Keto Chocolate Brownies

Seriously the best keto chocolate brownies. Only 2g net carbs per slice (and a big one too), so fudgy and delicious!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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.

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

bowls full of brownie ingredients
  • 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

bowl of melted chocolate.
Step 1.
  1. Melt the butter, chocolate and sweetener. This can be done in a saucepan or in the microwave.
bowl of cake batter.
Step 2.

2. Mix together the remaining keto brownie ingredients in a separate bowl. If preferred use a hand mixer or stand mixer.

brownie batter in a glass bowl.
Step 3.

3. Fold together all the ingredients in one bowl until you have a smooth batter.

chocolate batter in a baking pan.
Step 4.

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.

Baked brownie in a pan.
Step 5.

5. Allow to cool in the pan. Mix the very tasty sugar free chocolate buttercream and frost your brownie.

iced brownie on baking paper
Step 6.

FAQs and Expert Tips

Can I make this nut free?

Yes, you can! Simply swap the almond flour for lupin flour or 3 tablespoons of coconut flour.

How do I store it?

simply keep in an airtight container in the fridge for up to a week or pack in a ziplock bag in the freezer.

Can I make this dairy free?

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.

Keto Cookbooks & Ebooks

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
two pieces of brownie stacked on a plate
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brownie and ice cream on a plate

Keto Chocolate Brownies

Seriously these are the best keto chocolate brownies and so easy to make too!
5 from 70 votes!
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
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  • Breville Hand Mixer
  • 20 x 20 cm 8" brownie pan





  • 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.


  • 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.


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.
Almond Flour – use almond flour or almond meal. For a nut free brownie swap lupin flour or three tablespoons of coconut flour.
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.
Storage – keep in an airtight container in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
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.
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.
Nutritional values include both the brownie and frosting.

Your Own Notes


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 KetoKeto LocoThe 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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