Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Brownie Recipe
• Ingredients & Substitutions
• How To Make Keto Brownies
• My Recipe Tips
• Keto Brownies (Super Fudgy, 1.7g Net Carbs) Recipe card
• More Keto Chocolate Recipes
• Recipe Reviews

Some people might say you can’t go wrong with brownies, but I think you can. In my book, they need to be super fudgy … which is why I worked on these low carb brownies with almond flour for a long time to get the right taste and texture. After more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe I’ve ever had. Top ’em with some low carb ice cream for the ultimate keto dessert !

If you’re a brownie lover like me, you might want to try my coconut flour brownies , cheesecake brownies , zucchini brownies , avocado brownies , or protein brownies next. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!

Why You Need My Keto Brownie Recipe

• Sweet, deep chocolate flavor — with no aftertaste!
• Chewy, fudgy texture — never gritty!
• Easy to make in one bowl
• Ready in less than 30 minutes
• Just 1.7g net carbs per brownie
• Low carb, keto friendly, and gluten free

One of the reasons this is my absolute fave recipe is because it uses super-fine Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend to create incredible texture and flavor, with no added sugar and ultra-low net carbs. They’re so popular that I also included them in my Easy Keto Cookbook (along with 99 other delicious, simple low carb dishes).

Ingredients & Substitutions

Here I explain the best ingredients for my easy keto brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Unsalted Butter – Just like a good keto fudge , the key to super fudgy low carb brownies is plenty of fat. That is what makes them fudgy in the first place! We use butter for the best flavor, but coconut oil would also work for a dairy-free option.
• Chocolate – I use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder , which makes a better result than one of them alone. Baker’s chocolate provides a fudgy texture and moisture, while cocoa powder has a much more intense chocolate flavor. These keto brownies are seriously chocolaty! (Make my almond flour blondies if you manage to get sick of this. ;))
• Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency in other brands — many are too coarse. Almond meal (which includes the skins of the almonds) will be even more coarse. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. If you still want to use another sugar substitute , you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well).
• Eggs – Use room temperature eggs for the best keto brownie recipe. If they are cold, they will solidify the butter and the batter won’t be smooth. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do.
• Vanilla Extract – Use a high quality vanilla extract for the best flavor.
• Sea Salt – If you use salted butter, omit the extra salt.
• Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe.

VARIATION: Add toppings!

Instead of topping these fudgy brownies with frosting, sprinkle them with some chopped keto nuts (such as walnuts or pecans), low carb sugar-free chocolate chips , or even sugar-free sprinkles .

How To Make Keto Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep. Preheat the oven. Line a baking dish with parchment paper ( this pan is the perfect size ), with the edges of the paper going over the sides. This will prevent sticking and ensure easy removal later.
2. Melt the butter and chocolate. In a double boiler on the stove, or using short intervals in the microwave, melt butter and chocolate together until smooth. Whisk or stir occasionally while heating. Remove from heat, then stir in the vanilla extract.
3. Mix the brownie batter. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir together until uniform.

1. Transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
2. Bake. Cook low carb brownies in the oven, until an inserted toothpick comes out almost clean (not completely clean — see tips below!).
3. Cool. Let the keto brownies cool completely before slicing or frosting them. (They will fall apart if you try to cut them right away.)

1. Make frosting. Prepare the sugar-free chocolate frosting here . (You’ll need 1/3 to 1/2 the recipe for topping the brownies.)
2. Frost. Use a spatula or spreading tool to evenly distribute the frosting across the top of the keto brownie recipe.

My Recipe Tips

• Use the right sweetener. I don’t usually emphasize this so much (I already mentioned it above), but an allulose-based sweetener like Powdered Besti is particularly critical for keto brownies to turn out fudgy, not dry.
• Don’t overmix the batter. Mix just enough to make the batter uniform, but not beyond that. Mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
• Don’t pour off excess butter. You might see some butter pooling on top of the brownies when they are done. Sometimes this happens and sometimes it doesn’t, but if it does, do not pour it off, which would make the brownies dry. It will reabsorb when they cool.
• Avoid overbaking. Do not wait for a toothpick to come out clean — if you do, the brownies will be dry. Low carb brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers.
• Let them cool. Tempting as it may be, do not try to move, cut, or eat the brownies right away. They need to cool completely to set. If possible, let them cool and set overnight.
• Cut straight down. Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw, as this can make them fall apart.
• Wipe your knife between cuts. The inside of the brownies will tend to stick to the knife. To avoid getting too much brownie stuck to the knife, simply wipe down the knife between cuts. You can even dip in water and then lightly dry between cuts, if needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter ▢
• 4 oz Unsweetened baking chocolate ▢
• 1 tsp Vanilla extract (optional) ▢
• 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 2 tbsp Dutch processed cocoa powder ▢
• 1/4 tsp Sea salt ▢
• 2 large Eggs (at room temperature) ▢
• 1/2 recipe Sugar-Free Chocolate Frosting (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) baking pan with parchment paper, with the edges of the paper over the sides.
2. Melt the butter and chocolate together in a double boiler , stirring occasionally, until smooth.
3. Remove from heat. Stir in the vanilla extract.
4. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
6. Bake for about 13-18 minute s, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean.)
7. Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
8. If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 brownie (1/16 of entire recipe)

• Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
• Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
• Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers .
• Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
• Note on recipe: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Flour Keto Brownies

More Keto Chocolate Recipes

If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Brownies (Super Fudgy, 1.7g Net Carbs)

The BEST keto brownies recipe, ready in 25 minutes with 6 ingredients! Fudgy low carb almond flour brownies have just 1.7g net carbs each.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/best-fudgy-keto-brownies-recipe/

Ingredients

• 1/2 cup Unsalted butter
• 4 oz Unsweetened baking chocolate
• 1 tsp Vanilla extract (optional)
• 3/4 cup Wholesome Yum Blanched Almond Flour
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend
• 2 tbsp Dutch processed cocoa powder
• 1/4 tsp Sea salt
• 2 large Eggs (at room temperature)
• 1/2 recipe Sugar-Free Chocolate Frosting (optional)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 in (20x20 cm) baking pan with parchment paper, with the edges of the paper over the sides.
2. Melt the butter and chocolate together in a double boiler , stirring occasionally, until smooth.
3. Remove from heat. Stir in the vanilla extract.
4. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
6. Bake for about 13-18 minute s, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean.)
7. Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
8. If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.

Maya’s Recipe Notes

Serving size: 1 brownie (1/16 of entire recipe)

• Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
• Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
• Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers .
• Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
• Note on recipe: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Brownie Recipe
• Ingredients & Substitutions
• How To Make Keto Brownies
• My Recipe Tips
• Keto Brownies (Super Fudgy, 1.7g Net Carbs) Recipe card
• More Keto Chocolate Recipes
• Recipe Reviews

Some people might say you can’t go wrong with brownies, but I think you can. In my book, they need to be super fudgy … which is why I worked on these low carb brownies with almond flour for a long time to get the right taste and texture. After more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe I’ve ever had. Top ’em with some low carb ice cream for the ultimate keto dessert !

If you’re a brownie lover like me, you might want to try my coconut flour brownies , cheesecake brownies , zucchini brownies , avocado brownies , or protein brownies next. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!

Why You Need My Keto Brownie Recipe

• Sweet, deep chocolate flavor — with no aftertaste!
• Chewy, fudgy texture — never gritty!
• Easy to make in one bowl
• Ready in less than 30 minutes
• Just 1.7g net carbs per brownie
• Low carb, keto friendly, and gluten free

One of the reasons this is my absolute fave recipe is because it uses super-fine Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend to create incredible texture and flavor, with no added sugar and ultra-low net carbs. They’re so popular that I also included them in my Easy Keto Cookbook (along with 99 other delicious, simple low carb dishes).

Ingredients & Substitutions

Here I explain the best ingredients for my easy keto brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Unsalted Butter – Just like a good keto fudge , the key to super fudgy low carb brownies is plenty of fat. That is what makes them fudgy in the first place! We use butter for the best flavor, but coconut oil would also work for a dairy-free option.
• Chocolate – I use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder , which makes a better result than one of them alone. Baker’s chocolate provides a fudgy texture and moisture, while cocoa powder has a much more intense chocolate flavor. These keto brownies are seriously chocolaty! (Make my almond flour blondies if you manage to get sick of this. ;))
• Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency in other brands — many are too coarse. Almond meal (which includes the skins of the almonds) will be even more coarse. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. If you still want to use another sugar substitute , you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well).
• Eggs – Use room temperature eggs for the best keto brownie recipe. If they are cold, they will solidify the butter and the batter won’t be smooth. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do.
• Vanilla Extract – Use a high quality vanilla extract for the best flavor.
• Sea Salt – If you use salted butter, omit the extra salt.
• Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe.

VARIATION: Add toppings!

Instead of topping these fudgy brownies with frosting, sprinkle them with some chopped keto nuts (such as walnuts or pecans), low carb sugar-free chocolate chips , or even sugar-free sprinkles .

How To Make Keto Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep. Preheat the oven. Line a baking dish with parchment paper ( this pan is the perfect size ), with the edges of the paper going over the sides. This will prevent sticking and ensure easy removal later.
2. Melt the butter and chocolate. In a double boiler on the stove, or using short intervals in the microwave, melt butter and chocolate together until smooth. Whisk or stir occasionally while heating. Remove from heat, then stir in the vanilla extract.
3. Mix the brownie batter. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir together until uniform.

1. Transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
2. Bake. Cook low carb brownies in the oven, until an inserted toothpick comes out almost clean (not completely clean — see tips below!).
3. Cool. Let the keto brownies cool completely before slicing or frosting them. (They will fall apart if you try to cut them right away.)

1. Make frosting. Prepare the sugar-free chocolate frosting here . (You’ll need 1/3 to 1/2 the recipe for topping the brownies.)
2. Frost. Use a spatula or spreading tool to evenly distribute the frosting across the top of the keto brownie recipe.

My Recipe Tips

• Use the right sweetener. I don’t usually emphasize this so much (I already mentioned it above), but an allulose-based sweetener like Powdered Besti is particularly critical for keto brownies to turn out fudgy, not dry.
• Don’t overmix the batter. Mix just enough to make the batter uniform, but not beyond that. Mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
• Don’t pour off excess butter. You might see some butter pooling on top of the brownies when they are done. Sometimes this happens and sometimes it doesn’t, but if it does, do not pour it off, which would make the brownies dry. It will reabsorb when they cool.
• Avoid overbaking. Do not wait for a toothpick to come out clean — if you do, the brownies will be dry. Low carb brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers.
• Let them cool. Tempting as it may be, do not try to move, cut, or eat the brownies right away. They need to cool completely to set. If possible, let them cool and set overnight.
• Cut straight down. Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw, as this can make them fall apart.
• Wipe your knife between cuts. The inside of the brownies will tend to stick to the knife. To avoid getting too much brownie stuck to the knife, simply wipe down the knife between cuts. You can even dip in water and then lightly dry between cuts, if needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter ▢
• 4 oz Unsweetened baking chocolate ▢
• 1 tsp Vanilla extract (optional) ▢
• 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 2 tbsp Dutch processed cocoa powder ▢
• 1/4 tsp Sea salt ▢
• 2 large Eggs (at room temperature) ▢
• 1/2 recipe Sugar-Free Chocolate Frosting (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) baking pan with parchment paper, with the edges of the paper over the sides.
2. Melt the butter and chocolate together in a double boiler , stirring occasionally, until smooth.
3. Remove from heat. Stir in the vanilla extract.
4. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
6. Bake for about 13-18 minute s, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean.)
7. Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
8. If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 brownie (1/16 of entire recipe)

• Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
• Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
• Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers .
• Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
• Note on recipe: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Flour Keto Brownies

More Keto Chocolate Recipes

If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings:

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Brownie Recipe
• Ingredients & Substitutions
• How To Make Keto Brownies
• My Recipe Tips
• Keto Brownies (Super Fudgy, 1.7g Net Carbs) Recipe card
• More Keto Chocolate Recipes
• Recipe Reviews

Some people might say you can’t go wrong with brownies, but I think you can. In my book, they need to be super fudgy … which is why I worked on these low carb brownies with almond flour for a long time to get the right taste and texture. After more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe I’ve ever had. Top ’em with some low carb ice cream for the ultimate keto dessert !

If you’re a brownie lover like me, you might want to try my coconut flour brownies , cheesecake brownies , zucchini brownies , avocado brownies , or protein brownies next. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!

Why You Need My Keto Brownie Recipe

• Sweet, deep chocolate flavor — with no aftertaste!
• Chewy, fudgy texture — never gritty!
• Easy to make in one bowl
• Ready in less than 30 minutes
• Just 1.7g net carbs per brownie
• Low carb, keto friendly, and gluten free

One of the reasons this is my absolute fave recipe is because it uses super-fine Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend to create incredible texture and flavor, with no added sugar and ultra-low net carbs. They’re so popular that I also included them in my Easy Keto Cookbook (along with 99 other delicious, simple low carb dishes).

Ingredients & Substitutions

Here I explain the best ingredients for my easy keto brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Unsalted Butter – Just like a good keto fudge , the key to super fudgy low carb brownies is plenty of fat. That is what makes them fudgy in the first place! We use butter for the best flavor, but coconut oil would also work for a dairy-free option.
• Chocolate – I use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder , which makes a better result than one of them alone. Baker’s chocolate provides a fudgy texture and moisture, while cocoa powder has a much more intense chocolate flavor. These keto brownies are seriously chocolaty! (Make my almond flour blondies if you manage to get sick of this. ;))
• Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency in other brands — many are too coarse. Almond meal (which includes the skins of the almonds) will be even more coarse. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. If you still want to use another sugar substitute , you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well).
• Eggs – Use room temperature eggs for the best keto brownie recipe. If they are cold, they will solidify the butter and the batter won’t be smooth. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do.
• Vanilla Extract – Use a high quality vanilla extract for the best flavor.
• Sea Salt – If you use salted butter, omit the extra salt.
• Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe.

VARIATION: Add toppings!

Instead of topping these fudgy brownies with frosting, sprinkle them with some chopped keto nuts (such as walnuts or pecans), low carb sugar-free chocolate chips , or even sugar-free sprinkles .

How To Make Keto Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep. Preheat the oven. Line a baking dish with parchment paper ( this pan is the perfect size ), with the edges of the paper going over the sides. This will prevent sticking and ensure easy removal later.
2. Melt the butter and chocolate. In a double boiler on the stove, or using short intervals in the microwave, melt butter and chocolate together until smooth. Whisk or stir occasionally while heating. Remove from heat, then stir in the vanilla extract.
3. Mix the brownie batter. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir together until uniform.

1. Transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
2. Bake. Cook low carb brownies in the oven, until an inserted toothpick comes out almost clean (not completely clean — see tips below!).
3. Cool. Let the keto brownies cool completely before slicing or frosting them. (They will fall apart if you try to cut them right away.)

1. Make frosting. Prepare the sugar-free chocolate frosting here . (You’ll need 1/3 to 1/2 the recipe for topping the brownies.)
2. Frost. Use a spatula or spreading tool to evenly distribute the frosting across the top of the keto brownie recipe.

My Recipe Tips

• Use the right sweetener. I don’t usually emphasize this so much (I already mentioned it above), but an allulose-based sweetener like Powdered Besti is particularly critical for keto brownies to turn out fudgy, not dry.
• Don’t overmix the batter. Mix just enough to make the batter uniform, but not beyond that. Mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
• Don’t pour off excess butter. You might see some butter pooling on top of the brownies when they are done. Sometimes this happens and sometimes it doesn’t, but if it does, do not pour it off, which would make the brownies dry. It will reabsorb when they cool.
• Avoid overbaking. Do not wait for a toothpick to come out clean — if you do, the brownies will be dry. Low carb brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers.
• Let them cool. Tempting as it may be, do not try to move, cut, or eat the brownies right away. They need to cool completely to set. If possible, let them cool and set overnight.
• Cut straight down. Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw, as this can make them fall apart.
• Wipe your knife between cuts. The inside of the brownies will tend to stick to the knife. To avoid getting too much brownie stuck to the knife, simply wipe down the knife between cuts. You can even dip in water and then lightly dry between cuts, if needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter ▢
• 4 oz Unsweetened baking chocolate ▢
• 1 tsp Vanilla extract (optional) ▢
• 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 2 tbsp Dutch processed cocoa powder ▢
• 1/4 tsp Sea salt ▢
• 2 large Eggs (at room temperature) ▢
• 1/2 recipe Sugar-Free Chocolate Frosting (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) baking pan with parchment paper, with the edges of the paper over the sides.
2. Melt the butter and chocolate together in a double boiler , stirring occasionally, until smooth.
3. Remove from heat. Stir in the vanilla extract.
4. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
6. Bake for about 13-18 minute s, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean.)
7. Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
8. If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 brownie (1/16 of entire recipe)

• Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
• Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
• Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers .
• Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
• Note on recipe: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Flour Keto Brownies

More Keto Chocolate Recipes

If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings:

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Brownie Recipe
• Ingredients & Substitutions
• How To Make Keto Brownies
• My Recipe Tips
• Keto Brownies (Super Fudgy, 1.7g Net Carbs) Recipe card
• More Keto Chocolate Recipes
• Recipe Reviews

Some people might say you can’t go wrong with brownies, but I think you can. In my book, they need to be super fudgy … which is why I worked on these low carb brownies with almond flour for a long time to get the right taste and texture. After more than half a dozen trials, I’m pretty sure this is the best keto brownies recipe I’ve ever had. Top ’em with some low carb ice cream for the ultimate keto dessert !

If you’re a brownie lover like me, you might want to try my coconut flour brownies , cheesecake brownies , zucchini brownies , avocado brownies , or protein brownies next. But I have to admit, the almond flour brownies recipe I’m sharing below is my absolute fave!

Why You Need My Keto Brownie Recipe

• Sweet, deep chocolate flavor — with no aftertaste!
• Chewy, fudgy texture — never gritty!
• Easy to make in one bowl
• Ready in less than 30 minutes
• Just 1.7g net carbs per brownie
• Low carb, keto friendly, and gluten free

One of the reasons this is my absolute fave recipe is because it uses super-fine Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend to create incredible texture and flavor, with no added sugar and ultra-low net carbs. They’re so popular that I also included them in my Easy Keto Cookbook (along with 99 other delicious, simple low carb dishes).

Ingredients & Substitutions

Here I explain the best ingredients for my easy keto brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Unsalted Butter – Just like a good keto fudge , the key to super fudgy low carb brownies is plenty of fat. That is what makes them fudgy in the first place! We use butter for the best flavor, but coconut oil would also work for a dairy-free option.
• Chocolate – I use a combination of unsweetened baking chocolate (not the sugar-free sweetened kind) and cocoa powder , which makes a better result than one of them alone. Baker’s chocolate provides a fudgy texture and moisture, while cocoa powder has a much more intense chocolate flavor. These keto brownies are seriously chocolaty! (Make my almond flour blondies if you manage to get sick of this. ;))
• Wholesome Yum Blanched Almond Flour – For the best texture in keto chocolate brownies, use this brand of blanched almond flour. I created it after being disappointed with the varying consistency in other brands — many are too coarse. Almond meal (which includes the skins of the almonds) will be even more coarse. Using a coarser flour makes the texture less fudgy and sometimes even gritty. Coconut flour won’t work as a substitute as it absorbs too much moisture, but if you want to use that, make these coconut flour brownies instead.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener keeps your low carb brownies smooth, not gritty, with no aftertaste and measures 1:1 like sugar. I’ve made these with erythritol in the past (in fact, that is what was listed in my first cookbook because Besti didn’t exist yet when I wrote it), but the texture using that wasn’t as smooth, the result was more dry, and sometimes they crystallized when storing. If you still want to use another sugar substitute , you can check my sweetener conversion chart to get the right amount, but you may experience the issues I mentioned with erythritol (most brands of monk fruit and stevia contain it as well).
• Eggs – Use room temperature eggs for the best keto brownie recipe. If they are cold, they will solidify the butter and the batter won’t be smooth. I haven’t tested it with egg substitutes to see if any would work, but let me know if you do.
• Vanilla Extract – Use a high quality vanilla extract for the best flavor.
• Sea Salt – If you use salted butter, omit the extra salt.
• Frosting – The one thing these almond flour brownies are missing are a crackly top… but I found an easy solution: Put sugar-free chocolate frosting on top! It’s the perfect finish for this keto brownies recipe.

VARIATION: Add toppings!

Instead of topping these fudgy brownies with frosting, sprinkle them with some chopped keto nuts (such as walnuts or pecans), low carb sugar-free chocolate chips , or even sugar-free sprinkles .

How To Make Keto Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep. Preheat the oven. Line a baking dish with parchment paper ( this pan is the perfect size ), with the edges of the paper going over the sides. This will prevent sticking and ensure easy removal later.
2. Melt the butter and chocolate. In a double boiler on the stove, or using short intervals in the microwave, melt butter and chocolate together until smooth. Whisk or stir occasionally while heating. Remove from heat, then stir in the vanilla extract.
3. Mix the brownie batter. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs to the melted chocolate mixture. Stir together until uniform.

1. Transfer. Pour the brownie batter into the lined pan. Smooth the top with a spatula or the back of a spoon.
2. Bake. Cook low carb brownies in the oven, until an inserted toothpick comes out almost clean (not completely clean — see tips below!).
3. Cool. Let the keto brownies cool completely before slicing or frosting them. (They will fall apart if you try to cut them right away.)

1. Make frosting. Prepare the sugar-free chocolate frosting here . (You’ll need 1/3 to 1/2 the recipe for topping the brownies.)
2. Frost. Use a spatula or spreading tool to evenly distribute the frosting across the top of the keto brownie recipe.

My Recipe Tips

• Use the right sweetener. I don’t usually emphasize this so much (I already mentioned it above), but an allulose-based sweetener like Powdered Besti is particularly critical for keto brownies to turn out fudgy, not dry.
• Don’t overmix the batter. Mix just enough to make the batter uniform, but not beyond that. Mixing the batter too much can introduce too much air. On the other hand, not mixing enough will yield an uneven result.
• Don’t pour off excess butter. You might see some butter pooling on top of the brownies when they are done. Sometimes this happens and sometimes it doesn’t, but if it does, do not pour it off, which would make the brownies dry. It will reabsorb when they cool.
• Avoid overbaking. Do not wait for a toothpick to come out clean — if you do, the brownies will be dry. Low carb brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers.
• Let them cool. Tempting as it may be, do not try to move, cut, or eat the brownies right away. They need to cool completely to set. If possible, let them cool and set overnight.
• Cut straight down. Use a sharp chef’s knife to cut using a straight down motion. Do not see-saw, as this can make them fall apart.
• Wipe your knife between cuts. The inside of the brownies will tend to stick to the knife. To avoid getting too much brownie stuck to the knife, simply wipe down the knife between cuts. You can even dip in water and then lightly dry between cuts, if needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter ▢
• 4 oz Unsweetened baking chocolate ▢
• 1 tsp Vanilla extract (optional) ▢
• 3/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 2 tbsp Dutch processed cocoa powder ▢
• 1/4 tsp Sea salt ▢
• 2 large Eggs (at room temperature) ▢
• 1/2 recipe Sugar-Free Chocolate Frosting (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) baking pan with parchment paper, with the edges of the paper over the sides.
2. Melt the butter and chocolate together in a double boiler , stirring occasionally, until smooth.
3. Remove from heat. Stir in the vanilla extract.
4. Add the almond flour, powdered Besti, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter may be a little grainy looking.
5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon.
6. Bake for about 13-18 minute s, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean.)
7. Cool completely before moving or frosting. Once cooled, lift from the pan using the edges of the parchment paper.
8. If desired, spread sugar-free frosting on top of the keto brownies before slicing into squares.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 brownie (1/16 of entire recipe)

• Tips: Check out my recipe tips above to help you avoid dry brownies, keep them fudgy, and cut them cleanly without falling apart!
• Store: Keep brownies in an airtight container on the counter—2–4 days cut or up to a week uncut. To keep them fudgy longer, add a slice of bread (swap it if it gets stale) or vacuum seal them. Skip the fridge—it dries them out!
• Freeze: Wrap well in foil and plastic wrap, then freeze for up to 6 months. Thaw before unwrapping to keep moisture in. If cutting before freezing, wrap each piece individually to keep them from drying out. I recommend and personally use a Fresh & Save with glass containers .
• Note on nutrition info: The nutrition info does not include optional frosting and vanilla.
• Note on recipe: This recipe was originally written with 3/4 cup butter and using granulated erythritol. It has been updated to 1/2 cup butter and using powdered sweetener instead, which in testing has created better results (more fudgy brownies). The version in my cookbook uses powdered erythritol and the version above uses powdered Besti, which creates even smoother fudge brownies. This information is here in case you prefer one of the old versions.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Flour Keto Brownies

More Keto Chocolate Recipes

If you like these low carb keto brownies, here are more recipes to satisfy those chocolate cravings: