The Ultimate Recipe for the Best Fudgy Keto Brownies | Decadent & Low-Carb
These fudgy keto brownies are rich, gooey, chocolatey, and taste just like classic brownies—without the sugar or high carbs. They’re ready in just 30 minutes and deliver that perfect crackly top with a dense, fudgy center. You won’t believe they’re low carb!
Ingredients
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¾ cup butter
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½ cup keto chocolate chips (divided)
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½ cup almond flour
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¼ cup cocoa powder
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½ tsp baking powder
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¾ cup allulose
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3 large eggs
Instructions
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Prep
Preheat the oven to 350°F (180°C).
Line an 8×8-inch baking pan with parchment paper and set aside. -
Mix Dry Ingredients
In a bowl, combine almond flour, cocoa powder, baking powder, and allulose. Mix well. -
Melt the Chocolate
In a saucepan, melt the butter with half of the chocolate chips over medium heat.
Stir until smooth and glossy. -
Beat the Eggs
In a large bowl, use an electric mixer to beat the eggs until slightly frothy and well combined. -
Combine Wet & Eggs
Slowly pour the warm chocolate–butter mixture into the beaten eggs while mixing continuously. -
Add Dry Ingredients
Add the dry mixture gradually and mix until a thick, glossy batter forms.
Fold in the remaining chocolate chips. -
Bake
Pour the batter into the lined baking pan.
Bake for 14–18 minutes, or until a toothpick comes out just clean from the center. -
Cool
Let the brownies cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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Do not overbake! Take them out when slightly underdone for maximum fudginess.
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Use allulose: It prevents graininess and gives the best texture for keto baked goods.
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Let them cool fully: Keto brownies firm up as they cool—worth the wait!
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Choose good cocoa: Dutch-process cocoa gives a richer, deeper chocolate flavor.