Suuuper Fudgy Cocoa Brownies 🍫🎥 gluten free, keto & paleo

These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that’s what we call the ideal low carb chocolate dessert! The recipe was first published on January 8th ’18, and has been updated to provide more info on various sweeteners.

Stacked Fudgy Paleo & Keto Brownies
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

The Ultimate Paleo & Keto Brownies 🍫

Suuuper Fudgy!

Ridiculously decadent, suuuper fudgy and intensely chocolatey, these keto brownies are one indulgent low carb 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.

Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes
Gluten Free, Low Carb & Keto Cheesecake Brownies 🍫 Just 1.5g net carbs! #keto #ketodessert #lowcarb #brownies #glutenfree #chocolate #cheesecake #healthyrecipes

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.

Whisking a paleo and keto brownie batter
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies
Freshly baked keto brownies with flakey sea salt
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

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.

I’ve also noticed that when using powdered erythritol rather than xylitol (my favorite), you also need to decrease the baking time by about 5 minutes as they cook faster.

You’ll also want 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. Just keep in mind that your batter will solidify in the fridge (as the butter sets), totally normal and just pop the baking dish in the oven as is.

Stacked keto brownies with a glass of milk
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

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! And Maldon flakes are the undisputed best, by a mile.

The Flours

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.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

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 many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great). Xylitol takes (much) longer to dry out though so your brownies will be extra delicate (think gooey) right after baking.

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

And one more thing to keep in mind, is that a few of you who have used erythritol (Swerve in particular) 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. Doesn’t seem to affect much the taste in the end, so just spread the batter rather than pour it in. But if you’re finding your brownies feel too thick, simply add in an extra egg (just don’t over-whisk or they could become more cakey).

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! 🐕

Freshly cut keto brownies with flakey sea salt
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies
Taking a piece of a keto brownie piece
Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

The Recipe Video

Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

Suuuper Fudgy Paleo & Keto Brownies

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, grain free, keto, low carb, paleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 brownies
Calories: 102 kcal

These paleo and keto brownies are extra fudgy, super easy, just 5 ingredients and 1g net carb a pop! Now that's what we call an ideal low carb chocolate dessert! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.



  • 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
  • 140-200 g xylitol powdered erythritol or coconut sugar if paleo*
  • 80 g cocoa powder **
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature***
  • 70 g almond flour

To garnish

Serving suggestions


  1. See recipe video for guidance!

  2. 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. 

  3. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly.

  4. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 

  5. Add the almond flour, whisking vigorously until fully blended (about a minute).

  6. Bake for 15-25 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out 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, and remember that you'll brownies will continue to cook while they cool. 

  7. 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. 

Recipe Notes

*Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn't work (at all!) for these! 

And if using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 

**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!). 

**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!). 

Nutrition Facts
Suuuper Fudgy Paleo & Keto Brownies
Amount Per Serving
Calories 102 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 37mg 12%
Sodium 139mg 6%
Potassium 83mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 4.7%
Calcium 2.1%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.



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  1. Mady B says:

    I’m not sure where I went wrong but my macros on these brownies are ridiculous. I should have calculated the macros first before making these. I don’t know how you ended up with such low net carbs. I come up with about 10 net carbs each for 18 brownies! I used cacao powder instead of cocoa and Swerve so I’m just assuming that’s the issue. Maybe I will look into different ingredients and try again.

    • Paola van der Hulst says:

      Mady don’t worry! It’s only because you’re counting your sugar alcohol as a regular carb, its common practice to subsctract as you do fiber. I recommend you do a bit of googling on the subject to put your mind at ease 😉

  2. B says:

    I made these using homemade ghee (lactose free), coconut sugar and cocao. When I added the first egg, which was room temperature, the chocolate mixture totally seized. The batter ended up being more like dough and the final product more cakelike. The second day they definitely tasted more like brownies.

    Why didn’t your batter seize in the video like mine did?

    • Paola van der Hulst says:

      Did you use an Erythritol sweetener B? In my experience the batter ends up thick (it’s explained in the post) xo!

        • Paola van der Hulst says:

          Oh man then I’m really not sure? I used to make this recipe when I was paleo and the seizing is a thing with erythritol (though thanks for bringing this up!), honestly sorry this happened not sure what’s up.

  3. S Fuller says:

    You didn’t mention anything about needing more baking time if one did do the part about putting it in the fridge overnight. I ended up baking for a total of 36 minutes as they were still basically batter after 23. It makes sense that it would need more time, but just didn’t see any info about that anywhere. Have yet to try the finished product. They look great and the batter tasted good so hoping for the best! I did use xylitol as my sweetener.

    • Meme says:

      Lord Have Mercy I JUST made and ate one 🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽! I was so intimidated after reading the recipe that it took me 2 weeks to get up the nerve to try it. It was So Easy! I used silicon baking cups instead of the parchment paper. The sea salt on top was perfect to cut the taste of the erythritol. And I only needed ONE and was completely satisfied ❣️❣️ THANK YOU! I wish I could post a pic here.

  4. Theresa says:

    I baked this recipe today after a week of following a low carb diet and desperately needing a sweet fix. I used to use a recipe very similar to this with sugar and flour and melting of the cocoa powder with the butter so I was eager to see how they compared. The family loved them! I won’t be following my old recipe again, which has a very high sugar content. Well done for creating this recipe. I’m scouring your site for new meal and baking ideas!!

    • Paola van der Hulst says:

      Awesome to hear! And yup, as mentioned this recipe was inspired by Alice’s famous cocoa brownies 😉 xo!!

  5. Lindsay Eckert says:

    These are delicious! I used half powdered erythritol and half a brown sugar/stevia combo I had in the cabinet. I got nervous when I added the first egg and it started to get a weird texture, but after adding the second it all smoothed out. I recommend adding the flour 1/4 cup at a time so it mixes well.

  6. Jan says:

    I made these on Saturday for my son. However I won’t see him until Weds. They are wrapped in Saran Wrap. Should I freeze them or will they be ok until then?

  7. Jed Primo-Morales says:

    Just as suggestion since it seems folks are having issues with getting it to how you made it. Incorporating a few images showing how it looked for you at each step in the instructions so we know what visually expect during preparation. And did you hand whisk or use a hand mixer with whisk attachment to incorporate ingredients together?

      • Jaosn Bigsby says:

        I’ve looked and looked and looked and not seen a video posted. I added 2tsp of peppermint extract and subbed Coconut flour for Almond. Baking now.

  8. Sarah says:

    IF YOU USE SALTED BUTTER DO NOT ADD SALT! These would have been perfect if I would have left the salt out 😘 they’re rich, chewy, and great with vanilla almond milk! Mmmm…

  9. Louis says:

    Umm…what am I doing wrong? Recipe to the letter, and this is mortar and far from pourable. Is there a step/ingredient missing from the list?


    • Paola van der Hulst says:

      Hi Louis! In the post its explained that if you use an erythritol sweetener your batter won’t be pourable xo!

  10. Brandy says:

    I made these tonight and they turned out really good. I didn’t follow your advice about not scooping the chocolate, so I had to try again. Made a second batch following your instructions and they were perfect. Thank you for all of the extra details. It really helped. Too bad I didn’t read them all the first time.

  11. Amanda says:

    I need a dairy free version so I can’t use butter. I have oil but I dont have coconut cream. What should I use to sub for the butter? Thanks!

  12. Kimberly says:

    The consistency of these brownies were lovely. I thought l read the recipe thoroughly evidently not. I do NOT recommend using any salt if you use salted butter. Unsalted butter is best however i didnt have it on hand anyway. Thanks so much for the recipe. Im going to retry in the near future!!!!

  13. Laura says:

    Made these tonight. They were more like baked goo than anything else. And the servings are tiny! This should be 8 servings and not 16. Wouldn’t recommend these to anyone.

    • Paola van der Hulst says:

      Hi Laura! If you ended up with brownie goo it sounds like a very simple case of under-baking. As simple as that 😉 xo!

  14. Jenny Musa says:

    I made these and they really nice. It’s best for me when it cold out of the fridge. Thank you for this awesome recipe.

  15. Leigh says:

    I was reading through the comments and I never saw anywhere that someone only used monkfruit as the sweetener? It is the only non-stevia product I have on hand. Will this work? Also what measurement would you suggest if this is a possibility? Thank you for your time these sound incredible! Especially to a brownie fiend!

    • Linda says:

      I made this recipe using part Trivia brown sugar blend and part Stevia in the Raw. The brownies were excellent. I also add chocolate chips to the batter. WOW!

  16. Jae says:

    I made these brownies using coconut sugar. My expectation for good taste was quite low. These brownies were really good! They were almost perfect. In my next batch, I’ll make without any salt.
    Thank you very much for the recipe.

  17. Kathleen says:

    Thank you for the recipe, I made 2 batches, first batch had salt and heavy cream to thin out batter. Desired texture was achieved but too salty. 2nd batch was just right minus the salt. Will definitely be making again and sharing! 😊

  18. Natasha James says:

    I’m low on almond flour and only have a bit more then 1/2 cup left. Could I use a bit of coconut flour?

  19. Hayley Babbitt says:

    Hi! I really want to try these out, however, I often have a hard time baking keto treats because of my sweetener. I either use Truvia (Stevia I guess) or Pyure (also a brand of “pure” Stevia). Does anyone know if I can still use these in baking as a sugar substitute? Thanks!

    • Paola van der Hulst says:

      I never suggest baking chocolate with stevia (bad aftertaste). Read the section on sweeteners in the post Hayley 😉 xo

  20. Georgia says:

    Hi, I so desperately want to make these but when I put the xylitol sweetener in keto tracker it says 6g a serving of carb…and ands that’s without anything else.

    Should I be using a specific brand? My xylitol says 100g of carbs per 100g…


  21. scott says:

    I think I’m going to have to try again. My first batch came out like “Coco cornbread”, very mealy and definitely not fudgy. Hmmm.

    Also, when baked my brownies seemed to be swimming in butter. Not sure why, since I KNOW I can measure… 🙂

    I did process my Erythritol in a spice grinder to powder it. Worked like a charm.

  22. Amber says:

    I wish I knew what I did wrong? I watched the video and my mixture is a lot more melted in the beginning, maybe the sugar cocoa butter mixture melted too long?

    I didn’t pack any of my ingredients (i poured them into my measuring cups). I used powdered (confectioners) swerve. Bobs Mill super fine almond flour.

    Mine came out like sponges?

    Good base flavor though.

  23. Rebecca says:

    THANK YOU!!!
    I have been looking everywhere for a keto/low carb brownie recipe that doesn’t include a chocolate bar!
    You are amazing!

  24. annette says:

    what would be your recommendations on using Stevia.. just started this program last week and bought a huge bag of stevia. Now realizing not many recipes use this sweeter. How much would you recommend on using for this recipe….so that i can use it up and get rid of it!!

    • Anna says:

      She says in the post she doesn’t recommend using stevia for this recipe as it gives chocolate a bitter taste

  25. Alyssa Wadsworth says:

    So I am a little confused about the whole 1 carb brownies. Seems like a lie. I used xylitol like they suggest and cocoa powder with the same carb count and according to my calculations each brownie would be around 12 carbs. Now if you used a sweetener with no carbs that would be a different story but they recommended a sweetener that is fairly high compared to the alternative. Did anyone else try and calculate it and find that same problem? I found this recipe very misleading. The brownies were okay but not worth almost half my daily carbs.

    • Paola van der Hulst says:

      No need to accuse me of being ‘misleading’…. it’s common practice to subtract sugar alcohols form total carbs as they’re not an actual sugar xo! so many keto newbies this week lol 😉

  26. Amanda says:

    Made these for the first time and they were delicious! Notes/tweaks:
    -added 1/2 tsp vanilla extract
    -used 1/4 cup xylitol and 3/4 cups of a monkfruit/erithrytol blend
    -used unsalted butter

    Batter was quite thick, but still spread nicely in the pan (which I simply greased with coconut oil, didn’t bother with parchment. Refrigerated overnight, and cooked for 21 mins (checking at 15 mins, then every 3 mins after).

    For first stage, I melted butter in the microwave and then stirred in sugar and the rest.

    Thanks for the great recipe! One question- has anyone tried adding a touch of baking powder to make these rise? I don’t mind them them as are but a bit more volume would make the batch last a bit longer 🙂

    • Jackie Martin says:

      I made with a mix of erythritol (with inulin, swerve and monk) and they’re perfectly fine. I did find they were a little dry (which I think was mentioned in recipe) so I doubled eggs (and increased baking time a smidge)

  27. Lisa says:

    Decadence! The Maldon salt flakes are delightful. I’m glad you suggested 16 servings as opposed to the 9 I was planning to do. These things are super rich and fudgy. A little goes a long way.

  28. Anastasia says:

    Thank you very much for the recipe, I am a beginner keto diet, and I am learning a lot about baking from your blog.
    Greetings from Greece.

  29. Andrew Dupree says:

    Can someone please tell me the conversion to cups please. It wont let me change it for some reason and I’m really wanting to try these. Not very good baking. Thanks

    • Paola Van Der Hulst says:

      That definitely doesn’t sound right. What sweetener did you use Joshua? If they were super dry it also means overbooked xo!

  30. Anna says:

    LOVE these brownies!! My 7 year old daughter said they tasted like the real thing. Great texture and and super easy to make. Couldn’t stick to Keto without this website.

  31. Julie O says:

    I can’t remember if I’ve reviewed this recipe before but I’m making it again tonight and it’s just that good that I have to say something again! Last time I dumped cold butter, xylitol, and cocoa powder into a glass bowl set over a pot of water and it stayed very lumpy and unmelted for what seemed like an eternity. This time I melted the butter in the microwave first then added the xylitol and then the cocoa powder. It worked perfectly and the mixture stayed perfectly smooth through adding everything else. I did forget to add salt but that’s probably for the best since I used salted Kerrygold butter. Thank you so much for this recipe! I prefer it to regular brownies now.

  32. Maggie says:

    Just made these, only mods I made was to add a teaspoon of vanilla extract and 1/2 cup of Lily’s stevia sweetened chocolate chips at the end. I used powdered Swerve, and as warned , the batter was thick. I didn’t have an extra egg so I added 1 tablespoon of heavy cream instead. Baked for 18 minutes and they came out perfect!!! Fudgy and perfectly balanced. So amazing. This recipe is definitely a keeper. You can’t even tell they’re not the conventional brownie. Thank you so so much, my search for the perfect fudgy keto brownie is over! Will try your recipe for moist keto chocolate cake next!

    • Stayc says:

      Just made these with the Monk sweetener. I used 3g. I didn’t have enough butter at room temp so I used what I had (6 tablespoons) and 2 tablespoon coconut oil. I also increased the almond flour by 1/8 due to lack of other sweeteners measurement. It came out tasty, but a little dry. Next time I will probably stick with the 3/4 cup almond flour.

      • Paola says:

        The sugar alcohols also provide crumb for the texture etc… so using pure monk fruit may not give the best results

  33. Candace says:

    Just made these today.. bought the cocoa powder you recommended and used xylitol as the sweetener (1 cup).. measured everything with a scale in grams.. Deliciousness.. as another commenter said, I licked the bowl clean! Left them in the full 25 mins and came out extra moist, soft in the middle.. fudgy and tasty. Very rich chocolate flavor.. I tried your cream cheese brownies before and they didn’t come out right but these were beautiful and I’m so happy.. better than boxed for sure! And easy!! My new go-to brownie recipe 🙂

  34. Michelle Baker says:

    Just made these for the first time and they were great! Much needed fix to my chocolate cravings! Thank you so much for sharing!! Will be trying more of ur Keto recipes ❤️

  35. AEW says:

    These are amazing! Omw! I used erythritol, 1/2 cup almond flour, and 1/4 cup coconut flour. Other than that I followed the recipe to a T. I did refrigerate overnight, and only baked them for 15 minutes. I will probably increase the sweetener to 1 cup next time, as they were a bit on the bittersweet side. I didnt mind that, but my family prefers things a bit sweeter. To counteract that I mixed a few Tbsp of confectioners style erythritol with a bit of heavy cream and swirled it on top of the cooled brownies. It hardened up like royal icing, and added just the right touch of extra sweetness. They remind me so much of the fudge my aunt used to make. This recipe is definitely a keeper.

  36. Kathleen says:

    These were delicious! We’re mostly a health-conscious household (so not full on keto/ low-carb), so we used regular palm sugar for the sweetener (about 2/3). We also used the coconut oil/ cream combo. Total baking time was 20 minutes. What an amazing recipe — these taste as good if not even better than “regular” brownies!! We are totally hooked and will definitely try more recipes from your website. Thank you thank you for this fantastic brownie recipe.

  37. Kate says:

    Thank you so much for this wonderful recipe, my husband and children are enjoying a ton!!

    I was wondering for the sake of saving time; if I were to double the recipe and freeze half would the freezing process ruin the results?

    Thank you so much for all your hard work and taking the time to be so detail oriented. I have learned a lot about baking from your blog.

  38. Julie says:

    These are delicious! I followed the recipe exactly as written with xylitol and even weighed the ingredients. I did overbake them by a few minutes but they were still super fudgy. The only thing they were missing is that classic crackly brownie top. I’m glad I used the xylitol because I didn’t experience any aftertaste. I’m going to try freezing them since it’s just me to eat them all.

  39. Rebecca says:

    So Im using real american birch xylitol but it isn’t dissolving…Will it dissolve in the oven I hope? And its 2/3 of 1 cup or 1 cup plus 2/3?

  40. Stephanje says:

    Hiiii. I’m excited to try this recipe and I was picking up the recipes and accidentally grabbed swerves icing sugar instead of confectioners. Will I still be able to use this? Thank you!

  41. Amrit says:

    Hi, thanks for the recipe, these turn out lovely! It’s the first time I’ve baked something and I was so pleased with the result!
    First time, I used to ingredients as you said, although I did change the sweetener and they turned out fine.
    The second time, I used half the almond flour and half coconut flour as the first patch had quite a nutty taste. This did help a lot. I also added some chocolate chips (non keto, but it fit my macros).

    What I wanted to ask is if there’s any way to incorporate protein powder into these to I can hit my protein macros a bit easier whilst still having a sweet treat. They’re more fun to make than buying Grenade Carb Kill bars or Quest bars. Could I mix up the cocoa powder and use some chocolate whey protein instead?


  42. Martin says:

    Hi Paola – I’ve made these a few times and can’t seem to get them right. The brownies end up being a little too cakey and they are tough to swallow. They are moist but not fudgey. And the top is not crispy like your pictures. I followed the recipe and instructions very closely. Any thoughts on what I could be doing wrong? Thanks in advance! – Martin

    • Paola says:

      Oh no sorry to hear Martin! What sweetener are you using? Any other subs? I’ve found that to be the greatest variant for readers

  43. Angelin Chan says:

    I just made these yesterday and left the batter to be refrigerated overnight. This morning, I popped them into the oven and baked for about 25 minutes. I used monkfruit sweetener. Then left them to cool before cutting. They taste sooooo good! Amazing recipe. I have to stop myself from gobbling all of them down!

  44. Katherine Correll says:

    I can understand someone being confused and asking a question but the rudeness and confrontation of some people are unnecessary. There are too many good reviews to think that your issue is with the recipe. THINK before you type rude comments.

    • Paola says:

      Thank you Katherine! I think some peeps forget there’s a real person (with feelings!) behind the blog 🙈😘

  45. Julia says:

    Omg I love these brownies! They are soo good! My boyfriend and I make them all the time haha. Sometimes we chop up some Keto-friendly (dark, sugar free) chocolate and some nuts and put in too

  46. Amberlocs says:

    These were absolutely superb. Decadent and fudge-y, especially warmed up in the microwave on a cold day/night. Great job.

    On another note, you have the patience of a saint (some of these questions, my word…)

  47. Ryan says:

    So the recipe calls for coconut sugar as an option, but I’m reading everywhere that it’s not keto and actually makes these 11g carbs each. Is that correct? If so, that’s a bummer.

    • Paola says:

      Hi Ryan! It states VERY clearly that coconut sugar is an option if ‘you’re not restricted by sugar’ (paleo etc). For keto there is a whole explanation on the sugar alcohols you use 😉

  48. Kala says:

    I made these brownies two days ago and they are really good and easy to make. I used less sweetener, around 120 g and sunflower seed flour instead of almond flour. As it is said, with erythritol it was really thick, so I just used less flour, maybe 50 g or even less (it was really thick anyway tho). I can’t taste sunflower at all, which is good. I’m going to make it again on Saturday for birthday party, I will use even less sweetener though, maybe 90-100 g, because I think I doesn’t need that much of it.
    Thanks for the recipe!:)

  49. Amanda says:

    Hi Paola!
    I tried these with xylosweet sweetener and I did turn it into powder form, used 3 eggs because too thick at first and left them in for 15 mins but mine came out dry and crumbly. What do you advise? Pls help me perfect these!

    • Paola says:

      Oh no sorry to hear that! I use XyloSweet too and works great, so I don’t think its that… It does sound like they were overbaked, but since you only did 15 minutes what size was your pan? Could your oven be running hotter? Any chance you could’ve packed in the cocoa too tightly? Those are the things off the top of my head that I can think of?

      • Amanda says:

        Could of been tightly packed cocoa but I also just bought a new oven a couple days ago so could also be hotter, thank you!

        • Paola says:

          I cannot recommend enough getting an oven thermometer (they’re like 8 bucks!) as you’d be surprised how most ovens are not calibrated properly (mine included!) xo!

  50. Olga Jimenez says:

    Hello Paola! This recipe looks pretty good, i’ll try it tomorrow.
    I wonder If anything changes is i use a Pyrex, glass pan for this brownies.
    I have both granulated and confectioner Swerve erythritol, do you have any preference for this recipe?
    Please let me know.
    I see very yummy things to try on your WP.

  51. Kate Paterson says:

    I made these with xylitol and cooked for 15 mins, and they are DIVINE! Never made brownies this good, even when I was eating carbs.
    BUT I put the ingredients into MFP and it comes out at 11.5g carbs each if I divide into 16 pieces. Are you sure of your nutritional info? It seems quite a bit different (and I will be gutted if it IS 11.5g!)

    • Paola says:

      Hi Kate! Your app is counting the sugar alcohols from xylitol as regular carbs (most peeps substract them completely… though obviously still consume in moderation 😉 xo!

  52. Esther says:

    Useless recipe. Everything must be weighed out in grams. This means you need a kitchen scale, measuring cups, and measuring spoons with a conversion capabilities. Try topping that scale up with one teaspoon of butter and cocoa powder at a time til you get it right. It can be one hot mess. Beware recipes and books full of recipes that are only address regions outside the U.S.

    • Paola says:

      Before being rude Esther, please try reading! You can just click on US Cups below the ingredients (IN ALL THE RECIPES) 😉

      p.s. professional baking is ALWAYS done with scales…! AND ALL OUR BOOKS AND RECIPES have ingredients in both grams and cups.. 😂🙈

      • Victoria Gonzalez Barra says:

        It’s actually far better to have a recipe in grams so you can use a scale and be more exact in your measurments, so i love it. Also, you can very easily google conversion. There’s no need to be rude just because it doesn’t fit you.

      • crystal says:

        I’ve been on here a few times, how the heck did I miss the cup conversion? haha

        Thanks for the recipe.

    • Dawn says:

      I live in the US and I have a conversion to grams for baking! I rarely use cups to measure. Much more exact and I just reset my scale and add next ingredient. I’ve been baking this way for years. Way more precise. Thank you for showing grams!

      • Jackie says:

        I’m another one that really appreciates these recipes in grams ..saves me having to do it while preparing. Everything goes in a bowl on a scale..easy peasy! I’m in Canada…

          • Suzette says:

            Me, too, Paola…..I’m in Florida and I prefer weighing all of my ingredients as opposed to measuring. Also, like you said, less cleanup….who doesn’t love that! Ignore the rude people. <3

          • Paola says:

            Aww thank you Suzette! Lovely people always outweigh the not-so-positive peeps 😂

    • Casey says:

      Perhaps if the negative people would direct their energy and focus to the current moment e.g. to what they’re actually reading – they would not ask redundant questions or make rude comments, because they would see that Paola puts a lot of thought and details in her recipes…it’s all there just read without projecting….

  53. Annabel says:

    This recipe sounds really amazing! 😍 But I only have coconut sugar and I’m confused how much do I have to use?!? 140g or 200g?
    Please let me know, thanks!! 🙂

  54. Ariel Eaton says:

    You are a godsend! My husband’s biggest problem with Keto was no more pizza and no more sugar. Your recipes mean we still get to have our weekly pizza night and now these brownies 😋🤤 cold, these taste like fudge (amazing!!!) and warm, they taste like a rich chocolate biscotti brownie. They’re absolutely delicious! Thank you so much!! I will be buying your cookbook to further support your amazing efforts. Please don’t ever stop!

  55. Dawn says:

    I posted my comments on the wrong recipe but here it is again. I used Sweve. The batter was much too thick and didn’t thin out but got so clumpy I couldn’t use the whisk. I tried water bath and microwave both. Both times same result. It was awful so I just trashed it. I know it has to be the Sweve. However, it says right on the package that it’s xylitol which is supposed to work. I couldn’t find powdered erythritol any where. What are some brand names of it that I can try to research maybe through Amazon. They look amazing and I have to believe I can get it right.

    • Paola says:

      Dawn I answered your comment already in the previous post and I’m going to ask you that you actually take the time to read through the post as the bather being thick with erythritol is explained thoroughly.

      And again, SWERVE ISN’T XYLITOL, ITS ERYTHRITOL (I’m using caps because you keep repeating this ;)!). You can make your own powdered erythritol by running it in a blender.

      Again 3, ALL THIS IS IN THE POST! xo!

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