Easy Keto Brownies Made With Almond Flour

Let Me Tell You About the Quest for Keto Brownies

Okay, picture this: It’s Friday night, I’m tired, my sweet tooth’s yelling at me louder than the dog after the squirrel, and I start craving brownies something fierce. But not just any brownies. Nope, keto brownies, made with almond flour. In my house, that doesn’t mean sad, healthy-tasting pretend brownies—it means rich, fudgy, chocolatey magic that even my carb-loving brother-in-law will devour for breakfast (don’t ask, it’s a thing in our family!). Honestly, I’ve fussed around with a lot of brownie recipes. Some came out like chocolate sand, others were so oily they slipped out of the pan on their own. But this one? It sticks the landing and then some.

Why I Keep Coming Back to These Brownies

I make these whenever I need a boost or when my friends are popping by and I want to pretend I’ve got my life together. My family goes a bit bonkers every time—mostly because you really can’t tell they’re keto; it just tastes like brownie happiness. I’ve tried skipping the cocoa powder (out of pure laziness one night) and let me tell you, I don’t recommend it. Also, this is the only dessert where my fella eats the edges before the gooey center, which honestly, I take as a compliment. And yes, there’s a mild irritation every single time the pan is still too warm to slice neatly, but who’s waiting for perfect, right?

What You’ll Need (Or Not Need, Actually)

• 1 cup almond flour (but I’ve swapped in hazelnut flour in a pinch – gives it a sort of “Nutella if it was grown up” vibe)
• 1/3 cup unsweetened cocoa powder (honestly, cheap or fancy—both work, but I aim for Dutch-process when I remember)
• 1/2 tsp baking powder (one time I forgot this, and the brownies were still good, just more like fudge than cake)
• 1/4 tsp salt (regular sea salt or flaky if you want to pretend you’re at a fancy bakery)
• 2/3 cup granulated erythritol or monk fruit sweetener (or use whatever you usually stick in your keto coffee, I’ve tried three brands, all decent)
• 2 large eggs (room temp is best, but if you forget, just set them in a cup of warm water for 3 mins)
• 1/3 cup melted unsalted butter (my grandmother swears by Kerrygold, but store brand is totally fine)
• 1 tsp pure vanilla extract (I sometimes just eyeball this—never ruined anything yet)
• 1/2 cup sugar-free chocolate chips (optional but let’s be real… not optional in my kitchen)

How I Throw These Together (Honestly, Sometimes With My Eyes Closed)

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan, or line it with parchment if you hate scrubbing pans as much as I do.
2. In a medium bowl, mix together the almond flour, cocoa powder, baking powder, and salt. Don’t stress if it looks like brown dust—it always does at this stage.
3. In another bowl, whisk together the sweetener, eggs, melted butter, and vanilla. Sometimes I melt the butter in the microwave right in this bowl because, well, that’s one less thing to wash.
4. Pour the wet ingredients into the dry and stir just until combined—you don’t want to over-mix or the brownies get weirdly tough (I learned that the hard way).
5. Fold in the chocolate chips (and this is where I steal a few from the bowl—no shame).
6. Spoon the batter into your prepared pan. It’ll be pretty thick—kind of mud pie vibes—so just spread it out as best you can.
7. Bake for about 18-22 minutes. Actually, I start checking at 18 because my oven has, uh, trust issues. They’re done when the center is just set and a toothpick comes out with a bit of sticky crumb (but not raw goop).
8. Let them cool completely in the pan. I say this every time and I never wait the full time, so, join the club.

My “Aha!” Brownie Notes

• If you like gooier brownies, pull them out closer to the 18 minute mark. If you want more of a cake vibe, leave ‘em for 22.
• Chilling overnight actually makes them denser and, I think, even tastier, but honestly, who’s gonna resist warm brownies?
• Sometimes I double the chocolate chips (and regret nothing).

Ways I’ve Messed Around With This Recipe (and Not Always Won)

• I swapped in coconut flour once—it was a dry, crumbly tragedy. Would not recommend unless you love eating sand.
• Added chopped walnuts as a nod to my dad. Very crunchy, kind of nostalgic.
• Tried a swirl of peanut butter in the batter. It looked pretty, tasted amazing—highly recommend for peanut butter fiends.

If You Don’t Have the Gear—No Problem

I use a regular old Pyrex dish for baking these, but honestly, you can use any 8×8 inch pan (my friend even used her lasagna pan and just doubled the batch—bold move). If you don’t have parchment, just grease the pan well, and maybe cross your fingers a bit.

How Do They Keep? (Spoiler: They Don’t Last Long)

Technically, you should keep them in an airtight container in the fridge for up to 5 days, but in reality, these are usually gone within 24 hours at my house. If you do have leftovers (teach me your willpower), they freeze beautifully, too—just pop squares between parchment and keep them in a zip bag.

Serving These Up: My Go-To Moves

I love these just as they are, but sometimes I dust on a little extra cocoa or serve with a dollop of whipped cream (unsweetened, because the brownies themselves do all the heavy lifting). My niece insists they’re best with a scoop of keto ice cream—she’s not wrong. On birthdays, I’ll stick a candle in one and call it good.

What I’ve Learned (The “Don’t Make My Mistakes” Part)

• One time I tried baking these at 400°F to save time—major fail, just burnt edges and raw middle. Low and slow, folks.
• Don’t skip letting them cool unless you want a chocolate avalanche rather than neat bars. Then again, that’s not always a bad thing?
• If your batter seems really dry, add a splash of almond milk. I’ve had almond flour behave differently by brand, go figure.

Quick Questions From Friends (And Probably You!)

• Can I use coconut flour instead of almond flour? I mean—you can, but I wouldn’t. It soaks up way more moisture and mine came out like chocolate sawdust. Maybe with more eggs? Not sure I’ll bother.
• Will these brownies taste “keto-ish”? Nope—everyone I’ve served these to (including my skeptical aunt) asked for seconds, and she usually hates my healthy bakes.
• Can I make these dairy free? Totally. Swap butter for coconut oil or vegan margarine. The texture changes a bit, but it works.
• My brownies sank in the middle—what’s up? Yep, had that happen. Usually means they came out too soon. Or maybe I got overzealous with the chocolate chips.
• Can I double the recipe? Absolutely. Just use a 9×13 inch pan and add a few extra minutes to the bake time. Or, do what I do and make two small pans so you can hide one.

And if you’ve made it this far? Go on, preheat that oven. Even if you mess up a little (we all do), you’ll still end up with fudgy, chocolatey bites—and honestly, there are worse things in this world than a slightly imperfect batch of brownies. Cheers, mate!

★★★★★ 4.60 from 41 ratings

Easy Keto Brownies Made With Almond Flour

yield: 9 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

These easy keto brownies are rich, fudgy, and made entirely with almond flour! They’re a low carb, gluten-free dessert that’s simple to whip up whenever a chocolate craving hits.

🖨️ Print Pin Recipe

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup granulated erythritol or monk fruit sweetener
• 2 large eggs
• 1/3 cup melted unsalted butter
• 1 tsp pure vanilla extract
• 1/2 cup sugar-free chocolate chips (optional)

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan, or line it with parchment if you hate scrubbing pans as much as I do.
2. 2
   In a medium bowl, mix together the almond flour, cocoa powder, baking powder, and salt. Don’t stress if it looks like brown dust—it always does at this stage.
3. 3
   In another bowl, whisk together the sweetener, eggs, melted butter, and vanilla. Sometimes I melt the butter in the microwave right in this bowl because, well, that’s one less thing to wash.
4. 4
   Pour the wet ingredients into the dry and stir just until combined—you don’t want to over-mix or the brownies get weirdly tough (I learned that the hard way).
5. 5
   Fold in the chocolate chips (and this is where I steal a few from the bowl—no shame).
6. 6
   Spoon the batter into your prepared pan. It’ll be pretty thick—kind of mud pie vibes—so just spread it out as best you can.
7. 7
   Bake for about 18-22 minutes. Actually, I start checking at 18 because my oven has, uh, trust issues. They’re done when the center is just set and a toothpick comes out with a bit of sticky crumb (but not raw goop).
8. 8
   Let them cool completely in the pan. I say this every time and I never wait the full time, so, join the club.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 167 caloriescal

Protein: 4gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 4gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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