I love chocolate, and these Keto Fudge Brownies are the most decadent chocolate treat, you’d have no idea that they’re gluten free, dairy free, nut free, AND sugar free! Plus they come together so easily, the hardest part is just waiting for them to bake.
Table of Contents
Keto Brownies Are The BEST BROWNIES
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 I made these Keto Fudge Brownies. Yup, they’re my new favorite, hands down! You have been warned! These keto fudge brownies, sugar free or 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 Brownie Ingreidents
- Chocolate Chips: these are the secret behind the decadent, fudgy texture. First, you melting down the chocolate chips and then mixing them with coconut cream and egg. I use a similar technique in my souffle-like 3 ingredient mug cake, 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.
- Coconut Cream: the milk fat that separates from a can of full-fat coconut milk. This adds a creamy, fatty element that really brings the ganache together. If you want to try making these Keto Fudge Brownies with something other than coconut cream, you can also try my recipe for cashew cream.
- Low Carb Granulated Sweetener: 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.
- Cacao Powder: yes, you can use cocoa powder over cacao powder, although cacao powder is usually much better quality and healthier for you.
Step by Step Instructions
- STEP 1: Pre-heat oven to 350°F. 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.
- STEP 2: Add in the coconut cream and continue to stir over medium heat until you have a smooth chocolate sauce.
- STEP 3: When the chocolate is smooth, remove the pot from the heat.
- STEP 4: 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.
- STEP 5: In a large bowl mix together the cacao powder, coconut flour, salt, and sweetener.
- STEP 6: 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.
- STEP 7: 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.
- STEP 8: 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!*
- STEP 9: 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!
Keto Brownies Baking Tips and Recipe Variations
- Eggs: this recipe 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.
- Paleo Sweetener: 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.
- Sub almond meal for coconut flour: this 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.
FAQ’s
How do you make keto fudge brownies from scratch?
I used coconut flour in this recipe to cut carbs and gluten. I also used low carb granulated sweetener, Lakanto is my current favorite.
What ingredient makes brownies fudgy?
The secret to super decadent brownies is making a ganache as the base, then adding the dry ingredients in. I use unsweetened chocolate chips and melt them down with coconut cream over heat. From there, you remove the chocolate from heat and add in eggs one by one, then the dry ingredients, including cacao powder. The result is a rich chocolate brownie with a fudge-like texture.
Can I use another sweetener?
Yes, you can use any sugar alcohol or granulated sweetener that works for you.
Can I used regular chocolate chips?
Yes, but they will have more sugar.
Can I make these egg free?
No, but this AIP recipe is egg free.
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Keto Fudge Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Gluten Free
Description
Delicious, decadent, soft and fudgy keto brownies that are dairy, gluten, sugar, and nut free!
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 350°F.
- 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:
- Net carbs per serving: 5.6g
- Chocolate Chips: these are the secret behind the decadent, fudgy texture. First, you melting down the chocolate chips and then mixing them with coconut cream and egg. I use a similar technique in my souffle-like 3 ingredient mug cake, 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.
- Coconut Cream: the milk fat that separates from a can of full-fat coconut milk. This adds a creamy, fatty element that really brings the ganache together. If you want to try making these Keto Fudge Brownies with something other than coconut cream, you can also try my recipe for cashew cream.
- Low Carb Granulated Sweetener: 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.
- Cacao Powder: yes, you can use cocoa powder over cacao powder, although cacao powder is usually much better quality and healthier for you.
- Eggs: this recipe 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.
- Paleo Sweetener: 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.
- Sub almond meal for coconut flour: this 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.
Nutrition
- Serving Size: 1 brownies
- Calories: 122
- Fat: 7.5g
- Carbohydrates: 8.9g
- Fiber: 3g
- Protein: 5.3g
Krystle says
Can you use xylitol sugar substitute?
Cristina Curp, FNTP says
Sure!
Cheri says
Thsi is the BEST brownie recipe, Cristina’s recipe’s never fail and this one is EPIC! My family loves these. Thank you and keep up the good work!
Cristina Curp, FNTP says
That means so much to me! Thank you!
Tammy says
Such a great recipe. It’s very easy to make and was a total hit with the family.
Cristina Curp, FNTP says
Thank you!
Vanessa says
I have made these over and over, my go-to brownies!! So delicious and easy to make!! I used maple sugar and they turned out perfectly!!
Cristina Curp, FNTP says
THANK YOU SO MUCH!!!
Dusti says
These smell amazing!!!!!! My house smells like a bakery, they were easy to follow directions! Waiting is the hardest part!
Michelle L. says
These brownies are absolutely delicious! I have made them many times and they always turn out. I do not make any substitutions, I make the recipe as written. But sometimes put extra chocolate chips in.
Cristina Curp, FNTP says
YOU’RE THE BEST! THANK YOU FOR SAVING THIS RECIPE, LITERALLY!
Amy says
For the chocolate chips, is unsweetened baking chocolate bars the same?
Cristina Curp, FNTP says
yes!
Theo says
The best brownies
no matter if your gf/df or not they are great..
I’ve made them with maple sugar and almond flour and they where delicious ❤️❤️❤️
Cristina Curp, FNTP says
LOVE IT!! THANK YOU!
Jody Saso says
My favorite keto brownie recipe ever. Cristina makes the steps so easy to follow, even for a non-baker like me. So delicious!
Cristina Curp, FNTP says
Thank you so much!
Sandie says
I have made these and they are DIVINE!
Cristina Curp, FNTP says
Thank you!!!
jenn in ga says
For anyone who has mourned the loss of brownies in their life due to needing to be gluten or dairy free, this recipe will turn that sadness to happy dancing!! This is such a yummy dessert, and I love that the ingredients are very simple to procure and pure. I substitute coconut sugar when I make mine. They’re addictive, so beware! Great work, Cristina!
Cristina Curp, FNTP says
Thank you so much Jenn! Appreciate you!
Nicole says
What are your preferred keto chocolate chips or dark chocolate? Lily’s is too hard on my gut (erythritol- ouch).
Cristina Curp, FNTP says
Check out Pascha’s, I have them linked in the body of the post – very dark, no sugar alcohols
Anne says
Like all Cristina’s recipes, this one is a winner! Fudgy and delicious. They are always a hit!!!
Cristina Curp, FNTP says
Awwww thank you Anne!
Jill says
These brownies are delicious and are a keto crowd pleaser. I suggest making a double batch, they are so good.
Cristina Curp, FNTP says
Thank you for your comment!
Lennie Rolston says
One of the very best Brownie recipes I have ever made.
Cristina Curp, FNTP says
I appreciate that!
Bibi says
Great recipe! Those Brownies are moist and decadent tastingl
Cristina Curp, FNTP says
THANK YOU SO MUCH!