Fudgy Keto Brownies

Fudgy Keto Brownies

  • These brownies are made with almond flour, eggs, butter, dark cocoa powder, dark unsweetened chocolate and erythritol, a natural sugar substitute.
  • They are rich, moist and chocolatey, and perfect for satisfying your sweet tooth on a keto diet.
  • They are easy to make in one bowl and bake in less than 30 minutes.
  • You can add some chopped nuts to the batter for extra crunch and flavor, or leave them out if you prefer.


  • ½ cup almond flour
  • 3 eggs, room temperature
  • 12 tablespoons butter, softened
  • ¼ cup dark cocoa powder
  • 2 ounces dark unsweetened chocolate
  • ¾ cup erythritol (I used 6 tablespoons Pyure)
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Chopped nuts (optional)


  1. Preheat oven to 350°F (177°C) and line an 8×8 inch baking pan with parchment paper.
  2. In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring after each one, until smooth and glossy.
  3. In a large bowl, whisk the eggs until slightly frothy. Add the erythritol and vanilla extract and whisk until well combined.
  4. Add the almond flour, cocoa powder and baking powder and whisk until smooth and well incorporated. Stir in the chopped nuts if using.
  5. Pour the batter into the prepared pan and spread it evenly with a spatula.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not overbake or the brownies will be dry.
  7. Let the brownies cool completely in the pan before cutting into 16 squares.

Nutrition Information
This recipe makes 16 brownies, each with about:
Calories: 153
Protein: 3 grams
Fat: 15 grams
Carbs: 4 grams
Fiber: 2 grams
Net carbs: 2 grams

I hope you enjoy these fudgy keto brownies.

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