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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

 

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! 
4.9 from 263 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American, Keto
Servings 16 brownies
Calories 102 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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. 

Video

Notes

*Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn't work (at all!) for these! 
And if using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy. 
**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!). 
**Use eggs at room temp. Reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they'll solidify the butter and your batter will be too thick once you add in the almond flour (doesn't affect the end results, just annoying to spoon rather than pour!). 

Nutrition

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!

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1,074 comments

  1. Iara says:

    Hi I love this recipe and use to do all the time! Thank you. But can’t remember all the steps and can’t open the video now. would you be able to help me? I’m sure I’m just being stupid.

  2. lisa G says:

    loving all these amazing recipes we have lost so much weight… 160 in total between my bf and me… i have these in the oven and i am cooking them 15 minutes longer… than you said.. i will report back… the frosting with cream cheese and butter is amazing.. i added a bit of coconut oil to it and slpash of heavy cream yummmmy tastes like the can but wayyyyy better.. hope it lasts before i pull out the brownies

    • Veronica says:

      I just made this with lakanto monk fruit and came out amazing , I believe it takes a little bit longer to melt and blend completely but the taste amazing! I put 170gr of monk fruit Because 200 is way too sweet For me but it depends on your tastebuds 😉

  3. ross says:

    these r the BEST!! such an awesome easy recipe! instead of using butter or coconut oil i use a mix of both for great results!! these taste soooooo lush! the name really describes them!! thank u paola for the great recipes!!

  4. Adri says:

    These were really yummy! I used allulose. I did overbake just a little bit, but these are still fudgy and delicious.

    On another note, you’re SO patient and diplomatic when dealing with uneducated and snarky comments. I wouldn’t have the self control you do! 😉

    • Awesome to hear Adri! And lol… the internet is a funny place, and understanding that egos have a tendency to flare up under the anonymity of it all helps 😉

      Most of you guys are an absolute delight though! xo!

  5. Amanda says:

    These are so fantastic! Do you think I could substitute powdered almond butter for the almond flour, and if so, would the amount be the same? I thought I had read on one of your recipes that you have used that as an almond flour substitute and now that I opened the powder to try baking with it, I can’t find your recipe-perhaps I am mistaken but it’s tasty just plain. Thank you Paola

  6. Laurie says:

    Made the suuuuper fudgy cream cheese version of these brownies. Used Ghirardelli 100% dark cocoa powder which sure ‘nuf made them suuuuper dark, rich, and fudgy. Definitely best after refrigeration… like every cheesecake. Decadent & heavenly mouthful for this sugar-starved ketonian!

  7. Liyana says:

    Had a lot of doubts making this recipe. Went ahead with it anyway even when the melting of ingredients didn’t come out right. Followed the recipe to a T. Came out moist and fudgy as promised so am quite happy with that.

    Make sure your erythritol melts somewhat as mine took awhile to melt to the consistency in the video. Used 180g powdered erythritol but may increase to 200g next time as my raw cacao powder is quite bitter to begin with. Baked for 21 minutes. Highly recommend the sea salt flakes topping. Delicious.

    Thank you for this great recipe.

  8. TRACIE says:

    Thanks for this delicious recipe and super clear instructions; I just made a batch and it turned out beautifully. I’d like to double check your “1g net carb a pop” and 102 cal/brownie claim though, if I may. Cronometer is saying that 200g of zylitol alone amounts to 125g net carbs/brownie. In total each brownie comes to 140.g grams of net carbs. Have I missed something here?

  9. Crystal says:

    I made this with xylitol and it was amazing. I couldn’t keep my hands off them.. unfortunately my stomach did not agree.. I plan to make with Lakanto Golden Monkfruit Sweetener.. I read it is 3-4x sweeter than sugar.. should I go 1/2 cup or stick with the 3/4 cup I used when I made them with xylitol? Any tips on baking temp and time when using Monkfruit?

  10. Diana says:

    The batter tasted amazing but the final product had some baker issues! Doubled the recipe using Lakanto monk fruit sweetener and used 9×13 pan. It’s probably a 5 star brownie once I try it again and don’t over-whisk when the eggs are added or bake too long. I had cake-like instead of fudgy brownies. Do you have a suggestion on baking times for 9×13? 24 minutes was too long. They are still warm so I’m not sure what I’ll have once they cool. I want to try a double recipe again so I’m hoping you have some more specific baking times for a double recipe. I’ll update when I try again.

    So many recipes sound yummy! Love the extra notes you make on ingredients and tips. I’m planning to try more. Thanks!

  11. Cindy Thompson says:

    Can I use regular (salted, non-grass fed) butter and Pink Himalayan, Redmond’s Sea Salt or Hain’s Iodized Sea Salt, as these are all I have on hand and I have no time to go to the store??? I also don’t have the flaked salt, what can I sub in for that??? Thank you for your time. I have to make these tonight (12.17.19) for my Girl’s Holiday Get Together tomorrow (12.18.19). Thank you so much for your help!!! I appreciate it.

  12. Nana says:

    Hola Paola 🙂

    I just made this recipe, exactly as written, and it came out perfect! Thank you so much for taking the time and effort to explain every steps, it makes it so much easier to adapt on the fly when something seems wrong (although based on the comments some people seems to lack a reading ability and go straight to blaming the recipe).

    Thank you thank you, you make my still nascent keto life so much easier, and fun!

  13. Eileen says:

    I did read the comment about Erythritol, but since I can’t stand too sweet, I cut the Stevia/Erythritol down to 1/4 cup…still a bit too sweet. Next time will try 1/8th cup. Since batter was runny like normal brownies and since I used less sweetner, I opted not to add the extra egg. Big mistake. Even though grainy…I still liked them and thought it would make the perfect crust instead of Graham Cracker for a cheese cake or chocolate cream pie. Even though the texture was prewarned, I still enjoyed them and look forward to making them again with the extra egg.

  14. Hgc says:

    I made this earlier and it’s absolutely yummy! Best keto sweet I’ve ever tasted! Only problem is I didn’t develop the upper crust. Any idea why? But nonetheless, this recipe is wonderful!

  15. deb in sc says:

    I have been using BOCHA SWEET for my sweetener….can you tell me whether I should be using more/less/the same as what you are using in this recipe?

  16. janet says:

    I’M DISCONTINUING MY SUBSCRIPTION TO YOUR BLOG TODAY BECAUSE OF YOUR USE OF XYLITOL!!! In fact I’m discontinuing all subscriptions to food blogs who use this product.

    I’m sure you are aware that even a tiny bit of this can kill a pet and at the very least make them very, very sick. What little dog isn’t going to snap up a scrap dropped by a kid?? Then they die!!

    There are too many sweetners available for you to continue to support this killer.

    VERY IRRESPONSIBLE!!

  17. Sarah says:

    Gnom-gnom literally has the BEST Keto recipes anywhere. I read it everyday, and I’m also grateful I found mmini.me/LoseWeightFAST1 – it helped me not only lose weight but keep it off! I hope it helps some others as well!

  18. Albert Tsang says:

    How thick are the brownies supposed to be? I followed the recipe using the US cups measurements and it didn’t seem like there was a lot of batter so I used one of those bread pans that you bake banana bread in, instead of a 8 × 8 pan. Are they supposed to be fairly thin?

  19. Lala says:

    Hiya,

    Has anyone ever tried using powdered egg (with water)?

    I have some in the cupboard and was wondering if this could work!

    thanks!

      • Irina says:

        I made these with Xylitol and they came out tasting great BUT then I read about xylitol and real net carbs in that and based on using 175 grams for this recipe it actually came out to 7 net carbs per 1/16th of this! I have had 2 servings of this each day before doing my research..so I have been out of Ketosis for those 2 days because of this.

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