Keto Chocolate Brownies

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!

• 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.

FAQs and Expert Tips

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!

1. Chocolate Protein Brownies
2. Chunky Fudgy Keto Brownies
3. Keto Blueberry Bagel
4. Meringues
5. Keto Pink Drink Starbucks Copycat
6. Keto Chocolate Pudding
7. Keto Chocolate Ice Cream

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Keto Chocolate Brownies

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

5 from 69 votes!

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Prep Time: 8 mins

Cook Time: 15 mins

Total Time: 23 mins

Course: Desserts

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 281kcal

Author: Megan Ellam

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Servings: 16 serves

MetricUS Customary

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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 sweetener
• ▢ 30 g unsweetened cacao
• ▢ 1 teaspoon vanilla extract

Metric – US Customary

Instructions

CONVENTIONAL METHOD

• Preheat oven to 170 ̊C. Line a 20cm x 20cm brownie pan with baking paper.
• Combine half of 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 the eggs, and remaining brownie ingredients including the cooled chocolate mixture. Stir well to combine. Fold through the remaining chocolate chunks and nuts, if using.
• Spoon into the prepared tray and smooth over the top.
• Bake for 15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
• For the buttercream; place all ingredients into a mixer bowl. Using a stand mixer or hand mixer mix until the frosting is creamy and well combined. Spread over the brownie and cut into bars to serve.

THERMAL METHOD

• Preheat oven to 170 ̊C. Line a 20cm x 20cm 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 seconds/speed 4. Fold through the remaining chocolate chunks and nuts, if using.
• Spoon into the prepared tray and smooth over the top.
• Bake for 15-20 minutes. Brownie should still be very soft and fudgy. It will firm up upon cooling.
• For the 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

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 Gold sweetener in my 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. Alternative topping – if you do not want to make the buttercream simply dust with extra cacao and serve with cream or ice cream if preferred.
6. 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.
7. Nutritional values include both the brownie and frosting.

 

 

 

 

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Nutrition

Serving: 1serve | Calories: 281kcal | Carbohydrates: 3g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 276mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg | Magnesium: 6mg | 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.