If you’ve been searching for an easy keto brownies recipe, your search is over! These brownies are simple to make so you can be enjoying them in no time at all. They are cakey and nutty with a rich chocolate flavour.
Before you scroll to the Easy Keto Brownies recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Easy Keto Brownies Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Brownies?
The debate on how a brownie should be runs hot!
It really is personal preference whether your brownie is chewy, crispy, fudgy, cakey, nutty etc etc.
One thing is for sure, keto brownies help you to realise that keto CAN be a way of life, you really aren’t restricting yourself on flavour and indulgence.
This is my favourite brownie style – a little bit cakey, a little bit chewy but very chocolatey – and KETO to boot.
Ingredients for Easy Keto Brownies
This is one of those nice easy Keto dessert recipes where you don’t have to be a whiz in the kitchen or use 20 different bowls and special equipment.
You will need:
- Almond Meal
- Cocoa Powder
- Baking Powder
- Xylitol or preferred sweetener
- Vanilla essence or bean paste
That’s it! Nice and easy and you’ve probably got everything in the pantry already.
As always, using the highest quality ingredients is super important. With a simple recipe like these easy keto brownies, the quality of the ingredients is what makes it extra delicious.
Here are the different brands and tips for each ingredient that I personally use:
Almond meal is so much easier to get these days, and its thanks to recipes like Keto brownies that it has taken off.
The key with almond meal for these easy Keto Brownies is to use the fine, blanched almond meal – no brown specks. This gives it a lighter, fluffier texture.
Substitutions: I haven’t found another flour that acts the same as coconut flour and is keto friendly, so don’t recommend substituting this for anything else.
I use Dutch Processed Cocoa Powder from Plaistowe for these Keto brownies.
Processed cocoa powder is less bitter and acidic, so I find it has a nicer, smoother taste than raw cocoa powder. It can get a little lumpy so make sure you break up any lumps with a fork or whisk!
Substitutions: You could use your favourite low carb drinking chocolate for extra sweeteness!
If I’m doing an Iherb order, I get Bob’s Red Mill Baking powder.
McKenzie’s Baking powder is available widely in the supermarkets. It is also gluten free, making these easy keto brownies suitable for coeliacs.
Quality butter is a must have ingredient for every keto baker. I usually go with Devondale salted butter for these brownies, as a little saltiness brings out the sweetness.
Substitutions: To make it dairy free, you can use a dairy free butter substitute.
Xylitol or other sweetener
I usually use Xylitol from Iherb for my keto baking needs, and use it in these easy keto brownies as well.
I write about why I use Xylitol as my sweetener of choice here – the biggest reason being the taste!
Substitutions: Some other keto sweeteners have a ‘cooling effect’ and I find this really strong with Stevia and erythritol. I’ve been experimenting with some monkfruit-erythritol blends lately and they seem to work pretty well, but I always find myself going back to xylitol.
Vanilla essence or bean paste
You only need a little bit of vanilla, so good quality goes a long way! I like the Queen brand from woolworths and prefer the beans over the essence.
Milk, Eggs and Walnuts
All pretty straight forward – good quality, high fat and the least processed you can find.
Substitutions: Milk can be replaced with a dash of full fat cream mixed with water to bring carbs even lower.
Walnuts can be left out, or replaced with another chopped nut like macadamias or walnuts.
Tips for making Easy Keto Brownies
- Make sure you combine the dry ingredients and give them a brief whisk or stir to break up any lumps. This also helps distribute the baking powder evenly!
- Melt the butter in the microwave until it has just melted – not too long or it will splatter or start to separate out the solids.
- Chop the walnuts up reasonably finely, leaving some larger chunks for texture
- Check for done-ness by inserting a skewer or toothpick in the middle. I check after about 17-18 minutes as I like mine on the softer, gooey side. You can bake up to 20-22 minutes if you prefer them a little more done and cakey.
Storage tips for Easy Keto Brownies
- Fridge: cut into squares and store in an air tight container with baking paper inbetween the layers
- Freezer: cut into squares and wrap individual portions in tin foil. This is great to stop yourself eating too many in one sitting!
How many carbs in Easy Keto Brownies?
As you will see in the nutrition panel below, this Keto Brownie has 4 grams total carbs and 1 grams fibre so easy keto brownies have 3 grams of net carbs per serve.
Desserts and snacks aren’t meant to be had every day as they can create bad habits and sweet tooth cravings. I recommend cutting into squares and freezing these, so they are there when you need them.
I talk more about Snacks on Keto here.
Other Similar Recipes You Might Like
- 2/3 cup almond meal, unblanched
- 6 tablespoons cocoa powder, unsweetened
- 1/3 cup Xylitol
- 2 teaspoons Baking powder
- 60 grams melted butter
- 1/2 teaspoon vanilla
- 6 tablespoons milk, coconut milk if you are lactose intolerant
- 2 large eggs
- 1/2 cup walnuts, roughly chopped, optional
- Preheat the oven to 180C / 356F and line a square baking tin of 20cm x 20cm approx with non-stick baking paper.
- In a large mixing bowl, combine the almond meal, cocoa powder, xylitol and baking powder. Stir to ensure they are combined evenly.
- Next, melt your butter in the microwave until just melted (don't leave it too long or it will separate!).
- Let it cool slightly, then add to the flour mixture along with the vanilla, milk and eggs. If you are using the walnuts, add them now. Stir to thoroughly combine.
- Pour the brownie batter into the prepared baking tin and place in the oven for approximately 20 minutes.
- Check after 18 minutes by inserting a toothpick into the centre. It should come out slightly cakey but not wet.
- Let sit in the tin for 5 minutes, then remove to a wire rack to cool completely. Or enjoy these warm!
Nutrition Information:Yield: 12 Serving Size: 1 g
Amount Per Serving: Calories: 126Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 42mgSodium: 51mgCarbohydrates: 4gFiber: 1gProtein: 3g
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