one taste of these fudgy chocolate brownies and you'll be amazed. You will not believe how simple they are to make and how delicious they taste. It's sure to become your favorite keto brownies recipe!
The great thing about this recipe is that it's made with just 5 ingredients. It's also flourless so there's no need for almond flour or coconut flour.
If you want to simplify your low-carb cooking, my 5-ingredient keto cookbook has even more great recipes. It's unbelievable how you can transform 5 simple ingredients into amazing low-carb foods.
Here's a bit more information about the 5 simple ingredients needed for these fudgy keto brownies.
Whether you use crunchy or creamy almond butter is entirely up to you. I used creamy, but if you use crunchy, you'll get the bits of nuts in the brownies, which some people really enjoy.
Always make sure you are using all-natural almond butter without any added sugar.
If you can't find almond butter, simply make your own. Here's how to make almond butter at home when you can't find it in the store! You can also use peanut butter if you want to change up the flavor.
To get the fudge consistency, I used a half cup of Swerve Confectioner's for the sugar-free sweetener, but a monk fruit based sweetener works well too. If you use plain erythritol, you might want to use a little bit more.
Tip: Check out this guide on different low-carb sugar substitutes to find the one that works best for you!
Eggs are very important for these keto brownies. They bind all the ingredients together. You could try to replace the eggs with flax, but that will also alter the taste slightly.
Of course, brownies need cocoa powder! If they aren't rich enough for you, go ahead and use dark chocolate cocoa powder. Just make sure that you always use unsweetened cocoa powder.
You'll also want to use a good quality unsweetened cocoa in the recipe. I used Ghirardelli, which has a wonderful flavor.
The baking powder helps the brownies rise a little bit so they don't come out super flat.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this easy keto brownie recipe.
- Use a food processor to mix the sweetener and almond butter. The blades on the food processor cut through the thick almond butter and really help it mix together the best.
- If you need a nut-free recipe, you can use a seed butter (like Sun Butter) as a replacement.
- Instead of an 8x8 brownie pan, make brownie muffins by baking them in a muffin tin.
- Add up to a teaspoon of vanilla extract to enhance the flavor and add a touch of sweetness.
All of the exact steps are in the printable recipe card a little further down in this post. First, I have some photos of the process along with additional tips for making these delicious keto brownies.
Sweeten The Almond Butter
The very first step is to sweeten the almond butter. Use a food processor to completely mix up the almond butter and the powdered erythritol.
You could use an electric mixer instead of a food processor. Just make sure that it is completely mixed together.
Mix In The Rest Of The Ingredients
After you sweeten the almond butter, mix in the rest of the ingredients. Again, make sure all of the ingredients are completely dissolved so that they distribute evenly throughout the batter.
To up the chocolate flavor, stir in up to a cup of sugar-free chocolate chips, chocolate chunks, or chopped baker's chocolate.
Bake The Keto Brownies
Now you are ready to bake the brownies! Just grease your brownie pan with coconut oil or line with parchment paper and put the batter in the pan. Make sure you spread it out evenly so that it bakes at the same rate.
The toothpick test won't work on these fudgy brownies because they are so moist. Just follow my time and temperature and they will be completely baked.
️ Serving suggestions
I personally like to enjoy brownies with a hot cup of coffee. You might also enjoy them with a bowl of your favorite fruit or a strawberry freezer pop.
The printable recipe card is just a little bit further below. First, here are some questions people often ask about easy keto brownie recipes.
How do you store leftover brownies?
The best way to store leftover keto fudge brownies is in an airtight container or food storage bag in the refrigerator. They will stay fresh in the refrigerator for up to 2 weeks.
Is chocolate keto-friendly?
This depends on the type of chocolate you are referring to. Unsweetened cocoa powder - like the kind I used in these brownies - does not have any sugar in it. It is a keto-friendly ingredient.
Watch out for chocolate bars or chocolate chips that are sweetened with sugar or corn syrup.
Can I add walnuts to the brownies?
Yes, if you enjoy the taste of chopped walnuts in your brownies, fold in about ¼ cup of walnuts into the brownie batter. They add healthy fats and protein without adding very many carbs.
If you're on the fence about buying this inexpensive recipe series, I urge you to give these simple keto brownies a try. I guarantee that you will be sold after one bite.
If you enjoyed these keto brownies, here are some more low-carb desserts with chocolate in them. They are rich and low in carbs!
- Keto Hazelnut Chocolate Candy Balls taste like Nutella, but with only 2 grams of net carbs in each one.
- Easy Oreo Chaffles taste just like the shortbread cookies, but with a low-carb white stuff filling.
- Keto Sea Salt Caramel Ice Cream Bars are cold, creamy, and have the irrisistible combination of sea salt and caramel.
- Keto Chocolate Frosting is the perfect thing to add on top of cakes, cupcakes, or chaffles.
- Low-Carb Chocolate Donuts are a fun and healthy breakfast treat and there are only 3g net carbs in each donut!
5-Ingredient Low-Carb Keto Brownies
- Use a food processor to blend together the almond butter and erythritol.
- Then, add in the eggs, cocoa powder, baking powder, and a pinch of salt.
- Transfer the batter into a greased 8x8-inch baking pan. Smooth with a spatula.
- Bake for 11 minutes at 325°F. Cool completely to firm up before cutting.
Array ( [serving_size] => 1 [calories] => 118 [carbohydrates] => 5 [protein] => 5 [fat] => 11 [saturated_fat] => 2 [cholesterol] => 35 [sodium] => 15 [potassium] => 13 [fiber] => 3 [sugar] => 1 [vitamin_a] => 50 [vitamin_c] => 0 [calcium] => 50 [iron] => 0.9 [serving_unit] => square )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on September 27, 2017. Post updated on August 31, 2021, with new images and additional recipe information.