The Best & Most Delicious Fudgy Keto Chocolate Brownies 2020
These fudgy Keto Chocolate brownies were some of the most delicious low carb chocolate brownies I ever had.
The secret ingredient? Chia seeds! These were some of the best most amazing fudgy Keto brownies I have had in years.
They are not fudgy as the name states but are delightful.
1 bar (3.5 oz / 100 g) extra dark chocolate - 85 % cocoa
4 1/2 oz (125g) butter, ghee or coconut oil (I used butter)
3 large eggs
15-20 drops liquid stevia (I used 1/2 tsp Stevia Glycerite)
3/4 cup (4.2 oz/ 120 g) erythritol,powdered
1 cup (3.5 oz/ 100 g) almond flour
1/2 cup (1.6 oz/45 g) plus 1 tablespoon cocoa powder
1/4 cup (1.1 oz/ 30 g) ground chia seeds*
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 bar (1.8 oz /50 g) extra dark chocolate - 85 % cocoa
2 tablespoons coconut oil or butter(I used ghee)
1/4 cup (2 fl oz/60 ml) heavy whipping cream
Preheat oven to 350 F (gas mark 4) and position the rack to the middle.
Spray an 8x8 square (20x20 cm) brownie pan (I used a 9x9 inch) with baking spray and line with parchment so that the bottom and two opposite sides are mostly covered.
Leave the excess parchment so that you can pull the brownies out of the pan when cool.
Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water.
When most of the chocolate has melted, remove the bowl and stir the chocolate.
Place the eggs, stevia, and powdered erythritol into a medium bowl and mix to combine.
Next beat in the chocolate.
Add the dry ingredients and starting on low speed and gradually getting faster, mix until thoroughly combined.
(starting on low prevents the cocoa powder from making a big cloud!)
Spread the thick brownie batter into the pan and bake for 15-20 minutes.
Let it cool in the pan.
When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment.
Don't worry if it cracks.
Break the chocolate into small pieces and place it into a smallish bowl with the ghee, coconut oil or butter.
Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer.
Pour the hot cream over the chocolate and let it sit for a minute.
Stir until combined and glossy.
Let it cool a bit and thicken.
Spread over the brownies and let cool in the fridge until the chocolate has hardened.
Cut and serve.
Refrigerate any remaining brownies and enjoy at room temperature.NOTES
*3 tablespoons of chia seeds, when ground, will equal about 1/4 cup.
It's best to under-cook the brownies for a fudgy texture.
Calories: 202kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 120mg | Potassium: 157mg | Fiber: 3g | Vitamin A: 7% | Vitamin C: 1%| Calcium: 4% | Iron: 6%
Check out this tasty recipe for appetizing and low carb chocolate truffle cheesecake.
February 25, 2018, at 8:54 am
I made these as described and they were awesome! Thank you for a much-needed keto treat.
January 28, 2018, at 3:09 pm
I made the Amazing Fudgy Keto Brownies and they live up to their name. They are absolutely scrumptious! I love chocolate and have tried numerous sugar-free recipes for brownies and other desserts. ALL previous attempts were very disappointing. But this one is a winner! They are moist, fudgy, chocolaty and just sweet enough to be very satisfying. Thank you for a winning recipe from an ardent chocolate lover!
January 7, 2018, at 1:52 pm
I’m having to cut back on my fat intake due to fatty liver disease. I had great success making a reduced fat version of these brownies. I only used 3 Tbsp butter and subbed 6 Tbsp almond milk for the rest. Instead of 3 eggs, I used one egg plus two egg whites. They came out perfect, fudgy and delicious! Great recipe.
Great! Thanks for sharing your tweaks, Tom!
January 21, 2018, at 4:17 pm
Fatty Liver disease, I think comes from too many processed foods and carbs, not fat. It is associated with high blood sugar.
January 1, 2018, at 5:57 pm
Substituted the chia with 1/8c of coconut flour, used 1/4 C Hershey’s special Dark & added 1 oz of Lily’s stevia-sweetened choc chips!!
Backflips in my mouth!!
January 1, 2018, at 6:42 pm
Sounds AWESOME, Joi!
November 29, 2017, at 7:39 am
These are AMAZING!!
My husband who loves brownies approves. I didn’t add the chia seeds because I don’t have any but still amazing.
November 17, 2017, at 7:58 pm
Hmmm. I don’t remember Amanda. It could be the erythritol. It likes to recrystallize. But if it wasn’t the sweetener it could have been the chia seeds? I do remember the texture being more grainy when I made them – definitely not melty and gooey like flour brownies.
November 16, 2017, at 5:21 pm
I have a question, was I supposed to use unsweetened chocolate? that’s what I used and the frosting doesn’t taste very good. they are cooling now in the refrigerator not sure how the brownies themselves came out yet.
November 16, 2017, at 5:32 pm
Mary, the chocolate is listed at 85% in the ingredients. I usually buy Ghirardelli.
November 25, 2017, at 12:37 pm
I added 1/4 cup erythritol/stevia blend to the frosting. I wish I could find erythritol without the stevia because I can tell the stevia does enhance the bitterness a bit as someone else said, but at least it’s sweet too! I used unsweetened cocoa powder in the frosting and brownie mix instead of the chocolate bar, so added extra sweetener, but definitely didn’t taste as sweet as when I’ve made brownies in the past. Probably a good thing! The frosting wasn’t mixing well, so I added a few things in the spur of the moment — about 1/4 cup of each coconut flour, cream cheese, and coffee cream, and several tablespoons of water to get it the right consistency. Might have added a little more coffee cream too (would have used whipping cream instead if I had it).
I ran out of eggs, only had two, so I added flax seeds as a substitute for the number of chia seeds stated, but added chia seeds in an amount appropriate to replace one egg, since it apparently can substitute for it. It all seemed to come out rather well! Moist and crumbly, but I haven’t refrigerated mine.
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