Healthy Low Carb Brownie

Keto Brownies

Have you ever wanted a recipe for healthy low carb brownies that actually tasted good? Great you are in for a treat. Because these low carb, sugar-free, grain-free, nut-free brownie recipe won’t disappoint.

I knew I had to create a recipe for healthy low carb brownies that would also be delicious. But I had been avoiding it.  Frankly, it had become a bit of nemesis for me.

I wanted a good flourless brownie but I didn’t want it to be overly complicated with a bunch of ingredients I rarely used.

Just because I was now on a low carb, keto diet didn’t mean I was willing to toss ingredients in the name of trying to create a healthy recipe.

Low Carb Brownies

Am I the only one who just can’t understand the idea of putting avocados or beans in a brownie recipe? Maybe it’s just me that finds it a bit, dare I say gross?

Please forgive me if I have offended you by saying this. Truth be told, I never had the guts to try one of those recipes. So I really can’t judge them fairly.

But honestly, every time I would stumble on one of these recipes it would only convince me that healthy low carb brownies were just something of a unicorn.

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Healthy Low Carb Nut-free Brownies

That the only place a healthy delicious brownie existed, was in a fairy-tale and was simply not possible.

My aversion to the odd ingredient brownies is the reason I think I was so reluctant to attempt to make healthy low carb brownies.

In my mind, a healthy brownie was not going to mean a delicious one. Sure it was going to have some good for you ingredients but that meant I had to trade flavor this option.

Which is why I just kept putting off the idea of even attempting to make one.

Do understand that back when I considered myself a full-on carb addict, I used to make a really delicious brownie. Don’t believe me? Ask my friends and family.

Ugh having to say goodbye to brownies was not an easy thing for this girl. So I had a bit of pressure. After all, I had a reputation to keep.

A Brownie Transformation

Ok so I am being a little dramatic but just wanted to give you a few reasons why I didn’t even try to make healthy low carb brownies.

However, one day after a very strong craving for brownies, I went into my kitchen and began working on a keto brownie recipe.

Knowing that my regular brownie recipe had been permanently shelved meant that I had no choice but to finally make this happen.

After all, if I felt this way about some of the odd brownie recipes out there, I knew some of you also shared my hesitation.

All I can say is that I was super pleased with how this recipe turned out. What’s more, I decided to make my healthy low carb brownies nut-free.

This girl is fearless. Because not only did I create a healthy low carb brownie but I also made it nut-free. You all low carb bakers know that took some real guts. So I hope you appreciate my willingness to go on a ledge for you.

I knew I had a winner when our seventeen-year-old son said they tasted like my original recipe. You need to know my Matthew to understand what a huge compliment that was.  He’s probably the pickiest person that has walked this earth.

After so much trepidation I finally conquered and made a batch of healthy low carb brownies that I was proud to share.

Looking back my biggest regret was not trying sooner. Baking low-carb does not have to be complicated, it just takes a little more practice.


Since my first healthy low carb keto brownie recipe, I have created other praiseworthy brownie recipes. I encourage you to give these a try to and let me know which one is your favorite.

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By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.

Being in a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

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Healthy Low Carb Brownies

Healthy Low Carb Brownies

Yield: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
It's a recipe for low carb brownies. These brownies are rich and moist and keto-friendly.



  1. Pre-heat your oven 350 degrees
  2. Melt the butter and the two ounces of unsweetened chocolate, and sugar free chocolate chips.
  3. Stir and allow to cool to room temperature.
  4. Add the the now cooled chocolate mixture and beat in the six eggs one at a time into the batter using an electric mixer.
  5. Next add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, salt and vanilla extract.
  6. Make sure the batter is well blended, before pouring into a 12x10 well-greased baking pan.
  7. Bake for 15 to 18 minutes. Allow to cool then cut into squares.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 150 Total Fat: 13.1g Saturated Fat: 7.5g Cholesterol: 102mg Sodium: 88mg Carbohydrates: 4.9g Fiber: 2.5g Sugar: 0.5g Protein: 5.3g









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  1. These looks fantastic
  2. These look delicious! I'm going to try making these brownies this weekend. Despite going low carb, I still have cravings for sweets that I can't ignore!
  3. I'm curious how many net carbs these have?
    • Hi Kristen, unfortunately I am leaving the task of finding the carb count to the readers. I have not found a simple solution to do so. I have had to make a decision to blog more frequent or add the net count to my recipes. I have chosen the to let my readers do the task. I am confident that none of my recipes. go over 6 carbs based on my constant baking. I hope this does not disappoint. If a reader takes the time to do so for me I always add it. ?
  4. Hi, can you tell me how many grams a stick of butter is? Here in Europe we have no sticks...
  5. can u use unsweetened coco powder instead of chopped coco ?
    • Hi Renee, you really can't swap it out because unsweetened cocoa baking bars add a lot more richness and doing so will also make the brownie drier and you would basically change the recipe. You are always welcomed to try but I can't guarantee the same results
  6. Hello. I'm from Denmark. How Munch is a stick of butter?
  7. My batter ended up more like a dough. Did I do something wrong? I did start out using a hand mixer and switched to my stand mixer after almost burning out the motor of the hand mixer. The batter/dough was so stiff. The texture of the finished brownie is more like a fudge-brownie hybrid. It tastes great but feels off.
    • Hi Emiko, perhaps you overbeat the batter. You may want to try this recipe since it’s as close as you’ll get to a true brownie using low carb flours.

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