Fudgy, rich and super chocolatey - this Keto Brownies recipe doesn't disappoint on any front. Yet they are low carb and keto friendly!
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This is another awesome recipe developed by Carolyn from the blog All Day I Dream About Food. I already featured her Keto Biscuits from her last cookbook here.
Now she has written another cookbook - this time all about Easy Keto Desserts! Delicious, simple sweet treats that are also low carb.
It sounds almost too good to be true, but Carolyn knows how to make that kind of recipe magic happen.
How to make keto brownies
Now let's talk about these amazing ketogenic brownies! They are not only delicious but also SUPER easy to make - true to the cookbook title (EASY Keto Desserts).
These are actually one-bowl brownies. This means that you can combine all ingredients in one big bowl to make the brownie batter.
Start by whisking together all the wet ingredients (oil, sweetener, eggs, vanilla). Then you add the dry ingredients (almond flour, cocoa powder, baking powder, salt) and stir until everything is combined.
If you are like me and are a fan of texture and crunch, you'll love these brownies with nuts. Fold in some pecans or walnuts at the very end. If you don't like nuts, just leave those out.
Now fill the batter into an 8 or 9-inch square baking pan. In the original cookbook recipe Carolyn only recommends to grease the pan beforehand.
But I found the brownies were a little hard to remove from the pan cleanly, even after letting them cool fully. For that reason I recommend lining the pan with parchment before filling it with the brownie batter.
I added some more pecan nut on top at that point. These easy low carb brownies only need 20 minutes in the oven.
The edges should be set but the center will still be soft at that point. If cakier brownies are more your thing, you can also let them bake a little longer.
The hardest part is letting them cool fully in the pan before starting to slice and enjoy some.
How many carbs are in a brownie
I've included the full nutrition facts as stated in the cookbook in the recipe box below. But if you are eating low carb or are on the ketogenic diet you of course want to know how many carbs a slice of these low carb fudge brownies has!
You need to slice the batch into 16 pieces. Then each piece has 2.3 grams of carbs and 1.3 grams of fiber.
That means there is ONLY 1 gram of net carbs in each piece!!!
Now if those are fantastic news! If you are eating keto and only have 20 carbs for the day, fitting in dessert can be difficult.
But with this awesome recipe you'll only need to save up 1 carb to be able to enjoy a slice of rich and fudgy brownie.
Monk Fruit Sweetener
I am only just starting to learn about sugar-free sweeteners. As a healthy/clean eating food blogger I usually try to stick to natural and less refined sweeteners like maple syrup, honey, coconut or demerara sugar.
But I know that even these natural sweeteners are out of the question when you are diabetic and trying to eat low carb or when you are on the keto diet.
Then recently another food blogger friend introduced me to monk fruit sweetener. You can find it either as liquid extract drops similar to stevia.
But to make it usable in baking recipes it is also available now as granulated sweetener. It is still based on erythritol (a sugar-alcohol) then, which is definitely so much better than any artificial sweetener.
For these brownies a granulated sweetener is required, so I used Lakanto's golden monk fruit sweetener. Other times, when I want to replace a liquid sweetener like honey or maple syrup, I use their monk fruit syrup that is even maple flavored.
How to store keto brownies
Because these are rather moist brownies, they are best stored in the fridge for up to 5 days. If I keep them in the brownie pan I cover the pan with my bee's wraps. Otherwise you can also transfer the brownies to an airtight container to keep them from drying out in the fridge.
And as with any baked treat, they brownies will taste better once at room temperature. So take them out from a the fridge a few minutes before eating.
EASY KETO DESSERTS Cookbook Review
Easy Keto Desserts features a wide range of sweet recipe from cakes, cookies, and bars to candies, pies, and even frozen dessert. Check out the Index by clicking on the image of this Amazon listing to get an idea of the included recipes for yourself.
I love that Carolyn's books are more than just a recipe collection. They are actual educational guides to eating keto and low carb.
As with here previous cookbooks, her dessert books also includes an extensive section where she shares all her favorite dessert ingredients and even special equipment that might be needed. I still consider myself rather a keto novice, so I especially appreciate those chapters.
I have also made the Keto Peanut Butter Cookies from the book. They are made with coconut flour (you know how much I love that) and make only 2 per batch - perfect to ensure portion control.
If allergies are an additional concern for you, you'll love the quick reference guide where you can see at a glance which recipes are egg, dairy, or nut free. Plus you can see which ones are no-bake or can feed a crowd.
More Brownie Recipes:
Recipe
Keto Brownies
Ingredients
- ¾ cup avocado oil
- ¾ cup granulated erythritol-based sweetener*
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ cup (50g) blanched almond flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped raw walnuts or pecans (optional)
Instructions
- Preheat your oven to 325°F. Prepare a 9-inch square baking pan by lining it with parchment.
- In a large bowl, whisk together the oil, sweetener, eggs, and vanilla extract.
- Add the almond flour, cocoa powder, baking powder, and salt. Whisk everything well until fully combined. If using, stir in the chopped nuts.
- Pour the batter into the prepared baking pan. I added pecan halves on top as well.
- Bake for 20 minutes or until edges are set. The center will still be soft to the touch. You can also continue baking for a few more minutes for cakier brownies.
- Remove the pan from the oven and let the brownies cool completely in the pan, before cutting into 16 squares.
Notes
Nutrition
Pin Keto Brownies recipe for later?
Random Questions
Each keto brownie has only 1 gram of net carbs.
Due to their moisture content, it's best to store keto brownies in the fridge for up to 5 days. Use bee's wraps or an airtight container to prevent them from drying out. Let them sit at room temperature for a few minutes before enjoying for optimal taste.
Yes, keto brownies can be suitable for diabetics, especially when monitoring carb intake. They are sweetened with monk fruit, which doesn't significantly affect blood sugar levels. However, it's essential to consult with a healthcare provider regarding dietary choices.
Laura
Hello. I left the comment above and wanted to follow up. I retried yesterday with GOLDEN Monkfruit. I also scooped and plopped the almond flour AND I also weighed it. The difference was IMO, negligable so I went with weight.
My oven is 50+ years old and only the bottom oven functions now and it does not hold a consistent temp. It sucks but we manage. Bake time was done by sight. We pulled out at cake consistency. It was sooooooo much better. lol. I am happy I tried again and did not give up. I am learning that the Monk fruit or the Erythritol has a "cooling" sensation associated with it that I am still trying to contend with. I must learn that I am trying to eat healthier so that even desserts are still not going to have the full cane sugar wheat flour texture and flavor. I find the erythritol does stop me from over consuming also. It is lovely that first piece, second, getting to the third...eh starting to build up the cooling effect in my throat. This is a good thing because my "piece" is not a tiny square. It is the length of the square pan. lol.
So my final analysis is 5 stars for the recipe and that it is a good basic recipe for beginners like me to work with. Thank you very much for your time putting the recipe out there.
Regina | Leelalicious
Hi Laura, I am glad you figured it out. Yes, erythritol does have a cooling effect to it. Doesn't matter if it is white or golden.
I also notice it a lot, but it seems to other low-carb bakers that sensation is not as pronounced. I like your take on it though as "built-in portion control". Haha
Laura
I think I know why my brownies turned out disgusting. It appears, when I click the link you have below the ingredients, that you used GOLDEN Monkfruit sweetner vs. the classic that I used? Your ingredient list only states "3/4 cup granulated erythritol-based sweetener*" So, as I did not read the article before creating (guilty), unbeknownst to me, I was using the wrong sugar. If you feel this is also the reason why this first batch of mine is flat, powdery, too cold tasting and just plain gross, please let me know. Oh, I also sifted the almond flour before spoon scooping it into the measuring cup. I am knew to this alternative baking and this was my second attempt in this field. Any pointers you feel could help, I would appreciate it.
Faizah Noor
Hi, can I use olive or coconut oil instead?
Regina
I've only tried it with avocado oil. It is quite flavor neutral. You can certainly try olive or coconut oil, but at least the virgin varieties will impart some flavor into the brownies. Light olive oil or refined (flavorless) coconut oil would be better for neutral flavor
Pico
Can I sub almond flour with coco flour?
Regina
I haven't tried that, but I recall a reader using coconut flour in this recipe successfully. She said she didn't even reduce the amount. I would use less at first though and add more coconut flour as needed for the right batter consistency
Elizabeth Fleming
Holy Brownies these are good!!!! Make them and try to stop yourself from eating all of them! After using monk fruit i could never go back to using sugar in my recipes.
Regina
Hey Elizabeth, I am so glad to hear you are enjoying these keto brownies with monk fruit sweetener
Shirley RAM
Made these and they were amazing!!!
Angela
These are amazing!!! I used the monk fruit sweetener as well and they turned out perfect! I don't normally leave comments but these are so good, I could eat the whole batch! Thanks so much for sharing!!!
Lisa Ferguson
I made these yesterday. They are a little dry and crumbly. I did cook them for 25 minutes, do you think this is why?
Regina
Interesting, mine weren't crumbly at all but nice and moist. I baked them for 20 minutes for the recommended brownies texture. Maybe the tip about baking longer for a cakey texture doesn't work for everyone?
Did you weigh out your almond flour? It compresses a lot, so weighing by volume only can make you end up with too much of it.