Guilt-Free Chocolate Brownies (Keto-Friendly)

These sugar-free brownies are ultra-chocolatey, rich and fudgy! Made with just 6 simple ingredients, this foolproof low-carb keto recipe comes together in only 30 minutes. It only contains 2.7g net carbs per brownie.

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Honestly, I can’t think of a single soul I know who doesn’t love a good brownie. That velvety chocolatey goodness and the signature fudginess call to us like dessert superheroes. If you’re still reading, I’m willing to bet you love ’em too.

These beauties are one of the star attractions on my sugar-free dessert table. I took the plush brownie recipe my Grandma used to make written in her lovely looping handwriting on a card that smells faintly of cocoa and nostalgia and gave it a makeover. Now it’s low carb, gluten-free, and still melt-in-your-mouth incredible.

I couldn’t be happier with the results. Throwing these together feels like second nature now, and the batters and pans come out of the oven looking Instagram-perfect every single time. Don’t be surprised if you burn your fingers because you can’t wait for them to cool. They are that chocolatey and that scrumptious.

WHY THIS RECIPE WORKS

Classic brownies rely heavily on semisweet chocolate, eggs, insane butter, and, of course, a good mound of sugar. My version dials the list down to the essentials and still hits all the marks: unsweetened cocoa for intense chocolate, creamy butter to keep it plush, beaten eggs to bind, and powdered erythritol for that melt-in-your mouth sweetness. Almond flour gives it the heft without the carbs, and boom grandma-worthy brownies, minus the blood sugar spike.

INGREDIENTS

You only need 6 ingredients for this sugar free brownie recipe:

• Sugar free or dark chocolate
• Unsweetened cocoa powder
• Eggs
• Butter
• Sweetener
• Almond flour

Let’s chat about the details!

DARK OR SUGAR FREE CHOCOLATE

For chocolate, pick your favorite high-quality stuff. There’s nearly two whole bars in the mix, so the flavor really shines. I choose the 90% Lindt for its richness only 7g of sugar per 100g. That’s hard to beat.

Unsweetened chocolate works, too. If going that route, bump up the sweetener a touch. When I want the convenience of sugar-free bars, I reach for Lily’s. It’s widely available on Amazon in the US or Iherb in the UK. Just dial down the sweetener volume to balance the recipe.

In the sweetener department, I now always grab allulose for its silky finish and absent aftertaste. Should you prefer a different option, grab a high-purity monk fruit blend like Lakanto. It’ll still keep the carbs low and the flavor spot on.

No matter which sweetener you’re leaning toward—erythritol, xylitol, stevia, Swerve grab the powdered form. These brownies are so fudgy that the tiniest granule shows up in the final bite, and using the powdered kind gives you that glassy, melt-in-the-mouth smoothness everyone loves. Trust the process!

LOW CARB SWEETENER

For my go-to recipe, I rely on allulose because it melts perfectly and leaves no lingering taste. Should you choose something else, I find a monk fruit mix, like Lakanto, works well, too. Whether you reach for erythritol, xylitol, stevia, or Swerve, make sure it’s powdered.

These brownies are ultra-fudgy, and powdered sweetener dissolves completely for a silkier crumb.  If you’re using Swerve, pour it by cup-size instead of grams; the granules are fluffier and weigh less than erythritol.

GRAIN FREE NUT FLOUR

I’ve tested both fine almond flour and freshly ground almonds. The first recipe called for 100 grams (1 cup), the second 80 grams (¾ cup), and I find the smaller measure yields an even creamier, more fudge-like bar. If you’re out of almond, you can substitute ⅓ cup (40 grams) of coconut flour just know it will produce a denser texture.

FAT

Surprise, surprise: keto brownies are high in fat. I’ll let the nutrition label speak for itself, but trust me one square is rich enough that I’ve cut a 9 x 9-inch pan into 16 generous portions and still felt satisfied.

But honestly, I love using butter in my brownies it gives them that special richness. If you’re in the mood, though, you can swap it for extra-virgin coconut oil. Just remember to grab the unrefined kind, the fragrance will tell you the oil is the good stuff.

INSTRUCTIONS

The in-depth step-by-step walks you through the entire process alongside the process, so check those pictures out for hints. The recipe card at the bottom lists the precise amounts for everything.

1.) Into a small heatproof bowl, break the chocolate into squares. Lower that bowl into a big bowl you’ve filled with boiling water. The steam will heat the sides of the small bowl, thinning the chocolate without a chance of burning it.

2.) Combine the butter (super soft or slightly melted), sifted sweetener, eggs, and cocoa powder in a blender or food processor. Blitz until completely smooth.

3.) Pour in the melted chocolate and sprinkle in the almond flour. Pulse again or stir until the batter is thick, shiny, and totally smooth. I prefer the food processor for this, but a sturdy fork works just fine. Add a tiny pinch of salt here if you’re feeling fancy.

4.) Grab a rimmed baking sheet or a small casserole and line it with parchment. Trim your parchment so it lines the bottom and two long sides of the pan, easing it round the corners. Grease the two short sides or lay down a second strip of parchment over them.

5.) Scoop the batter into the pan and level the surface. Bake for about 25 minutes, or just until the center holds a gentle jiggle but the edges look a little matte.

6.) Allow the pan to cool on the counter until the brownies are firm enough to lift. The center will appear loose right out of the oven, but rest works magic and turns it fudgy.

EXPERT TIPS

UNDERBAKE: The secret to a molten center is to pull the pan when the edges have set and the middle still wobbles like a milkshake. Leave those jiggles, or you’ll trade chewy goodness for dry flakes.

TWENTY-FIVE, NO MORE: Set an oven timer for exactly twenty-five; a minute longer chip away at the brownies we dream about, and the edges will go rogue. Be brave out at twenty-five.

COOL COMPLETELY: Transfer the brownies to the refrigerator for an hour, or just leave at room temp. The squares are sliceable when cool; if you jump the gun, you get very tasty, very messy spoonfuls.

VARIATIONS

Add baking powder: The batter works perfectly without baking powder, but for a lighter, cake-like texture, stir in 1 teaspoon right before baking.

Experiment with flavor: Make the brownies your own with flavor boosters—grated zest of 1 orange brings brightness, or ¼ teaspoon ground cardamom with 1 teaspoon cinnamon for warm spice. 1 teaspoon vanilla extract is a classic choice.

Add nuts: Toss in ½ cup rough-chopped walnuts, pecans, or your nut of choice for crunch.

Sugar-free chocolate chips: To deepen the chocolate flavor, fold in ½ cup sugar-free chocolate chips, like those from Lily’s, just before the batter hits the pan.

Dairy-free: Substitute melted coconut oil for the butter—keep the same measurement for a dairy-free brownie just as fudgy.

STORAGE

Store the brownies loosely covered at room temperature for 3 to 4 days, kept in an airtight container to hold on to all the fudgy texture. They also keep well in the refrigerator covered for up to a week.

RECIPE FAQS  

CAN YOU FREEZE THEM?  

Yep! I portion and cut the brownies first, then wrap each piece in parchment and pack them into an airtight container. This keeps them from sticking. They’ll stay fresh in the freezer for about three months.

Can I use all-purpose flour?

You can swap in regular all-purpose flour or oat flour in place of almond flour. Technically the recipe will still be a no-sugar brownie, but those flours add carbs that the body turns into glucose—and glucose is sugar.

What can I use instead of low-carb sweetener?

Coconut sugar will work perfectly. Another option is a mix of honey and unsweetened applesauce, but if you try that you’ll probably want to stir in a touch more almond flour to keep the dry-to-wet balance. Using those sweeteners will bump the recipe’s overall sugar count up.