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Fudgy Keto Brownies
4.5 from 93 votes

Fudgy Keto Brownies

Fudgy Keto Brownies are dense, rich squares made without traditional flour or sugar, combining ghee, dark chocolate, almond flour, raw cacao powder, and monk fruit sweetener for a low-carb treat. Cinnamon adds warmth while optional sugar-free chocolate chips enhance texture. The batter bakes to a thick, pudding-like consistency with a moist, fudgy finish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 9 brownies
Calories: 256 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 10 Tbsp ghee see note*
  • 1 baker's chocolate 2-ounce bar, or dark chocolate
  • 1 tsp vanilla extract pure
  • 3 egg at room temperature, see note, large
  • 1/2 cup almond flour see note, Super Fine
  • 5 Tbsp raw cacao powder or unsweetened cocoa powder
  • 3/4 cup Monk Fruit Sweetener
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt sea salt
  • 1/2 cup sugar-free chocolate chips optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  2. Add the ghee and chocolate bar to a small saucepan and heat over medium-low. Stir occasionally until mixture has melted. Immediately remove from heat and set aside to cool. Once cool, stir in the pure vanilla extract.
  3. While the chocolate mixture is cooling, prepare the rest of the recipe. Add the eggs to a stand mixer fitted with the paddle attachment and beat until very frothy. Note: you may also use a mixing bowl and hand mixer.
  4. In a bowl, stir together the almond flour, cacao powder, monk fruit sweetener, ground cinnamon, baking powder, and sea salt.
  5. Pour the chocolate mixture into the mixer with the beaten eggs and beat until a creamy, thick pudding-like mixture results.
  6. Beat in the flour mixture until well-incorporated and a thick brownie batter is formed.
  7. Transfer brownie batter to the lined loaf pan and bake on the center rack of the preheated oven 18 to 30 minutes, until the center has puffed up and is showing small cracks. Note: the brownies will not appear “done” after 18 to 20 minutes, but rest assured, they are!
  8. Allow brownies to cool at least 30 minutes before slicing and serving.

Notes

  • You can substitute grass-fed butter or coconut oil for the ghee used in the recipe.
  • To make these brownies vegan or egg-free, replace the 3 eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water).
  • Almond flour can be replaced with 3 tablespoons of coconut flour, keeping in mind it may affect texture.

Nutrition Information

Serving 1of 9 Calories 256kcal (13%) Carbohydrates 13g (4%) Fat 23g (35%) Fiber 2g (8%)

Nutrition Facts

Serving: 9 brownies

Amount Per Serving

Calories 256

% Daily Value*

Serving 1of 9
Calories 256kcal 13%
Carbohydrates 13g 4%
Fat 23g 35%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.