Fudgy Keto Brownies
In my mind, the perfect keto brownies are fudgy, moist and have a bit of chew to them. They should have a depth of flavor that's so intense that you eat it in small bites and let the full flavor bloom in your mouth. I'm dreaming of these drizzled with a keto caramel sauce or with keto whipped cream. mmmmmm.
Unfortuately, this was easier imagined than realized. After TEN batch's--I finally created the almost perfect Keto brownie. I say almost because I discovered that I don't tolerate Xylitol very well.
For those of you that do, this is the perfect recipe. For the rest of us, I'm still working on the perfect keto brownies without xylitol. It will happen!
I make these in my food processer to make melting the chocolate a breeze. You can use the same idea using a mixer. The idea is to combine the unsweetened chocolate that's been chopped thin with the hot water to melt it. The hot water also activates the cacao powder and espresso powder. Make sure your mixture isn't too hot when you add the eggs. I didn't have a problem with this using the food processor.
80% fat~5% net carb~8% protein
Fudgy Keto Brownies
- 1/3 Cup Cacao Powder 1oz
- 2 Oz Unsweetened Dark Chocolate chopped thin
- 2/3 Cup Boiling Water
- 1/3 Cup Olive Oil
- 3 Tbs Unsalted Butter ghee or coconut oil
- 2 Large Eggs
- 2 Egg Yolks
- 1 Tbsp Espresso Powder
- 1 Tbsp Pure Vanilla Extract
- 1 Cup Xylitol Substituting will NOT work
- 1/3 Cup Monk Fruit Sweetener
- 20 Drops Liquid Stevia
- 1/2 Cup Heavy Whipping Cream
- 3/4 Tsp Salt
- 1 Tbsp Acacia Fiber Powder
- 3/4 Cup Almond Flour 84 g
- 1/4 Cup Coconut Flour 36 g
- In the bowl of a food processor combine: 1/3 cup (1oz) cacao powder, 2 oz unsweetened chocolate, chopped thin, 2/3 cup boiling water
- Blend--make sure all the chocolate melted
- Then add: 1/3 cup Olive Oil, 3 Tbs unsalted butter, ghee or coconut oil
- Blend, then add: 2 large eggs plus 2 egg yolks
- Blend until well combined. Then add: 1 Tbsp espresso powder, 1 Tbsp Vanilla Extract
- Blend for 10-15 seconds. Then add: 1 c xylitol (Substituting will NOT work), 1/3 c monk fruit sweetener, 20 drops stevia
- Blend, then add: 1/2 cup heavy whipping cream, 3/4 tsp salt, 1 tbsp Acacia Fiber Powder, 3/4 cup (84 g) almond flour, 1/4 cup (36 g) coconut flour
- Blend for approximately 2 minutes until the brownie batter is combined and smooth.
- Pour into a greased 9x13 pan for thinner brownies or use a 9x9 or 8x8 pan for thick brownies. 9x13 pan will take 20 minutes to bake. 9x9 will take 35 minutes. 8x8 will take 30 minutes
Cooking Methods for Fudgy Keto Brownies
The Easiest Way to Finely Chop Chocolate
The best way to finely chop chocolate is actually with a stiff, serrated knife. The serrated edge prevents the knife from slipping off the chocolate bar. The best knife in our kitchen for this job was our Cutco Cheese knife! It’s shown in the video and works perfectly! Check out the video for a demonstration on how to finely chop your chocolate.
Substitutions For Fudgy Keto Brownies
Why Xylitol? Can’t I Substitute?
Xylitol behaves a lot like sugar does when baking. It’s a sugar alcohol and not a artificial sweetener.
Unfortunately, at the time of publishing this recipe, I haven’t been able to find a substitution. All of my test batch’s of brownies using other sugar substitutes have failed.
I avoid artificial sweeteners such as Splenda and Aspartame–so I haven’t tried these. The good news is that I have a list of 3-4 natural sweetners that don’t contain carbohydrates to try. Stay tuned for updates!
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Things Used in Fudgy Keto Brownies
- My new favorite cocoa powder
- Espresso Powder
- Acacia Fiber Powder
- Watkins Pure Vanilla Extract
- -or- Madagascar Pure Vanilla
- Xylitol (make sure you get xylitol NOT made from corn)
- **If you can’t tolerate Xylitol or prefer not to use it– you can substitute with Bocha Sweet
- Monk Fruit Sweetener
- Sweetleaf Vanilla Stevia Drops
- Almond Flour (Superfine)
- Coconut Flour
*******Cuisinart Food Processor (this is the newer model of my version)
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How To Make Fudgy Keto Brownies
In the bowl of a food processor combine:
- 1/3 cup (1oz) cacao powder
- 2 oz unsweetened chocolate, chopped thin
- 2/3 cup boiling water
Blend–make sure all the chocolate melted
- 1/3 cup Olive Oil
- 3 Tbs unsalted butter, ghee or coconut oil
Blend, then add:
- 2 large eggs plus 2 egg yolks
Blend until well combined. Then add:
- 1 Tbsp espresso powder
- 1 Tbsp Pure Vanilla Extract
Blend for 10-15 seconds. Then add:
- 1 c xylitol (Substituting will NOT work)
- 1/3 c monk fruit sweetener
- 20 drops Sweetleaf Liquid stevia
Blend, then add:
- 1/2 cup heavy whipping cream
- 3/4 tsp salt
- 1 tbsp Acacia Fiber Powder
- 3/4 cup (84 g) almond flour (superfine)
- 1/4 cup (36 g) coconut flour
Blend for approximately 2 minutes until the brownie batter is combined and smooth.
Pour into a greased 9×13 pan for thinner brownies or use a 9×9 or 8×8 pan for thick brownies.
- 9×13 pan will take 20 minutes to bake.
- 9×9 will take 35 minutes
- 8×8 will take 30 minutes
Watch the brownies as they near the end of their baking cycle. When a toothpick comes out of the center mostly clean, the brownies are done. Be careful not to over-bake them.
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn’t creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!