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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.
Heather
Is it ok to substitute with coconut oil instead of vegetable oil?
Christel Oerum
Yes, but you’ll have to melt it first
Jeanne Heiken
On the total carbs is that for one or the whole thing.
Christel Oerum
The recipe card shows the breakdown per serving. One serving has 9.3 grams carbs (4.5 grams of net carbs)
seher khan
thank you for sharing the wonderful recipe, looks scrumptious.
jess
my classmates loved it! how long do you think they could last refrigerated?
thanks!
Christel Oerum
I would just throw them in the freezer and they’ll last you months. Given it’s pretty much all fat you might be able to keep them in the fridge for 5-7 days
Lori Taylor
Can I use Almond flour instead?
Christel Oerum
It doesn’t act exactly as coconut flour so it might not come out just right. But I haven’t tried
Kim
Can I use an eight inch square baking pan? If so, how long do I bake them? Also can I substitute Swerve for the Stevia, same quantity?
Christel Oerum
Both the smaller pan and the sweetener substitution should be fine. Given the brownie will be a little thiker you’ll need to bake it slightly longer. I can’t tell you exactly how long to bake it since I haven’t tried. But I would start with the 18 minutes and then check on it every 1-2 minutes
Jamie R.
I followed the instructions and baked for about 17 minutes until almost set. I let cool and put in the fridge overnight. They have a great flavor, but they were crumbly and just fell apart. I was looking forward to fudgy brownies.
Melissa
My flax meal mixture didn’t really seem to do anything? should it be noticeable?
Christel Oerum
It’s mainly for texture and it acts as a binding agent
Connie
I just made this recipe this afternoon for my husband’s birthday. I’ve been diagnosed with gestational diabetes (pregnancy caused intolerance to carbs and sugar) so have not had any sweet treats for the last 2 months. I usually make regular sugar brownies so this recipe for me has been a God send and made me feel a little bit more human again! Thank you!
Christine Curry
Smells great and chocolaty. But I’m not a fan of the stevia or the cocoa flavor. Won’t make it again. Not for me.
Caroline Fletcher
So what will you substitute for cocoa flavour… cacao? They both come from the same source. And this recipe is a ‘chocolate’ recipe.
Christel Oerum
Coconut flour is the only type of flour in this recipe. The cocoa powder is to get the tast of chocolate not to act as a flour. Most stores will sell cocoa powder, are you asking if you can use cacao nibs or a different product?