Keto Fudge Brownie
Indulge guilt-free with these rich and decadent Keto Fudge Brownies—an irresistible dessert that's low-carb, gluten-free, and perfect for satisfying your sweet tooth while staying on track with your keto lifestyle. Made with a blend of almond flour and coconut flour, sweetened naturally with erythritol or monk fruit, and packed with the deep, chocolatey goodness of unsweetened cocoa and sugar-free dark chocolate chips, these brownies deliver maximum flavor with minimal carbs. Their fudgy texture comes from a perfectly balanced combination of ingredients, while melted coconut oil and a hint of vanilla bring the recipe to life. Ready in just 40 minutes from start to finish, this easy-to-make treat is ideal for parties, meal prep, or a quick weeknight dessert. Pair with a dollop of whipped cream or enjoy on its own for a chocolate lover’s dream.
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Recipe Information
Ingredients
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Erythritol or monk fruit sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Coconut oil, melted
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it to avoid sticking.
In a large mixing bowl, combine unsweetened cocoa powder, almond flour, coconut flour, erythritol, baking powder, and sea salt. Whisk the dry ingredients until they are well blended.
In a separate bowl, whisk together the eggs and vanilla extract until they’re evenly combined. Gradually add in the melted coconut oil while continuing to whisk.
Pour the wet ingredients into the dry ingredients and mix using a spatula or hand mixer until a thick batter forms.
Fold in the sugar-free dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Transfer the batter into the prepared baking pan and spread it evenly using the spatula.
Bake in the preheated oven for 20-25 minutes, until the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake to keep the fudgy texture.
Allow the brownies to cool completely in the pan on a wire rack before slicing into 12 pieces and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 0.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
