Home » Best Fudgy Keto Brownies
You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto! #ketobrownies #keto #ketogenic #ketodessert

Best Fudgy Keto Brownies

8 min read

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto!

The good, the best, and the fudgy keto brownies!

These brownies represent the shapes of chocolate I adore the most. Forget all of the vanilla craziness I stress about in some of the other keto recipes. This is the one recipe in which chocolate absolutely wins.

The brownies are the fudgy type – a bit crunchy on the outside and soft in the middle. Also a little crumbly, and that’s the way we like them! Actually, I can’t stress enough how much I love them. Let me just admit that I really need to put a lot of effort into not eating the whole batch at once.

But first things first. Let us start by going back to history to find out where all this brownie-mania started.

First brownie recipe

Brownie recipe, at least the first one as we know the dessert today, dates back to the late 19th century. A story suggests that brownies were invented in Palmer House (Chicago).

Palmer House is now a timeless Chicago Hotel with historic charm. But back in the 19th century, this was a birthplace of brownies. Did you know that nowadays we still celebrate National Brownies day on every December 8th? We should all pay our respects and visit Palmer House for the occasion, right?

Classic Brownie recipe

For a classic brownie recipe as we know the dessert today, one only needs butter, sugar, chocolate, eggs, and flour. Chocolate should be bitter to present the distinctive brownie flavor.

But “classic” is not a synonym for the first ever recipe. If we dig deeper into the history of baking, we can find the first recipe for “brownies” in Boston Cooking School Cook Book from 1896, written by famous Fannie Merritt Farmer. If you fancy an updated version of her books, head to Amazon.

According to Fannie’s Brownies recipe, one should use 1/3 cup of butter, 1/3 cup of powdered sugar, 1/3 cup molasses, 1 well-beaten egg, 7/8 cup flour, and 1 cup pecans. Instructions are very straightforward as well. Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing the top of each cake with one-half pecan.

But wait a minute! There is no chocolate in this brownies recipe! What kind of blasphemy is this?!

Yes, according to the first brownies recipe, there is no chocolate in the brownies. Imagine that! The good thing is that nowadays we have another name for brownies without chocolate – blondies. And we have a very popular version of keto blondies available for all of you keto desserts lovers.

Back to brownies now. A few years after Fannie’s recipe chocolate was added into brownies. Huh! What a relief!

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto! #ketobrownies #keto #ketogenic #ketodesse

But should brownies be fudgy, chewy or cakey? It depends. There are plenty of brownies recipes out there. From Apple brownies, Butterscotch brownies, Caramel Brownies, Creme Cheese Brownies, German Chocolate Brownies, Peanut Butter Brownies, Shortbread Brownies and everything in between that one can think of.

Every best brownie recipe starts with a basic easy brownie recipe. This is your starting point. And then you slowly improve it by adding (or removing) ingredients, baking at different temperatures, changing the mixing procedure, and replacing ingredients like sugar and flour if you follow a low-carb diet or keto diet.

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto! #ketobrownies #keto #ketogenic #ketodessert

How to make brownies from scratch?

Brownies are easy and fun to make. Kids love them! For an easy brownie recipe, one should use butter, chocolate, sugar, eggs, and flour. To upgrade this, you can add cocoa powder, a pinch of fine salt (salt is chocolate’s best friend) and maybe some vanilla. Mix everything and bake in the preheated oven at 350 degrees F in a metal square pan for maybe 20 minutes (depends on the size of the pan), or until a toothpick entered in the center comes out with moist crumbs. And don’t forget to cool the batch down before slicing. Yes, this is always the hardest part.

Baking brownies is an easy and fun thing to do. But what to do, when you try to eat low-carb or even keto, and have a sweet tooth?

My Sweet Keto has a solution for you! And what kind! We present you, by far, our most popular recipe in years. Our flourless fudgy keto brownies with less than 1.5 gram of net carb! Beat that! And you can choose between classic keto brownies and fudgy keto brownies. Actually, you get fudginess in both if you don’t bake for too long. Too much chocolate? Try our Cacao Keto blondies!

In just 30 minutes you can enjoy your best keto brownies ever and still remain in ketosis!

The keto brownie recipe

The chocolate I use in this recipe is not just any chocolate.  It’s dark Belgian, 85% cocoa, and it has no sugar added, only stevia and erythritol. Most of the carbs inside are fiber and polyols. If you can’t get hold of it, I’m sure some other variant of dark no-sugar chocolate will do the job. But do choose the chocolate you like! If you don’t like the chocolate itself, chances are, the brownies are not going to be the best you’ve had since the chocolate is pretty much the main ingredient.

Too boring? Why not try making chocolate brownie cupcakes? Just use your favorite cupcake molds.

Anyways, what are you waiting for, this is the recipe you should’ve tried last weekend!

When done, why not top the brownies with this, and go a little bit over the edge in this sweet low-carb indulgence. I’m sure you can find a good reason for pampering yourself a bit (well, a lot).

A note: When I found myself in a short budget situation, I used hemp seed flour instead of relatively expensive almond flour and found the brownies equally delicious. What is more, cutting back on the flour a bit results in even fudgier brownies. Drool … 😉

UPDATE, August 2018:

Classic fudgy keto brownies recipe

It is always fun realizing how different people around the world interpret “cakey” and “fudgy” differently. While this recipe has been extremely popular for a long time now, some users find the fudgy keto brownies not fudgy enough. To address this, I first reduced the baking time of the classic brownie recipe version to 15 minutes. This should result in moist, fudgy, yet also a bit cakey brownies when you use an 8 x 8-inch (or similar size) pan and bake on the middle rack of the oven.

I have anyways decided to make another, the fudgiest, version of the fudgy keto brownies recipe, though. Choose your favorite and let me know which one you prefer!

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto! #ketobrownies #keto #ketogenic #ketodessert

The fudgiest fudgy keto brownies recipe

This one uses all the same ingredients as the classic recipe, but it omits the flour and baking powder completely. You can imagine that these brownies will hardly ever be more chocolatey!

Below you will find the ingredients for both versions listed separately because they use a bit different ratios. Again, it is very important to use the chocolate you love because it is going to be pretty much the main ingredient in the recipe!

Enjoy and leave a comment below to tell us about your results!

The best keto brownies recipe

Best Fudgy Keto Brownies

You may not want to believe me, but these little chocolate squares might very likely be among the best fudgy keto brownies you've ever tried!
3.97 from 352 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Keto
Keyword: Keto, Low-Carb
Servings: 20 brownies
Calories: 109kcal


Classic Fudgy Keto Brownies

The Fudgiest Keto Brownies


  • Preheat the oven to 330°F (165°C), and line an 8 x 8-inch baking pan with parchment paper.
  • Put butter, coconut oil, and chocolate in a microwave-safe bowl. Let them melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until uniform. Set aside to cool.
    The best keto brownies recipe
  • Using an electric mixer, mix the eggs, erythritol, vanilla extract, and salt. Mix on high for at least 3 minutes. Btw, salt brings the best out of chocolate in chocolate desserts.
    The best keto brownies recipe
  • Carefully whisk in the chocolate mixture until just combined.
    The best keto brownies recipe
  • Omit this step for the fudgiest brownies! In a small bowl, sift and stir almond flour and baking powder.
    The best keto brownies recipe
  • Omit this step for the fudgiest brownies as well Now carefully mix the flour into the egg-chocolate mixture until just combined. Do not use an electric mixer in this step!
    The best keto brownies recipe
  • Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.
    The best keto brownies recipe
  • Sprinkle with crushed walnuts and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts. I think the crunchiness of the nuts is a very special effect, though!
    The best keto brownies recipe
  • Put in the oven and bake for 15 to a max. 20 minutes (the less the fudgier). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake.

    BTW, I've come across an excellent tip suggesting to bake brownies on the top rack. This way they are less likely to get dry while baking.
    The best keto brownies recipe
  • When done baking, take the whole batch out of the pan, together with the parchment paper, and let cool down. When cooled, cut into 20 equal size brownies. Enjoy!
    The best keto brownies recipe



One classic brownie comes out to be approximately 109 Calories,
Fat: 9.3g (of which Saturated: 5.6 g),
Total carbs: 5.1 g,
Fiber: 3.6 g,
Net Carbs: 1.5 g ,
Protein: 3.0 g

One fudgiest brownie comes out to be approximately 114 Calories,

Fat: 10.2g (of which Saturated: 6.3 g),
Total carbs: 5.7 g,
Fiber: 4.0 g,
Net Carbs: 1.7 g ,
Protein: 2.0 g


Calories: 109kcal
Did you make this? Tag us on instagram!We love seeing what you’ve made! Tag us on Instagram @mysweetketo or leave a comment & rating below.

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto! #ketobrownies #keto #ketogenic #ketodessert

Get more keto recipes here!


  1. Jessica Rojas

    I just made this!!! It is to die for.
    I have tried many lc brownie recipes but this one is a winner!!!! Flavor and texture was on point. Cake was like sponge, soft and not grainy at all.
    I drizzle some sugar free choc syrup on top before putting it in the oven and it adds the right amount of sweet to it!!! Love it

  2. I can’t seem to find powdered swerve. Only online. Is it ok to use the granular?

    • My Sweet Keto

      Hi, Trisa. Yes, you can use granular. But if you get hold of a grinder, you can always grind it into powder. All the best.

  3. What do mean exactly when you say chocolate chunks? Did you use dark or milk chocolate?

    • My Sweet Keto

      Hi, Angie.

      chunk = a thick, solid piece of something

      To make chunks I usually just cut the chocolate with a knife into little pieces. I think, if you read through the instructions, you will be able to see that I use dark chocolate. I don’t think keto-ers do milk chocolate quite often.

  4. Hi. Can these be frozen? Also, erythritol – is the Truvia / stevia brand suitable? And lastly, what is 6 floz in grams? Not sure how to measure a powder in millilitres 🙂

    • My Sweet Keto

      Hi, Nadine. Yes, freezing these works well. I usually unfreeze a brownie in a microwave and it comes out almost as if it was fresh out of the oven.

      Truvia/stevia should be suitable but it is a bit sweeter than erythritol only, so be careful with dosing – maybe use a T or so less of the sweetener. On the other hand, the sweetness will partly depend on the chocolate you use, as well. I usually just taste the batter before baking.

      That would be 6 oz. (not fluid oz.:) which is approximately 6 x 28 grams, so roughly 170 grams.

  5. Just made and tried these. I used monk fruit. About half the amount the recipe called for as I have learned monk fruit can make things too sweet fast. For some reason I had to almost double the cooking time. I toasted the nuts before adding. I used Home made butter that needed to be used up. These came out PERFECT. They taste amazing and not dry and not too wet. My Non keto husband likes them too. Thanks for such a great recipe!

  6. In step 2 are you combining the chocolate, butter and coconut oil? when I printed the text just says butter.

    • My Sweet Keto

      Whoops, looks like there was a technical glitch from the last time I edited the recipe. Thank you for pointing it out!

  7. Don’t use Stevia. It was awful, the WORST aftertaste. One bite and straight into the garbage. It was all I had on hand at the time and I was craving brownies. I even used 1/2 of the sweetener amount suggested. I just ordered some Swerve to try. Hopefully they’ll be better! The texture was perfection though!

  8. I made these with truvia baking blend for the sweetner and lindtt 85% chocolate bar. I wasn’t sure on the conversion of Oz to cups on the almond flour so I used 7 tablespoons. Can you tell me what the net carbs would be when making them like I did? I’m very new to this, in fact this was the first time to bake anything with almond flour and sugar substitution. The taste and texture on these was very satisfying and a great exchange to the real thing. Thanks for sharing the recipe and your help on the nutrition breakdown.

    • My Sweet Keto

      Hi, Sara. No worries, 7 T is roughly the same as 2.5 oz. almond flour. So, in your case, the carb count should be very close to what I list in the recipe Description. The chocolate used doesn’t make much difference, either.
      You’ll get more intuitive in this with time.
      Wish you all the best on your keto journey!

  9. Wow! I’m doing Atkins, these are so good! Came out perfect! Ty for sharing

  10. Oh! These were delicious! I didn’t have erythritol, so I used my Lakanto Monk Fruit sweetener, instead (0 glycemic inex and tastes better than sugar). 3/4C worked just fine. I can say, maybe bumping the temp up to 325, might help with a bit firmer but still fudgy center of the pan. I recently started a Keto diet, and I was having a hard craving for chocolate whatever-I-could-get-my-hands-on! Brownies were always my goto craving fix. These are an excellent replacement and damn delicious. I must resist however, having more than one or two at a time. 😉

    • My Sweet Keto

      Hi, Brad! Thank you for your ideas! Honestly, I haven’t tried monk fruit sweetener yet but can’t wait to get an opportunity!

  11. These came out delicious! I made the error of not stirring for 3 minutes and putting the chocolate in. When I realized it said 3 minutes, I went ahead and just mixed it all for three minutes, and they came out OK. I shall make another batch later and see if the 3 minutes beforehand changes it. They taste just like brownies (I should know, before I went on keto, I would make brownies at least once a week!). I used cocoa powder and butter as 6 tbsp of cocoa powder and 2 tbsp of butter plus the additional butter already listed and I halved the recipe because I would probably eat all 20 of them in one or two days.
    One thing I do recommend stressing is to use the 9×9 or 8×8 pan, so it cooks properly because you want it to be fudgy inside and really small, deep pans will not allow the brownie to cook evenly.

    Thanks for the awesome recipe!!

  12. Hello! The taste came out really good! We used 100% cacoa for the chocolate, but my question is what do we do if the brownies actually came out more like a dry cake? It was terribly crumbly (still kind of moist, but did not… hold?)

    • My Sweet Keto

      Hi. Could it be that you overbaked them? Every oven has a bit different temperature so maybe yours is a bit hotter than average? One other reason could also be too many dry ingredients. I don’t quite understand whether you used cacao powder instead of chocolate.

    • Hi Matthew-
      The use of cocoa powder instead of the melted chocolate might be the culprit, since it’s a dry ingredient and doesn’t melt. Try the 60% bittersweet chocolate bar in the baking section. I did, and my brownies were moist and fudgey delicious.

    • When you use baking cocoa to replace melted dark chocolate, you need to add 1 Tbsp. fat (oil, butter, lard) for every three-ounces of cocoa because that is the amount of fat baking chocolate contains. FYI: Oil is a more neutral fat than butter because butter contains milk fat and lactic acid which react with the leavener (baking powder) to help brownies rise like a cake. Also, I usually use egg yolks instead of whole eggs in brownies because the whites can act like butter does in helping the brownie batter rise like a cake.

  13. Hi there! This recipe looks great and the comments confirm that it’ll be a hit. Question- Could I use cocoa powder in combination with added coconut oil/butter in place of the chocolate bar? If so, what amounts would I use? Thanks!!

  14. Heather Lopez

    How do you store this? I mean should I put them in the frig or just tupperware and out on the counter?

    • My Sweet Keto

      I prefer tupperware, but the fridge wouldn’t hurt. Some people prefer cold brownies. Keep in mind that coldness might affect the flavors, though.

  15. Kacie Schultz

    These are PHENOMINAL! I substituted the chocolate bar for cocoa powder and extra butter and omitted the nuts, and my wife can’t even tell the difference (which I don’t say lightly, I have a hard time with keto recipe look alikes with her.) This is a must keep (:

    • Hi there! I was wondering if I could do the same and then I saw your comment. Do you remember how much cocoa powder and butter you used in place of the chocolate bar? Thanks!

      • I used this ratio to replace the chocolate: “3 level tablespoons unsweetened cocoa and 1 tablespoon butter,margarine or shortening for every 1 ounce unsweetened baking chocolate.” It turned out well!

      • Actually I just made more and substituted as if the recipe called for 4 oz of chocolate instead of 6. That means I used 12 TBSP of cocoa and 4 TBSP of butter. Tasted better and was far less bitter.

  16. Sandra Milena Turner

    Can I use baker’s chocolate

  17. Do u know how many carbs these have? Thanks

    • My Sweet Keto

      One brownie (if you make 20) comes out to be approximately 110 Calories,

      Fat: 9.2g (of which Saturated: 5.2 g),
      Total carbs: 5.4 g,
      Fiber: 3.7 g,
      Net Carbs: 1.7 g,
      Protein: 3.3 g

  18. I’m so confused on the almond flour, if converted from OZ I get 4 1/2 tablespoons?

    • My Sweet Keto

      I’m not sure how you’re converting but it is possible your almond flour has a slightly different mass than mine. In my case, I would use 6 to 7 T of almond flour. Mind that this recipe works with less flour, too, or even without. The less flour, the fudgier.

  19. These are incredible, topped mine with marscapone mixed with more melted chocolate! 2batches in 1week,feeding to sugar hooked colleagues tomorrow

  20. Can splenda be used instead of erythritol?

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