Fudgy Almond-Flour Chocolate Brownies
The keto brownie recipe our test kitchen makes on repeat. Rich, fudgy, and deeply chocolatey — with a shiny crackly top and only 2 g net carbs per square. No one will guess they're sugar-free and grain-free.
By Keto Kitchen Hub Editorial · Published June 20, 2026
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 12
- Net Carbs
- 2 g
Instructions
- 1
Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- 2
In a bowl, whisk almond flour, cocoa, sweetener, baking powder, and salt.
- 3
In a second bowl, whisk melted butter, eggs, and vanilla until glossy and slightly thickened, about 1 minute.
- 4
Pour the wet ingredients into the dry and fold until just combined. Stir in the chocolate chips.
- 5
Spread evenly into the pan. Bake 22–25 minutes, until edges are set but the center is still soft when jiggled.
- 6
Cool completely in the pan — at least 1 hour — before slicing. This is non-negotiable for that fudgy texture.
- 7
Finish with a few flakes of sea salt.
Nutrition (per serving)
- Calories
- 185
- Fat
- 16 g
- Protein
- 5 g
- Total Carbs
- 5 g
- Fiber
- 3 g
- Net Carbs
- 2 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week. Freeze wrapped individually for up to 3 months.
Expert tips
- Allulose gives the shiniest crackly top; erythritol tastes slightly cooler on the palate.
- Room-temperature eggs incorporate air better, giving a lighter crumb.
- Undercook slightly — they set as they cool.
Frequently asked questions
+Can I substitute coconut flour?
No — coconut flour is far more absorbent and would require a full recipe rewrite. Stick with blanched almond flour.
+What sweetener is best?
Powdered allulose or erythritol both work. Avoid stevia extract on its own; it can leave a bitter aftertaste in baked goods.
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