Keto German Chocolate Brownies – Fudgy, Gooey & Low Carb
These Keto German Chocolate Brownies are rich, fudgy, and topped with a creamy coconut-pecan frosting and melted sugar-free chocolate. All the flavor of classic German chocolate cake without the regular sugar or flour!
Perfect for chocolate lovers who want an easy homemade keto dessert.
Estimated Macros Per Serving (16 brownies):
Calories: 340 | Net Carbs: 4g | Protein: 6g | Fat: 32g
Save this recipe for your next chocolate craving!
Ingredients
For the Keto Brownies:
- 1 1/4 cups almond flour
- 3 large eggs
- 1/2 cup unsalted butter
- 4 oz unsweetened baking chocolate
- 3/4 cup powdered monk fruit sweetener (1:1 sugar replacement)
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Coconut Pecan Topping:
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 1/3 cup brown sugar-style keto sweetener
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened shredded coconut
- 3/4 cup chopped pecans
For the Chocolate Drizzle:
- 1/3 cup sugar-free chocolate chips
- 1 teaspoon coconut oil
Instructions
Prepare the Brownies: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Melt the butter and unsweetened chocolate together over low heat. Let cool slightly.
Whisk the eggs, monk fruit sweetener, and vanilla until smooth. Stir in the melted chocolate, then add almond flour, cocoa powder, baking powder, and salt. Mix until combined.
Spread the batter evenly in the prepared pan and bake for 22–28 minutes, until the edges are set and the center still has a few moist crumbs. Let cool completely.
Make the Coconut Pecan Topping: In a saucepan, whisk together heavy cream, butter, keto brown sweetener, and egg yolks. Cook over medium-low heat, stirring constantly for 6–10 minutes until thickened. Do not boil.
Remove from heat and stir in vanilla, unsweetened coconut, and chopped pecans. Let cool until spreadable.
Assemble: Spread the coconut-pecan topping over the cooled brownies.
Melt sugar-free chocolate chips with coconut oil and drizzle over the topping.
Refrigerate for 20–30 minutes before slicing into 16 squares.
Prep Time: 20 minutes
Bake Time: 22–28 minutes
Cooling Time: 45 minutes
Servings: 16 brownies
Keto Tip: Always use unsweetened coconut and sugar-free chocolate to keep these brownies low in carbs.
