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.
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.
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.
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.
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! 🐕
And… the video story!
(1g net carb!) Suuuper Fudgy Keto Brownies
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
- flakey sea salt optional (but highly suggested!)
Serving suggestions
- unsweetened macadamia milk nice 'n cold!
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
Nutrition
I’m
No wiz in the kitchen but these were incredible! I had to use a toaster oven (after the Woolsey Fire in my area our oven is not working but we DO still have a house) i cut way down on the bake time -12 minutes and i think i should have pulled out at 10 but I’m sooo thrilled! Swerve had the cooling effect in batter but not final product. This goes right on my go-to and favorites list! Thank you Paola!
Hi Paola
When you suggest putting batter in fridge over night before baking, is it OK to:
– spread batter out into brownie tin, then cover with plastic wrap, and then put whole time in fridge – So the next day you simply put tin straight into oven ready to go??
Thank you so much 🙂
Wendy
I can understand someone being confused and asking a question but the rudeness and confrontation of some people are unnecessary. There are too many good reviews to think that your issue is with the recipe. THINK before you type rude comments.
Thank you Katherine! I think some peeps forget there’s a real person (with feelings!) behind the blog 🙈😘
Omg I love these brownies! They are soo good! My boyfriend and I make them all the time haha. Sometimes we chop up some Keto-friendly (dark, sugar free) chocolate and some nuts and put in too
Oh nuts! What a great idea. These are suuuuper yummy as Paola would say!
lol! you guys know me too well 😜
I love thiss recipee i was liking the spoon 😉 and so easy to make
These were absolutely superb. Decadent and fudge-y, especially warmed up in the microwave on a cold day/night. Great job.
On another note, you have the patience of a saint (some of these questions, my word…)
So the recipe calls for coconut sugar as an option, but I’m reading everywhere that it’s not keto and actually makes these 11g carbs each. Is that correct? If so, that’s a bummer.
Hi Ryan! It states VERY clearly that coconut sugar is an option if ‘you’re not restricted by sugar’ (paleo etc). For keto there is a whole explanation on the sugar alcohols you use 😉
I made these brownies two days ago and they are really good and easy to make. I used less sweetener, around 120 g and sunflower seed flour instead of almond flour. As it is said, with erythritol it was really thick, so I just used less flour, maybe 50 g or even less (it was really thick anyway tho). I can’t taste sunflower at all, which is good. I’m going to make it again on Saturday for birthday party, I will use even less sweetener though, maybe 90-100 g, because I think I doesn’t need that much of it.
Thanks for the recipe!:)
Hi Paola!
I tried these with xylosweet sweetener and I did turn it into powder form, used 3 eggs because too thick at first and left them in for 15 mins but mine came out dry and crumbly. What do you advise? Pls help me perfect these!
Oh no sorry to hear that! I use XyloSweet too and works great, so I don’t think its that… It does sound like they were overbaked, but since you only did 15 minutes what size was your pan? Could your oven be running hotter? Any chance you could’ve packed in the cocoa too tightly? Those are the things off the top of my head that I can think of?
Could of been tightly packed cocoa but I also just bought a new oven a couple days ago so could also be hotter, thank you!
I cannot recommend enough getting an oven thermometer (they’re like 8 bucks!) as you’d be surprised how most ovens are not calibrated properly (mine included!) xo!
Also what size pan do you recommend? Thanks!
Paola states in the recipe to line an 8×8-inch baking pan with parchment paper. 🙂
Hello Paola! This recipe looks pretty good, i’ll try it tomorrow.
I wonder If anything changes is i use a Pyrex, glass pan for this brownies.
I have both granulated and confectioner Swerve erythritol, do you have any preference for this recipe?
Please let me know.
I see very yummy things to try on your WP.
I made these with xylitol and cooked for 15 mins, and they are DIVINE! Never made brownies this good, even when I was eating carbs.
BUT I put the ingredients into MFP and it comes out at 11.5g carbs each if I divide into 16 pieces. Are you sure of your nutritional info? It seems quite a bit different (and I will be gutted if it IS 11.5g!)
Hi Kate! Your app is counting the sugar alcohols from xylitol as regular carbs (most peeps substract them completely… though obviously still consume in moderation 😉 xo!
Useless recipe. Everything must be weighed out in grams. This means you need a kitchen scale, measuring cups, and measuring spoons with a conversion capabilities. Try topping that scale up with one teaspoon of butter and cocoa powder at a time til you get it right. It can be one hot mess. Beware recipes and books full of recipes that are only address regions outside the U.S.
Before being rude Esther, please try reading! You can just click on US Cups below the ingredients (IN ALL THE RECIPES) 😉
p.s. professional baking is ALWAYS done with scales…! AND ALL OUR BOOKS AND RECIPES have ingredients in both grams and cups.. 😂🙈
It’s actually far better to have a recipe in grams so you can use a scale and be more exact in your measurments, so i love it. Also, you can very easily google conversion. There’s no need to be rude just because it doesn’t fit you.
I’ve been on here a few times, how the heck did I miss the cup conversion? haha
Thanks for the recipe.
I so appreciate having the gram measurements and I’m in the US. It’s so much easier to get consistent results with weighed ingredients, and makes less of a mess too. Making these now for my T1D husband, he loves all of your treats, Paola!
I live in the US and I have a conversion to grams for baking! I rarely use cups to measure. Much more exact and I just reset my scale and add next ingredient. I’ve been baking this way for years. Way more precise. Thank you for showing grams!
I’m another one that really appreciates these recipes in grams ..saves me having to do it while preparing. Everything goes in a bowl on a scale..easy peasy! I’m in Canada…
Yup! Less cleanup!! 😉
Me, too, Paola…..I’m in Florida and I prefer weighing all of my ingredients as opposed to measuring. Also, like you said, less cleanup….who doesn’t love that! Ignore the rude people. <3
Aww thank you Suzette! Lovely people always outweigh the not-so-positive peeps 😂
Perhaps if the negative people would direct their energy and focus to the current moment e.g. to what they’re actually reading – they would not ask redundant questions or make rude comments, because they would see that Paola puts a lot of thought and details in her recipes…it’s all there just read without projecting….
Hello!
This recipe sounds really amazing! 😍 But I only have coconut sugar and I’m confused how much do I have to use?!? 140g or 200g?
Please let me know, thanks!! 🙂
You are a godsend! My husband’s biggest problem with Keto was no more pizza and no more sugar. Your recipes mean we still get to have our weekly pizza night and now these brownies 😋🤤 cold, these taste like fudge (amazing!!!) and warm, they taste like a rich chocolate biscotti brownie. They’re absolutely delicious! Thank you so much!! I will be buying your cookbook to further support your amazing efforts. Please don’t ever stop!
I posted my comments on the wrong recipe but here it is again. I used Sweve. The batter was much too thick and didn’t thin out but got so clumpy I couldn’t use the whisk. I tried water bath and microwave both. Both times same result. It was awful so I just trashed it. I know it has to be the Sweve. However, it says right on the package that it’s xylitol which is supposed to work. I couldn’t find powdered erythritol any where. What are some brand names of it that I can try to research maybe through Amazon. They look amazing and I have to believe I can get it right.
Dawn I answered your comment already in the previous post and I’m going to ask you that you actually take the time to read through the post as the bather being thick with erythritol is explained thoroughly.
And again, SWERVE ISN’T XYLITOL, ITS ERYTHRITOL (I’m using caps because you keep repeating this ;)!). You can make your own powdered erythritol by running it in a blender.
Again 3, ALL THIS IS IN THE POST! xo!
I thought these were pretty good! And I really liked the salt on them. I sure didn’t think I was going to like them after looking at the congealed batter but the end justified the means. I don’t think my eggs were at room temp. I melted in microwave and baked 22 mins, given feedback. I felt like I was putting a lot of cocoa in them and worried about the carb content. Wondered how the recipe might be varied with lilly’s chocolate chips and/or added vanilla or generic protein powder.
Paola, I just want to say thank you, not only for this incredible recipe but for your entire site. I have been having terrible sweet cravings the past couple of days and to be able to not “fall off the keto wagon” by finding this site has been such a relief! Thank you for the time you put in to do this for those of us whom can’t.
I do have to say, I’ve seen a couple of people complaining in the comment thread to you about “you should do this or why didn’t you put this here” and to those people I say…. how about we all just take a moment to appreciate what this woman does for the keto/gluten-free/paleo community and then use a couple of additional moments to read the directions and comment thread for any additional “tips” before trying the recipe out. Just sayin’…
Hi! I tried the recipe with the coconut oil and coconut cream sub! So i microwaved the coconut oil n cream n cacao n xilytol at short intervals in the microwave but the mixture sort of separated? There was liquid at the bottom then a big lump difficult to mix just floating in it! For some reason the xilytol didn’t fully dissolve when microwaved!
I wonder what i did wrong at that stage?
I was still able to make the brownies after vigorously mixing the batter with the eggs n almond flour! It was a thick batter but the brownies still came out quite yummy. I’d just like advice on how to solve the melting bit so that they turn put better next time! Thanks!!! ❤️
Only had sucralose as a sweetener at my local store – wonder if that would be any good (I don’t usually use any sweeteners at all, just trying to get my misses on keto too so I wonder if this will be any good? )
Oh man I’m sorry I’ve never baked with Sucralose! :-S
These are rich, decadent and fail proof. I used Erythritol and the microwave method, and also added in some 99% dark chocolate, sugar free marshmallows and nuts to make them rocky road brownies. I give this recipe 11/10 and would recommend it to everyone!
They came out great~ I cut the recipe in 4th since I didn’t have enough of some ingredients XD and baked them for exactly 15 mins 🙂 very fudgy and yummy, tnxxx
Oooh ‘n I used swerve confectioners.
Your a genius in the kitchen! I’ve made these brownies, your blueberry muffins, your chocolate chip cookies and your shredded beef. Your recipes have the most amazing depth of flavor. I’m so excited to try so many more. Thank you for your hard work and your attention to detail, it does not go unnoticed and is very much appreciated!! I’m so grateful I found this website.
Is there any other sweeteners I can use in this recipe? The one listed is really harsh on my stomach.
Please read the section on sweeteners Shauna (also consider that NOW brand xylitol is corn derived… birch tree xylitol is a game changer) xo!
They are in the oven now. The batter is so good you could eat it with a spoon!
Except for the part about it having raw egg in it… …
I made these & they are SO DELICIOUS!! I used Swerve Confectioners for the sweetener & followed your recipe to a “tee”, & they taste amazing! THANK YOU for both the recipe AND for the detailed instructions & tips. They really helped a lot!
The only thing that turned out slightly differently for me was that they took a little longer to bake in my oven. They were still *really* liquidy at 17 minutes (not set AT ALL), so I baked for another 2 minutes for a total of 19 minutes. Even though the center was still liquidy, they were a bit more set, so I took them out at 19 min., as I DID NOT want to over-bake them. (I like my brownies EXTRA fudgy, so wanted to err on the side of under-baked.) I’m SO glad I did! They are SO GOOEY & FUDGY & YUMMY!! (I could probably bake for 20-21 minutes next time. And there WILL be a next time!). Anyway, I thought I would share that in case anyone’s oven is similar.
I have 1 question for you… If I’m unable to store these in the freezer, how long would they last in the fridge?
Thanks so much for your detailed review Hope! I learn so much from the detailed descriptions you guys give! I think in the fridge they would keep for 5-7 days? xo!
LOVE these brownies! I don’t have a terrible sweet tooth, but for those occasional sugar / chocolate cravings while on Keto these are a lifesaver. First time experimenting with Monk Fruit sweetener too (the others weren’t available at my supermarket), it worked so well! I swear, no one would no the difference if you didn’t say they were Keto (especially when the are fresh from the oven!). Thanks for this!!
Hi I made these and they didn’t turn out very sweet, I used xylitol and plain flour (not doing ketosis). They also weren’t very thick, do you know why this might be?
Hi Eloise! The thing here is that I developed the recipe around the almond flour, so when you subbed with regular the ratios got messed up (almond flour is fatty etc). I would suggest you click through to Alice’s Cocoa Brownies (the original version with wheat flour!). You’ll find that she also uses A LOT more sugar (particularly good if you aren’t doing keto, as your sweet palate changes a lot). xo!
This brownie looks amazing! I just found your Instagram and website tonight and can’t wait to begin making some of your recipes! I am very new to keto baking and have a question before making this recipe… You make it very clear that stevia sweeteners do not work in this recipe, however I have a sweetener blend which is Erythritol with ‘steviol glycosides 0.75%’, is this still likely to cause a bitter taste? I love brownie and don’t want to botch it up!! Thanks in advance if you get a chance to reply 🙂
Hi Becca! Yeah the thing is that it could be a personal result? I know many readers share my views on stevia sweeteners and chocolate baked goods… a few don’t? Why don’t you make yourself a hot chocoalte and test it out?! Mix some cocoa with almond milk and your erythritol/stevia sweetener! If you like the taste then yay, if you get a super bitter after taste then well nay… 🙂 xo!
This is the richest and by far most scrumptious brownies I have ever tasted. The non-keto brownies don’t even come close, AND THIS IS SUGAR FREE BABY! I love brownies. The only thing I changed is I added 4 squares of Lindt 85% dark chocolate.
Paola,
You responded so quickly last time, I thougt I’d try posting another question since I’m in the middle of making these. 🙂
I am trying to follow your recipe to a “tee”, & think I’ve read all of your tips. I’m using Swerve Confectioners (powdered), so will be putting the batter in the microwave. Is it best to stir or whisk completely prior to putting in microwave? Also, how long should each increment of time be in order to do it “in small increments”?
Thanks so much!!
Hope