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Delicious Keto Brownies!

Best Fudgy Keto Brownies

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I was able to create the Best Fudgy Keto Brownies that are high in healthy fats, but very low in carbs — and best of all, 100% sugar-free.

Hi Bold Bakers!

As Bigger Bolder Baking‘s resident alternative baker, I am here to show you guys how to take those classic sweets we all love and make them your way. Lots of people are trying a ketogenic diet and having great success, feeling satisfied and fit at the same time thanks to a high-fat, low carb and low sugar diet.

The thing is, whether you’re giving a keto diet a try or not, these are some of the best brownies around. These babies are beyond decadent with a deep chocolatey flavor, thick fudgy center, and big chunks of melted chocolate. By using some staple sugar substitutes I swear by, and lovely coconut oil, I was able to create the Best Fudgy Keto Brownies that are high in healthy fats, but very low in carbs — and best of all, 100% sugar-free.

If you are keto and think you need to cut out all sweets and indulgence, you are wrong! These brownies are here for you!

How to make a brownie Keto

So, while you might think making a fudgy brownie keto (that also tastes great) is hard to do, with the right ingredients it really is foolproof. My Best Keto Fudgy Brownie recipe is made with no sugar whatsoever as it uses an all natural sugar alternative and sugar-free vegan chocolate.

My favorite sugar-free chocolate brand for baking and just snacking is Lily’s Sweets. That said, any sugar-free chocolate brand will work! The other component to making the Best Fudgy Keto Brownie is making sure they are high in healthy fat. Brownies already lend themselves to a high-fat content, so 1/2 cup of coconut oil used in this recipe was the perfect fit. This keeps the brownies moist and super rich and makes sure you stay full and satisfied.

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How to make almond flour?

What makes these Fudgy Keto Brownies low in carbohydrates is almond flour instead of a wheat-based flour. Gemma has a great method for how to make your own almond flour. For those that don’t know, almond flour is simply made by grinding almonds into a fine powder. The almond flour keeps these brownies low carb and also adds additional healthy fat and lots of texture to the brownies.

[ Learn How To Make Homemade Almond Flour! ]

What is Lakanto MonkFruit Sweetener?

The secret ingredient in my Best Fudgy Keto Brownies is Lakanto Monkfruit Sweetener. This is my absolute favorite sugar substitute. This article isn’t even sponsored, this is just honestly a staple ingredient I use in all of my baking and cooking.

Whether you’re trying a ketogenic diet or not, it’s always good to have a sugar substitute handy. This one is the only one I have baked with that has the exact same result as sugar. This Lakanto Monkfruit Sweetener can replace sugar in all of your baking with a 1:1 ratio, it has no aftertaste, and caramelizes just like sugar would!

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Will these keto brownies crumble?

These brownies really live up to their name. What makes these the Best Fudgy Keto Brownies is that they have an identical texture and flavor to a classic brownie made with sugar and flour. These keto brownies come out so rich, thick, and decadent. I really want to encourage everyone to give this recipe a try as it’s not just for people who are keto but anyone who is a chocolate lover looking for new ways to try the quintessential brownie!

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4.6 from 25 votes
Delicious Keto Brownies!
Best Keto Fudgy Brownies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

I was able to create the Best Fudgy Keto Brownies that are high in healthy fats, but very low in carbs — and best of all, 100% sugar-free.

Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 144 kcal
Author: Olivia Crouppen
  • 2/3 cup (2 ⅔ oz/76g) almond flour
  • 2 tablespoons cocoa powder
  • 1 cup (6oz/170g) sugar free chocolate roughly chopped
  • 1/2 cup (4floz/115ml) coconut oil or butter melted
  • 3/4 cup (6oz/170g) Lakanto or Swerve brand sugar substitute
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (3oz/85g) Sugar free chocolate chips or roughly chopped chocolate
Chocolate Sauce (optional)
  • 3 tablespoons cocoa powder, sifted
  • 1/4 cup (2 ½ oz/71g) Lakanto brand maple syrup, or another sugar free-syrup
  • 1-2 tablespoons coconut oil, melted
For the Keto Fudgy Brownies
  1. Pre-heat your oven to 350°F (180°C) then line an 8x8 inch baking pan with parchment paper, set aside. 

  2. In a medium microwave-safe bowl combine the chocolate and coconut oil. Microwave for 30-40 seconds until melted, then whisk to combine. Set aside to cool slightly

  3. While the chocolate mixture is cooling combine the almond flour, cocoa powder and a pinch of salt if liked, salt in a large bowl.

  4. Add the eggs and sugar to the melted chocolate mixture then whisk until combined.  Then add the chocolate mixture to the dry ingredients. Mix until a thick even batter is formed. Lastly, fold in the chopped chocolate or chocolate chips, reserving some for the top of the brownies. 

  5. Transfer the brownie batter to the prepared baking tin and top with the reserved chocolate. 

  6. Bake for 28-30 minutes.

  7. Allow to cool to room temperature before removing from the tin and cutting into 16 squares. Drizzle the finished brownies with the optional sauce if desired fore and extra rich brownie.

  8. Cover and store the brownies in the fridge for up to 4 days. 

Chocolate Sauce:
  1. Combine all the ingredients in a microwave-safe bowl. Microwave for 30 seconds then remove from the microwave and whisk until combined into a shiny chocolate sauce.*

  2. Cover and store in the fridge for up to 2 weeks. 

Recipe Notes
  • *If you are not subscribing to a ketogenic diet this sauce can be made with regular maple syrup. 
  • The eggs in these brownies can be substituted for flax egg
  • If you do not subscribe to a ketogenic diet you can replace the sugar substitute with, coconut sugar or regular granulated sugar. 
Nutrition Facts
Best Keto Fudgy Brownies
Amount Per Serving (1 Brownie)
Calories 144 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 23mg8%
Sodium 82mg4%
Potassium 19mg1%
Carbohydrates 7g2%
Fiber 4g17%
Protein 2g4%
Vitamin A 50IU1%
Calcium 10mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Caryn on October 1, 2019 at 6:53 pm

    For everyone getting a grainy texture try using super fine almond flour or buzz it in a bullet..also used powdered can buzz swerve or monkfruit in a bullet as well. Also do not over bake..if they are a little jiggly in the middle it’s all good they will set up as they cool..hope that helps

    • Gemma Stafford on October 3, 2019 at 11:30 am

      Hi Caryn,
      it certainly helps me thank you,
      Gemma <3

  2. Sandy Nortman Putnam on May 12, 2019 at 6:47 pm

    Hi Gemma – I’m new to Keto baking and am doing this for a friend’s son going through cancer treatments. I used blanched almond flour and the Lakanto monk fruit sweetener, but thought the brownies had a powdery type of texture in the mouth..they crumbled as you ate them. I baked for 27 minutes – I had checked at 25 and they still seemed too soft on top. Did I over bake? They were chocolatey, but definitely not fudgy texture. I thought kind of grainy – but my husband thought powdery – kind of dissolved in the mouth into powder! Help!

    • Gemma Stafford on May 20, 2019 at 10:03 pm

      Sandy, I’m so sorry I’m getting to your message so late. I’m not sure how I missed it.

      I’m a little surprised and sorry you had this experience. These are quite dense, fudgy brownies however because of the alternative flours I can see why this would happen.

      I hope it doesn’t deter you from trying others.

      • Sandy on May 21, 2019 at 5:16 am

        Thanks so much for responding..I was hoping you might have an idea of what I could fix next time. I used the ingredients recommended. Maybe I cooked a bit too long?

        • Gemma Stafford on May 21, 2019 at 7:37 pm

          You know, Sandy that actually might be it. With Brownies it’s best to go under than over.

          Hope this helps,

          • Sandy on May 21, 2019 at 7:41 pm

            Ty!! I’ll try that next time. ????

  3. Missy on April 30, 2019 at 4:46 pm

    Hi, Gemma! Thanks for the recipe! I’m starting Keto for neurological reasons and I LOVE that my fav site for baking offers this diversity. Quick question- do the nutrition facts include the chocolate sauce?

    • Gemma Stafford on May 1, 2019 at 6:16 pm

      Hi Missy,

      I’m thrilled that you like the Keto recipes. We have lots more to come. The brownie nutrition doesn’t include the sauce.

      If you need to calculate it I use


  4. Glenda on April 15, 2019 at 10:31 pm

    Hello Gemma,
    My brownies weren’t so good.. I made almond flour using the directions on your website, flax eggs & I used pure non-sweetened chocolate from Ecuador. The top & sides were really crumbly, flavor – not so good. Suggestions?

    • Gemma Stafford on April 16, 2019 at 4:56 pm

      Hi, this can differ depending on the chocolate you use, as most of the flavor comes from that. Also for these i suggest baking them in the middle of the oven to make sure they bake evenly across!

  5. C on March 19, 2019 at 6:19 pm

    Hi Gemma, noted that this should not be overbaked as it’s texture will be dry, im using a convection oven, do I need to adjust the temp and baking time?

    I don’t have lakanto and swerve, which do you think could work best – Erythritol or stevia Or sucralose? Thank you so much.

    • Gemma Stafford on March 22, 2019 at 6:11 am

      Hi there,
      Lakanto is a mix of erythritol and monk fruit extract, which brings the sweetness. If you use erythritol, and a touch of stevia, then all will be well.
      I say adjust the time here, and you do this by monitoring the bake, always. I never take a recipe time as perfect for anything, be prepared to test it about 10 – 15 minutes before the end of the suggested time. A light touch to the top will tell you where you are with this!
      Gemma 😉

  6. Jenny on March 19, 2019 at 11:15 am

    I made this recipe after I saw the video. I followed the directions to the “T.”

    While the flavor is chocolatey, the texture is extremely grainy. The inside is moist, but in more of a wet sand type of way. I baked for 24 minutes.

    • Gemma Stafford on March 19, 2019 at 3:41 pm

      Hi, the sugar sub can be a bit grainy or it might have been the use of whole almond meal instead of blanches almond meal. What kind of almond flour did you use and what sugar sub?

      • B on March 21, 2019 at 3:15 pm

        I used Pillsbury “Blanches Almond Flour – Extra Fine”

        I used swerve to sweeten

        • Gemma Stafford on March 21, 2019 at 4:57 pm

          Ah, i don’t have as much success with swerve as i do with Lakanto.

  7. C on March 18, 2019 at 9:41 pm

    Hi Gemma, Id like to have a Keto Brownies. I first encountered your Best Ever Brownies recipe and planning to try it using Almond Flour (+1 egg per your answer on the comments) and Erythritol as sugar subs.
    Then I saw this Keto Brownies recipe. Do you think my 1st plan will work? Or better if I’ll just apply this Keto B recipe? How about the taste?

    I saw that this should not be overbaked as it’s texture will be dry, im using a convection oven, do I need to adjust the temp and baking time? Thanks so much.

    • Gemma Stafford on March 19, 2019 at 11:08 am

      Hi, i suggest you go straight for the keto brownies at the rations are better for using sugar substitutes. Enjoy!

  8. Lynda miranda on February 24, 2019 at 9:25 am


    Planning on making these brownies, fo you use unsweetened cocoa powder or sweetened? I also have Lakanto and xylitol, which one is best to use for this recipe?

    Thank you

    • Gemma Stafford on February 25, 2019 at 4:08 pm

      Hi, i always used unsweetened cocoa powder. I think Lakanto would work best here.

  9. Candy on February 1, 2019 at 5:43 am

    Hi! I was wondering if you use the regular Lakanto monkfruit or the Lakanto golden monkfruit? Also is sugar free chocolate the same as unsweetened or bitter chocolate? Thank you so much.

    • Gemma Stafford on February 1, 2019 at 1:51 pm

      Hi, yes you can use either one of the sugars. I used lily’s brand of sugar free dark chocolate. Enjoy!

  10. Sheri on December 22, 2018 at 5:44 pm

    I made the brownies today. The flavor is wonderful! I’m trying to figure out why all the Keto recipes have such a grainy texture. Is it the almond flour or the Swerve? I’ve tried other sweeteners but it doesn’t change the texture. Any ideas?

    • Gemma Stafford on December 22, 2018 at 5:47 pm

      Hmm it really should be a fudge like texture, i suggest you try with the Lakanto brand sugar sub as it bakes up the nicest.

      • Sheri on December 22, 2018 at 5:54 pm

        I will give that a try. Thanks!

  11. Jnapti Johnson on October 7, 2018 at 11:35 am

    The first time I tried making brownies and these were such a hit! I’m so grateful to you Gemma for sharing this recipe!

    • Gemma Stafford on October 7, 2018 at 2:53 pm

      I’m delighted to hear that!!! Thanks for trying it.


  12. Juliade on October 4, 2018 at 7:05 pm

    Hi Gemma how can I safe this post on my board so that I can bake

    • Gemma Stafford on October 5, 2018 at 1:43 am

      Hi there,
      If you click on the <3 heart symbol, in the black circle, just under the first photo, beside the stars for rating, then it will save for you.
      Haha! I know, this is a long description, but that is the mechanism.
      Thank you for being in touch,
      Gemma 🙂

  13. Maryanne Carvale on October 3, 2018 at 4:30 pm

    These brownies are so good . I won’t make any other brownie but these .Thank You.

    • Gemma Stafford on October 4, 2018 at 2:38 am

      Hi there,
      you are a woman of few words, but the words are great! Thank you for this really lovely review of this recipe, I appreciate it,
      Gemma 🙂

  14. Bernadette on October 1, 2018 at 6:28 pm

    I use 85% Dark Chocolate in a bar form that I buy from Aldi’s. What I want to do is convert the 85% bar to a milk chocolate bar and make chocolate chips out of it in a mold. What would I use to convert this? Would I add more sugar free sugar Lankato Monk granular and and cocoa butter? If the total bar weighs 4.4 oz what how much of sugar substitute and cocoa butter should I add? Do you have a recipe for Keto milk chocolate?

    • Gemma Stafford on October 2, 2018 at 2:40 am

      Hi Bernadette,
      Wow! That is #boldbaker talking.
      First of all I think the chocolate in Aldi, from various countries of origin is really great, and a lovely way to discover the different flavors in cocoa.
      I am thinking 1 tablespoon of fresh heavy/double dairy cream to 1oz of chocolate, with a little sweet/unsalted butter, perhaps an ounce or so. You may like to sweeten this too, though the cream will make it rich. Stevia or monk fruit drops would do it but you may not need it.
      I am making this up as I go along, but I think I will get Olivia to run a recipe, it is a great idea, thank you,
      Gemma 🙂

  15. Sophia on September 22, 2018 at 5:41 am

    Hi Gemma! It says in the instructions that there is salt but in the written recipe, it doesn’t have salt. I was just wondering how much to put salt. Thank you!

    • Gemma Stafford on September 22, 2018 at 9:08 am

      Hi Sophia,
      thank you for bringing this to my attention. The salt in this recipe is optional. I add a good pinch of salt to all my baking, and that is what you can do with this one, about 1/4 teaspoon will be sufficient, or omit it, it is for flavor only.
      I am happy you are making this recipe, let us see the results,
      Gemma 🙂

  16. Michelina Petropoulos on September 20, 2018 at 4:41 am

    I so want to make these brownies but not sure what Lakanto sweetener is here in Australia? I currently use coconut sugar for my baking but would like to try an alternative thanks.

    • Gemma Stafford on September 22, 2018 at 9:39 am

      Hi Michelina,
      You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, (0 on glycemic index) but there is also Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      When you research this in Australia look for erythritol or xylitol on its own, and either Stevia or Monk fruit as added sweetness. That is another way to do it, worth the effort,
      Gemma 🙂

  17. H, Chas on September 19, 2018 at 3:53 pm

    Thank you, thank you, thank you, Gemma for sharing this sweet keto recipe! Cannot wait to try it, and hopefully post my image! <3
    All the best

    • Gemma Stafford on September 20, 2018 at 7:43 pm

      Delighted you like it, Chastity.


  18. Lupita on September 18, 2018 at 7:38 pm

    Hi Gemma, thank you for all your delicious recipes.
    About the brownies flour, can I use oatmeal flour in place of almon flour? Thank you.

    • Gemma Stafford on September 19, 2018 at 1:47 am

      Hi Lupita,
      This recipe was designed to be used with almond flour. You can try it in a little experiment, like a muffin size, that is what we would do here when testing an idea. I think it will work reasonably well for you, it is worth a try,
      Gemma 🙂

    • Ladoris on September 19, 2018 at 7:55 am

      I used my with oat flour. I just blend one cup of rolled oats in the blender to make it equal to the almond flour in the recipe. It turned out great! I belive all of your recipes are hard to mess up. You’re making me look like a expert at dinner time. I’m gluten free and I substitute all the time and it still works! Thank you, Gemma and team!

      • Gemma Stafford on September 19, 2018 at 8:02 am

        Hi there,
        Good! I am happy to have this kind review of this recipe, thank you for taking the trouble to write it,
        Gemma 🙂

  19. HAMNA on September 18, 2018 at 1:37 pm

    Hey gemma.can i make these brownies in microwave????

    • Gemma Stafford on September 18, 2018 at 4:15 pm

      Hi, I don’s know if they would come out quite as fudgy but I think so!

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