Here’s an easy, rich and fudgy Keto Brownie Recipe — super chocolatey, low-carb, and ready in about 20 minutes!
✨ Keto Fudgy Brownies
Ingredients (8 brownies)
- ½ cup unsalted butter, melted
- ½ cup granulated erythritol (or monk fruit/Allulose for softer texture)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup almond flour
- ¼ tsp salt
- ½ tsp baking powder
- Optional: ¼ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
- In a bowl, whisk the melted butter and sweetener.
- Add the eggs and vanilla; whisk until smooth.
- Add cocoa powder, almond flour, salt, and baking powder. Mix just until combined.
- Fold in sugar-free chocolate chips if using.
- Spread batter into the pan.
- Bake 15–18 minutes or until the center is just set.
(Do NOT overbake — keto brownies stay fudgiest when slightly soft in the middle.) - Cool completely before slicing.
Tips for Perfect Keto Brownies
- Allulose makes them extra fudgy; erythritol makes them cakier.
- Add 1–2 tbsp strong coffee for richer chocolate flavor.
- Sprinkle salt flakes on top for bakery-style brownies.
If you want extra fudgy, cakier, no-bake, or microwave keto brownies, just tell me!
