These Keto Brownies are a dream come true for anyone craving rich, fudgy indulgence without the guilt. In just 37 minutes, you can whip up a batch of decadent treats with a crackly top and a melt-in-your-mouth center. Each bite delivers a perfect balance of deep chocolate flavor and a hint of sweetness, all while staying low-carb and keto-friendly.
The texture is pure magic—dense yet tender, with a satisfyingly gooey interior that pairs beautifully with a crisp outer edge. Whether you’re new to keto or a seasoned pro, these brownies are a quick, foolproof way to satisfy your sweet tooth. Plus, with only 5 minutes of prep, you’ll have more time to enjoy every luscious bite!
What You’ll Need for Keto Brownies
- ½ cup coconut oil (or oil of your choice, like avocado oil)
- 4 oz. sugar-free chocolate chunks or chips (dark chocolate works well too)
- ½ cup sugar-free sweetener (e.g., erythritol or monk fruit)
- 2 teaspoons gluten-free vanilla extract
- 2 large eggs (room temperature for easier mixing)
- 1 ½ cups almond flour (ensure it’s finely ground for best texture)
- Optional: ¾ cup sugar-free chocolate chips (for extra gooeyness!)
How to Make Keto Brownies
- Preheat your oven to 350°F (175°C). Grease an 8-inch metal baking pan and set it aside.
- Melt the oil and chocolate: In a microwave-safe bowl, combine the coconut oil and 4 oz. of chocolate chunks. Heat in 30-second intervals, stirring in between, until fully melted (about 60 seconds total). Alternatively, use a double boiler over simmering water.
- Mix in sweetener, vanilla, and eggs: Add the sugar-free sweetener, vanilla extract, and eggs to the melted chocolate mixture. Stir until everything is well combined and smooth.
- Add almond flour: Gradually stir in the almond flour until the batter is thick and fully incorporated.
- Optional: Fold in extra chocolate chips: If using, gently mix in the remaining ¾ cup of sugar-free chocolate chips for an extra chocolatey bite.
- Spread the batter: Spoon the brownie batter into the prepared pan and spread it evenly with a spatula.
- Bake: Place the pan in the oven and bake for 32-34 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
- Cool and slice: Remove the brownies from the oven and let them cool completely in the pan before cutting into squares.
- Store: Keep leftovers covered at room temperature for up to 4 days, or refrigerate for longer freshness.
Topping Ideas to Elevate Your Keto Brownies
Take your keto brownies to the next level with these delicious toppings! Try a drizzle of sugar-free caramel sauce or a dollop of whipped coconut cream for a creamy contrast. For a crunchy twist, sprinkle chopped nuts or unsweetened shredded coconut on top before baking. If you’re feeling indulgent, add a handful of sugar-free chocolate chips or a dusting of cocoa powder for extra richness.
Perfect Pairings: Serving Suggestions
These keto brownies are fantastic on their own, but they pair beautifully with a cup of unsweetened almond milk or a steaming mug of black coffee. For a dessert platter, serve them alongside fresh berries or a scoop of low-carb vanilla ice cream. They also make a great addition to a keto-friendly brunch spread!
Storage and Reheating Tips
Store your keto brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop a brownie in the microwave for 10-15 seconds or warm it in a preheated oven at 300°F for 5 minutes. This will restore that gooey, just-baked texture!
Recipe Variations to Try
Switch things up with these easy variations! Add 1/2 teaspoon of cinnamon to the batter for a warm, spiced flavor. For a nut-free option, replace almond flour with sunflower seed flour. If you love a minty twist, mix in 1/4 teaspoon of peppermint extract and top with crushed sugar-free peppermint candies. The possibilities are endless!
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-melted sugar-free chocolate bar instead of melting chocolate chunks to save a few minutes. You can also prepare the batter the night before and bake it fresh in the morning. For quick cleanup, line your baking pan with parchment paper before adding the batter—no greasing required!
Keto Brownies
Ingredients
- ½ cup coconut oil or oil of choice
- 4 oz. sugar-free chocolate chunks or chocolate chips
- ½ cup sugar-free sweetener
- 2 teaspoons gluten-free vanilla extract
- 2 large eggs
- 1 ½ cups almond flour
- ¾ cup sugar-free chocolate chips optional
Instructions
- Preheat the oven to 350F. Grease an 8-inch metal baking pan; set aside.
- In a large microwave safe bowl, heat oil and 4 oz. of chocolate chunks for 30 seconds at a time until melted (about 60 seconds total). You can also heat the oil and chocolate over a pan of boiling water to melt it.
- Add sweetener, vanilla extract and eggs and mix until well incorporated.
- Stir in the almond flour and mix until combined.
- Optional: Add the remaining ¾ cup of chocolate chunks and stir until combined.
- Spoon the keto brownie batter into the pan and spread until even.
- Bake for 32-34 minutes or until the center is set.
- Remove from the oven and cool completely before cutting.
- Store leftovers covered at room temperature for up to 4 days.