Chunky Fudgy Keto Brownies

Low Carb Brownies with that BIT Extra!

I have made more than a few brownies in my life and I will rate these easy keto brownies so highly! A super simple recipe to throw together. They are less than 2g net carb per brownie and EVERYONE will love them!

I am passionate about easy keto recipes that not only look amazing but most of all taste it! i know you will add this recipe to high rotation to impress everyone whether they are keto or not!

Why You’ll Love this Recipe

• It’s easy: These chocolate brownies have less than 10 ingredients. Plus, you do not need any fancy equipment.
• Low Carb and keto friendly: Low in carbs these flourless chocolate brownies are sugar-free, gluten-free and freaking AMAZING!
• Batch it: You can make it in bulk and freeze or chill. Make ahead of time, cut to shape and store for easy keto snacks!

Key Ingredients

• Chocolate – use a bittersweet chocolate for the best results. I use Natvia Baking Chocolate. You can any keto choc chips you prefer but I prefer to use bars, so it stays chunky.
• Erythritol – I use Sukrin:1 sweetener. Other brands available are Lakanto, Natvia or So Nourished to name a few. Alternatively, use any keto sweetener that has a ratio of 1:1 with sugar and is also of a similar weight to sugar. If using something like Splenda you will need to adjust the sweetener as the weight measures are different.
• Unsweetened cacao – please don’t use the sweet stuff. It is loaded with carbs. My favourite brand is Cell Squared.
• Almond flour or almond meal – it doesn’t matter in this recipe. Either one will do for your keto brownie recipe to work out just perfect.

Step by Step Instructions

1. Melt the butter, half the dark chocolate, salt flakes and sweetener. This can be done in a saucepan or in the microwave.
2. Mix together the remaining keto brownie ingredients (leaving the choc chunks to fold through) in a separate bowl. If preferred use a hand mixer or stand mixer. Fold together all the ingredients in one bowl.

3. Pour into a 20 x 20 cm baking pan and bake 20-25 minutes in a preheated oven 170°C/350°F fan-forced.

4. Allow to cool in the pan before covering and chilling overnight.

5. Melt the ganache ingredients over low heat or in the microwave for 1 minute and 15 seconds on high. Stir until smooth and lump-free. Pour over chilled brownie. Spread the ganache and smooth over the top. Cover and chill until set. Cut into pieces.

For those of you who would prefer to make keto brownies in a Thermomix I have included instructions in the recipe card as well.

More Recipes to Try

These keto chocolate brownies might be amazing but don’t forget we have some other great keto dessert recipes to wow you with too!

1. Keto Chocolate Brownies
2. Chocolate Protein Brownies
3. Keto Lemon Bars
4. Keto Custard Tart | Easy Custard Pie
5. Keto Chocolate Caramel Slice
6. Keto Caramelized White Chocolate – this would perfect for a keto caramilk ganache.

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Chunky Fudgy Keto Brownies

Seriously these are the best fudgy keto brownies and so easy to make too!

5 from 76 votes!

Cook ModePrevent your screen from going dark

Prep Time: 8 mins

Cook Time: 20 mins

Total Time: 28 mins

Course: Desserts

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 250kcal

Author: Megan Ellam

Servings: 16 serves

MetricUS Customary

Tap or hover over number to scale ingredients

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Equipment

• Breville Hand Mixer optional
• 20 x 20 cm 8" brownie pan recommended
• Magimix (or Thermomix) optional

Ingredients

• ▢ 1 teaspoon salt flakes REDUCE the salt if using fine salt or Himalayan salt as it is far more salty, see notes
• ▢ 1/3 cup erythritol granulated
• ▢ 120 g butter
• ▢ 200 g keto dark chocolate roughly chopped
• ▢ 3 eggs lightly whisked
• ▢ 1 tablespoon vanilla extract
• ▢ 2 teaspoons baking powder
• ▢ 1 cup almond meal (110g)
• ▢ 1/4 cup unsweetened cacao (30g)
• ▢ 100 g keto white chocolate roughly chopped leaving some big chunks
• ▢ 100 g keto milk chocolate roughly chopped leaving some big chunks

OPTIONAL CHOCOLATE GANACHE

• ▢ 70 g thickened cream or heavy cream
• ▢ 60 g dark chocolate
• ▢ 1-3 teaspoons sticky keto syrup optional, I use Surkin Gold

Metric – US Customary

Instructions

CONVENTIONAL METHOD

• Preheat the oven to 170 ̊C/340°F. Line a 20cm x 20cm brownie pan with baking paper.
• Combine the salt, sweetener and butter, and half the dark chocolate in a saucepan and simmer over low heat until the mixture is smooth. (Alternatively, do this step in the microwave).
• In a large bowl add the eggs, vanilla, baking powder, almond meal and cacao; stir well to combine. Add the melted chocolate and stir well to combine. Fold through the remaining chocolate chunks and stir to combine. Spoon into the prepared tray and smooth over the top.
• Bake for 20-25 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool. Cover and chill overnight for topping with ganache.
• For the ganache; place all ingredients into a small saucepan and melt over gentle heat. Stir until the mixture is smooth. Spread over the brownie and chill until set. Slice into bars and serve.

THERMAL METHOD

• Preheat the oven to 170 ̊C. Line a 20cm x 20cm brownie pan with baking paper.
• Add half the dark chocolate to the mixer; chop 7 sec/speed 7. Add salt, butter and sweetener; cook 3 min/90℃/speed 1.
• Add eggs, vanilla, baking powder, almond meal and cacao; mix 30 sec/speed 4. Fold through the remaining chocolate chunks, if using. Spoon into the prepared tray and smooth over the top.
• Bake for 20-25 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool. Cover and chill overnight for topping with ganache.
• (Personally, I prefer to do this in the microwave for 1 min 15 sec on high then stir). For the ganache; Place the ingredients into the mixer; chop 3 sec/speed 8. Scrape down sides of the mixer bowl; cook 2 min/50°C/speed 2 or until smooth. Spread over the brownie and cut into bars to serve.

AIR FRYER METHOD

• Preheat the air fryer to 170 ̊C/340°F. Line a 20cm x 20cm brownie pan or pan that fits your model of air fryer with baking paper.
• Prepare as per steps 2 and 3 above. Bake in the air fryer for 10-13 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool. Cover and chill overnight for topping with ganache.
• For the ganache; place all ingredients into a small saucepan and melt over gentle heat. Stir until the mixture is smooth. Spread over the brownie and chill until set. Slice into bars and serve.

Notes

1. Chocolate – I use Lindt 95% cacao for this recipe. It is very low carb and sugar and has a delicious bitterness that balances with the sweetness. Use whatever chocolate you prefer.
2. Almond Flour – use almond flour or almond meal. For a nut free brownie swap lupin flour or three tablespoons of coconut flour.
3. Sweetener – I use Sukrin:1 sweetener in these brownies. Any white granular sweetener can be used as long as it is a 1:1 ratio of sweetness to sugar and check that the weight is the same as regular sugar or granulated sweetener before using.
4. Storage – keep in an airtight container in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
5. Salt Flakes – I use sea salt flakes in this recipe. If using fine ground salt, table salt or Himalayan salt reduce to just a pinch as they are far saltier.
6. Nutritional values include both the brownie and ganache.

This recipe yields approximately 16-24 servings. The actual number of servings will depend on your preferred portion sizes. It is very rich so you may prefer smaller serves.

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-24. The result will be the weight of one serving. 

Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. 

All recipes have been tested using all of the cooking methods included by various recipe testers.

Store in an airtight container in the fridge for up to 7 days. Alternatively, store in an airtight container and freeze.

The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

 

 

 

 

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 250kcal | Carbohydrates: 3g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 212mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 2g

Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Keto Mojo, Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.