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    Low Carb Chocolate Brownies

    Updated: Apr 10, 2025 · Published: Nov 2, 2022 by Olya · 11 Comments

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    Jump to Recipe - Print Recipe

    These low carb chocolate brownies are incredibly easy to make, sugar free fudgy treats! What makes a flourless brownie fudgy? Using almond flour, plenty of butter and generous amount of dark chocolate cacao and real chocolate.

    keto brownie on a white plate

    Gooey fall apart homemade flourless brownies are one kitchen step away from being in your tummy! These very chocolatey fudgy treats are so rich and delicious, you will have to try them this weekend – completely sugar free and gluten free!

    What goes into low carb flourless brownies

    Butter – fudgy brownies MUST have butter and since we are doing gluten free baking, butter is a must.

    Dark cocoa powder – The key to a successful low carb brownie recipe is using dark cocoa powder (the one with alkali).

    Monk fruit extract instead of sugar is what will make your homemade brownies so guilt free to eat. Not compromising their fudginess.

    Almond Flour – The combination of these ingredients plus almond flour will deliver that perfect rich brownie without having to worry about any extra pounds.

    Melted low carb chocolate – And to make an absolute best keto brownie, melt a generous amount of low carb chocolate bar on top of the brownies.

    Vanilla – Pure Vanilla Extract is better in flavor than imitation vanilla.

    Salt – I always include salt in baking to include as a touch of salt brings out the flavor of other ingredients. It doesn’t make these brownies salty at all.

    Baking soda – Makes these beauties rise.

    Eggs – Eggs bind these gluten free brownies instead of gluten.

    Sugar free chocolate bar – amazing when melted on top of the brownies.

    low carb brownies on top of each other

    Why use almond flour

    Low carb flour – Almond flour is well known as a best flour substitute on keto diets. It’s made from crushed almonds and is extremely low in carbs, containing only 3 grams of total carbs and 1 gram of net carbs per 2-tablespoon serving.

    Gluten free – Made from 100 percent almonds, almond flour is naturally gluten free, making it an easy choice for these flourless brownies.

    Texture and taste – Last but not least, using almond flour instead of wheat flour adds lovely undertones of nuttiness to the brownies as well as moisture and richness. Fudginess, here we come.Win, win!

    low carb brownies on cutting board

    Low Carb Chocolate Brownie Recipe Variations

    This easy adaptable low carb brownie recipe can be customized and you can enjoy these homemade gooey brownies with all of the following:

    • shredded coconut
    • cacao nibs
    • chocolate chips
    • peanut butter chips
    • carob chips

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    The Best Gluten Free Chocolate Chip Cookies

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    low carb brownies
    Print Recipe
    4.84 from 6 votes

    Keto Brownies

    Low carb brownies are fudgy, gluten free, easy to make and delicious to eat.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: almon flour brownies, keto brownies
    Servings: 5 brownies
    brownies
    Author: Olya

    Ingredients

    • ½ cup butter, melted
    • 3 eggs
    • 2 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ⅓ cup monk fruit, (or stevia)
    • ½ cup dark cocoa powder, (or regular consistency)
    • 2 cups fine almond flour
    • ½ cup sugar free chocolate bar, (measure unmelted)

    Instructions

    • Preheat oven to 350 F.
    • Grease a small baking pan – I used a round 8 inch pan.
    • Mix all the liquid ingredients in the order listed then slowly add all the dry ingredients.
    • Bake for 20 to 25 minutes until the knife comes out clean.
    • Melt chocolate bars in the microwave for 2 to 3 minutes and mix with a spatula.
    • Spread the melted chocolate on top of the brownies.
    Nutrition Facts
    Keto Brownies
    Amount Per Serving
    Calories 478 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 147mg49%
    Sodium 637mg28%
    Potassium 175mg5%
    Carbohydrates 23g8%
    Fiber 8g33%
    Sugar 2g2%
    Protein 15g30%
    Vitamin A 710IU14%
    Calcium 126mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. C. Applegate says

      October 25, 2023 at 11:36 am

      Was this recipe originally 2 eggs?

      Reply
      • Olya says

        October 26, 2023 at 6:14 pm

        It’s always been 3 eggs

        Reply
    2. C. Applegate says

      October 06, 2023 at 9:32 pm

      You can make your own powdered sugar in a food processor. Takes 30 seconds.

      Reply
      • Olya says

        October 06, 2023 at 11:55 pm

        Yes!

        Reply
    3. C. Applegate says

      October 06, 2023 at 9:30 pm

      I’ll be making again tomorrow.
      I left out 3 T. Of imported Cacao for the frosting. It was a very good double Chocolate Cake.
      No way to post pics or I would.

      Reply
      • Olya says

        October 06, 2023 at 11:58 pm

        Double Layer Chocolate Cake sounds really good! I wish I could see the photos!

        Reply
    4. Shelly says

      September 05, 2023 at 6:01 pm

      Monk fruit what? I’m assuming powder. Let me know if it is extract. Thanks, Shelly

      Reply
      • Olya says

        September 05, 2023 at 6:20 pm

        I used powdered monk fruit extract.

        Reply
        • Shelly says

          September 07, 2023 at 4:23 pm

          thank you

          Reply
          • C. Applegate says

            September 28, 2023 at 6:42 pm

            I added 1/3C. Extra Monk fruit
            And an extra egg to compensate for the dry ingredients.
            Was not nearly enough.
            I added about 5 T. Heavy Cream.
            That looked about right.
            Came out pretty good for almond flour.
            I whipped up a frosting.
            1/2 C. Monk fruit then processed it into powdered sugar.
            1 Stick Butter
            1 t. Vanilla
            Beat w/flat beater in kitchenaid.
            Came out dynamite.
            Will make again.
            16 Brownies = 6.5 carbs each.
            No carbs from sugar😎

            Reply
            • Olya says

              September 29, 2023 at 11:20 pm

              Wow! I like those changes and yet staying with such low carb count! And no sugar!

    4.84 from 6 votes (3 ratings without comment)

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