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(1g net carb!) Suuuper Fudgy Keto Brownies 🍫

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 and allulose (use the higher amount as its less sweet1) have 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 my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I 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

And… the video story!


Suuuper Fudgy Gluten Free, Paleo & Keto Brownies

(1g net carb!) Suuuper Fudgy Keto Brownies

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! 
4.90 from 264 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, Keto
Servings 16 brownies
Calories 102 kcal


  • 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
  • 140-200 g xylitol allulose (use higher amount), 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


  • See recipe video for guidance!
  • Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside. 
  • Add butter, sweetener, 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.
  • 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. 
  • Add the almond flour, whisking vigorously until fully blended (about a minute).
  • 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. 
  • Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting. 



*Please see section on sweeteners for deets and possible substitutions (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!). 


Serving: 1brownie | Calories: 102kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 139mg | Potassium: 83mg | Fiber: 2g | Vitamin A: 235IU | Calcium: 21mg | Iron: 1mg
Keyword keto brownies, paleo brownies
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Annie M says:

    5 stars
    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!

  2. Kay Marie says:

    5 stars
    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!

  3. 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

  4. 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,

  5. 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!

  6. Mary Anne Stein says:

    5 stars
    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.

  7. 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

  8. 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!!!

  9. 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?

  10. emma rose says:

    5 stars
    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!

  11. 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.

    – 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!

  12. dianars says:

    5 stars
    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

      • dianars says:

        5 stars
        That must have been it! I was measuring the ingredients when I got a phone call, so the eggs must have warmed up by the time I got back to mixing everything together

  13. Shaina V. says:

    5 stars
    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!

    • Tasneem says:

      Hey there. I halved the recipe and then made it as it is. I made them in a loaf pan. I used butter and for the sweetener, xylitol. They are so yum. I also added chopped walnuts which were forgotten by the time I added batter to the pan, so just topped the batter with it. They are an absolute delight! Wish I made more. I have them frozen at nice snack size pieces. And feels like a treat each time I have them !

  14. Kay Marie says:

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

  15. 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.

    • 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.


          • 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 😉

    • 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!

  16. 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.

          • Linda says:

            5 stars
            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

  17. Francesca says:

    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!!!

  18. Ashley says:

    5 stars
    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!

  19. 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!).

  20. Tenaya Polston says:

    5 stars
    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!

  21. emma stein says:

    5 stars
    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?!’

  22. Kate says:

    5 stars
    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!

          • 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

  23. 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!

  24. Emily Buchanan says:

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

    • 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!

      • Joanne ("JP") Pizzino says:

        5 stars
        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!

      • Patti says:

        5 stars
        Hi Paola,
        I want to use the exact sweetner you use so if you could give me,the measurements and product that is what I will buy. Right now I use Swerve.
        Thanks so much

    • 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!

    • Asutton says:

      5 stars
      The first time I made these,the only sweetner I had handy was pyure.We loved them!Even my non keto kids devoured them.I now use half swerve or monkfruit and half pyure,because I can get pyure at Walmart for less than swerve or monkfruit…So it saves a Lil cash.These are so good.

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