Low Carb Brownies Recipe
Low carb brownies – delicious, fudgy, gluten-free and keto!
These fudgy, keto, low carb brownies are a great alternative to traditional brownies that are usually loaded with sugar and carbs. The whole family enjoys this low carb version and they are easy to make too!
There are a lot of low carb brownie options and recipes out there! Unfortunately, I don’t have the time or energy to try them all, so I narrowed it down and tried three different ones that looked promising. Then I ran with my favorite making tweaks and experimenting along the way.
My goal is a low carb, keto brownie that is good without the extra effort of something like frosting and without many hard-to-find or expensive ingredients, like sugar-free chocolate chips. Keep it easy to make and with as little added sugar as possible.
While a low carb and gluten-free brownie will generally not be as delicious as traditional brownies, I wanted a recipe that is as close as possible. One that my kids and others will enjoy even if they are not eating gluten-free, low carb, or keto!
The Keto Low Carb Brownies Ingredients
While most of the ingredients are easy to find and affordable, some of them may still be unfamiliar to you. So here’s a rundown of the possibly unfamiliar ingredients I use and why. (If you are allergic to almonds, this is not the recipe for you. Sorry!)
Peanut powder. It is actually quite easy to find these days at most grocery stores. The tricky part is finding one that doesn’t have added sugar. There are a few different brands out there that work though. I found Jif Peanut Powder near the peanut butter at my local store – it contains only roasted peanuts and is very affordable too. You may notice a slight peanut butter flavor to the brownies, but I think it is pretty subtle. (If you are allergic to peanuts, some say that the brownies still turn out well without the peanut powder. I haven’t tried it that way myself though, so I can’t make any guarantees!)
Unsweetened chocolate. I use Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Bar for this recipe. No sugar in there! It is easily available at most grocery stores and a 4-ounce bar only costs a couple bucks.
P.S. Do not decide to eat plain unsweetened chocolate. It looks like a delicious dark chocolate, but it does not taste that way! My daughter and I learned this from personal experience. Haha.
Cocoa powder. I discovered with the healthier no bake cookies recipe that I prefer the chocolate flavor of combining regular natural unsweetened cocoa and a bit of dutch processed cocoa. Because these brands are so easily available at my local grocery stores, I use Hershey’s Cocoa and Hershey’s Special Dark Cocoa. Special Dark is a blend of natural and dutched cocoas. Since I already have both of these on hand, it is easy for me to utilize them in this recipe too. However, if you don’t have the dutch processed cocoa, you can just use all natural unsweetened cocoa.
Almond butter. This is another ingredient that is super easy to find now days. Be aware that many have added sugar though. I use the Kirkland Signature Creamy Almond Butter because it is a great price at Costco and it only contains roasted almonds – no sugar added.
Powdered erythritol. This is a very common sweetener used in low carb and keto recipes. It is a natural sugar replacement derived from fruits and vegetables that doesn’t have a bitter aftertaste and measures just like sugar. It contains zero net carbs (does not affect blood sugar) and zero calories. I use Swerve brand and usually purchase it from Amazon. In this recipe, I use Swerve Confectioners, but granular might also work.
Do not overbake! The brownies will be dry and not fudgy if they are cooked even a few minutes too long! So I recommend checking after about 15 minutes of baking time. The edges should be set and cracked on top. A toothpick inserted into the center should not be clean, but should come out with a thin layer of batter (as in the photo above).
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Note that nutrition info will vary depending on the ingredients you use.
Low Carb Brownies Recipe
- 1 tablespoon salted butter (ghee or coconut oil for dairy-free)
- 1 ounce unsweetened chocolate, broken or chopped into pieces
- 1 cup unsweetened creamy almond butter
- 3/4 cup + 2 tablespoons powdered erythritol (I use this)
- 2 tablespoons natural unsweetened cocoa
- 1 tablespoon dutch processed or Special Dark cocoa powder (I use this)
- 2 tablespoons unsweetened peanut powder (I use this)
- 1 teaspoon baking soda
- pinch of salt
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons water
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees F. Lightly grease an 8x8 baking dish, or line it with parchment or foil and spray lightly with cooking spray.
- In a small microwave-safe bowl, add the butter and unsweetened chocolate pieces. Melt in the microwave at 50% power for about 30 seconds, stir, then continue to cook and stir until all chocolate is melted and smooth.
- In a large bowl, add the almond butter, erythritol, cocoa powders, peanut powder, baking soda, salt, eggs, egg yolk, water, vanilla, and the melted chocolate mixture. Use an electric hand mixer to mix until ingredients are well combined. Batter will be thick and fudgy.
- Dump batter into prepared baking dish. Spread and flatten into an even layer.
- Bake for 15-20 minutes, or until edges are set and beginning to crack and a toothpick inserted into center comes out with a thin layer of batter (see photo in blog post). Start checking at about 15 minutes of cooking time. Brownies will be dry (and not fudgy) if they are over baked.
- Let cool in the pan for about 15 minutes, then cut into 16 squares and serve. These brownies are best served fresh on the day they are baked.
If you do not have dutch processed cocoa powder, just use the natural unsweetened cocoa powder.
Recipe Adapted From: Peace Love and Low Carb