The Best Keto Cocolate Brownies 2021

Keto Cocolate Brownies, Tempting Paleo and keto brownies -

The Best Keto Cocolate Brownies 2021

The best keto chocolate brownies 2021. These paleo and keto chocolate brownies are extra fudgy, super easy to make.

It is just 5 ingredients and 1g net carb each. Now that’s what we call the ideal low carb chocolate dessert.

Super fudgy, and intensely chocolatey!

Ridiculously self-indulgent, super fudgy, and intensely chocolatey, these keto brownies are one indulgent low carb chocolate treat.

Plus, they’re super easy and with a staple (grain-free) pantry ingredients.
And guess what? Just 1g net carb per brownie.

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Keto Cocolate Brownies

This Keto Chocolate Brownies recipe happens to be a keto-adaptation based on Alice Medrich’s famous cocoa brownies.

Incidentally one of the most favorite brownie recipes on the web

The keto result varies little from the original, albeit perhaps a little less chewy and more melt-in-your-mouth sorta thing (courtesy of the lack of gluten).

We’ll start with the most important one: do not over-bake the brownies!

The timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess.

Keep an eye out for them, and take them out once the center is set and a toothpick inserted comes out moist (but not drenching).
Tasty Paleo & Keto Brownies
We even prefer to slightly undercook them and chill them in the fridge before cutting. That’s the secret for extra fudgy brownies.

I’ve also noticed that when using powdered erythritol rather than xylitol (my favorite), you also need to decrease the baking time by about 5 minutes as they cook faster.

You’ll also want to use eggs at room tempThe reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold).

They’ll solidify the butter and your batter will be too thick (doesn’t affect the end results, just annoying to spoon rather than pour!).

Tasty Paleo & Keto Brownies
And if possible, refrigerate the batter overnight. This is an old Medrich rule, but it does work charm to get a richer texture (as the flavors have had a chance to mingle).

Though if not possible, honestly don’t sweat it– we’ve done them, either way, multiple times. Just keep in mind that your batter will solidify in the fridge (as the butter sets), totally normal, and just pop the baking dish in the oven as is.


The Chocolate 🍫

Cocoa brownies are generally regarded as second best to their ‘molten chocolate bar’ counterparts, given that they’re generally more cake-like than fudgy.

But that’s most definitely not the case here, as these are some of the fudgiest brownies you’ll ever make.

Albeit ‘healthier‘, as you can control the chocolate and fat input completely, so no added refined sugars, preservatives, etc.

And of course, cocoa powder is much less expensive than chocolate bars (particularly keto ones!).

So think of these keto brownies as wallet-friendly too.

Cocoa or cacao? Both work great, just know that quality really matters here.

Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world.

But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your brownies will be lighter in color and more reddish in hue.

Both are well and good, as long as they’re unsweetened.


A lightly sprinkle of flakey sea salt works wonders to cut through the chocolate in these guys!

And Maldon flakes are the undisputed best, by a mile.

The Sweetener 🍯

You’ve got a couple of options here.

Xylitol has become my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great).

Xylitol takes (much) longer to dry out though so your brownies will be extra delicate (think gooey) right after baking.

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form.

If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

And one more thing to keep in mind, is that a few of you who have used erythritol (Swerve in particular) report back periodically that your batter ends up thick.

This seems to be improved by microwaving rather than using a water bath and using powder rather than regular.

Though there seems to be no hard rule here.

It doesn’t seem to affect much the taste, in the end, so just spread the batter rather than pour it in.

But if you’re finding your brownies feel too thick, simply add in an extra egg (just don’t over-whisk or they could become cakier).

Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated.

So we cannot recommend enough that you don’t use stevia-based sweeteners here.

Oh, and if just paleo or gluten-free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

Tasty Paleo & Keto Brownies



  • 130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
  • 140-200 g xylitol powdered erythritol or coconut sugar if paleo*
  • 80 g cocoa powder**
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature***
  • 70 g almond flour


  • flakey sea salt optional (but highly suggested!)


  • unsweetened macadamia milk nice and cold!


Position a rack in the lower third of your oven and preheat to 350°F/180°C.

Line with parchment paper the bottom and sides of an 8x8-inch baking pan. Set aside.

Add butter, sweetener, cocoa powder, and salt to a medium heatproof bowl.

Melt over a water bath whisking constantly (or use the microwave, in small increments).

You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point).

Remove from heat and allow the mixture to cool slightly.

Add one egg at a time, whisking well after each one until completely incorporated.

The texture should appear smooth, with all the sweetener dissolving into the mixture.

And if using erythritol, and your batter ends up too thick, you may want to add an extra egg.

Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.

Add the almond flour, whisking vigorously until fully blended (about a minute).

Bake for 15-25 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist.

This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you'll brownies will continue to cook while they cool.

Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack.

Lift brownies using the edges of the parchment paper and cut into the desired size (we do 16!).

To get extra clean edges, place in the freezer for 10 minutes prior to cutting.

    Tasty Paleo & Keto Brownies


    Tasty Paleo & Keto Brownies

    You might also like these Chocolatey Keto brownies.


    *Please see the section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!).

    Just keep in mind that stevia doesn't work (at all!) for these!

    And if using powdered erythritol, and your batter ends up too thick, you may want to add an extra egg.

    Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.

    **If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed.

    Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).

    **Use eggs at room temp. The reason being that if your cocoa/butter mixture is not hot enough (and your eggs are very cold), they'll solidify the butter and your batter will be too thick once you add in the almond flour (doesn't affect the end results, just annoying to spoon rather than pour!).

    P.S Check out this delicious no-bake gluten-free & keto chocolate cheesecake!
    A keto diet can be really simple, but it helps to learn some basic skills.
    These tips and guides will help you answer all the common keto questions.
    Click here for An Easy Detailed Guide to Follow for Beginners to The Keto Diet.

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