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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Recipe (UPDATED!)
4 eggs
7 TBSP unsalted butter melted; I like Kerrygold
30 chocolate chips; I use Lilly’s Dark Chocolate Chips
4 oz softened cream cheese; I like Philadelphia
3/4 cup almond flour; I like Bob’s
4 1/2 tbsp unsweetened cocoa powder or cacao powder
1/2 tsp baking powder; I like Trader Joe’s
2tsp vanilla extract; I used Simply Organic
5TBSP granulated sugar replacement; Swerve works best

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.

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 40 minutes (I give mine the toothpick text at around 35 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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Liked the brownies? You’ll love these keto recipe ebooks!

If you are interested in starting a low carb or Keto diet take a look at my Keto 101 post here, check out my 7 Day Low Carb Meal Plan here, take a spin through my Pinterest page or click on an e-book below! Each ebook has 30 recipes with 5 ingredients & are 5 grams of net carbs or fewer! Talk about a no-brainer.

So you can choose 1 breakfast, 1 lunch, 1 dinner & 1 dessert from their Keto in Five cookbooks and know you’re under your daily carb limit for the day!

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47 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!

  3. 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.

      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. 😃

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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?

  9. 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.

  10. 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!

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