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

More Chocolate Goodies! 🍫


  1. Brandi says:

    So good! My only change was using salted butter. I filled 12 paper liners in a regular muffin tin, and 10 min to absolute perfection! Thank you!

  2. Genevieve says:

    Hi Paola
    Is there a tweak u know of to make them less of a fudgey brownie but more cakey or chewy?


      • genevieve says:

        thank you! i made one batch exactly like your recipe and they were absolutely delish! im going to try make a second one now with toasted pecans, a little cinnamon and vanilla extract and add a little baking powder to make them more cake-like and 10g more almond flour as well! lots of tweaks, i hope it works out! i ran out of xylitol at the 130g mark so i had to sub in 30g of swerve 🙁 the mixture was way less velvety and thicker. its sitting in the fridge overnight now and i hope its gonna work out.

  3. Mai linn Moen says:

    I’m so confused, mine turned out really bitter. Could it be my sweetener? I use something called steviosa. It’s stevia and erythritol.

    • Paola says:

      Hi Mai! DEF! There are warnings throughout the post and recipe notes not to use stevia-based sweeteners 🙁

  4. Ellie says:

    I used the Total Sweet xylitol and the carb count for everything was 11g net carbs EACH?! Cut into 16 as per your recipe…. how did you calculate 1g net carbs please?
    They are delicious though!
    Thanks xo

    • Paola says:

      Hi Ellie! Keep in mind that sugar alcohols are not regular carbs (they go undigested through your tract), so it’s common practice to subtract them (there are several resources to read about it online) xo!

  5. chris says:

    Hi, I made these and they are very tasty. However, the texture was a bit weird, almost like gelatin. It was fudgey but very dense, and I only cooked for 15 minutes. Perhaps it got too hot at the melting stage? I did use confectioners swerve. Thank you for this recipe!

    • Paola says:

      It actually sounds like they probably needed a bit longer in the oven to get more bite in them xo!

    • Paola says:

      You’re the second person to ask me today! I JUST bought some yesterday, so I’ll begin to experiment (I’m excited because I heard it’s a lot like garbanzo, and that’s an awesome one to work with) xo Ellen!

  6. Amber P. says:

    Looooooooooooooooooooooooooooovvvvvvvvvvvvvvvveeeeeeeee these brownies!!!!! They are so yummy! I end up using salted grass-fed butter since I couldn’t find it unsalted at my store and they still turned out puuuuuurrrrrfect!

  7. Sonja says:

    Not sure where I went wrong. Had it in the oven for 15 min, but it was already to much. It became more like a dry chocolate cake, still good but not fudgy. Weighed all ingrediens and used Xylitol.

    • Paola says:

      So strange Sonja! Could your oven be running at a higher temp? Did you use a different mold? Can’t think of a reason for this tbh!

  8. Chelsea says:

    How are you calculating only 3g total carbs? I’m doing the math and getting 9 per brownie.. I used swerve erythritol that is 3g per tsp (32 in 2/3c), almond flour that is 6g per 1/4c (18g for 3/4c) and then my cocoa powder is 3g total per tbsp so for 11 is 33. So 96+18+33=147 147/16=9.2 approx… so what am i doing wrong? Even -fiber it’s still like 7g 😥

    • Paola says:

      Hi Chelsea! It’s just common practice to leave out the sugar alcohols as they’re not ‘regular carbs’ (unless you have a fancy section for sugar alcohols, which our plugin doesn’t have). xo!

  9. Brianna says:

    This is the best keto brownie recipe I’ve ever made! I used a brownie pan and ended up with 12 brownies. While that makes them slightly higher in carbs, I think they’re the perfect size.

  10. AKStrobl says:

    Wow, these came out perfect! Look and taste like the real thing! Forgot to put salt in mine but it didn’t matter. I’ve had trouble with keto baking before and expected some sort of after taste, chalky or otherwise, but nothing of the sort. Will make again!

  11. Evelina says:

    I’m new to your website and want to bake the Super Fudge Keto Brownies. I confused on the measurement for the sweetener. It’s printed as “2/3-1 cup xylitol”.

    Does that mean it’s 2/3 to a cup of sugar or is it 1 & 2/3 cup of sugar?

    Thank you

    • Paola says:

      Hi Evelina, welcome! It’s a guide for sweetness (explained in the section on sweeteners). You’ll want to use 2/3 cup if your taste buds are keto adapted to less sweetness, or 1 cup for regular sweetness xo!

  12. Judy W says:

    I made these this afternoon and they are delicious. I added 1/2 tsp. of vanilla and the taste is right on.

  13. Brandi Gilbert says:

    I really want to make these for our trip to the lake tomorrow. Quick question….is the butter supposed to be cold or room temp? I’m assuming cold, since it doesn’t say, but I wanted to be sure!

  14. Kylie Franklin says:

    I was wondering if you can use unsweetened cocoa powder instead? I’m out of regular cocoa powder and want to make these right now!

    • Paola says:

      Hi Kylie, I’m not sure what you mean? Regular cocoa is unsweetened in my book, and these use regular unsweetened variety 😉 xo!

  15. Kristian says:

    I made these as is and they turned out perfectly!
    Since then I’ve had to change to an AIP diet. I was wondering if cassava flour would work in place of almond?
    Thank you!

    • Paola says:

      Awesome Kristian! I cannot guarantee the outcome as I haven’t tried it myself, but I have made them in the past with Teff, gluten free flour mixes, garbanzo and they turn out well too. You may want to increase the amount by 10 grams xo

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