Today I will show you how to make the best keto fudgy cocoa brownies that will satisfy your chocolate cravings without breaking your diet.
These brownies are rich, decadent, and taste just like regular brownies – you won’t believe they’re low carb!
Finding good desserts on a keto diet can be challenging. Most store-bought options are loaded with sugar and carbs, while many homemade recipes end up tasting nothing like the real thing.
That’s why I’m excited to share this recipe that actually delivers on taste and texture. These brownies use simple ingredients you probably already have if you follow a keto diet – almond flour, cocoa powder, and sugar-free sweetener.
The secret to their fudgy texture is using the right amount of butter and eggs, which create that perfect brownie consistency we all love.
Even if you’re not the most experienced baker, you can make these brownies easily. The steps are straightforward, and I’ll guide you through the entire process. Let’s get started!
👍 Why You’ll Love This Recipe
Truly Fudgy Texture: Unlike many keto brownies that turn out cakey or dry, these brownies have that real fudgy texture that everyone loves.
Simple Ingredients: You only need five main ingredients to make these brownies – almond flour, cocoa powder, butter, sweetener, and eggs. No complicated ingredients or hard-to-find items.
Beginner-Friendly: If you’re new to keto baking, this is a great recipe to start with. The steps are clear and simple, and it’s hard to mess up.
Non-Keto Family Approved: These brownies taste so good that even family members who don’t follow keto will enjoy them. They’re perfect for sharing at parties or family gatherings where not everyone follows a keto diet.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 350°F and line a baking pan (I used an 8×8-inch one) with parchment paper.
Step 2
Place the cocoa powder, sweetener, and butter in a heatproof medium bowl. Melt them over a water bath, mixing until well combined. Then, remove from the heat and allow to cool for about 7 minutes.
Step 3
Add the eggs one at a time, whisking after each addition until well combined and smooth.
Step 4
Whisk in the almond flour. Mix well and make sure everything is thoroughly combined – this can take a minute or two.
Step 5
Bake for 20-25 minutes until the center is set. Enjoy!
💡Tips
1. Watch The Baking Time
These brownies can go from perfectly fudgy to dry and crumbly in just a couple of minutes. Start checking them at 15 minutes, even though the recipe says 20-25 minutes.
They’re done when the center is set but still looks slightly wet – it will continue cooking a bit after you take it out of the oven.
If you stick a toothpick in the center, it should come out with a few moist crumbs, not completely clean.
2. Room Temperature Eggs
Take your eggs out of the fridge about 30 minutes before starting. Room temperature eggs mix much better with the other ingredients and help create that fudgy texture we want. Cold eggs can make the butter solidify too quickly, leading to a lumpy batter.
3. Mix The Batter Well
Spend at least a full minute mixing after adding the almond flour. You might see small lumps at first – keep mixing until they’re gone.
Undermixing can leave you with flour pockets in your brownies, while overmixing isn’t really a problem here since we’re not using regular flour.
You’ll Love These Recipes Too
Check out these amazing recipes too:
FAQ
1. Why did my brownies turn out dry?
If your brownies are dry, it’s usually because they were baked too long. Remember, they continue cooking even after you take them out of the oven.
Take them out when the center still looks slightly wet but is set – if you wait until it looks completely done, they’ll be overcooked. Also, make sure you’re measuring your cocoa powder correctly.
2. Can I substitute the almond flour with coconut flour?
No, coconut flour won’t work as a direct substitute in this recipe. Coconut flour absorbs much more liquid than almond flour – about 3-4 times more! If you tried to use the same amount of coconut flour, your brownies would turn out extremely dry and crumbly.
Keto Fudgy Cocoa Brownies
Print RecipeIngredients
Instructions
- Preheat the oven to 350°F and line a baking pan (I used an 8×8-inch one) with parchment paper.
- Place the cocoa powder, sweetener, and butter in a heatproof medium bowl. Melt them over a water bath, mixing until well combined. Then, remove from the heat and allow to cool for about 7 minutes.
- Add the eggs one at a time, whisking after each addition until well combined and smooth.
- Whisk in the almond flour. Mix well and make sure everything is thoroughly combined – this can take a minute or two.
- Bake for 20-25 minutes until the center is set. Enjoy!