This easy recipe for Keto Chocolate Brownies makes rich fudge brownies. These flourless brownies are the best low-carb brownies I have tried and one of my favorite keto desserts. Make them with or without nuts–your choice! These chocolate fudge brownies can be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet.
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The recipe
This recipe for Keto Chocolate Fudge Brownies is quick and easy to make. It’s perfect for holiday baking or a quick dessert when you don’t have a lot of time.
These brownies have rich chocolate flavor and a fudge-like consistency. They aren’t super-sweet which adds to the intensity of the chocolate. You can add walnuts, like the recipe states, or you can substitute pecans, macadamia nuts, hazelnuts, or even peanuts. If you don’t like nuts, no problem. Just leave them out.
One thing I love about this recipe is that you can get everything you need at your local grocery store. The most specialized ingredient is the sweetener, but you probably already have some of those on hand already, if you do low-carb baking.
These brownies are perfect by themselves, with a dollop of whipped cream on top, or paired with some vanilla keto ice cream to make a brownie sundae. Add some hot fudge or caramel sauce on top to make the sundae even more decadent!
The inspiration
These brownies were inspired by my recipe for Keto Coconut Flourless Chocolate Brownies. While these coconut chocolate brownies are delicious, I wanted to create a recipe that is just as satisfying, but a little more traditional.
I added walnuts because I love the juxtaposition of crunchy nutty goodness with rich chocolate. Chocolate brownies with walnuts are a classic! I remember making them using my Betty Crocker cookbook.
How to make Keto Chocolate Fudge Brownies
These brownies are very easy to make. First, you need to be sure to prepare your baking dish. I like to use parchment paper for this, but you can also spray it with coconut oil if you don’t have parchment paper.
Next, you combine the dry ingredients. Cocoa powder tends to be a bit lumpy, so I like to sift the ingredients using either a sifter or by passing it through a strainer and pushing the lumps through to break them up.
Once the dry ingredients are mixed, I whisk together the wet ingredients, then stir them into the dry ingredients. Finally, I stir in the nuts, spread the batter in the dish, and bake!
What sweetener to use for Keto Chocolate Fudge Brownies
I have tried these brownies with two different sweeteners, Pyure baking blend, and BochaSweet. While both sweeteners worked well, the BochaSweet gives them a more chewy, fudge-like consistency.
You could use other sweeteners with this recipe. The results may vary slightly. Be care with using sweeteners that contain a lot of erythritol and measure cup for cup like sugar. Erythritol doesn’t dissolve very well and the texture of the brownies may be a little granular.
While the Pyure blend that I use does contain erythritol, it also contains stevia which sweetens it so that it is twice as sweet as sugar, therefore, you only need half as much. Because you use less, they erythritol dissolve, therefore, it doesn’t give the brownies a grainy quality.
How to store Flourless Keto Chocolate Brownies
I typically store these brownies in an airtight container in the refrigerator. I know that some people don’t refrigerate flourless brownies. I just feel better refrigerating them.
I feel that the refrigeration keeps them fresher longer, helps prevent them from drying out, and prevents my incorrigible cat from taste-testing them. In addition, I live in the south and anything left on the counter is an invitation to an ant invasion.
If you plan to keep the brownies for over 3 days, you can put them in the freezer. I like to wrap the brownies individually, then put them in a freezer safe container. Wrapping them individually not only gives them a second layer of protection against freezer burn, it also allows you to remove them one at a time.
Final words
Winter parties and holiday baking will be upon us before we know it! Be sure to pin this recipe for keto fudge chocolate brownies, so you’ll be ready! Don’t wait for the holidays to enjoy them. Good brownies are never out of season. Enjoy!
-Annissa
Keto Chocolate Fudge Brownies
Our recipe for Keto Chocolate Brownies makes the best fudge brownies. Make them with or without nuts! Low-carb, keto, Atkins, and gluten-free diet friendly
- 1/2 cup cocoa powder
- 1/2 cup granulated stevia/erythritol blend (Pyure (or 1 cup BochaSweet**))
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon sea salt
- 2 large eggs
- 1/4 cup avocado oil or melted butter* ((or oil of choice))
- 1 teaspoon vanilla extract
- 1/2 cup walnuts
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Preheat oven to 350º Fahrenheit. Prepare an 8″ X 8″ square baking dish by lining it with parchment paper. If you don’t have parchment, you may spray it with your favorite cooking spray.
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Sift the cocoa powder, sweetener, baking soda, xanthan gum, and sea salt together into a medium mixing bowl. Whisk together until well blended.
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In a separate medium mixing bowl, whisk together the eggs, oil or butter*, and vanilla extract.
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Pour the wet ingredients into the dry ingredients. Stir to blend.
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Stir in the walnuts, if using.
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Spread the batter into the prepared baking dish.
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Bake for 22-25 minutes. When done, the brownies should be set, but will wiggle a bit when the pan is gently shaken. Over baking them will make them less fudge-like.
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Place the pan on a cooling rack and allow brownies to cool in the pan until completely set. Once set, if you used parchment paper, remove the brownies from the pan using the sides of the paper, place them on a cutting board and cut them. If you used cooking spray, you will need to cut them directly in the baking dish.
*Butter should be melted, but not super hot. You don’t want it to cook the eggs.
**BochaSweet can be found here.
Servings per recipe: 12
Serving size: 1 brownie
Net carbs per serving: 1 gram
Nutritional calculations were made using Pyure baking blend as the sweetener and butter as the fat.
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