These keto brownies are super chocolatey, dense, fudgy and rich. Quick and easy to throw together and perfect for when you’re craving nothing but chocolate! They’re also dairy-free, paleo, gluten-free, and made in one bowl!
We’re getting dessert-y all over again today with a SPECIAL brownie recipe. These brownies are low carb and keto in addition to being paleo (as usual!) and let me tell you – it wasn’t so easy to get right.
So why keto, anyway?! For one, as I think I’ve mentioned before my husband Adam has been trying to stick to a keto diet since the beginning of the year. January was great, and then February rolled around (along with his birthday and the Super Bowl) and things got trickier.
I started getting curious and that usually leads to a few experiments. I LOVED the results I achieved with the chocolate chip cookie recipe I posted last week, and brownies were (DUH!) next in line for testing.
The thing with brownies is always getting the texture right. I don’t like cakey brownies, or crumbly brownies so I usually under-bake mine just a bit so they have that extra gooey center that I crave.
Using erythritol as a sweetener definitely made these brownies more prone to over-baking. I was really surprised to find they only needed about 17 minutes (give or take a minute) in a 325 degree oven to be totally done.
So, I dealt with two batches of over-baked brownies. I know, it’s time to get out the violins – poor me. But seriously, even crumbly and a little too hard, I loved the flavor of these, so I knew once I got the baking time/temp right all would be right in the low-carb brownie world.
And here we go – the perfect recipe! These are really simple to put together because we’re really just using the basics. A good cacao powder (or unsweetened cocoa powder), melted coconut oil, eggs and an egg yolk, erythritol, almond flour, baking soda, and salt.
Feel free to stir in some low carb chocolate chips too if that’s your thing. I used Lilly’s brand because I love how they bake/melt/taste!
You can even make it all in one bowl which is always a plus for me! I’m not sure if it’s laziness or curiosity (perhaps both) but I’ve been testing more recipes using just one bowl and finding that it’s totally possible, most of the time. Always good to know if you ask me!
As for the sweetener, I used a granular erythritol but you can absolutely use powdered, since your goal is for it to dissolve/blend in anyway.
I didn’t test these with another low carb sweetener, but I do believe using something like xylitol will change how long and at what temp you’d need to bake them.
Also, if you don’t need these to be keto, rather than swapping sweeteners, I recommend trying out one of my other brownie recipes. If you DO choose to use coconut sugar, I recommend baking at 350 F for at least 5 minutes longer.
I hope you’re ready for the keto brownies that might just change your life! They’re seriously hard to resist, so good luck – let’s grab our ingredients and do this!
Fudgy Keto Brownies {Paleo, Dairy-Free}
Fudgy Keto Brownies {Paleo, Dairy-Free}
Ingredients
- 2/3 cup raw cacao powder or unsweetened cocoa powder
- 2/3 -3/4 cup Erythritol granulated or powdered
- 2/3 cup coconut oil melted and warm
- 1 1/2 tsp pure vanilla extract
- 2 large eggs + 1 egg yolk room temp
- 1/2 cup blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup Lilly’s dark chocolate chips divided: 1/4 and 1/4
Instructions
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Preheat your oven to 325 degrees F and line an 8 x 8” square pan with parchment paper. Make sure your eggs have been brought to room temp before beginning.
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In a large bowl, whisk together the cacao powder and erythritol with the melted coconut oil until smooth. Add in the vanilla, then whisk in one egg at a time, then the egg yolk until smooth and well combined.
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With a spoon or spatula, stir in the almond flour, baking soda and sea salt until combined. Batter will be thick. Lastly, stir in 1/4 cup low carb chocolate chips, if using.
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Transfer all the batter to prepared pan and spread out to cover the bottom of the pan evenly. A rubber spatula works best for this step. Sprinkle the remaining chocolate chips on top.
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Bake in the preheated oven for 17 mins. It’s best to slightly under-bake the brownies since they can quickly become dry and too crumbly if left in the oven too long.
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Place pan on a wire rack and cool completely to room temp, refrigerating to speed up the cooling process if necessary. Once room temp, cut brownies into 16 squares to serve. Store leftovers covered at room temperature for up to 5 days, or freeze to keep longer. Enjoy!
Recipe Notes
*To make a chocolate drizzle, melt 1/4 cup low carb chocolate chips with 1/2 tsp coconut oil in a glass bowl in the microwave on increments of 15 seconds, stirring in between, until melted.
Nutrition
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Want More Paleo Chocolate Recipes? Try One of These!
Triple Chocolate Paleo and Vegan Brownies
Fudgy Triple Chocolate Sweet Potato Brownies
Double Chocolate Paleo + Vegan Cookies
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How do you like the Erythritol? I used to get great results with it in my baking when I was doing low carb but then starting having extremely bad GI pain/symptoms. Too much of it in my body is not a good thing as it turns out. 🙁
These brownies look so chocolatey and delicious!
Can you sub coconut flour for the almond flour?
can i replace Erythritol with coconut sugar?
I hate to leave a poor review, but I followed this recipe (with expensive ingredients) exactly and the brownies were still crumbly. I think I’ll stick with paleo recipes. Keto just doesn’t seem to come out well for me.
Sorry it didn’t go well! Perhaps I need to test these again and add notes to the recipe so it produces a more consistent result.
What’s the exchange between erythritol and stevia? I feel like that much stevia in anything would be pretty much unbearable? (An 8th of a teaspoon is so much in my coffee) sorry; I’m super new to this stuff so if you’ve answered this question 100 times, I apologize.
These are very tasty just out of oven. I did have to cook for about 30 minutes before the top quit jiggle ing and I have the issue with all paleo baking. So they may be crumbling when cool. I also added 8 drops of stevia to the erythrytol . Any thoughts on why my baked goods take significantly longer than recipe calls for? This is for other people’s recipes also. If it’s still jiggling I am afraid to call it done. However first brownie a perfectly tasty treat.
My daughter and I made these as my first dessert since starting keto. Ours came out tasty, but crumbly, just like you said. They still satisfied my sweet tooth. Note: we used coconut flour because that’s what we had on hand.
Unfortunately coconut flour doesn’t sub in well here because it’s so different from almond flour. I typically need to use 3-4x the amount of almond flour as I would coconut flour. Glad you liked the flavor and definitely try them with the almond flour!
My husband and I are on a low carb diet. We absolutely love your brownie recipe. Although I baked them in an 8″X 8″ glass dish.
Sounds great! Happy you enjoyed!
I think 325 F is too low a temperature for these brownies. Came out very gluey and the erythritol did not incorporate well.. was a total disaster
I used 1/2 cup of sugar instead of the sweetner and OMG! so yummy!