Rich and delicious, gluten free, Fudgy Double Chocolate Keto Brownies. Perfectly crispy edges with a fudgy soft center. The perfect low carb baked good.
Rich Fudgy Double Chocolate Keto Brownies
Fudgy Double Chocolate Brownies!! Do I have your attention now? These low carb brownies are also gluten free and contain no artificial sweeteners or funky ingredients. They come in at just 1.5 net carbs per serving. Did I mention that keto brownies are my favorite sweet treat ever? Especially when they are gluten free keto brownies.
How to make keto brownies
- Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish. Alternately you can line it with parchment paper, leaving a couple inches of overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond butter, monkfruit, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and spread in an even layer.
- Bake for 12 to 15 minutes, or until the center is set. Start checking at the 12 minute mark.
- Let cool in the pan for 15 minutes before cutting and serving. Cut into 16 squares.
The best keto brownies
As a general rule, my tastes have always gravitated to the savory over the sweet. I am not much for cakes, cupcakes, pies, etc. I mean, they taste great, but I don't have a hard time staying away from them. Now keto brownies, that is a different story.
A fresh warm pan of gluten free keto brownies will lead me to the kitchen with a butter knife, prying away the perfectly crispy edge pieces. Who's with me on the edge pieces? When I was little, I was known to sneak into the kitchen and eat the entire perimeter of a pan of brownies, as if no one would notice. Who am I kidding? I still do that! I don't crave sweets that often, but when I do, it is usually a fresh pan of these brownies.
More low carb dessert recipes
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Fudgy Double Chocolate Keto Brownies
- Total Time: 30 minutes
- Yield: 16 brownies
- Diet: Gluten Free
Description
Rich and delicious, gluten free, Fudgy Double Chocolate Keto Brownies. Perfectly crispy edges with a fudgy soft center. The perfect low carb baked good.
Ingredients
- 1 cup creamy almond butter
- ⅔ cup powdered monkfruit (I use this brand) Code PEACE for 20% off
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons no sugar added peanut butter powder (I use this brand)
- 2 large eggs
- 1 tablespoon salted butter, ghee or coconut oil, melted
- 2 tablespoons water
- 1 ½ teaspoons pure vanilla extract ( I use this brand)
- 1 teaspoon baking soda
- ¼ cup sugar-free chocolate chips (I use this brand)
Instructions
- Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish. Alternately you can line it with parchment paper, leaving a couple inches of overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond butter, monkfruit, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and spread in an even layer.
- Bake for 12 to 15 minutes, or until the center is set. Start checking at the 12 minute mark.
- Let cool in the pan for 15 minutes before cutting and serving. Cut into 16 squares.
Notes
- Net carbs per serving: 1.5g
- Storage: Store leftovers in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Sandy says
My mixture turned out too small for an 8 x 8 pan. But yummy, can’t believe how strong the peanut aroma is. What’s the best way to store this?
patricia says
These look and sound so good! I am allergic to eggs, do you think they would work with a flax egg? Anyone try it?
Amanda Miller says
These are by far the best keto brownies I have had. I used peanut butter, and they were chewy, fudgy, and delicious! This is definitely going to be a go-to recipe.
Rose says
This is the best low carb dessert I have ever made. Tastes just like a regular old carby fudgey brownie.
Melynda says
THANK YOU! Finally, a low carb brownie where the Erythritol isn’t the FIRST thing that my tongue tastes. Oh how I hate that sensation!. And also it isn’t made with coconut/almond flour. I have attempted so many recipes trying to have something, anything that is satisfying and isn’t going in the trash after one bite. Family and I want to have it with a bite of ice cream when we dig in to it again tomorrow. Also, I did have to use peanut butter instead of almond (too expensive). Again, thank you for sharing this recipe.
Shelby says
I had to bake these a little longer but figured it was just a difference in my oven temp. Let me say: OMG these are absolutely delicious! I swear when you look at a bar you would not know there is no flour of any kind in the recipe! I also have to say you cannot taste the almond butter ( or at least I can't). Thanks for such a delicious brownie recipe, I will be making this again.
Adriana Gutierrez says
Very nice brownies! I made them with 1/2 cup almond butter and 1/2 cup peanut butter plus 2 tbsp espresso powder instead of the peanut powder. They had excellent flavor. I wish they had a touch of chewiness, maybe some psyllium husk will help. They did require a much longer bake time, almost 25 minutes.
Maria says
Best Keto Brownies Ever! I’ve been doing keto for 9 months now and a pretty much gave up on ever having a sweet treat ever again until I made this brownie! So happy not to have to deal with gritty almond flour or coconut flour that taints everything with its flavor!
Yamir Oliveras says
Instead of 15 minutes I baked for 30.
Yamir Oliveras says
I made these last night but changed the recipe to veganize it. They are amazing!!! Thanks so much for sharing!!