Keto Brownies

These Keto Brownies are perfectly fudgy, gooey and thick with a chewy center and crispy edges. Easy to make with low carb friendly pantry ingredients.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 16 squares
Calories 144 kcal
Author Kelly


  • 3/4 cup chopped dark chocolate unsweetened, divided
  • 1/4 cup unsalted butter
  • 1/4 cup coconut oil
  • 2 tablespoons natural almond butter creamy / unsalted
  • 1/2 cup powdered erythritol
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup finely ground blanched almond flour
  • pinch of sea salt for topping (optional)


  1. Preheat oven to 325 F. Line an 8x8 square pan with parchment paper leaving a slight overhang (for easier removal). Set aside.
  2. In a large heat-safe bowl, heat 1/2 cup of the chopped chocolate, almond butter and coconut oil over a double-boiler on the stove or in the microwave in 20-second increments, until chocolate is just melted and smooth (stir well in between - do not overheat).
  3. Whisk in sweeteners, vanilla and salt. Add the eggs one by one and whisk until incorporated. Stir in cocoa powder followed by the almond flour until just combined (do not overmix). Fold in remaining 1/4 cup chopped chocolate. The batter will be thick.
  4. Spread batter into prepared pan and smooth with an offset spatula.
  5. Bake in preheated oven for 23-27 minutes - underbake for fudgier brownies. Allow to completely cool before slicing into even squares.
  6. Top with pinch of sea salt, if desired.
Nutrition Facts
Keto Brownies
Amount Per Serving (1 g)
Calories 144 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.