I think a lot of us are a fan of a good chocolate brownie. So, why not enjoy a guilt-free keto chocolate brownies every now and then. Who is with me?
Rich, gooey and so easy to make. Let me show you how to make these low carb brownies in less than 30 minutes from beginning to end. Oh, and in two ways! Thermomix recipe fans you are going to love how easy this recipe is for you too.
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Why we Love this Recipe
Personally, I love how easy this recipe is. A flourless keto chocolate brownie is virtually foolproof and a real crowd-pleaser.
The one thing I get asked as a recipe developer over and over is for recipes that suit the whole family. I know you hate having to cook different meals for other members of the family or missing out on your favourites.
These low carb brownies take less than 30 minutes from opening the fridge to opening the oven door and taking them out. You are going to love them. Don’t forget your keto ice cream too!
Ingredients Tips
- chocolate – use a bittersweet chocolate for the best results. I use 95% cacao Lindt but anything for 70% up is best.
- gold sweetener – I use Sukrin Gold 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
- Melt the butter, chocolate and sweetener. This can be done in a saucepan or in the microwave.
2. Mix together the remaining keto brownie ingredients in a separate bowl. If preferred use a hand mixer or stand mixer.
3. Fold together all the ingredients in one bowl until you have a smooth batter.
4. Pour into a 20 x 20 cm baking pan and bake 15-20 minutes in a preheated oven 170°C/350°F fan forced.
5. Allow to cool in the pan. Mix the very tasty sugar free chocolate buttercream and frost your brownie.
FAQs and Expert Tips
Yes, you can! Simply swap the almond flour for lupin flour or 3 tablespoons of coconut flour.
simply keep in an airtight container in the fridge for up to a week or pack in a ziplock bag in the freezer.
Simply swap the butter for a plant-based spread or coconut butter. I prefer coconut butter as it also adds more flavour to the brownie.
Want more great keto dessert recipes?
These keto chocolate brownies might be amazing but don’t forget we have some other great keto desserts recipes to wow you with too!
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Keto Chocolate Brownies
Equipment
- Breville Hand Mixer
- 20 x 20 cm 8″ brownie pan
Ingredients
- 100 g sugar free dark chocolate roughly chopped
- 1 teaspoon salt flakes REDUCE the salt if using fine salt or Himalayan salt as it is far more salty, see notes
- 200 g butter
- 100 g gold sweetener
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ¾ cup almond meal (75g) or 40g coconut flour
- ½ cup unsweetened cacao (60g)
- 2 tablespoons collagen or gelatin (optional)
- 1/2 cup pecans walnuts or macadamias
OPTIONAL CHOCOLATE FROSTING
- 200 g cream cheese
- 50 g butter
- 40 g thickened or heavy cream
- 30 g powdered sweetener
- 30 g unsweetened cacao
- 1 teaspoon vanilla extract
Instructions
CONVENTIONAL METHOD
- Preheat oven to 170 ̊C fan/190°C/375°F. Line a 20cm x 20cm (8 inch) brownie pan with baking paper.
- Combine half the chocolate, salt, butter and sweetener in a saucepan and simmer over low heat until mixture is smooth. (Alternatively, do this step in the microwave).
- In a large bowl add eggs, and remaining brownie ingredients including cooled chocolate mixture. Stir well to combine. Fold through remaining chocolate and nuts, if using. Spoon into prepared tray and smooth over the top.
- Bake 15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
- For buttercream; place all ingredients into a mixer bowl. Using a stand mixer or hand mixer mix until frosting is creamy and well combined. Spread over the brownie and cut into bars to serve.
THERMAL METHOD
- Preheat oven to 170 ̊C fan/190°C/375°F Line a 20cm x 20cm (8 inch) brownie pan with baking paper.
- Grate half the chocolate 7 sec/speed 7. Add salt, butter and sweetener and cook 3 minutes/90℃/speed 1.
- Add remaining ingredients and mix 30 sec/speed 4. Fold through remaining chocolate and nuts, if using. Spoon into prepared tray and smooth over the top.
- Bake15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
- For buttercream; Mix all ingredients 1 min/speed 5. Scrape down sides of the mixer bowl. Mix for further 1 min/speed 5 or until smooth and fluffy. Spread over the brownie and cut into bars to serve.
Notes
Your Own Notes
Nutrition
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.
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