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.
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.
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.
Step 3: Then add in the chocolate chips and walnuts and fold them in gently.
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.
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.
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.
Other low-carb dessert recipes
Here are a few other low-carb dessert recipes you might enjoy:
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!
Keto Chocolate Brownies
Ingredients
Wet ingredients:
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon flax meal or flax powder
Dry ingredients:
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup Stevia
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar-free chocolate chips
- 1/2 cup chopped walnuts
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.
Could you skip the flax and could gluten free all purpose flour be used instead of the coconut flour?
I don’t know if that would work. If you do try it please let us know how it turns out
What is the flax meal for
Does it have to have it
It helps lock in moisture and body to the brownie
Can you substitute anything for the flax? I have Xanthum gum,,,,
Xanthan gum is more of a thickening agent than a binding agent so I’m not sure how well that would work. You could try chia seeds instead or wheat germ.
Hi, what can I use instead of vegetable oil? That is keto friendly? Kristina
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
Hi, it’s always great to see people trying to put the word out there about alternative ingredients that don’t have a detrimental effect on one’s health. But, do you have any idea what vegetable oil is? Maybe you should do a bit of research then you may want to change this to a more healthy and nutritious oil. Keep doing what you’re doing though ?
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.
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!
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
Thank you for your reply. I will try using more yougurt
Adding a large egg will do the trick. You could try water but that will probably evaporate too much
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.
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