These (5-ingredient & extra-fudgy!) paleo and keto brownies are most definitely one of our favorite desserts here at gnom-gnom (the post has been updated to provide more info on sweeteners).
Cocoa Paleo & Keto Brownies 🍫
Ridiculously decadent, suuuper fudgy and intensely chocolatey, these keto brownies are one indulgent chocolate treat. Plus, they’re suuuper easy and with staple (grain-free) pantry ingredients.
And guess what? Just 1g net carb per brownie. (Drumroll please!) 🥁
p.s. these are very chocolatey, as in proper chocolate! So ideal for you dark-chocolate-lovers out there.
Oh, and if you’re into brownies and cheesecake (who isn’t?!), do check out our keto cheesecake brownies based off these guys.
The Origins 🔍
This recipe happens to be a keto adaptation based off Alice Medrich’s famous cocoa brownies, incidentally one of the most popular brownie recipes on the web. And the keto result varies little from the original, albeit perhaps a little less chewy and more melt-in-your-mouth sorta thing (courtesy of the lack of gluten).
Fun fact: Medrich’s original recipe called for beating vigorously with 40 strokes (exactly!) to incorporate the batter. Now that’s what we call precision.
A Couple (Very Simple!) Rules
We’ll start with the most important one: do not over-bake the brownies! Timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess. Keep an eye out for them, and take them out once the center is set and a toothpick inserted comes out moist (but not drenching).
We even prefer to slightly undercook them and chill them in the fridge before cutting. That’s the secret for extra fudgy brownies.
You will also want to use cold eggs for this one, which might even come in handy if you keep your eggs in the fridge. The colder temperature of the eggs will help the batter emulsify nicely. UPDATE: based on your feedback, we’re now advising you guys to use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they’ll solidify the butter and your batter will be too thick (doesn’t affect the end results, just annoying to spoon rather than pour!).
And if possible, refrigerate the batter overnight. This is an old Medrich rule, but it does work a charm to get a richer texture (as the flavors have had a chance to mingle). Though if not possible, honestly don’t sweat it– we’ve done them either way multiple times.
The Chocolate 🍫
Cocoa brownies are generally regarded as second best to their ‘molten chocolate bar’ counterparts, given that they’re generally more cake-like than fudgy. But that’s most definitely not the case here, as these are some of the fudgiest brownies you’ll ever make.
Albeit ‘healthier‘, as you can control the chocolate and fat input completely, so no added refined sugars, preservatives etc. And of course, cocoa powder is much less expensive than chocolate bars (particularly keto ones!). So think of these keto brownies as wallet-friendly too.
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your brownies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
p.s. a lightly sprinkle of flakey sea salt works wonders to cut through the chocolate in these guys!
This recipe uses almond flour only (💥💃🎆!!). Yup, that’s it! Having said that, you can always sub half of the almond for hazelnut flour (think Nutella), if you wanna spiff things up a notch or give them a little twist.
The Sweetener 🍯
You’ve got a couple options here. Xylitol has become my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste), and Swerve (some cooling sensation). Xylitol takes (much) longer to dry out though so your brownies will be extra delicate (think gooey) right after baking, so just keep that in mind.
And one more thing to keep in mind, is that a few of you who have used Swerve report back periodically that your batter ends up thick. This seems to be improved by microwaving rather than using a water bath, and using powdered rather than regular. Though there seems to be no hard rule here, just the odd occurrence. Doesn’t seem to affect much the taste in the end, so just spread the batter rather than pour it in.
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So we cannot recommend enough that you don’t use stevia-based sweeteners here.
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕
Suuuper Fudgy Paleo & Keto Brownies
These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carbs a pop! Now that's what we call ideal!
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
- flakey sea salt optional (but highly suggested!)
- unsweetened macadamia milk nice 'n cold!
See recipe video for guidance!
Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
Add butter, sweetener (use lower amount for keto adapted sweetness and larger for more traditional sweet tooth), cocoa powder and salt to a medium heatproof bowl. Melt over a water bath or using the microwave. You will want to heat it up until all the butter and sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, stirring well after each one until completely incorporated. Add almond flour, stirring vigorously until fully blended (about a minute). Pour into prepared pan.
Bake for 15-25 minutes (we do 23), or until the center is just set and a toothpick inserted in the center comes out slightly moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around.
Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
*Please see section on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn't work (at all!) for these!
**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).
***UPDATE: based on your feedback, we're now advising you guys to use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they'll solidify the butter and your batter will be too thick once you add in the almond flour (doesn't affect the end results, just annoying to spoon rather than pour!).