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

More Chocolate Goodies! 🍫

283 comments

  1. dianne says:

    No way!! That was my go-to brownie recipe before I started doing keto!! I’m definitely making these thanks!

    • Paola says:

      It was my favorite brownie recipe before I was diagnosed with celiacs! I have made so many versions of it, but it’s really outstanding with almond flour (and lowering the sweetener a tad!) xo hope you enjoy them Dianne!

      • I just have to let you know I varied this recipe a bit and it is even better. I am trying to get more fiber into my ketogenic diet and changed the almond flour to 1/4 c. inulin with 1/2 c. hazelnut meal. Not only are they actually sweeter (I might cut down on the Swerve next time) they are moister in the center but came out of the muffin tins cleaner for transport! Great recipe. Thank you.–JP

        • Paola says:

          Hi Joanne! Thanks so much for reporting back with your subs! I unfortunately can’t use inulin myself, but it does sound great. And YES on the hazelnut!! The brownies come out very nutella-like, really amazing! xo!

        • Paola says:

          Hi Isabel! I believe someone made it with a sugar free syrup and it didn’t work out. I haven’t tried it myself so in all honesty I cannot guarantee it. xo!

    • Kristian Esparza says:

      So I’m looking at the swerve and its says 4g of carbs per tsp. Meaning i would need about 42 tsp. Giving me 148g of carbs. Making them net about 16g of carbs per brownie. Please help me if im mis calculating something. Just want to make sure i dont break this keto! Thanks!

      • Paola says:

        Hi Kristian! Remember that erythritol (i.e. swerve) is a sugar alcohol and not a ‘regular carb’. It’s common practice by most to subtract sugar alcohols from total carbs as you do fiber. I suggest you read up a bit more about sugar alcohols xo!

  2. Emily Buchanan says:

    They’re still cooling but OMG the batter tasted incredible!! I also sneaked in a taste and WOW they’re PURE FUDGE!!

  3. Rayan says:

    I don’t use artificial sweeteners, but am on low carb/Keto. I have organic honey and wholesome molasses. I would probably cut the sweetness in half. Any idea on whether those would work? Maybe it won’t work? Thank you again for your amazing recipes.

    • Paola says:

      Hi Rayan! I have made them with maple syrup before and they worked just as well (albeit a little longer bake time needed). I haven’t made them with honey yet, but I don’t see why not?! These are on the sweet side, so you could definitely cut down the sweetness (I’m not sure if by half, but definitely a bunch). Perhaps taste a bit as you go when you’re melting the butter with the cocoa? Just keep in mind that you’ll be adding in the eggs and almond flour after.

      The original recipe by Medrich was designed to be made with whatever variation of ingredients you had in your pantry. And I’ve made them for the past decade with so many variations, so they’re a very forgiving recipe. The results might be different with each, but still super yummy!

      Hope this helps! xo!

    • Paola says:

      Hi Tracy! Unfortunately no, only 1-1 sweeteners to sugar would work as low carb subs (so swerve, xylitol or lakanto). xo!

      • Susan says:

        We made these with Stevia and they are amazing! We followed the recipe exactly as is and it worked.

          • Paola says:

            Please note that I still DON’t RECOMMEND STEVIA AT ALL! Time and time again readers have gotten back to me that they went against advice and had to chuck the batch because of the horrid aftertaste 😉 xo

  4. Kate says:

    I’m leaving a review because these are simply some of the most wonderful brownies I’ve ever made wow!! I used xylitol and valrhona (I saw you knew your stuff when you recommended it!!) and everyone in the house devoured them last night!! Incredibly fudgey, moist and chocolatey! What a fantastic recipe thank you!

  5. emma stein says:

    BEST. BROWNIES. EVER!!! OMFG they’re so fudgey and rich!!! I couldn’t believed they were 1g net so i double checked and got 0.95g lol!!! I cannot believe your recipes, I generally do the ‘how is this keto?!’

  6. Tenaya Polston says:

    These were delicious! I’ve had hit or miss luck with the keto baking I’ve done so far, but these are going to be my go-to brownies. Deeeelish!

  7. Rochelle says:

    How much of a cooling effect does the Swerve cause at that level? I’ve noticed the cooling effect with Swerve, Honeyville Farms and Now brand Erythritol. Thanks!

    • Paola says:

      Hi Rochelle! TBH I didn’t get the cooling effect here, but it’s also an individual taste bud thing! If you get it quite a bit, have you tried xylitol instead? xo!

    • Kim says:

      I don’t know if you will see this but I add a little stevia to my erythritol and it negates the cooling of the erythritol and the aftertaste of the stevia. My girlfriend hates stevia-won’t even taste anything made with it so she combines erythritol and xylitol and says it takes away the cooling effect as well.

      • Paola says:

        This is VERY true! Thank you Kim! Which is why sweeteners such as Pyure and Lakanto (erythritol bases with added stevia and monk fruit) help with the cooling effect for a lot of peeps. Just keep in mind that I find any sort of stevia to be incredibly bitter when mixed with chocolate (but if I’ve learned anything is that taste buds vary A LOT with sweeteners!).

  8. Ashley says:

    This is a darn good brownie recipe! They didn’t turn out as fudgy as the pictures but I am satisfied with how they turned out!

  9. Francesca says:

    HI,
    does the coconut sugar still fit into a Keto diet? i can’t find Swerve in any stores near me but i can get hold of coconut sugar!
    so excited to try them!!!

    • Paola says:

      Hi Francesca! Unfortunately coconut sugar is for the paleo option. Can you get hold of pure erythritol (the sweetener in Swerve?) xo!

    • Nancy Gibson says:

      I used Sukrin brown sugar, which I bought on Amazon (also Swerve). This is a great adaptation. Delicious.

      • Paola says:

        So happy you enjoyed Nancy, and thank you for reporting back with your details- super helpful to other readers! xo

  10. Linda says:

    Hi Paola, I made the brownies, weighed all the ingredients, but didn’t have the same almond flour or cocoa. The batter turned out super thick. I baked them anyway, loved the flavor! They reminded me of a fudge texture by dryer. I’m not sure what I did wrong. Do you have any recommendations? Thank you!

    • Paola says:

      Hi Linda! Glad you liked the flavor! I’m not sure exactly what happened without being in the kitchen with you, but let’s go through a couple things! When did the batter thicken up for you? For me (and I’m working on editing a video for you guys), when melting the butter with the cocoa and swerve it’s almost paste like and hard to stir. But when I whisk in the eggs the batter loosens up and becomes nice and smooth. Then the almond flour makes it a bit grainy and thicker, but it’s still pourable.

      I was talking to another reader on Facebook (she is a cook and a blogger too), and she said the same thing as you (though she fiddled around with the quantities a bit). What we think happened in her case was that she was using coconut oil and her eggs may have been so cold that when she added them into the batter the coconut oil went back to it’s solid state and the batter became too thick to whisk. Does this sound like something that could’ve happened to you as well?

      Hope this helps! xo!

      • Linda says:

        Hi Paola,

        I couldn’t whisk the butter, swerve and cocoa together, had to stir it was so thick. I did put it in the microwave again to see if it would thin out, which it did. Then added the two cold eggs, the batter did loosen up a bit. When I added the almond flour thats when it got super thick. The batter was never loose enough to pour into the pan, had to be scooped. I mean, I’m still going to eat it, because it is really good! Just miss chewy brownies with crunchy edges. Thank you for all the delicious recipes.

        • Paola says:

          Oh that’s weird about the almond flour! What brand are you using? You weighed the ingredients right?

          • Linda says:

            I used California superfine which is a kirkland (costco brand) I did weigh it. I will try the recipe again and let you know how it turns out.

          • Paola says:

            Thank you Linda! Try with the rooms at room temperature (I’m changing that in the recipe). A reader wrote back saying she made another batch and it was still thick, but not rock solid. It looks like if the eggs are too cold and your batter is not that hot anymore, the butter goes back to it’s solid state. Hopefully the mystery has been solved! xo

  11. Sami says:

    Do you think coconut flour would work? I would like to make these for a get together but one person is allergic to almonds!

    • Paola says:

      Hi Sami! Coconut flour makes very dry brownies here (as it soaks up the liquids). But have you guys tried sunflower seed flour? A bunch of readers have reported back that it’s a great sub for almond (similar fat to almond etc). Hope this helps!

  12. Shayna says:

    Hi I baked a batch , but the batter was super thick. I was wondering if you could give the ingredients in teaspoons or some other way versus the grams.

    • Paola says:

      Hi Shayna, if you click on US Customary below the ingredients you will get it in cups/tablespoons ;).

    • Andrea says:

      Hi Paola,

      I made the brownies now three times but always with the same disappointing result. Tastewise great but the batch became always very thick and clumpy when I added the eggs. First, I thought the butter cacao mixture was to hot for the eggs so I let it cool before I added the eggs, unfortunately, I got the same result. The third time I melted the butter with the cacao over water bath, same issue. Do you have an idea what may have went wrong. What would be the ideal temperature of the butter cacao mixture to put the eggs in? Many thanks for your assistance.

      • Paola says:

        Hi Andrea! Can you just confirm that you’re using erythritol? If you could get back to me on the exact sweetener brand that would be very helpful as I’m working on new specific tips! It seems to be a problem related to this particular sugar alcohol because of its higher melting point and it happens sporadically for some of you. Like you said, it doesn’t seem to affect the taste (keep in mind that I refrigerate my batters so they also go in thick to the oven anyways).

        I’ve been working on some variations to the recipe for those of you it happens to… but, it hasn’t clumped up for me in the last 4 tries! A couple of you have suggested to add an extra egg and a couple tablespoons of almond milk and whisk until he sweetener dissolves (this is what I want to try myself!).

        If you use xylitol you’ll have no problems 😉 xo!

        • Andrea says:

          Hi Paola,

          I actually used a sweetener that is based on Erythritol but also includes Natriumcyclamat and Natriumsaccharin. I usually
          use it because it doesn’t have any aftertaste like a lot of other sweeteners. I have added a link for you to the shop where it is available. Please switch the language to English in order to get more details. Next time I will try it with xylit.

          https://lowcarb-glutenfrei.com/produkt/low-carb-suesse-500-g/

          • Paola says:

            Thank you Andrea! Yeah, it seems that everyone that has the issue with the batter is using some form of erythritol. The one issue is that they seem to also vary SO much from brand to brand as they have different additives too. In a couple weeks hopefully there’ll be an updated post with all the different sweeteners 😉

  13. Kay Marie says:

    Absolutely perfect! I used 7tbsp of Truvia and these are the most incredible tasting brownies I’ve had in a year! Yess!

  14. Shaina V. says:

    i never comment on posts but i had to with this one! i turned mine into cupcakes added sugar free chocolate chips and chopped walnuts. let me tell you that these tasted just like a normal brownie! i am so amazed. you really hit the nail on the head with this one! if you are on the fence about trying this you need to just go for it. YOUR LIFE WILL BE FOREVER CHANGED!

    • Paola says:

      Hi Shaina! That sounds like a wonderful idea and thank you for taking the time to leave a review! And of course, for your lovely comments. Big kiss!

  15. dianars says:

    Y’ALL THESE ARE LEGIT! Super fudgy, chocolately and an absolute delight! I even felt like I was cheating!! With these by my side I might as well be keto for life!!

    I just skimmed through the comments and my batter was thick but I still poured it into my pan… AND I actually thought mine were quite chewy around the edges, but not the center- that one just melted in your mouth yum!

    I’m going to take a wild guess here and say that different brands will give different results. Anyways! THANK YOU! YOU ARE A STAR!

    • Paola says:

      Thank you Diana for your lovely words! It looks like the mystery of the batters may have been very cold eggs bringing the butter back to it’s solid state. So glad you enjoyed them! xo

  16. Jessica says:

    I have these in the oven right now, and am just reading the comments here. Can’t wait for them to come out! My batter was also very thick, and could not be poured, so I thought I’d share what I did if it helps figure out the cause.

    Ingredients:
    – Hershey’s cocoa powder
    – Wellbee’s almond flour
    – 2 *medium* eggs (~45g each)
    – Mix of swerve (80g) and pyure (60g) because I ran out of swerve

    The batter was quite thick after i melted the butter, maybe I should have heated it more? I did 30s in my 1000w microwave, there was no solid butter visible when I pulled it out.

    After I added the eggs, it became smooth, I think i probably could have poured it at this point. After I added the almond flour it got thick again. I had to spread it into the pan with a spatula.

    They’re out of the oven now! I baked them for 25mins. By the time I pulled them out there was a light crust on top and a bubbling liquid coming out, and my cake tester inserted into the middle cake out with just a tiny bit of moisture & batter. The liquid that was boiling out soaked back in over the past couple of mins. I hope I pulled them out at the right time!

    They smell amazing. I can update after they cool with texture and flavor. Thank you for all your amazing recipes!

    • Paola says:

      Hi Jessica! Thank you so much for taking the time to write and help figure out the mystery of the solid batter that some of you are getting. The good news is that it seems that another wonderful reader did some thorough testing in her kitchen again and emailed me (pictures and all) that if your eggs are too cold the butter will go back to its solid state (so I’m changing eggs to be at room temp now).

      From what I gather it doesn’t affect the results in the slightest (just makes it rather annoying to spoon into the tray), as it would be the same as baking straight from the fridge after an overnight refrigeration. The same thing happened to me when you baked the brownies in terms of a light crust and bubbling (you can see the cracks in the pics). I probably like to under-bake mine a tad, but as long as your toothpick still had some batter you should be fine (remember that they continue to cook when cooling).

      xo and hope you love them as much as I do!

  17. emma rose says:

    I ordered some of the valrhona cocoa you suggest and if finally arrived yesterday. I’m not sure what they taste without it, but these are truly some of the most decadent and fudgiest brownies I’ve ever made! Triple WOW THANK YOU!

  18. Lindsey says:

    I didn’t see where the macadamia milk was used- I’m assuming in the batter? Can I use almond or cashew milk instead?

  19. EpicuriousByNature says:

    Fantastic brownie recipe! Made these this morning with my meal prep for the week and very please! Still getting use to my new oven, so they were baked about 2 minutes too long but still fantastic!! Tasted the batter before baking and was very tasty. I only had erythritol so that’s what I used and turned out just fine. Even though there is almond flour, I like the bite of a couple pecans or walnuts in my brownie, so I’ll add just a few next round! Topped with a bit of flaked pink salt… great recipe!!!

  20. Kari says:

    Mine are hard as a rock. They taste ok- like a drier hard fudge? Not sweet enough. I need a fudgey brownie in the worst way!

    • Paola says:

      Hi Kari! Can you give me a bit more guidance so I can help you see what went wrong? By hard do you mean dry? Did you make any subs? Did you weigh or measure by cups? Dry brownies are generally a problem with over baking. They continue to cook while cooling so you want to take them out as soon as the center sets. Could also be too much cocoa? Hope this helps! Xo

  21. Mary Anne Stein says:

    I’m writing a review to warn people to ONLY MAKE THESE IF YOU LIKE DARK CHOCOLATE AND VERY RICH BROWNIES!! I personally hate dark chocolate so I could barely get a bite into these. Having said that, my husband and one of my daughters absolutely loved them. So household divided we came to the conclusion that this is an EXCELLENT BROWNIE RECIPE, BUT ONLY IF YOU LIKE DARK CHOCOLATE

    I’m still leaving 5 stars because I do believe it’s a good recipe. I may try again cutting the cocoa and upping the sweetener.

  22. Felicity says:

    Just FYI I used Splenda 1:1 and made sure I converted the weight measurements correctly. It’s what I had on hand so I decided to give it a try. I cooked for 12min and they’re dry, crumbly and awful. So don’t use Splenda!

    • Paola says:

      Hi Felicity! Thank you for your feedback on using Splenda! I’ve never cooked with it so unfortunately I can’t give pointers for this one. Fo the conversions to US cups did you check out our own (US Cups below ingredients?). xo!

  23. Karen says:

    Hi there. I am making these now. In the nutrition information the number of servings is not listed. Can you tell me how many are in the recipe so I know how many fat grams I am getting?

    Thank you,
    Karen

    • Paola says:

      Hi Karen! The recipe plugin we have puts the servings at the top of the recipe, so you get 16 servings per batch. So each brownie has 9g fat (as stated in the nutrition info). xo!

  24. Andra Harris says:

    Love your web site and look forward to your notifications by email. I started out supporting my husband in this keto lifestyle, but now I’m hooked. I am so surprised at how GOOD I feel now that I have adjusted to the changes in our eating style. I never would have believed it! So my recipe question is this: have you heard of a sweetener called Sola? It does have a bit of stevia in it and I’m wondering if it will work in this recipe since you said stevia won’t work in it? I do have some Swerve that I will use, just curious about the Sola. Can’t wait to make these yummy looking brownies.

    • Paola says:

      Hi Andrea! Welcome to the keto lifestyle!! Tbh I haven’t heard of Sola before, and my experience with these brownies is that the stevia leaves a weird after taste (and several readers in social media have commented the same… even with something such as Pyure which is an erythritol mix). Hope this helps! xo

  25. Kay Marie says:

    So funny I’m back making this recipe again..I love that video, it’s like I’m there in your kitchen with you…awesome! Also, yes you are pouring your batter… I’m still spreading mine…even with room temp eggs…It’s still coming out perfect! I live in high humidity so maybe that’s why…I can try 1/2 c almond flour and it’ll probably pour…(makes no difference to me) I love this recipe!

    I used truvia packets again, and a tip for anyone else using them I also put in 3tbsp of vanilla extract to cut the bitter taste of that and dark chocolate. These brownies are amazing everytime!

    • Paola says:

      Love that you’re enjoying them so much Kay!

      Regarding the spreading of the batter, what you can’t see in the video is that I actually dropped the bowl (and the camera came crashing down!) because the batter is VERY thick 🙈! Alas, the mysteries of keto baking!

      And thank you for your suggestions, always super welcome!! xo!

  26. Annie M says:

    I’ve made these twice already, with swerve and xylitol. I personally think they work better with xylitol, as I have issues with the cooling aftertaste of swerve at times. I also didn’t have any issues with the batter, it was thick but still was able to pour it into the pan.

    I think the trick to these is to take them out of the oven when JUST set. That way they come out like in the pictures! AND totally delicious

    • Key says:

      The swerve seems to leave a really bad after taste and tastes like pepperminty alcohol when I’m chewing the brownie. Everything else was perfect, I was dossapointed I had to throw the batch out because of the swerve 🙁

      • Paola says:

        Hi Key! Different people have varying sensitivities to the cooling after taste of Swerve. May I suggest you try xylitol instead? It’s higher GI, but no cooling after taste. xo!

  27. Tatia davis says:

    I added 1/2 tsp instant coffee grounds this always inhances the chocolate more and used swerve sweetener, I had 11 Tbs so I used 3 Tbs swerve confectioners sugar. These are wonderful! I put in freezer when done for 30 minutes, then I took 1 block cream cheese, one cup heavy cream, 1/4 cup swerve and blended in a bowl added to top of brownies. This made brownie cheesecake squares.

  28. Maya says:

    These look sooo amazing! Do you think they would work if I doubled the recipe and cooked the batter in a 9×13 pan?

  29. Briana Welch says:

    I recently bought Lily’s stevia sweetned baking chocolate is there any way I can use that in this recipe?

  30. Brittany says:

    I don’t know what happened?! I heard boiling and opened the oven to see a layer of liquid, I think butter, sitting on top boiling. The brownies pulled away from the edge and shrunk in. They’re like a quarter inch think, the would be fudgey if they were thick but they just taste like cardboard now…

    • Paola says:

      Hi Brittany! I’m sorry I missed your comment earlier, from the sound of it the butter didn’t emulsify properly with the eggs (you want to whisk it well), and it separated when baked 🙁

      • Christopher says:

        Same thing happened to me. The end result also turned out painfully bitter. Sadly, there’s no swerve around here, and I used pyure because it was between that and monk fruit in the raw, and I didn’t know which one would be better or worse.
        Also, I measured cocoa by table spoons, and I have no idea how close I was to the gram measument listed in the recipe…
        My battery didn’t even look like it did in the video, it didn’t pour at all, it was all a singular congealed mixture that didn’t even stick to the bowl. I had to use a spatula to shape it in the pan…
        Everything that could have gone wrong seems to have gone wrong…

        • Paola says:

          I’m sorry these didn’t work out for you! But yup, Pyure and stevia sweeteners are definitely not recommended xo!

          • Christopher says:

            Just tried again using monk fruit in the raw…mixed it longer…got a better measure on my cocoa.
            Butter didn’t separate, only cooked for 15 minutes, but came out looking nothing like in the video.
            Almost seems like they were overcooked…still exceptionally bitter…
            This is very disheartening…

          • Paola says:

            I get you, but unfortunately you need to use a sugar alcohol (preferably xylitol) for these to actually come out right. Monk fruit in the raw is just not a good sweetener for these as it doesn’t mimic the properties of sugar xo!

  31. Araceli says:

    Pinned a week ago, but just made today. Chocolate craving satisfied! I’m in love 💕 Thank you! Going to try that cinnamon toast crunch next!

  32. Jem says:

    Thanks for the recipe! Just want to say if anyone else is using it I gave it a shot with Lakanto Classic White 1:1 sweetener (a blend of erythritol and monkfruit). I think the fruity aftertaste of the monkfruit is way too strong and it results in a very fruity brownie. I also think it could stand dialing back the sweetener a bit in my case but your mileage may vary. But it’s what I had on hand and wanted to experiment. Hope this saves someone time!

    Also they don’t expand/rise much so a smaller baking dish seems like it would have been better in my case. Good luck!

  33. Anna D says:

    I hardly ever comment on recipes I make, but had to with this. I’ve been eating keto for almost two years, and this is by far the best brownie recipe I’ve tried. My nutrition counts matched yours almost exactly except for the carbs – which was super confusing, but it turns out that Hershey’s Special Dark Cocoa I used has about 36 carbs for 80g while the cocoa you used has about 10 carbs for 80g. Next time I will try it with the Valrhona!! I’m sure it will taste even better than the Hershey’s 🙂

  34. Jessica says:

    I followed the recipe to a T…the batter was delicious and they were just as good freshly baked after cooling for a time. However, I refrigerated them overnight and have just tried a bite after allowing to return to room temp and the texture is totally different! Very grainy/chalk-like. Flavor is still great but the texture makes them almost inedible to me. What could have gone wrong?

    • Paola says:

      Hi Jessica! I’m sorry I missed your comment earlier, but it sounds like they were over-baked. Remember that they continue to cook while cooling. xo!

  35. Krystal says:

    O.M.G
    Massive sweet-toother here! Keto4Life! These will make sure of that!
    I did use Monkfruit as my sweetener and added vanilla extract. Will double batch from here on out to share with my family!
    Thank you bunches! 💛💚😘😘

    • Paola says:

      Lol that’s awesome Krystal so happy you enjoyed! If you happen to read this would you mind specifying what type of monk fruit sweetener you used? Lakanto (mixed with erythritol) or pure monk fruit? Would help a bunch! xo!

  36. Ellen Cox says:

    OMG BEST CHOCOLATE RECIPE YET. Been Keto for two months and every week I make something sweet for the hubby and I. The chocolate recipes… Let’s just say their version and my version have not lined up, UNTIL NOW. Fudgy, CHECK. Chocolatey, CHECK. Sweet, Check. DELICIOUS, CHECK CHECK!

  37. Paige Pulaski says:

    Hi! I used 200g of the granulated Swerve you have linked, but according to my calculations that’s 168 carbs total, which – if this recipe yields 12 brownies – leaves each brownie with 16.8 carbs! You only show 1 Net Carb for this recipe. What’s my error?

    • Paola says:

      Hi Paige! Swerve is not a regular carb, it’s a sugar alcohol which passes undigested through most peeps’ tracks so it’s left out of the carb count (unless you add a section for ‘sugar alcohol’ as you see in many sugar free labels) xo!

  38. Abel says:

    I’m going to try this weekends. Regarding to your second instruction: “Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath or using the microwave”. By using microwave, how much temperature and how long to melt them ?

    • Paola says:

      Hi Damara! They’re already published, please click on US Cups below the ingredients for an instant conversion

    • Paola says:

      Either works (I make it with regular swerve or xylitol most often though). Just keep in mind that a cup of powdered weighs more than one of regular. xo

  39. Jasmine Sim says:

    I just thought to let you and your followers know – My partner has been on a keto diet with astounding, positive results on his rehab, since he had an acute stroke in Nov 2017. He has been very strict with his diet and he was a sugar junkie before keto. I made him these brownies yesterday and when he took that first bite of that still warm brownie, I could actually see his aura start glowing!! I can’t write what his actual reaction is – it’s NSFW haha! But, they are THAT good, and then some.
    Thank you, thank you, thank you for making your recipes accessible! You are a super human 🙂

  40. Jasmine Sim says:

    I just thought to let you and your followers know – My partner has been on a keto diet with astounding, positive results on his rehab, since he had an acute stroke in Nov 2017. He has been very strict with his diet and he was a sugar junkie before keto. I made him these brownies yesterday and when he took that first bite of that still warm brownie, I could actually see his aura start glowing!! I can’t write what his actual reaction was – it’s NSFW haha! But, they are THAT good and then some! Better than any keto treat we can currently buy that is ready-made.
    Thank you, thank you, thank you for making your recipes accessible! You are a super human 🙂

  41. Haley Myers says:

    Hello:) this recipe looks delicious and I was just about to make it, however, I had a quick question-if I use maple syrup as the sweetener how much should I use? Thank you!!

  42. Wavey says:

    I made these and they didn’t come out “fudgey” at all. Where did I go wrong? Could I have possibly overcooked them? It really doesn’t seem like I did.

    • Wavey says:

      also, I should mention that my grocery store only had the confectioner’s version of Swerve. Could that be the issue?

      • Paola says:

        Hi Wavey! Did you measure the confectioners swerve by weight or cups? If you measured by cups and substituted 1-to-1 that could have been the issue. Remember that when the sweetener is powdered 1 cup is A LOT more. Otherwise the second reason for dry brownies would have been an over-bake. Hope this helps xo

        • Wavey says:

          ahhhh yes, I did measure it by cups at a 1:1 ratio… So I guess I should buy a scale? or is there another way I could find the proper ratio?

          • Paola says:

            Hi Wavey! I’m sorry to have missed your comment…! In all honesty keto baking by weight will always lead to better results (precision is key and you never get that with cups). I don’t know the ratio otherwise sorry! xo

          • Roycee K Hickman says:

            I had the same issue, and boy am I thankful I did. I did some quick calculations and figured, since I made the powered sweetner, it prety much doubled in volume so I added 50g. I hate the chemical taste of these sweetners so I was a hit skeptical, but my brownies are to die for. Very fudgy and will melt in your mouth. I love a dark chocolate and these were perfect. You could add more to make them sweeter also. LOVE LOVE LOVE this recipe!

  43. L says:

    Wondering why you indicated “grass fed” butter? I only have the regular supermarket variety available. Will that still work?

    • Paola says:

      Hi there L! Regular unsalted butter will work fine too. Grass fed butter is recommended for the keto diet as it has a completely different nutritional profile to regular butter (antioxidants etc). xo!

  44. Hardin says:

    These look incredible. I’m sure you posted it somewhere, but if you were to make them with an egg replacer, what could you use? Typically I use “neat egg” or apple sauce. We cannot do eggs because of a severe allergy and these look too good not to try.

    • Paola says:

      Hi Hardin! I’m sorry to have missed your comment…! Unfortunately I don’t have much experience with grain free recipes without eggs, so I can’t help you much. I’m not sure what ‘neat egg’ is :-S! But maybe apple sauce would work here alright (can’t guarantee though) xo

  45. TheaMaria says:

    Outstanding! This will be my go-to recipe when I need a chocolate fix. It is the perfect combination of simplicity and decadence. I cut the Swerve to 150 g (I’ve lost my taste for super-sweet) and it’s perfect to me. I also added 1 Tbsp of beef gelatin to try to ensure a chewy texture (learned that trick here https://www.ketoconnect.net/recipe/keto-chocolate-chip-cookies/) but I’m not sure it was necessary. Thanks for this amazing recipe!

  46. Kristen says:

    Can you tell me how you calculated this? I put the recipe into myfitnesspal and it came back at 41 calories, 3g fate and 16g carbs, 2g fiber and 2g protein.

    • Paola says:

      Hi Kristen! Keep in mind that both Swerve and xylitol are sugar alcohols and not regular carbs (which go undigested through most peeps’ tracks). So it’s common practice to leave them out of the carb count, unless you have a special fancy section for ‘sugar alcohols’ as many store-bought products do. Also, check which cocoa you’re using as carb counts can vary A LOT here! The one I prefer, Valrhona, has one of the lowest carb counts I’ve seen. xo!

  47. Christeen says:

    Can you explain more re: why stevia shouldn’t be used? Also is it possible to convert this recipe into regular measurements of tsp/tbsp/cups? I have nothing to measure grams with and I really want very badly to make this recipe! Many thanks

    • Paola says:

      Hi Christeen! Just click on US Cups below the ingredients for an instant conversion (available in all the recipes!). Regarding the stevia, I just find that it gives chocolate (particularly when baked/hot) a horrid bitter after taste. Several readers who chose to go against the advice also reported the same in social media. The aftertaste, however, is lessened if placed in the fridge overnight (but still not ideal). Xylitol or swerve work best, though some people do also get a cooling effect from Swerve. Hope this helps! xo

  48. allison says:

    I just made these yesterday and they are fabulous!! fudge like on the inside with a slight crisp on the outside! Just as I remember brownies to be. I would like to make them again soon but since I have a family of 4 on low carb I would like to double them. So can I just double all of the ingredients? What size pan would you recommend? I was thinking a 11×7.

    • Paola says:

      Hi Allison! I’m sorry to have missed your comment…! I’m not sure if this is helpful anymore, but you can def just go ahead and double the ingredients and an 11×7 pan would work just fine. You will need to adjust the baking time though, so just keep an eye out for them. xo and so happy you enjoyed!

  49. Sandra Abernathy says:

    Ok this looks like a great recipe but I couldn’t get it to turn out right. Unfortunately you leave out in your video exactly how you melt the butter with the Swerve and Coco. And you’re very vague about it in the instructions too. You don’t tell long to melt it or show exactly how to go about it. I’m pretty sure that’s where my recipe got messed up I think I heated it up too long. But I couldn’t seem to get the swerve to melt. Including a video or more specific instructions of you doing that part of the recipe would be very useful!!!!!!!!! Also I noticed significant call down with the swerve. Is there anyway to negate that.?

    • Paola says:

      Hi Sandra! Can you please let me know why you think your brownies didn’t turn out? That’s usually more useful to help me see what may have gone wrong. Melting it is super easy, so I’m not sure what can go wrong there. The point here is to melt the butter to incorporate the cocoa and sweetener, and you can see what the texture looks like after.

      In terms of the video, blogging is not my full time job and I do it as I can because I love sharing the recipes. And in all honesty, some basic cooking/baking skills are generally assumed as I cannot possibly cover absolutely everything in each post. But there are nowadays full video tutorials on youtube to learn beginner skills such as melting butter in a water bath. I also unfortunately cannot tell you how long to melt for, it as that would more likely lead to an incorrect outcome. This would depend on the pot your melting it in and too many other variables. The butter, cocoa and sweetener simply become incorporated into one big blog once the butter melts. Then when you whisk in the eggs (at room temp, thats very important) the batter loosens up as you see in the video.

      Regarding the cooling aftertaste of Swerve, there’s not much I can do about that as some people get it and others doesn’t. Maybe you can try xylitol? I get a bit of cooling from Swerve but none from xylitol. Just keep in mind that it’s a higher GI. Hope this helps xo!

  50. Sherry Hogan says:

    I put this recipe into 2 trackers and I get 2-7 carbs and 60-162 calories. I only have 20 carbs to use each day and 7 carbs is some some days to many

    • Paola says:

      Hi Sherry! You need to leave out the sugar alcohols (i.e. Swerve or xylitol) out of your carb count as they aren’t normal carbs xo

  51. Maggie says:

    I just made these and they are amazing! I used monk fruit/erythritol sugar mix that I bought at bulk barn and it worked really well. Baked for the 23 minutes and perfection. I sprinkled the sea salt you suggested and then sprinkled half a tablespoon of unsweetened coconut flakes on top (only 50 additional calories and less then 1 net carb spread on top of the brownie). Soooo good! Will post on Instagram and tag you!

  52. Kai says:

    Hi! I know for sure i did something wrong…lol. TOTAL USER ERROR. My brownies came out sandy, a little dry and a kinda bitter…i used sugarfree Maple Syrup and followed the recipe to a T. I’m still eating them because i’m a chocolate fiend but honestly, they are kinda gross. WHAT DID I DO? It taste like I’m eating chocolate dirt. What is the texture supposed to be like? Is it supposed to be like fudge? I used Hershey’s cocoa powder, Sugar Free Syrup, Unsalted butter, eggs, salt, and superfine Almond flour. Help me!! lol. Thanks in advance and sorry for screwing up your recipe!

    • Paola says:

      Hi Kai! I’m sorry to have missed your comment…! And I’m sorry these didn’t turn out for you! I’m not sure if this was a case of baking them too long (need to take them out when the center is just set as they’ll continue to cook while cooling), or the sugar free syrup. Which brand did you use? What are the ingredients? Sugar free sweeteners all behave slightly different, so that could’ve also been the problem. I hoped this helped! xo

  53. Stephanie Tucker says:

    Hi! Hoping I made these right using google conversion – are you able to post US conversions? Fingers crossed they turn out.

    • Paola says:

      Hi Stephanie! Just click on US Cups below the ingredients!! I need to find a way to make it more prominent so you guys don’t miss it…! Fingers crossed!

    • Paola says:

      Hi Erica! Tbh I’ve never tried and really have no idea what the outcome would be… but I’m assuming the taste might be a little bit off?

  54. Dana says:

    Has anyone tried subbing the eggs with something like avocado? Currently sensitive to egg yolks and thought about giving that a try!

    • Paola says:

      Hi Dana, unfortunately I don’t think avocado would be a good sub for the eggs. I haven’t tried it myself with chia eggs, but a reader reported back on isntagram saying it worked. You may need to thin out the batter a little though. Hope this helps xo!

  55. Kristen says:

    Hi! Do you use the granular swerve or the confectioner version in this recipe? Thanks!! Can’t wait to try it 🙂

    • Paola says:

      Hi kristen! I used granular, but confectioner would also work as a straight sub if measured by weight xo

  56. Anne says:

    Medrich’s best ever cocoa brownie was my go-to brownie recipe pre-keto too! Stoked to find this adaptation. I experience awful chemical-y aftertaste from just about all sweeteners except (recent discovery) xylitol. So that’s what i used. And i only used 70g of it and they are plenty sweet enough for me (if i recall i also used to slash the amount of sugar in the original version too). Dark chocolate deliciousness!
    My batter was also very thick, not unworkable but def pressed it into the tin not poured. Lots of brownie recipes have water in them, that could be an option with extended cooking time i guess, but thickness doesn’t bother me. I could only get 10 squares from a batch, 16 would have been teeny tiny. They are soft and dense and fudgy, and my house smells amazing. Thanks Paola!

    • Paola says:

      Hi Anne! Lol that’s awesome! Also thanks so much for reporting back in detail. Do you remember that Medrich’s original recipe calls for something like 250g of sugar?! Crazy how much taste buds vary when doing keto 😉 xo!

  57. Nicole says:

    I followed the recipe exactly except for the pan(used a round pie pan) and I added pecans…when I took it out of the oven there was a pool of oil up top. I’m not a baker by any means and definitely not without a mic so I’m not sure what I did wrong but I used coconut oil instead of butter and confectioners swerve for the sweetener. What should I do to correct?

    • Paola says:

      Hi Nicole! It’s a bit hard for me to tell you exactly what went wrong as I’m not in the kitchen with you, but if the oil (or butter) separate it’s usually because it wasn’t emulsified well enough with the eggs (which is why you need to whisk thoroughly after adding each egg). Hope this helps!

  58. Lindsay Day says:

    Do you happen to know if Sweet Leaf would work instead of Swerve? Can’t wait to try this recipe!!

    • Paola says:

      Hi Lindsay! I actually tried with SweetLeaf (the powdered version) first and I got a horrid bitter aftertaste from the stevia. It was lesser after being refrigerated, but unfortunately I wouldn’t recommend it 🙁

      • Lindsay Day says:

        Okay. I’ll get the swerve then just to play it safe. 🙂 Thanks so much for getting back to me!

        • Paola says:

          Always happy to help! Swerve or xylitol work great here. Some peeps who get a cooling sensation from swerve prefer xylitol (though it’s slightly higher GI). I think for these sugar alcohols you just need to try around a few and find your favorite. xo!

  59. AMY says:

    I’ve seen other recipes that add ground chia seed to raise the fats and help brownies bind even better. Have you tried that? I’m doing keto burn always struggle to take in enough good fats.

    • Paola says:

      Hi Amy! In all honesty you don’t want chia seeds here. Also keep in mind that theres almond flour in these, so you’re already getting a good amount of fats on account of that. Having said that, check out the bulletproof hot chocolate! It’s thickened with chia seeds so it ends up super nice and creamy 😉 xo!

  60. TColbert says:

    When I entered all these ingredients into MyFitness pal with 16 servings, it calculated for 1 serving: 143 calories, 9.3 g fat, 2.4 g protein and 14.6 GRAMS CARBS. This really doesn’t fit a lot peoples need for low-carb or keto, when 1 small square pretty much obliterates the daily allowable carb intake. They are however very good, but I would hate for some to indulge on more than one of these and knock themselves out of ketosis.

    • Paola says:

      Hi there! I suggest you do more reading on sugar alcohols as they’re not ‘regular carbs’ and are most definitely not counted as such by most keto peeps. I do under 20g net carbs/day and these will surely not kick you out of ketosis. xo!

  61. Jenny says:

    WHOA. This recipe is delicious. I feel like I’m eating a fancy brownie! Even my non-keto husband thought they were really good!! I did have a couple of substitutions and glad I read the comments for what I needed! I didn’t have nearly enough Swerve BUT I did have some sugar free/keto maple syrup that I made just a few days ago for bbq sauce recipe and used that on my scale to weigh it out along with some of the Swerve and in the end, some erythritol because I ran out of maple syrup, lol!! I baked it for 23 minutes and I did put some salt flakes on top. WHOA. Since I made some subs I’ll have to calculate the difference in carbs but since the maple syrup is coconut oil, swerve, and maple extract, I don’t know if there is even much of a difference. Thanks for a great recipe!!!!

    • Paola says:

      So happy you loved them Jenny! And thanks so much for reporting back in detail, super helpful!! xo!

  62. Zaynab says:

    Hi there! Thanks for the awesome recipe! I am wondering if i were to use pure powdered stevia instead, could i maybe add in something else to make up for the lack of volume such a grounded chia seeds etc? Any suggestions on what i could use and the amount to make up for the volume?
    Best

    • Paola says:

      Hi Zaynab! Unfortunately, as stated throughout the recipe, stevia simply doesn’t work here. Chia seeds would only make it slimy, and the taste would honestly be horrible (readers who went against the advice have agreed that they were horrible with stevia). xo!

  63. Taylor says:

    I’m trying to figure out if they’re SUPPOSED to be crunchy. Is this the kosher salt, or maybe the Xylitol not dissolving into the butter as needed. Have you had this issue, or are they meant to be crunchy/grainy?

    Awesome recipe!!!

    • Paola says:

      Hi Taylor! They’re not supposed to be crunchy oops, not sure why your xylitol didn’t dissolve well. Maybe try and dissolve the xylitol into the butter a little better and then add the cocoa? That should do the trick! xo and happy you enjoyed regardless 😉

  64. Laura says:

    I made your Cinnamon Toast Crunch recipe and it was so good! I was wondering if I could use swerve confection sugar instead because I bought the wrong one 😭

    • Paola says:

      Hi Laura! So awesome you enjoyed the CTC! You can definitely use Swerve confectioners here, but do you have a way of weighing it? As it’s powdered you would end up adding more if you measure by cups. xo!

    • Paola says:

      Hi Danielle! Keep in mind that Swerve is a sugar alcohol and not a regular carb. I suggest you read up more on it, but its common practice to substract it from net carbs as you would fiber xo!

  65. Kate says:

    In one comment you said that Stevia couldn’t be used, but I subbed the Swerve for my Stevia Baking Mix (just store brand) and it worked fine. I just halved the amount. They taste soooo good!

    • Paola says:

      Hi Kate! It would be interesting to know what’s in your stevia baking mix, as pure stevia really doesn’t work (and even things like Pyure etc leave a bitter aftertaste here, also according to readers who tried regardless). BUT, what’s important is that you enjoyed 😉 xo!

  66. Lawren says:

    Hi Paola! 🙂
    I was just curious about the recipe, I’m pretty new to all of this and tracking the carbs while eating Keto (I know I have to have 20g or less a day). I had substituted the butter for coconut oil and used coconut sugar instead of swerve. If I followed the rest of the recipe will my carbs still be low? I’ve had a few already because they were absolutely delicious! I just want to make sure I’m not doing anything wrong.

    • Paola says:

      Hi Lawren, apologies for my late reply (tendinitis in both wrists and struggling a bit to keep up!). If you’re doing full keto and not just grain free, you’ll want to ditch the coconut sugar and use erythritol or xylitol instead (sugar alcohols which have much less impact on your GI). Hope this helped and so happy you enjoyed them though! xo

  67. Kelsey says:

    These are soooo fudgy! Delicious! Even my husband who isn’t no starch loved them. Hope he doesn’t eat them all, haha.

  68. Suzette says:

    Hi Paola ! I tried this and followed it as instructed. The batter is not thin but pourable. I just spread it out with a spatula to even it. I mixed Lilly’s dark chocolate cut into chunks for extra chocolatey goodness. The top was not as shiny, but fudgy it really is. Might have stopped too early on the 3rd step. Otherwise, it tasted so chocolatey and good! This will go perfectly well with keto ice cream on top —- choco brownie ala mode 🤩😍.

    If you want fudgy chocolatey brownies, this is it! And it is low carb! 😱😍

    Thank you from the other side of the world, the Philippines!

    • Paola says:

      Hi Suzette! Yes, your texture sounds spot on (the batter is thicker than regular brownies). Otherwise you get a shiny top with xylitol and more opaque using erythritol. Hope this helps and thank you for your lovely comment (ps. check out the no-churn vanilla ice cream!!) 😉 xo

  69. Kancic says:

    These look amazing! Can the swerve be substituted for Lakanto (golden) and if so, would I use the same amount?

  70. Kathrine M. says:

    I have already made these but I am struggling to get the macros to match up (I was trying to enter it into my app). The Swerve seems to be the problem. I bought the granular Swerve exactly like the link in the recipe. The Swerve nutrition facts say 1 serving (4g) =4g carb so 1:1 ratio and the recipe calls for 200g so a total of 200g carbs per batch so when divided into 16 squares each square has 12.5g carbs just from the Swerve. With the additional carbs from the other ingredients, this has about 15 carbs per serving rather than 3. What am I missing?

    • Paola says:

      Hi Kathrine! Keep in mind that erythritol (i.e. swerve) isn’t a regular carb, but a sugar alcohol and it’s common practice to subtract it from total carbs. I suggest you read up a bit more about it 😉 xo!

      • Kathrine M. says:

        I wasnt being Snarky I was trying to learn. I have read several books and follow several blogs and it hasnt told me to do that. I will try to google it some more. You can take my comment down if it is bothersome.

        • Paola says:

          Hi Katherine! I’m sorry you took my reply that way?! In NO WAY did I ever think your comment was snarky! Seriously NOT A ALL! I just re-read it and I was only answering why I don’t include sugar alcohols in my carb count. Maybe I answered in a hurry (I answer upwards of 100 comments a day and I honestly do my best to answer each and every one well).

          To answer in more detail, if you check out store-bought items with sugar alcohols they have a section within ‘Carbs’ that reads ‘sugar alcohols. It is common practice to subtract the sugar alcohols to get net carbs, and you’ll often see it in most other food blogs. I wasn’t suggesting you to read up more on it to be mean, honestly 😉 xo!

  71. Soha W. says:

    These are insane…. I died and went to heaven. THANK YOU SO MUCH! (p.s. So glad I didn’t skip the sea salt)

  72. Suzanne says:

    I’ll take a run at these when my last batch (from the Swerve recipe site – Almond Joy Brownies) have been finished. I put them in the freezer after cutting them up to keep from eating all 30 of them! That recipe is pretty good – still more cakey than fudgy, but since my housemate likes his brownies fudgy, I’ll try these next. I like mine chewy so I’ll use the xylitol option and see what happens.

    However, I wonder if you’ve experimented with using a blend of cocoa and unsweetened chocolate? I used to make this recipe from epicurious (I’ve made Alice’s as well) http://www.epicurious.com/recipes/food/views/fudgydoublechocolatebrownies56389363
    which uses the combo of melted chocolate and cocoa powder (it also makes a BIG batch – 9×13″ pan, 1″ thick). It worked fabulously with chickpea flour, which has the fineness of pastry flour, but I haven’t tried it with almond four (yet). I also read an interesting article that advocated whipping the eggs separately then folding in the chocolate mixture to get taller brownies. I tried that, and it does increase the rise since there’s air incorporated into the batter. Not sure where it falls in the cakey vs fudgy spectrum. I may have to try that one again too, to see what happens. I’m not sure if almond flour’s density may simply deflate the whipped egg, but I haven’t seen much in the way of recipes calling for whipping eggs before adding almond flour so far (I’m pretty new to keto baking).

    Does adding something like the whey protein isolate add anything in terms of structure that would increase chewiness, since it’s your secret ingredient in your fluffy sandwich bread (which I made, though probably didn’t allow to rise quite long enough before baking)? Would subbing out 1/4 of the almond flour for about 1 tbs of coconut flour yield any increase in the chew-factor?

    I’m taking advantage of your experimental nature to see if it’s something you’ve tried so I can either avoid a potential disaster, or try it out and see what happens. I’m new to coconut flour so I’m looking for more understanding on how it behaves and what the correct proportions are when subbing out for almond flour, and maybe guidelines of types of recipes shouldn’t be fiddled with (i.e. don’t use it under these circumstances).

    Your site is great, and your recipes carefully crafted to allow even inexperienced cooks a shot at making tasty, healthy, keto compliant food. Many thanks! I agree with you on the whole weights vs measures – kitchen scales aren’t that pricey, so it’s worth the expenditure if you really want to bake. Baking is science-driven, and ask anyone who’s taken a chemistry lab class: if you mis-measure (and I by that I mean weigh) the ingredients, your experiment doesn’t yield the correct results! I use weights when they’re included in a recipe to be sure I get the right results. 🙂

    Many thanks for the care and love and TIME you put into your recipes!

    • Paola says:

      Hi Suzanne! Thank you so much for your lovely comment, means a lot! Ok let me do my best at answering your comment!!
      – chickpea and almond flours are nothing alike when baking (I used to use chickpea a lot before I went grain free)
      – I doubt folding egg whites will help much here, plus if you want them dense and fudgy that would be counterproductive anyways
      – whey protein is drying, so you don’t want it in you brownies. Don’t really need structure either, as since you want them fudgy you want them to collapse anyways.
      – coconut flour doesn’t work in brownies either (at least according to my taste buds)

      And BIG YUP on weighing! Keto flours also vary so much in absorbency that being off by just 5g in something like coconut flour is the equivalent of roughly 15g of a normal flour. So weighing is a must!

      xo and I hoped this helped!

  73. Mercedes Smith says:

    I RARELY leave reviews but I had to leave one for this recipe. Absolutely delicious. I have a major sweet tooth and found this recipe on google. It is fluffy, chocolatey, and overall super yummy.

    I substituted dark cocoa powder (Hershey’s) for the regular cocoa powder.

    Can’t WAIT to try this recipe as a cream cheese brownie!!!! I have been on keto 3 days and have already lost 5 pounds…and I’m always full thanks to recipes like this!

    • Paola says:

      Mercedes thank you so much for leaving a comment!! So happy you loved them! pssst, they are SO good as cheesecake brownies (search for the recipe on the blog!) xo!

  74. Alexia says:

    Oh my dear heavens, these were divine!! The instructions, video, comments and suggestions were very, very helpful. I wanted to add my own comment regarding granulated erythritol, since that’s what I was using and it can be a bit of a pain. (Next time I buy it, I’m definitely going with powdered or swerve!) Granulated erythritol is difficult to melt and it can lend a grainy texture to baked goods if it doesn’t incorporate properly. Because of this, I really tried to get it to actually melt into the butter and cocoa, and it didn’t work well with the double boiler method. (Erythritol’s melting point is 121 C and double boilers cap out at 100 C, the boiling point of water.) Microwaving worked like a charm! I did 30s at a time to make sure I didn’t burn anything.

    Even with room temperature eggs, the batter was very thick and needed to be pressed into the pan (which I did not mind at all!). I’m guessing based on some other comments that it’s because I used Hershey’s cocoa powder. I compared the nutrition facts, and Valrhona’s cocoa powder has more protein, double the fat, and two-thirds of the carbs/fiber compared to Hershey’s cocoa powder. Less fat and more fiber definitely seems like it would make for a drier or thicker batter. I guess I could add a little water next time, but I honestly didn’t mind pressing the batter into the pan, and I’m hesitant to mess with a good thing! XD

    Thank you for the delightful recipe!

    • Paola says:

      Alexia THANK YOU for such a detailed comment! You actually enlightened me about erythritol’s melting point (why hadn’t I checked that?!). Thank you thank you thank you for taking the time to write back with this info, will help the gnom-gnom cooking community a bunch 🙂

  75. Jacki says:

    These are INCREDIBLE!!
    I used 100g of powdered Swerve and it was the perfect amount for me.
    I also added a tsp of vanilla, some Lily’s chocolate chips and walnuts.
    My only mistake was forgetting to reset my timer so they ended up in there a little too long. Next time I’ll get it right! (And there will be a next time!)
    Thanks!!

  76. I have these in the oven right now but unfortunately to my surprise upon putting it into My Fitness Pal, I didn’t realize that using the coconut sugar made it NOT low carb, I thought it was making it low carb AND paleo. I was baking for someone else doing keto so I wasn’t familiar. It would be helpful to outline that for those in my position!

  77. Sister Madeleine says:

    Besides hazelnut flour and almond flour, would a standard GF all-purpose baking flour work? The one I use is a blend of different rice flours and contains arrowroot starch.

    I’m eager to try these!

    • Paola says:

      Hi there! Because I haven’t tested it, I cannot guarantee it. Having said that, if it’s a sort of 1-to-1 gf flour mix it should work relatively well. xo!

  78. Lucy says:

    Holy sh*t!
    These are sooo good! I was really sceptical because I was changing metrics/ measurements of the ingredients and wasn’t very confident in my ability! But wow… I was soo surprised by this recipe!
    Some keto desserts I have tried taste nothing like the “real” thing, the sweetners can clearly be tasted etc. etc. but this recipe is really good- highly recommend

    • Paola says:

      LOL so happy you loved them Lucy! Particularly given your experience with keto desserts 😉 Also keep in mind that ALL the recipes on the site are both in grams and cups (click on US Cups below the ingredients!) xo!

  79. Sam says:

    Silly question but with the swerve would I use the granulated or cofectioners? I want to make these this weekend! Also, this will be my first keto baked good so what is all this about a cooling effect with some sweeteners?? Thanks!!

    • Paola says:

      Hi Sam! Readers have reported that confectioners is easier to dissolve (just keep in mind that you would need to weigh it). Swerve (and erythritol in general) does have a sort of cooling/minty effect (how much depends on the person). If it bothers you, you can always try xylitol (no cooling effect but slightly higher GI, still keto though). xo!

  80. Erika says:

    These brownies had a very strange, almost bitter flavor. Disappointed I used up so much Swerve – that stuff is not cheap! I followed the recipe exactly and weighed the ingredients. On the positive side, it was nice to have a keto brownie that didn’t taste like eggs.

    • Paola says:

      Hi Erica! Oh no I’m sorry these didn’t come out great for you (I know the pain of waisting precious ingredients!). But I’m fairly certain that the bitter flavor you got comes from the cocoa you used. Or perhaps you’re more of a milk chocolate gal? xo!

  81. Carol says:

    So my first time baking/cooking anything keto… my friend was craving chocolate and she’s on the keto diet. but i just made a double batch them and they’re cooling!!!!

    i used coconut oil and maple syrup and 7x 11 pans … so they’re a little thinner but came out looking great!

    i did have to cook them longer, not only my oven kind of sucks, but with the maple syrup you said that it would need longer so i checked them after 20 mins … one pan took 25 mins and the other took almost 30…

    can’t wait to taste test!

  82. Yuna says:

    Hi Paola!
    Tried yesterday with a stevia/monk fruit mix and Van Houten cacao powder. A real win, we loved it (even my non-Keto boyfriend who loves brownies). So easy to bake. So thank you!

  83. Suzette says:

    Hi Paola! I made your brownies two nights ago, refrigerated them overnight, and my hubby and I ate one last night for dessert. I was a little disappointed because, although they tasted good, they are very thick and dense like fudge. I’m still going to eat them as they taste good but I was hoping for something in between fudge and a brownie. I used xylitol and, since I don’t have any kosher salt, used 1/2 tsp. pink Himalayan salt. I microwaved the first four ingredients in 30-second increments until everything was melted and well blended. I added the eggs one at a time and blended well, then the almond flour, and the batter was still pourable after that. I baked them for 23 minutes and let them cool on the counter before putting in the fridge. I’m wondering if I overbaked them or if it could be the cacao powder that I used? Curious as to your thoughts.

    Here’s a link to the cacao powder I used:

    • Paola says:

      Hi Suzette! Thank you for your detailed description! It actually sounds like you under-baked them, so they didn’t cook long enough to get some bite and come out more fudge-like definitely. Keep in mind that every oven is different, so time can really vary a lot for these guys. But maybe try 5 minutes longer bake time? Hope this helps!

      • Suzette says:

        Thank you so much for your input, Paola! I had something under the broiler at 450 degrees right before putting the brownies in there, so I was worried that the residual heat would cause them to bake faster. A lot of that heat must’ve escaped when I opened the oven door which I didn’t realize, so in my haste, I probably did end up under-baking them. I will try leaving them in an extra 5 minutes next time and will let you know how they turn out. XOXO

  84. Brittney says:

    Made these last night and my batch definitely did not turn out like the pictures. My batter was thick, did not pour and had to be scooped out of the bowl. I Used Lakanto Monk Fruit for my sweetener and that could of been the issue. The flavor was amazing, but they didn’t turn out like fudgy brownies. I’m going to try to make them again and make some adjustments based on the comments I’ve read and see if I have better luck! Definitely missing sweet treats being keto.

  85. Marcella Rice says:

    Whoops–I figured out the date I thought was a mistake! It wasn’t.

    It seems like using 11 tbsp of the Valrhona cocoa powder will almost use the whole container–which makes for some very expensive brownies?!

    • Paola says:

      Well not quite the whole container! About 1/3 actually 😉 11 TBSP is 80g out of 250g. Said container is $13.75 (so you’ll be using $4.4 worth of cocoa). If you think about it, MUCH less expensive than brownies which call for a chocolate bars (even if you’re using the fanciest cocoa out there!) xo!

  86. Kim says:

    These were good but wayyyy too sweet to me, I weighed the ingredients. Could I lessen the swerve (I’m thinking of even halving it) in this or would that ruin the texture?

    • Paola says:

      Hi Kim! Keep in mind that your sweet buds will change a lot while on keto, and vary from person to person (a normal brownie recipe uses 250g of sugar!). I would stay in the range of 140-200g of sweetener (I prefer xylitol) for keto, don’t halve it or they’ll be dry and bitter! xo!

  87. Natalie says:

    Hi, these tasted great but the texture did not turn out like a brownie. I made mine with coconut oil, and coconut sugar, I think that maybe there was too much oil. I baked for 25 mins and they looked ok, but was waiting to get to the point where the toothpick came out slightly gooey. But they turned out really moist and crumbly, they fall apart and are gooey. But tastes great so I had a slice anyway, but going to try putting them in the fridge overnight to see info it improves the texture. They just didn’t seem like they held together very well. What went wrong?

    • Paola says:

      Hi Natalie! I’m sorry to hear that! Did you weigh the ingredients? It could’ve been too much coconut oil, or that it wasn’t emulsified into the eggs properly (not whisked enough?) xo!

  88. Da5e says:

    Is it definitely 200g xylitol? I made these – and they were delicious – but a few hours after eating a couple it was like a brown shotgun had gone off in my bathroom. I don’t *think* I’m sensitive to xylitol…

    • Paola says:

      Oh lol whoops! You can do 140-250g of xylitol in this recipe, depending on your preference. Some people get this effect (I believe it’s stated in the bag). Maybe try less or switching to erythritol? xo!

  89. Sabrina Pernalete says:

    Hi Paola! Thank you so much for sharing such a great recipe with us!! I would like to know if there’s a possibility to change almond flour for coconut flour!

    • Paola says:

      Hi Sarah! If Truvia has stevia (I believe it does?), I wouldn’t quite recommend it with these xo!

  90. Erica says:

    Hey! Waiting for these to cool but after 5 years of eating no refined sugar I can already tell from licking some batter off the spoon that the sweetness is going to send me to outer space – and I already left a few tablespoons of Xylitol (what I had) out instinctively. Any advice on cutting the sweetener below 140g or combining Xylitol/Monkfruit/Erythritol in a way that makes it not so sickly? I saw your recommendation on not halving the sweetner. Is there a way around this, like something that could be added back in to replace a bit of bulk? I also believe I fell pray to the “scooping” issue and added too much cacao – so I already added a TBSP of coconut oil on top of the butter. This was because it was pretty dry on the double boiler without this, but luckily still poured (very slowly) into the pan.

    • Paola says:

      Hi Erica! Keto palates do vary a lot, just use less sweetener but in all honesty from 210g to 140g it’s already a big jump in sweetness level. You could try adding some inulin? But in all honesty I haven’t experimented with that xo!

  91. Sarina says:

    Hi, I used coconut oil instead of the butter. I’m curious as to why my batter is clumpy :/ can you tell me what I can add or do to get the consistency I see in your video? Thanks!

  92. Aleyna says:

    Hello, I will try to use coconut flour but decrease the amount so that it won’t be dry and in my country amazon do not sell swerve so I will try to use erythritol added stevia but it has many carb however when you remove sugar alcohol and fiber it is basically no carb. Do you think it will work?

    • Paola says:

      Swerve is erythritol so that’s fine, just don’t add stevia pls! Also coconut flour doesn’t work with these, you need a nut base xo!

  93. Lauren says:

    I was a little unsure how these would turn out as I only had coconut flour and read another comment saying coconut made them crumbly. But I was craving something fudgey and chocolatey so I took a chance. I made a few adjustments; I went with coconut oil instead of butter, added about 2 teaspoons of vanilla extract, used 150g of Swerve because that’s all I had left, swapped equal amount of coconut flour for the almond flour and added about 1/4 cup unsweetened vanilla almond milk, since the coconut flour absorbs liquid and I didn’t want them turning out crumbly. I had to literally press the batter into the pan with my hand and they looked a little “spongy” coming out of the oven. I let them cool before cutting. They did not crumble, but they were a tiny bit crumbly. But after biting into one, WOW. The top had a nice crust and the inside was fudgey, just as I was hoping. Not too sweet but sweet enough for my taste. and I really didn’t notice the “cooling” of the Swerve, maybe because I used less? Thank you for this recipe, it will be my new go-to.

  94. Zoe says:

    Wow! This is the first time I have EVER enjoyed anything I’ve made with almond flour.
    These are seriously just the best chocolate gooey-ness ever! Thanks so much! I think you may have just extended my keto diet.
    P.S. My children love them too – bonus! Guilt free treats 🙂

  95. Kris OMalley says:

    I don’t know what happened but mine turned out dry and flat, didn’t notice when making there was no baking powder in the recipe. I am going to put some heavy cream and eat them anyway, thanks for the recipe!

    • Paola says:

      Hi Kris! Brownies traditionally don’t use any baking powder, they rise from the eggs. So maybe just didn’t whisk them enough? xo!

  96. Jo Lewis says:

    OMG!!! I just made these!! Absolutely fantastic – so yummy!
    I only used 100g of Erythritol and found that fine (I don’t have any sugar or sweeteners normally so found this was more than enough – would probably even use less next time).
    Thank you for posting this recipe – it’s been my salvation as I’ve been craving chocolate/baking lately.

  97. Friend says:

    I just made these and they are delicious. Full disclosure: some ketoers are on the hunt for that classic chewy texture with keto brownies and I’m just not sure it exists when you give up sugar and flour.

    However, this is the best brownie recipe I’ve tried by far. Others turn out very dry and cakey, more like cupcakes. I’ve searched far and wide on the blogosphere. But Not these. These are fudgey, gooey, and delicious!

    • Paola says:

      You’re absolutely right, you need the gluten to give them more of a chew but so happy you loved these! xo!

    • Paola says:

      Number of servings is always on the top of the recipe card and nutrition facts are per serving (standard) xo!

  98. Pam says:

    These look fantastic! In the video it looks like powdered swerve? Is this what we should be using? Thanks!

  99. Christina says:

    So what if you do t have a scale to weigh the ingredients. Do you have a measurement in tablespoons/teaspoons/cups?

  100. Molly says:

    Hello,
    How crucial is the parchment paper lining? I have all the ingredients on hand but no parchment paper.
    Thanks,
    Molly

  101. DEB STATZ says:

    I input the ingredients for the suuuuper fudgy brownies into Sparkpeople.com using 170 gr. of Xylitol and then swapped that out for 170 gr. of erythritol to see if there was a difference, and both came out with 10.8 net carbs. My sister and I are dying for something sweet and want a healthy’ish cheat … we are about to make these, but for the next time, I’d want to change that to match yours.

    I’m very curious what brand of Xylitol or Erythritol you are using to get such a low carb count.

    Help!!

    • Paola says:

      Hi deb! It’s common practice to subtract sugar alcohols from the total carb count as you do fiber. And as nutrition facts in blogs don’t have the ability to add a ‘sugar alcohol’ section in the carbs, it’s also common practice to just leave them out of the net carb count. xo!

    • Paola says:

      Hi Bridget! I, on my phone and it’s acting spastic (I think I accidentally deleted your previous comment when trying to reply!). Check the comments earlier, it’s common practice to substract the sugar alcohols as you do fiber xo!

  102. Rachel Vineyatd says:

    Hi!! So I put my batter in the fridge overnight like suggested and when I went to bake them, my fridge had pretty much frozen my batter 😬 so I popped them in the microwave for 45 seconds because since I used coconut oil, it had solodied. After I got them out of the microwave though, the coconut oil won’t mix back into the rest of the batter and the more I mix it, the more it separates.. help please!!!

    • Paola says:

      Hi Rachel! Oh no! The brownie batter goes straight into the fridge (it’s normal for it to go solid as either the butter/coconut oil go back to their solid state). If you have an immersion blender it might be worth a shot? or a blender to try and emulsify the coconut oil back in. I hope this helps! 🙁

      • Rachel Vineyatd says:

        Thank you!! It blended together again 🙂

        Also, how long would you recommend to bake in a 9×9 pan?

  103. Brad says:

    Made these today for a bake sale at work, but modified the recipe a bit because:
    A) I love dark chocolate to begin with
    B) I hate using too much sweetener (each type I’ve tried tends to give me headaches if I use too much)
    C) I ran into the same problem with the batter being too thick.

    So I added an additional egg and a 1/4 cup of unsweetened almond milk to make my batter more workable, and reduced the sweetener amount to about 2 tablespoons.

    I love the way they turned out. Super soft, chocolatey, and still plenty sweet enough for my taste. Let’s see how all the sugar fiends at work react to something with hardly any sugar or sweetener in it (I’ll warn them before, of course).

  104. Daisy says:

    Clearly you dislike stevia and prefer other sweeteners, and you respond pretty negatively to commenters who ask if this recipe can be made with stevia. But please consider that some of us can’t handle erythritol/xylitol. I’m diabetic and can’t have sugar, but I have tried Swerve etc. (sweeteners with erythritol/xylitol) and they gave me a really awful physical reaction that made me swear them off forever. Stevia’s mild aftertaste is nothing compared to the way my body reacted to Swerve etc.

    • Paola says:

      Hi Daisy! It’s nothing personal with stevia, as if you read the post on sweeteners you’ll read that it’s my preferred. But it honestly doesn’t work here, and I’ve had comment after comment (also in social media) of readers saying that they had to chuck the batch using pyure etc. I’m just trying to keep you guys from wasting ingredients here- I love stevia, it just doesn’t work here. xo

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