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+ servings
3 low carb brownies stacked on top of one another.
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5 from 76 votes!

Chunky Fudgy Keto Brownies

Seriously these are the best fudgy keto brownies and so easy to make too!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 16 serves
Calories: 250kcal
Author: Megan Ellam

Equipment

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

Ingredients

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

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.
 
 
 
 

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