Home » desserts » (1g net carb!) Suuuper Fudgy 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 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!

SaveSave

SaveSaveSaveSave

1,074 comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!!

  5. 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 🙂

  6. 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!

  7. 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!

  8. 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!

  9. 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

  10. 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.

  11. 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

  12. 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!

    • 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!

  13. 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!

  14. 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 😉

  15. 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!

  16. 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!!!!

  17. 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!

      • SK says:

        Hi, I know this is an old comment but I came here to ask about the calorie count, I’m getting the same when I enter it into MFP and I’ve triple checked everything. How did you get 102 calories…? I love these brownies so much but I would love to know how you got 102 as I count calories too.

    • Frank P says:

      Howdy,
      I suggest you do some research on different types of sugar alcohols. You are looking for the ones that are least digested by the body. Also read some research on insulin response to different sugar alcohols.

      Unfortunately the author is perpetuating a myth about subtracting sugar alcohols, this is scientifically disproven, but the culinary community continues it because it’s a simple “rule of thumb”.

      My suggestion is to consider erythritol or another sweetener that has no insulin response.

      • Paola says:

        Dear Frank, please stop spreading fake news! Xylitol has a GI of only 7 (while sugar has one of 63…!). You most definitely don’t get the same insulin response. It’s quite literally chemically impossible 😂

        I mean could you be confusing it with Maltitol? That is the one that kicks you out of ketosis! And yes, erythritol does have a GI of 0, but that doesn’t mean that xylitol isn’t keto friendly.

        Fact is, I get more of an insulin response form eating a strawberry than xylitol, so again- stop spreading fake news Frank.

        Oh, and per your other incredibly rude comments (insulting comments to others and myself are of course not published): if you took the time to read through the post, you would notice that you can also use erythritol with these brownies…. this is not a conspiracy theory my gosh 😂🙈😘!

        xo!

  18. 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!

    • 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 🙁

        • 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!

  19. 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!

  20. 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!

  21. Kristen says:

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

  22. 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!

    • 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?

  23. 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!

  24. 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

  25. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.