Keto brownies are sort of my thing. You see the most popular recipe on my site, for over a year running… a keto brownie! My flourless avocado brownies to be exact, followed by flourless pumpkin brownies! I personally prefer the pumpkin brownies, that was until yesterday. Yesterday I made these keto fudge brownies and yup, they’re my new favorite. Hands down!
How Are They So Fudgey?
It’s all about the melted chocolate. Melting down chocolate chips, and then mixing it with egg, similar to my souffle-like 3 ingredient mug cake (recipe here), it creates this ganache-like, chocolate mass that is so decadent. Then you mix it in with even more chocolate (unsweetened cacao powder) and you get this thick, super chocolate batter.
These Are Decadent
You have been warned! These keto fudge brownies, made with stevia-sweetened chocolate (or very dark chocolate) and sweetened with Lakanto are RICH. Finished off with flake sea salt and cut into four large pieces, I actually recommend cutting 8 pieces! Small brownie bites are equally satisfying.
Keto Fudge Brownie Substitutions
The recipes calls for 3 large eggs. Sorry, I don’t think an egg replacer will work, but you’re welcome to try and report back to me.
Yes, you can use cocoa powder over cacao powder, although cacao powder is usually much better quality and healthier for you.
I used Lakanto, but you can use Swerve too, I prefer the confectioners kind because it doesn’t have the cooling aftertaste if you use swerve you might want to add a little stevia too. I find that swerve or pure erythritol isn’t as sweet as Lakanto that also uses monk fruit.
For the paleo people, Coconut Palm Sugar or Maple Sugar will work in equal amounts. I don’t recommend stevia, because it will alter the flavor, and powdered stevia even less because that stuff is usually full of junk.
The recipe uses 3 tablespoons of coconut flour. If you want to try with an almond meal you would need to use 9 tablespoons of almond meal, but I can’t make any promises.
If you want to try with something other than coconut cream (the milk fat that separates from a can of full-fat coconut milk you can try cashew cream, I have a recipe here.
Okay! Now let’s make some delicious keto fudge brownies!
These Keto Fudge Brownies are nut and dairy free and absolutely decadent! Made with a lots of chocolate and other real food ingredients, yum!
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Keto Fudge Brownies (Easy, Delicious, Dairy and Nut Free)
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: brownies
- Method: baking
- Cuisine: dessert
Description
Delicious, decadent, soft and fudgey keto brownies that are dairy and nut free! Brands used linked in post above!
Ingredients
- 1/2 cup dark chocolate baking chips or chopped up dark chocolate
- 1/2 cup coconut cream (unsweetened coconut milk fat from full fat canned coconut milk)
- 3 large eggs, room temperature
- 1/2 cup cacao powder
- 1/2 cup Lakanto granulated sweetener (see post for substitutions)
- 3 tablespoons packed coconut flour
- 1/4 teaspoons fine salt
- 1 teaspoon vanilla extract
- coconut oil spray
- 4 cup glass bakeware (I use pyrex 5×5)
- Flake salt to garnish, optional
Instructions
- Pre-heat oven to 350F.
- Heat a small sauce pot over medium-low heat.
- Add in the chocolate chips and stir with a rubber spatula until they are mostly melted.
- Add in the coconut cream and continue to stir over medium heat until you have a smooth chocolate sauce. Remove the pot from the heat.
- Begin to mix the eggs into the ganache, one at a time, with a fork. Make sure the first egg in full incorporated (you can’t see the yellow) before adding in the next one. Set aside.
- In a large bowl mix together the cacao powder, coconut flour, salt, and sweetener.
- Use a spatula to add the wet chocolate mix to the dry chocolate mix. Add in the vanilla extract and fold in until a thick dark chocolate batter forms.
- Grease the glass baking dish with coconut oil spray.
- Use a spatula to scrape all of the batter into the prepared baking dish. Sprinkle with flake salt.
- Bake in the center rack of your oven for 25-30 minutes until the top looks dry and the edges begin to separate from the sides. *If you are using a metal baking dish it will cook faster, so watch it!*
- Remove from the oven, do not cut open yet! This is a VERY moist brownie. You need to let all the melted chocolate in it harden up! Let it cool to room temperature, in a glass dish, this will take 30-45 minutes.
- Then it should come out of the baking dish whole, with ease. I use a spatula to lift it up. Place it on a cutting board and cut into 4, 6 or 8 pieces. Share, and enjoy!
Recipe Notes:
See post for substitutions and brand info!
5.6 net carbs per serving, 1/6 of the recipe.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 122
- Fat: 7.5
- Carbohydrates: 8.9g
- Fiber: 3g
- Protein: 5.3g
Keywords: keto fudge brownies
Maura says
If we don’t care about staying dairy-free, do you think this could be made with regular cream? Or could butter replace the coconut cream?
Cristina says
Heavy cream would work, you need to make a chocolate ganache essentially and then mix in the eggs.
Melony Murray says
Made these brownies today and they are the best I’ve made since starting my keto journey. They are so soft and fudgey! Definitely satisfies my sweet tooth.
★★★★★
Cristina says
thank you so much!
Melissa says
Even gooier? More gooey? LOL. Than the avocado brownies! I was so excited that I had all the ingredients on hand already! They were DIVINE. Absolutely what I needed to kick the craving.
★★★★★
Cristina says
yeayyy love that the ingredients are pantry staples!
Stacie B. says
These are FANTASTIC!!! They were so easy to make and perfect sweet treat! My whole family loved these brownies. I will be making them again and again .
★★★★★
Cristina says
Yeah!! Thank you!
Amy says
These brownies are legit! So fudgy and rich…1/8th of the recipe was more than enough to satisfy my chocolate craving. By far the BEST low carb, dairy free, full of healthy fats dessert I have ever tried!
★★★★★
Cristina says
Yes! So rich! I agree, a little goes a long way 🙂
Andi says
So damn good!
… especially eaten warm with a shmear of nut butter “frosting” 🙂 Mmmmmyeah.
Cristina says
yummm goood combo!!!
Reese says
Made these tonight and they were delicious!!! My husband is doing Keto and I’m just along for the ride. These brownies hit the spot if you are craving something decadent.
Cristina says
Awesome! Thanks for sharing Reese!
Lola says
So yummy! This is the first review I’ve written (on any blog post) since going keto a year ago – but these are the real deal. Thank you so much! I didn’t see a sugar (alcohol) count in the nutritional profile, though. Did I miss it? Thanks again – LOVE your site!!
★★★★★
Cristina says
Thank so much Lola! I don’t have the information. Sorry! If memory serves I believe Lakanto is 4g sugar alcohols per tsp, which would be 16g per serving. But math isn’t my strong suit lol
Ellen says
I’m sorry if I’m missing it, but what size pan did you bake them in? I’d love to make these this weekend. Thanks!
Cristina says
8X8 GLASS, if you’re using metal, you’ll need to watch the cook time
Kelly Barrera says
Hi I have tried many keto desserts including brownies. These are the absolute best brownies! I’m pleasantly surprised at how decadent they taste. I topped mine with homemade whipped heavy cream. Thank you for sharing this recipe!
Cristina says
Awesome! Thanks KElly!
pat says
you can not have a dairy free recipe with eggs included
Cristina says
Dairy is made from milk which comes from mammals. Eggs come from chickens, they are not dairy, they don’t contain lactose or casein and someone with a dairy allergy can safely eat eggs.
Grace says
This recipe is a keeper, thank you! I first tried your Flourless Avocado Brownies, but due to a nut allergy in my household, I subbed seed butter for the almond butter. While that recipe is good, I agree with you, that this nut free version is even better! I cut into 9 servings and it was great. Also, I know this was written before you had access to TJ’s but they also sell canned coconut cream, which is what I used.
★★★★★
Ronny says
Can’t wait to make this. I only have a silicone loaf pan and silicone cupcake tray. Any thoughts on bake time? Thanks!
Cristina says
It might need a little more time, just watch it, giving it more time in 3-minute intervals
Lori says
I love dark chocolate and the flavour of it. These were bitter and tasteless. Ended up throwing them in the garbage
Cristina says
It’s a shame they didn’t turn out for you, as you can see if you read through the comments, this is a well-loved recipe and one that has been made many times by my readers. Mistakes happen in baking, I hope you give these another try.