Low Carb Keto Brownies

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Low Carb Keto Brownies

Anyone else with a major sweet tooth? I love to have something sweet after dinner or with my 4pm coffee break. The only trouble is there are not a ton of sweets that are low carb keto friendly and the ones that are keto tend to be filled with chemicals.

These brownies are the answer to your sweets prayers. They have the perfect brownie consistency and chocolate taste without all the carbs & chemicals.

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Keto Brownies

  • Servings: 8
  • Difficulty: easy
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Recipe (UPDATED on 6/7!)
1/2 cup almond flour; I like Bob’s
1/2 tsp baking powder; I like Trader Joe’s
3 eggs
1 tsp vanilla extract; I used Simply Organic
8 tbsp butter, softened
4 oz softened cream cheese; I like Philadelphia
1/4 cup unsweetened cocoa powder or cacao powder
2 oz chocolate chips; I use Lilly’s Dark Chocolate Chips
3/4 cup granulated sugar replacement; Swerve works best

Optional:
30 chocolate chips; I use Lilly’s Dark Chocolate Chips

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Preheat oven to 300 degrees.

Melt the butter in the microwave then pour over the chocolate chips – stir until all is melted together. Cream together the butter/ chocolate mixture, cream cheese & sugar with either a hand or stand mixer. Add eggs in one at a time, waiting until the eggs are fully incorporated into the mixture before adding more. Add the vanilla extract.

Related:
Rocky Road Keto Fat Bombs
Keto Italian Ham and Pepper Pizza
The Ultimate Keto Diet Beginner’s Guide & Grocery List

Slowly add the dry ingredients (baking powder, almond flour & cocoa) until fully incorporated. If adding the chips, stir them in here using a spoon or rubber spatula.

Coat your baking pan (I use this Wilton 8×8 pan but 9×9 also works) with a coconut oil spray for clean removal of brownies. Pour in your mixture, making sure to get every ounce out of the bowl and into the pan! Bake for about 30 minutes (I give mine the toothpick text at around 20-25 minutes to double check).

Remove from oven and let cool for about 20 minutes. Serve and munch it out!

I get about 8 servings out of this recipe but feel free to divide as you like! This is the nutritional breakdown for 8 servings (including the optional chocolate chips):
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88 thoughts on “Low Carb Keto Brownies

  1. Made these last night cause I had all the ingredients on hand – SO GOOD! Will definitely be making these again soon! Do you know if these freeze well? If i made a batch at the beginning of the week and freeze them for easy, quick sweet snack?

    1. Hi Maggie, I think these would freeze well for about a week or two, great idea! I wouldn’t freeze for longer than that though.

      1. Lupin flour. It IS keto friendly. It is a bean, but the fiber is super high. I have been using it and substituting about 1/2 the almond or coconut flour in all my recipes…works great and lightens the texture up. Find it on Amazon or order directly from Netrition Inc. (best buy)

  2. I use coconut oil instead of butter, I added six chocolate chips to each of them for a little sweeter chocolate taste and I baked them in a muffin top pan at 300 degrees for about 8 minutes. They came out delicious the texture is the closest I have experienced when it comes to the actual brownie texture. Will definitely be making these again

    1. Hey Krista! You can try lightly coating the chips in a little bit of the cocoa powder or a combo of the cocoa & and baking powder. It should keep them from sinking!

    2. Beat the dough and then add the chips at th very end. I feel you over beat after adding the chips they will sink.

  3. I just made them and they seemed really liquidy when I poured the mixture into the baking dish. I hope they turn out good and thicken up as they bake.

    1. Hi Raylene, Im not set up yet with printable recipes, sorry! You can print the page if thats easier though.

    2. Hi if you get the app copy me that , when you see a recipe you like you get the recipe and then print off of that page, it stores the page and where you got it also.. hope this helps

  4. Just made these last night. They didn’t come out like Brownies at all. They taste great- but texture is like a foamy cheesecake. Any ideas what I may have done wrong? I used confectioners swerve because I’m not wild about the cooling after taste. Would that have made the difference?

    1. Hi Sarah, glad the taste came out great! Not sure what was done wrong as I don’t think the confectioner’s sugar would have made too much of a difference.

    2. I just made these and mine came out just like yours. You arent alone. Yuck! I followed the recipe to a T. How do you get the brownies like the fudge. It is almost like there were too many eggs and not enough fat.

      1. Hi Jessica, with the mixed reviews I’m going to go back to this recipe and see where it’s going wrong – thank you!

    3. I had the same issue, still delicious though. I also live above 5000 feet, so next time I’m going to adjust for elevation to see if that helps:

      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

    4. Mine had the same texture before I cooked them. However, the batter tasted amazing!! Made these for my Keto doing husband.

    5. Hi Sarah, I make these all the time and they always turn out great. Made a pan last night and accidently used baking SODA instead of baking powder and had a foamy semi-firm bit of a mess. Topped them with enough whipped cream and sugar free syrup that nobody complained. Wonder if that could be what you did?

      1. Ok great! I left mine out all night by accident. Do you think they are ok to eat? I don’t want waste them. 😃

  5. Could you update the main page to include the pan size and adding the almond flour with the dry ingredients list. I almost forgot it. I used too big of a pan and did not have good results.

  6. Lauren, I have a couple of questions, 1. There is almond flour listed in the recipe, but not in the instructions, I am guessing you add it the same time as with the cocoa and baking powder? 2. You are actually using 60 chocolate chips, the first 30 you melt with the butter and the final 30 you add into the batter before baking? 3. Do you think putting them in a 8×8 greased pan would work okay? I am anxiously waiting for your answers. I may try and bake these in my super cute heart silicone pan for Valentines day <3

    1. Hi there, you are so right! I added the almond flour into the instructions, thank you for the heads up! I separate the chips because I like the extra texture the whole chips give in the brownies, definitely don’t have to do it this way if you prefer keeping the batter super chocolatey. I’ve used 8×8 & 9×9 for this recipe and both worked great! Hope you enjoy these or V-Day!

  7. Made these for the super bowl and they were very tasty! However they were cakey, not fffey at all and the top didn’t get that brownie like crackle. I’m wondering if the ingredients for too wet as I waited for the oven to heat up (the batter sat for quite a while) or if I overmixed (I mixed it a lot!) . Any tips would be appreciated

    1. Im glad you liked the brownies Sue! Overmixing shouldn’t be a problem, but I typically advise to just mix until all ingredients are incorporated, that’s it!

  8. These weren’t that good. I made them almost exactly as the recipe states, the texture is there – but they look nothing like the picture and they aren’t “sweet”. The only thing I did differently was add more Swerve sweetener. I used the exact amount as the recipe states, then tasted the batter. I knew it needed more, so I added Pyure. It still wasn’t enough after this was baked. It’s plain and blah. I’ll try to add a frosting that will hopefully help.

  9. Is there an alternative to the chocolate chips in the recipe? I cannot find Lily’s chocolate at any of the stores I’ve been to and I refuse to pay almost $10 four a 9oz bag on Amazon. Sugar free Hersey’s syrup, maybe? Willing to experiment, but just not sure how much I should use to substitute. 30 chips couldn’t be much more than 1/4 cup or so, right?

  10. I don’t know what happened, my brownies didn’t have the very dark inside, they were the same color through and through, they were cake like and spongy, they tasted ok.

  11. I really liked these and will be making them too much, lol! The experience of eating these is different (as keto recipes are.) They look mousse-like, but the taste and mouth feel is very fudgy. I used 20 gr. of unsweetened baking chocolate instead of the chocolate chips (because it’s less expensive) and so I added more sweetener. Thank you for sharing your recipe!

  12. Made these with hazelnut flour as my store didn’t have almond flour made cup cakes and brownies with walnuts absolutely the most moist brownies ever also I used Xyla sugar no after taste like splenda. Thank you for posting this recipe.

  13. Hi, I made these and they turned out amazing and a huge hit with the kiddos. If I wanted to make them with coconut flour how much would I add to substitute the almond flour?

    Thanks!

    1. Hi, I am so glad you all enjoyed the brownies! “Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. You will also need to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.”

  14. I made the brownies and followed the recipe but I don’t think 5 tbsp is enough sweetener. They weren’t sweet at all. They have a cake consistency as well. Has anyone tried adding more swerve?? Maybe less egg?

    1. Agreed. The texture was perfect and I was pleased with how they turned out but wished they tasted sweeter. If anyone adds more sweetener or has any tips on how to sweeten up this recipe please let me know!! Would love to make these again.

      1. UPDATE: I made these brownies a second time and they came out much sweeter! On my first try I used Swerve Confectioners sugar replacement instead of the granulated sugar on accident…oops! This time I made sure I used the granted sugar and added an extra 2 tbs to the recipe (so 7 tbs instead of 5). Of course they weren’t as sweet as regular brownies were but I can definitely taste the difference and it’s good!! If you thought your brownies turned out a little too plain for your liking, I suggest adding an additional 2-3 tbs to the original recipe! You won’t be sorry!!

  15. These look amazing! I see you’ve modified the recipe since it was originally published. Did you update the nutrition facts to reflect the recipe as it is now?

  16. Hi, thank you for the recipe. I’m just wondering about the nutrition information. Is that for the whole pan then or 1 brownie out of the 8 pieces? The 8 servings part is confusing me because it seems like it should be more carbs if it’s for the whole pan, but that seems like a lot of fat and protein for just one brownie. I appreciate any information you have. Thank you!

  17. I just made this recipe today, along with a sugar free chocolate butter cream frosting. Instead of cream cheese I used sour cream. And for a sweetener I used monk fruit. Delicious, simple, and the monk fruit makes everything that much sweeter. For the butter cream all you need is two sticks of butter at room temperature, 3/4 cup of confectioners monk fruit, 1 tsp of vanilla extract, about 3 tbsp of heavy cream, and 2 tbsp of cocoa powder. Throw it altogether and beat on low with a hand mixer for a couple of minutes. For vanilla frosting, omit the cocoa. Fabulous

  18. Hello. I just did my own calculations, and I got A LOT more carbs than you did. How did you do your calculations? The Swerve alone has 144g of carbs! 1 teaspoon has 4g and there are 36 teaspoons in 3/4 of a cup. Are the carbs in the Swerve not counted? Please clarify this.

    1. Hi Justin, Swerve actually has 0 net carbs per serving. You subtract the sugar alcohol from the total carbs to get the net carbs!

      1. Yes — I just read that. Does that also mean I subtract the erythritol sugar numbers from the chocolate chips, too? Thank you!

  19. Hi! How are you getting 6carbs per serving. I have used all of the same ingredients and with the swerve alone I get 144 carbs. divide that by the 8 servings and it is 18 carbs not even including ingredients. Am I missing something?

    1. Hi Linda, Swerve actually has 0 net carbs per serving. You subtract the sugar alcohol from the total carbs to get the net carbs!

  20. I just tried these are they are actually good!! Rare that I’ve found a good low carb treat that I like. 😊
    The calories listed along with other stats is that per brownie?

  21. I found your recipe on Pinterest and was hesitant to try after a major fail on some keto “banana bread” w/cream cheese icing, that I made via another keto website 🤦🏻‍♀️
    SO glad I decided to try these! They’re DELICIOUS and so perfect for my sweet tooth!! Thank you!!!

    1. Hi Lindsey, thanks for taking the chance! I totally get it, I’ve had many failed recipes from Pinterest but so glad you liked my brownies!

  22. I love this recipe! These are the best keto brownies I’ve had.
    I’ve made this recipe twice.
    Just a note I live in Georgia, and at 300 degrees it takes about 47 minutes to cook these in an 8×8 metal pan.

  23. WOW! Taste on these is a solid 10/10. Texture is probably 8/10. I could eat the whole pan. Not sure how people got such horrible results! I followed the ingredients to a T, though I did have to add about 20 minutes to the cook time (8×8” pan, ended up doing 45 minutes) but the edges weren’t burnt at all. I will be making these over and over!

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