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Home » Recipes » Keto Chocolate Brownies

Christel OerumBy Christel Oerum on May 21, 2019, Updated April 20, 2020
Recipes

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Keto Chocolate Brownies

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Keto chocolate brownies
Low-carb brownies

These indulgent keto chocolate brownies are gluten-free, sugar-free, and come together in one bowl! They’re the perfect sweet treat for a low-carb diet.

Stack of four Keto chocolate brownies on a cutting board

Making keto desserts can be so much fun! These amazingly decadent keto chocolate brownies are so close to “regular” brownies that most people won’t be able to tell that they are low-carb, sugar-free, and gluten-free!

They have the perfect chewy consistency, the right crunch from the nuts, and the authentic chocolate flavor from the cocoa powder and sugar-free chocolate chips.

Not only are they healthy but making them is as easy as mixing everything together and baking them! 

How to make keto chocolate brownies?

Step 1: In a mixing bowl, whisk together the water, oil, yogurt, vanilla extract, and flax meal. Leave to stand for 15 minutes to allow the flax meal to start reacting and bind everything together. 

Water, oil, yogurt, vanilla extract, and flax meal in a mixing bowl prior to mixing

Step 2: Once the mixture has started to thicken after 15 minutes, add in the coconut flour, cocoa powder, stevia, baking soda, and salt and mix until fully incorporated. 

Dry ingredients for the brownies including nuts and chocolate chips

Step 3: Then add in the chocolate chips and walnuts and fold them in gently. 

All brownie ingredients combined in a mixing bowl

Step 4: Spoon the mixture into the prepared baking tin and spread the dough evenly throughout the pan. Press some extra chocolate chips into the top of the brownie if you like.

Brownie dough pressed into square baking dish with chocolate chips on top

Step 5: Bake for 15 – 18 minutes until almost set, remove from the oven and allow to cool completely.  

Step 6: Place in the refrigerator for at least 3 hours or overnight to allow them to completely set and firm up. Allowing the brownies to set in the refrigerator makes them delicious and fudgy.   

A stack of delicious, chocolatey low-carb brownies

Tips for making perfectly fudgy brownies 

The main tip for these keto brownies is letting them cool and set in the refrigerator for a few hours, or overnight. This cooling makes the brownies more fudgy and gooey on the inside like any good brownie should be.

Eating them right after baking gives you a crumbly and dry brownie which might work well with some ice cream. But trust me, the wait for these brownies to cool is well worth it. 

You can use any brand of sugar-free chocolate chips that you prefer. If they are able to melt slightly, then they will work even better in this recipe, but any chocolate chips you like will do just fine. 

Making your brownies your way

Adjusting this recipe to how you like your brownies is simple. You can substitute any nuts you prefer for the walnuts used in this recipe.

You can also shorten the cooking time to make the brownies chewier and even more fudgy, or leave them in a little longer for a more crumbly, cakey texture. 

Storage

Keo chocolate brownies can be stored in an airtight container in the refrigerator for up to one week.

Close up view of the texture of these keto brownies

Other low-carb dessert recipes 

Here are a few other low-carb dessert recipes you might enjoy:

  • Sugar-Free Chocolate Chip Cookies
  • Keto Peanut Butter Fat Bombs
  • Low-Carb Greek Yogurt Ice Cream

You can also read this roundup I created of 10 easy low-carb dessert recipes for even more dessert inspiration!

When you’ve made yourself some keto chocolate brownies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!

Recipe Card

Keto Chocolate Brownies

These indulgent keto chocolate brownies are gluten-free, sugar-free, and come together in one bowl! They're the perfect sweet treat for a low-carb diet.
Prep Time:25 minutes
Cook Time:18 minutes
Cooling time:3 hours
Total Time:43 minutes
Author:Christel Oerum
Servings:9
4.33 from 70 votes
Review Print

Ingredients

Wet ingredients:

  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/4 cup plain Greek yogurt
  • 1 tsp. vanilla extract
  • 1 tbsp. flax meal or flax powder

Dry ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 cup Stevia
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup sugar-free chocolate chips
  • 1/2 cup chopped walnuts
US Customary – Metric

Instructions

  • Preheat your oven to 350F (180°C) and line a 9-inch square baking tin with baking paper. Grease the sides of the pan with butter and set aside. 
  • In a medium mixing bowl, whisk together the water, oil, yogurt, vanilla extract, and flax meal. Leave to stand for 15 minutes to allow the flax meal to start reacting and binding everything together. 
  • Once the mixture has started to thicken after 15 minutes, add in the coconut flour, cocoa powder, stevia, baking soda, and salt and mix until fully incorporated. 
  • Then add in the chocolate chips and walnuts and fold them in gently. 
  • Spoon the mixture into the prepared baking tin and spread the dough evenly throughout the pan. Press in some extra chocolate chips into the top of the brownies.
  • Bake for 15 – 18 minutes until almost set, remove from the oven and allow to cool completely. Place in the refrigerator for at least 3 hours or overnight to allow them to completely set and firm up. Allowing the brownies to set in the refrigerator makes them delicious and fudgy.   

Recipe Notes

Recipe will yield 9 square brownies.
For fudgy, gooey brownies, let them cool and set in the refrigerator for a few hours or overnight. Right after baking, they will be dry and crumbly, so it’s best to give them time to set.
You can use any brand of sugar-free chocolate chips that you prefer, although a variety that can melt slightly will work best.
The walnuts can be substituted for any other nuts you may prefer.
For extra chewy and fudgy brownies, shorten the baking time. For brownies with a more cakey texture, leave them in the oven a bit longer.
Brownies can be stored in an airtight container in the refrigerator for up to one week.

Nutrition Info Per Serving

Nutrition Facts
Keto Chocolate Brownies
Amount Per Serving
Calories 210 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Saturated Fat 4.6g23%
Trans Fat 0g
Polyunsaturated Fat 8.2g
Monounsaturated Fat 2.9g
Cholesterol 1.5mg1%
Sodium 116.9mg5%
Potassium 124.6mg4%
Carbohydrates 9.3g3%
Fiber 4.8g19%
Sugar 0.7g1%
Protein 3.6g7%
Vitamin A 10IU0%
Vitamin C 0mg0%
Calcium 19mg2%
Iron 1.8mg10%
Net carbs 4.5g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: gluten-free, low-carb brownies, sugar-free
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Categories: Recipes Tags: Gluten Free, Keto, Desserts & Snacks

Christel Oerum

About Christel Oerum

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

View all posts by Christel Oerum

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Reader Interactions

Comments

  1. AvatarKristina says

    March 1, 2021 at 9:29 pm

    Hi, what can I use instead of vegetable oil? That is keto friendly? Kristina

    Reply
    • Christel OerumChristel Oerum says

      March 2, 2021 at 11:57 am

      You’ll need to use some sort of oil. Most will work, I also like sunflower oil, and coconut/sunflower blends. Olive oil also works but the flavor will come through in the bake so only use that if you enjoy the olive oil flavor

      Reply
  2. AvatarCarla says

    February 6, 2021 at 3:23 pm

    I used monk fruit sweetener in place of the stevia, didn’t add the salt or sugar free chips. This is a great recipe not only for my diabetic mother in law, but we loved it as well! Thank you.

    Reply
  3. AvatarGhazala Sultan says

    December 15, 2020 at 6:17 am

    Hi Christel, I made the brownies they were delious but very crumbly and dry even though I left them in the fridge overnight? The mixture was also very hard before baking. I did use bicarbonate soda by mistake and reduced the oven temperature to 160c as I have an electric fan oven!

    Reply
    • Christel OerumChristel Oerum says

      December 15, 2020 at 5:53 pm

      If it looks much dryer than our photos, your coconut flour might be a bit dryer than what we used. You can add a bit more water or yogurt. You can also add oil, however, that will change the calorie count more significantly

      Reply
      • AvatarGhazala says

        December 17, 2020 at 6:53 am

        Thank you for your reply. I will try using more yougurt

        Reply
  4. AvatarMark P. says

    November 22, 2020 at 8:26 am

    What about substituting almond flour for the coconut flour? And substituting erythritol for stevia? By the way Walmart sells “Lilly’s” brand sugarless chocolate. Check it out.

    Reply
    • Christel OerumChristel Oerum says

      November 22, 2020 at 2:07 pm

      You can’t just swap almond flour and coconut flour so I can’t tell you how that would work for this recipe. Erythritol of Stevia should be fine though.
      We don’t have a Walmart nearby but I’ve tried Lilly’s, I’m not a huge fan of the taste so probably won’t buy it again

      Reply
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