These fudgy Keto Chocolate Brownies are quick and easy to throw together for when the chocolate crave hits!
At no additional cost to you, I may make a small commission for purchases made through links in this post.
Give me ALL THE CHOCOLATE! Death by chocolate would, 100%, be the way I’d choose go, if only choosing were an option.
These Keto Chocolate Brownies are deliciously fudgy and super easy to whip up! My littles always get so excited when I make a batch. I like to pretend I’m making them for the kids, rather than myself… 🤷♀️ We can keep that between ourselves, right?
I hope you love them as much as we do!
Why this recipe works
- We all need a little chocolate in our life, no? Just because we are either gluten free, kicking the carbs and/or leaving sugar in the dust, doesn’t mean we have to say goodbye to chocolate!
- The perfect ratio of ingredients creates a deep chocolate flavoured brownie that has the ultimate fudgy texture.
- It’s fast and easy to make, plus is great to bring to potlucks and parties. I haven’t had anyone say no to one of these delicious brownies!
To make these little love bites, you’ll need:
- almond flour
- cocoa powder
- coarse sea salt (pink himalayan or grey)
- instant coffee
- cream cheese
- powdered monk fruit / erythritol sweetener
- melted butter
Powdered monk fruit / erythritol sweetener
There are loads of different types of sweeteners as well as brands. My preferred sweetener is the monk fruit / erythritol blends. I find their sweetness level is perfect and there is little to no aftertaste. The brands I use are either Lakanto or So Nourished.
I buy the granular sweeteners and use my coffee grinder to blitz it into powder. To do so, make sure the coffee grinder is clean, add about 1/4 cup sweetener and blend for a few seconds until it has turned into a powder.
To make life a bit easier, I like to grind a whole bunch at once to store in a ziploc bag in the cupboard. You can absolutely buy powdered sweetener, So Nourished has a powdered version, but you’ll save a few bucks in the long run by making powdered yourself.
Chocolatey goodness! Cocoa powder is what makes these Keto Chocolate Brownies… well… chocolatey! Just be sure to buy unsweetened cocoa powder!
I always add instant coffee to any type of baked chocolate goodie. Why? For some reason coffee flavour brings out a deeper, richer chocolate flavour in anything chocolate you add it to! Cool, hey?
You want your chocolate cupcakes to be more chocolatey? Add instant powder to it. I would never dream of making a chocolate cake without this magical ingredient!
How to make Keto Chocolate Brownies
You’ll need about 15 minutes to prep, another 30 to bake and then the longest wait of your whole entire life while these beauties cool.
Preheat the oven to 350°. Wrap the bottom of an 8×8″ baking pan with tin foil and then spray the inside with olive or avocado oil. Set the pan aside.
In a medium sized mixing bowl combine almond flour, cocoa powder, coarse sea salt and instant coffee. Whisk until fully mixed, then set aside.
Using a stand mixer with the paddle attachment or a hand mixer, whip cream cheese until all of the lumps are gone and the cream cheese is super smooth.
Blend in the powdered sweetener until fully mixed, scrape the bowl, then mix in the vanilla and eggs, one at a time, scraping the bowl in between each addition. Stir in the melted butter, then the almond flour mixture.
Pour into the prepared pan, spread the batter smooth with a spatula, then bake in the preheated oven for 30 minutes.
The brownie will appear puffy on the edges, jiggly and sunken in the center with a shiny glaze to it, and the edges will start to form little cracks. This means it’s done!
Allow the brownie to cool for an hour or so on the counter, then it can be placed into the refrigerator until fully cooled.
Once fully cooled, cut into 9 squares.
Watch the whole thing go down:
- Run out of spray oil? You can either oil the pan with a dab of olive or avocado oil and spread it all around evenly with a piece of paper towel, or do the same with a little bit of butter.
- Make sure the cream cheese is room temperature before you begin. This will allow the cream cheese to blend smoother with the other ingredients, making it nice and lump free!
- It is important to check your brownie for all of the signs of doneness – pulling away from the sides, puffy edges, jiggly center, shiny glazed look and little tiny cracks beginning to form! This will get you that perfect, chocolatey fudgyness we all dream of!
Chocolate on top of chocolate? Uh… yes please! This chocolate frosting is just so delicious, it’s hard to resist adding it to the top of these brownies. Don’t get me wrong, they are perfect just the way they are, but if you have that extra intense chocolate crave, try this frosting on top!
How to make chocolate frosting
Chop up 2 oz unsweetened chocolate or 85-95% dark chocolate. Add to a microwave safe bowl with 1 tbsp coconut oil. (Use refined coconut oil for a coconut free flavour)
Microwave on 40% power, stirring every 20-30 seconds, until the chocolate is fully melted. Stir in 2-3 TBSP powdered monk fruit / erythritol sweetener, depending on how sweet you like your chocolate frosting.
Whisk in 3 tbsp unsweetened cocoa powder, 1/4 tsp sea salt, 1/3 cup plain greek yogurt, and then enough plain almond or coconut milk until you reach the desired consistency, about 3-5 tbsp. Spread over the brownie before slicing into squares!
Frequently asked questions
Just in case, here are some frequently asked questions. Have I missed something? Feel free to ask me in the comment section below the recipe card!
How do you store Keto Chocolate Brownies?
Because these beauties are made with cream cheese, they should be stored in the refrigerator. Honestly, the texture and flavour is better when cold anyways! Keep them in an air tight container so that they don’t dry out.
How long will these brownies last?
If kept in an air tight container in the fridge, these Keto Chocolate Brownies will last about a week.
Want them to last longer? Freeze them! To do so, wrap them in wax paper and toss them into a freezer safe ziploc bag. They will last up to 3 months in the freezer!
Can I use Stevia instead of erythritol?
You sure can! Here is a stevia conversion calculator so you can find out how much stevia to use in place of the sweetener. The sweetener I use is a 1:1 sugar ratio so this converter works great.
Try these other sugar free desserts next:
Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!
Simple & Fudgy Keto Chocolate Brownies
- Tin foil
- Olive or avocado spray oil
- Medium & Small mixing bowls
- Preheat oven to 350°.
- Wrap the bottom of an 8×8" baking pan with tin foil and then spray the inside with olive or avocado oil. Set the pan aside.
- In a medium sized mixing bowl combine almond flour, cocoa powder, coarse sea salt and instant coffee. Whisk until fully mixed then set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, whip cream cheese until all of the lumps are gone and the cream cheese is super smooth.
- Blend in the powdered sweetener until fully mixed, scrape the bowl, then mix in the vanilla and eggs, one at a time, scraping the bowl in between each addition.
- Stir in the melted butter, then the almond flour mixture.
- Pour into the prepared pan, spread the batter smooth with a spatula, then bake in the preheated oven for 30 minutes.
- The brownie will appear puffy on the edges, jiggly and sunken in the center with a shiny glaze to it, and the edges will start to form little cracks. This means it's done!
- Allow the brownie to cool for an hour or so on the counter, then it can be placed into the refrigerator until fully cooled.