The best keto brownies recipe

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!

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 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.

fudgy keto brownies

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?

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 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!

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.

Fudgy keto brownies

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 chocolate mousse, 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!

Fudgy keto brownies

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 seperately 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!

Print Recipe
Best Fudgy Keto Brownies
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
Best Fudgy Keto Brownies
Votes: 310
Rating: 3.92
Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Classic Fudgy Keto Brownies
The Fudgiest Keto Brownies
Prep Time 15 minutes
Cook Time 15 minutes
Classic Fudgy Keto Brownies
The Fudgiest Keto Brownies
Best Fudgy Keto Brownies
Votes: 310
Rating: 3.92
Rate this recipe!
  1. Preheat the oven to 330°F (165°C), and line an 8 x 8-inch baking pan with parchment paper.
  2. 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
  3. 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
  4. Carefully whisk in the chocolate mixture until just combined.
    The best keto brownies recipe
  5. Omit this step for the fudgiest brownies! In a small bowl, sift and stir almond flour and baking powder.
    The best keto brownies recipe
  6. 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
  7. Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.
    The best keto brownies recipe
  8. 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
  9. 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
  10. 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

Fudgy keto brownies



  1. I made both the classic and fidget brownies. They were delicious… huge hit with the family. I personally liked the classic ones better. Others ones were too rich for me. Also I used xylitol instead of erythoral.

  2. Hi
    Can u tell substitute for eggs ?

  3. This recipe looks awesome! Can’t wait to try them. One question…what size pan od I use?

    Thank you!

    • My Sweet Keto

      Hi, Marie.
      If you have an 8″ x 8″ square or something rectangular of a similar size, use that. If using anything larger/wider, shorten the baking time.

  4. Jodi Wilson

    Thank you so much for sharing! Just made this – hubs and I have been craving something chocolate! These did NOT dissapoint. I followed the recipe except put them in cupcake tins! They were perfectly delicious and such a nice treat!

  5. Can I replace almond flour with coconut flour /

    • My Sweet Keto

      Only if you must. Use less coconut flour than almond … It absorbs a lot of liquid and makes brownies less fudgy!

  6. Hi! For sugar-free choc can I use both Cavalier Stevia Dark and Cavalier Maltitol Dark? Or which one do you prefer for this keto recipe?

    • My Sweet Keto

      Hi! I personally prefer Stevia Dark, mostly because maltitol gives me stomach problems quickly. If you have no issues with maltitol, I’d say there’s no problem in using both.

  7. Hi! I just made this and it was really good however when I whisk all ingredients it was really thick. I thought it would be as in the pictures like more liquid. What might I did wrong? Btw I made for 10 serving with coconut flour but I used half of what is written for almond flour.

    • My Sweet Keto

      Hi, Alyena. It is really hard to tell from here. 🙂 Might be that your coconut flour absorbed too much of the liquid ingredients. I always advise that people try making these brownies even with no flour at all, and if using any, almond flour is a better option. No-flour brownies will be fudgier.

    • Hi. Coconut flour is a 1 to 4 ratio with almond flour. So for this recipe if substituting coconut flour for the almond then just use 1 T of it.

  8. I just used your recipe. The brownies are delicious! Thank you so much and hello from Dubai!

  9. NOW foods has 1&2.5 lb bags of ERYTHRITOL Organic/ NonGMO: the cheapest sugar alcohol ,sweetener in the market.
    XYLITOL is also a sugar Alcohol but causes a lot of intestinal upset with more than a very small amount. (a few teaspoons)
    ERYTHRITOL does Not get digested/ passes out of body via urine therefore is easier on GI system in Brownie quanties.
    ERYTHRITOL =70% as sweet as white sugar so add30%more.
    Grinding it up to powder will make it dissolve more readily.
    Also, adding Erythritol first to coconut oil will be more successful as it dissolves in warm fat more readily.
    SWANSONVITAMINS.COM carries both sizes ERYTHRITOL ,better price than local stores and often has sales.
    In baking, it is often suggested to combine with another sweetener for best taste. (I use Coconut Sugar: GI 35 ) PLEASE don’t use Sucrose or Aspartamine because these artificial sweeteners have been found to have all kinds of pernicious effects.
    Erythritol and xylitol or anything ending in tol are naturally occurring substances in produce but the commercial versions are cultured on birch or NON GMO Corn.
    Erythritol is the best safest and has no nasty aftertaste.

  10. How fudgy are these brownies? Pics make them look more cake like rather than fudgy. I’ve made many Keto brownie recipes, but hated all of them because they were too dry and not fudgy. I don’t want a crumbly or crunchy brownie; I want soft and fudgy. Plus, these have half the chocolate of another recipe I made which had the best chocolate flavor out of all of the brownies I have tried, but they were extremely dry. So, what are your thoughts about this recipe? (Be careful when making these brownies. Some ingredients listed on the first web screen after a search were diff. than the ones listed in the actual recipe.)

  11. I made these last night and they were amazing! I poured some heavy whipping cream on top of them as another person suggested – excellent!

  12. Hello I am planing to use erythritol added stevia and Lindt %90. Will calories and net carbs per slice change? Also should my stevia has to be no carb stevia?

    • My Sweet Keto

      I don’t think you should worry about net carbs change, net carbs should stay within the limits.

      I have no idea what kind of stevia is a “carb” or “no carb” stevia. Usually, in the recipes, I use the pure powdered extract, and only a tiny bit of it.

      • Can you look at this site for my sweetener? Is this almost no carb? In kept diet I should focus on net carb right? And net carb means ttl carb – fiber – sugar alcohol right?

        • My Sweet Keto

          I don’t understand the language on the site you provided but this looks mostly erythritol with probably some stevia in it to make it as sweet as sugar. Those are sugar alcohols alright and you shouldn’t worry about consuming those in moderate amounts. Most of the erythritol doesn’t count into total carbs. So, yes, feel free to use this sweetener instead of erythritol but be careful with dosing – it might a bit be sweeter.

  13. These are pretty good, moist for sure. I baked them for 25 mins and the centre of the pan was still quite jiggly. Taste good, maybe a little on the bitter side but still good. 2 weeks into my keto diet and these are amazeballs at curing my brownie cravings. Well done darling!!! Thank you!

  14. Amazing! I was very sceptical but I’m literally eating it now and it’s like a “normal” cake! Thanks for sharing. Also, I didn’t use any sweetener at all, still tastes great – could be the cream I’ve put on top that helps 🙂

  15. 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

  16. 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.

  17. 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.

  18. 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.

  19. 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!

  20. 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!

  21. 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!

  22. 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!

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

  24. 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!

  25. 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!!

  26. 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.

  27. 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!!

  28. 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.

  29. 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.

  30. Sandra Milena Turner

    Can I use baker’s chocolate

  31. 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

  32. 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.

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

  34. Can splenda be used instead of erythritol?

  35. Can I use xylitol instead of stevia? Also could I use double cream instead of coconut cream. Thanks. First time I have seen your site!

    • My Sweet Keto

      You don’t have to use stevia at all. Xylitol should work just fine instead of erythritol, but it is a little bit sweeter. In your place, I’d try using xylitol instead of erythritol but would use a Tbsp less of it. Still, the sweetness of the brownies will also depend on the bitterness of the chocolate you use. Keep following. 🙂

  36. I don’t have any erithrytol, could I use stevia? And how much would I need to use?

    • My Sweet Keto

      Hi. Stevia will probably not be the best solution as only little amounts are used (depending on the taste) which will result in too little dry ingredients. That’s my guess but I don’t want to turn you away from trying out. However, a lot of people dislike the taste of stevia if it is not combined with erythritol or some other sweetener.

  37. THANK YOU!!! This is the best recipe HANDS DOWN I have made since going grain and sugar-free. HUGE hit with the kids and extended family. I used silicone molds and went 27 minutes and they are still very fudgy, but I do think I will cut that to the 25 or 26 to make them even more so. I also used a T of coconut flour and 1.2 oz of almond flour. I used Sukrin brown sugar and Zsweet sweetener combined. They were just fabulous!! I sent your link to several of my friends who had equally amazing results! We can’t thank you enough! I look forward to trying all your recipes now!

  38. This recipe looks wonderful! I want to make them in cupcake form for easier portion control and serving. How many do you think it will make and how long would I bake them?
    I follow you on Instagram and am so glad I looked up your web site!!
    Kind regards,

    • My Sweet Keto

      Hi, Lori!

      Thank you for following! I hope you get the enjoy the results of this and maybe some other recipes on here. 🙂

      As for the number of cupcakes, it partly depends on the size of the molds, but I think you should get at least 12. And as far as the timing goes, that depends on wether you use tin or silicone molds. With tin molds, I would bake for 20 minutes or so, and with silicone molds, I’d go up to 25 minutes. As long as they don’t burn, every minute over the optimal time only means a lower degree of fudginess. But one needs to figure the optimal time, taking into account factors like the type of the oven, the kind of the molds, and so on. 🙂


  39. Ah-maz-ing!
    Mine came out tasting just like the real deal and same texture too! I love love love these! I usually don’t participate in baking events from the event committee at work but I will definitely be bringing these next time!

    Thank you!

    • My Sweet Keto

      Thank you, Tania,
      I am happy that the recipe turned out so well for you and that you are about to win over the sweet tooths of your non-keto co-workers! 😉
      All the best!

  40. I’ve never commented on a receipe in my life but these were hands down the best brownie! The most real tasting too! I went with 90% dark lindt, 1/3 cup Almond meal & 25 mins baking.
    I added my crushed walnuts into the mix instead of on top and chopped up 3 bars of no sugar added milk chocolate too. Which adds just under a further 10g carbs (not net) for the whole receipe.

    • My Sweet Keto

      Thank you, Amy! I am pleased that you have enjoyed the recipe so much! 90% dark Lindt is my go to chocolate most of the times.
      Keep following! 🙂

  41. Oh my goodness! I followed the recipe and they were fabulous! My family can’t believe it is keto! I’ve tried to fool them many times but never works – except for now. Will definitely be making these again. Thanks for the recipe.

  42. I found it hard to tell when it is fully cooked. When my timer went off, the center was still a little jiggly, so I kept adding 5 minutes until it was firm–about 20 extra minutes. Even then, the toothpick didn’t come clean. I think the amount of fat in them soaked the toothpick. They tasted really good, but they are very crumbly. I keep them refrigerated to keep them from falling apart, and they are very firm. I wouldn’t say fudgy, even when I hold a bite in my mouth to warm it up. Did I overlook them, or is this just how they are? I often like to use a thermometer to test my baked goods. Can you tell me what temp this would be when it is time to pull out of the oven?

    • My Sweet Keto

      Hi Marilyn,
      I’m sorry the brownies didn’t turn out too well for you. It might have been a type of chocolate you’ve used or something else; I can’t say from a distance. But the whole point of brownie making is that they stay fudgy. They might be a bit jiggly when done baking to remain fudgy instead of crumbly when cooked. So yeah, I think you are right, and you have overcooked the brownies. If you put pieces of chocolate inside, that might be the reason why a toothpick doesn’t come out clean (because of melted chocolate when warm).
      I rarely use a thermometer when baking so I can not be of much help with this one.
      I hope you try this recipe out again with better results, though.
      All the best!

  43. Mandy Slack

    I have some unsweetened baking chocolate. Would that be okay, or do I need to get some dark chocolate? Could I just add a but more sweetener? I plan on using swerve, as it’s what I have on hand. I also have some stevia glycerite if that helps. Thanks! Look forward to trying these!

    • My Sweet Keto

      Sure, try the chocolate and sweeteners of your choice. I cannot promise the same results but maybe you can share your outcome with us. Baking chocolate might be higher in carbs (don’t know which one it is?). Add the sweeteners gradually to taste to avoid over-sweetening.

  44. Maria Christakis

    Is almond meal ok to substitute the almond flour with??

    • My Sweet Keto

      Hi, Maria!
      With this recipe the replacement should not be a problem. Keep in mind, though, that almond meal is fattier and will result in higher calorie count.

  45. I don’t actually have almond flour on hand. Could I use coconut flour? What do think would be a good substitution since coconut flour is super absorbent?

    • My Sweet Keto

      Hi, Dana.
      Yes. Just use about half the amount. I’ve even made these brownies with no flour at all and they were still great, fudgier. So, when using more absorbent flours, just use less.

  46. Could you post recipe for the choc mousse topping?

  47. Amazing recipe!!!! It tastes exactly like actual brownies except with a different texture. Thank you for this recipe!

  48. Can I use alkaline cocoa?

    • My Sweet Keto

      Hi, Shellah.
      As this recipe doesn’t call for cocoa, I am not sure what you mean. If you want to use it in place of melted chocolate, you can give it a try, but at this moment I cannot say how to balance out the ingredients. I am soon posting a recipe for a fudgy chocolate cake that uses cocoa powder. You might want to consider that recipe.
      All the best!

  49. How many cups of almond flower i dont to oz. Please help.

    • My Sweet Keto


      That would be approximately 1/2 cup and 2 Tbsp of the almond flour I use. Beware that different brands can differ in density, mass, and so on. I usually prefer weighting because it is a more reliable technique, especially when baking. So a kitchen scale is a handy piece of equipment.

      Anyways, in this recipe, I prefer using as little flour as possible. Even tried the brownies w/o the flour and they were still amazing.

  50. Is the chocolate used sugar free?

    • Nevermind, I see it in the instructions. Thank you!

      • My Sweet Keto

        That’s right. And the macros listed reflect the sugar-free chocolate I used in the recipe. Anyways, sometimes I go for 90% Lindt (which contains a little bit of sugar), and I love the results as well. Cheers!

  51. I don’t see the salt listed as an ingredient. How much?

    • My Sweet Keto

      Hi, Nichole. Here you go, the salt is now listed. I clearly missed it as it is not a necessary ingredient (some people dislike chocolate-salt combination), but I do believe in it. 😉 You add a pinch or two, according to taste.

  52. Love this recipe…..ave recooked this for many times……e and my friends love it. Thank you

  53. Please correct fat information. I’m calculating around 12g fat per brownie, 45 is way off (that would be about 400 calories alone!).

    Otherwise the recipe came out quite nicely, thanks for sharing!

    • My Sweet Keto

      You are welcome!

      Thank you for noticing the weird typo mistake! With the chocolate I use, the fat count is around 10g per brownie. Makes much more sense. 🙂

  54. I just found your website and you have a lot great recipes!.

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