If you've been searching for the best keto brownies recipe, this is the one you'll want to keep on repeat.
These keto brownies are rich, fudgy, and deeply chocolatey while staying completely low carb, gluten-free, and sugar-free.
Made with almond flour and simple pantry ingredients, they deliver a similar texture you love in traditional brownies without the carb crash.
This recipe has been a favorite in our home for years because it's easy to make, incredibly satisfying, and reliable every single time. Whether you're looking for low carb brownies, keto chocolate brownies, or even a base for a more indulgent dessert, this recipe does it all.
We named these Michelle's keto brownies after our daughter, inspired by my desire to create a keto-friendly version of her favorite traditional brownie recipe so she could still enjoy a treat she loves without the extra carbs.
Clocking in at only 2 net carbs per serving, it's a great option for anyone on a keto gluten-free diet.
I have a complete collection of Keto Brownie Recipes that, as a fan of brownies, I encourage you to also visit.
Low-Carb Brownies (Almond Flour)

- Rich, fudgy texture without traditional wheat flour
- Made with finely milled almond flour for a classic brownie bite
- Sugar-free and gluten-free
- Easy keto brownies recipe with simple ingredients
Ingredients Needed For Almond Flour Keto Brownies
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Note that the full printable recipe card is at the bottom of the page.
To make these rich and fudgy keto brownies, you'll be using simple, wholesome ingredients that come together to create the perfect low-carb dessert.
These keto brownies ingredients are carefully chosen to give you that classic brownie texture while keeping things completely sugar-free and gluten-free.
- Finely Milled Almond Flour - The base of these almond flour keto brownies, providing structure while keeping the recipe low carb and gluten-free. I measure then sift the almond flour for the finest texture.
- Dark Cocoa Powder - Adds a deep, rich chocolate flavor that gives these brownies their classic taste
- Unsweetened Baking Chocolate - Enhances the chocolate intensity and helps create that fudgy texture
- Low-Carb Sweetener - Keeps these brownies sweet without the added sugar
- Unsalted Butter - Adds richness and moisture
- Eggs - Essential for structure and that soft, chewy brownie consistency
- Vanilla extract - Rounds out the flavors and enhances the chocolate
- Instant coffee (optional)- A small amount deepens the chocolate flavor without making the brownies taste like coffee
- Salt - Balances the sweetness and enhances overall flavor
- Baking powder - Gives the brownies a slight lift while keeping them tender
- Walnuts (optional) - Adds texture and a delicious crunch, completely optional but highly recommended
These ingredients come together to create low carb brownies with almond flour that are rich, satisfying, and perfect for anyone looking for an easy and reliable keto brownie recipe.
Almond Flour Brownies (Gluten-Free)

Converting Michelle's favorite recipe to a low-carb keto version was not too challenging, but true to my style, I had to add my own twist to it.
So I pulled out my double boiler and made the necessary modifications to be as close to her favorite high-carb brownie as possible.
Aiming for the perfect texture, I decided to sift the fine almond flour after I measured it. I think this little extra step makes for the richest, fudgiest chocolate keto brownies.
Using finely milled almond flour instead of regular white flour required an additional egg to produce a keto fudgy brownie batter. I also decided to go with extra dark cocoa powder because dark chocolate is rich in antioxidants.
What's more, I chose to add a teaspoon of instant coffee to enhance the chocolate flavor further. Can you tell I love all things chocolate?
Of course, you can always leave out the instant coffee if you prefer.
This quickly became our favorite low-carb brownie recipe. Honestly, as much as I loved my others, this one is not only delicious but also super easy to make.
Even my non-baking friends should give this one a try.
How To Make These Almond Flour Keto Brownies

Start by preheating your oven to 325 degrees and lightly greasing an 8x8 baking pan so your brownies release easily once baked.
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In a double boiler, combine the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, instant coffee, and salt.
Stir occasionally until everything is fully melted and smooth, then remove from the heat and allow the mixture to cool slightly so the eggs don't scramble.
Once cooled, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
Gently fold in the sifted almond flour and baking powder, mixing just until combined to avoid overworking the batter. If using walnuts, fold them in at this stage for added texture and flavor.
Pour the batter into your prepared pan and spread it evenly. Bake for 20 to 25 minutes, keeping an eye on the center so it stays slightly soft for that perfect fudgy texture.
Allow the brownies to cool completely before slicing, as this helps them set properly.
Store any leftovers in the refrigerator for up to five days, or freeze for up to three weeks for an easy make-ahead treat.

Looking For A Coconut Flour Version?
If you prefer baking with coconut flour or need a nut-free option, you'll want to try our coconut flour keto brownies.
Coconut flour behaves very differently than almond flour, so it requires its own specially formulated recipe to achieve the right texture and moisture.
The good news is we've already done the testing for you. It's a great alternative if you're looking for low carb brownies without almond flour while still enjoying a rich, chocolatey treat.
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If you haven't yet, be sure to explore our two bestselling books:
Essential Keto Bread
Essential Keto Desserts
These were born out of your wonderful feedback and requests over the years. Our hope is that these cookbooks make your keto journey simpler-and a whole lot tastier.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit's prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Groupand see if it's not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 days). We hope it blesses you.
Keto Brownies (Almond Flour)
These delicious Keto Brownies are made with almond flour for a rich, fudgy recipe. It's a delicious low-carb brownie that is grain-free, sugar-free, and Keto-friendly.
Ingredients
- ¾ cup of almond flour (measured and sifted)
- ¾ cup of dark unsweetened cocoa powder
- 1 ounce of unsweetened baking chocolate
- ½ cup and two tablespoons of unsalted butter
- ¾ cup of chopped walnuts (optional)
- 3 large eggs, room temperature
- 2 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
- 1 cup sugar substitute
- 1 teaspoon of baking powder
- 1 teaspoon of instant coffee (optional)
Instructions
- Preheat the oven to 325 degrees and lightly grease an 8X8 baking pan.
- Using a double boiler, melt the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, instant coffee, and salt.
- Stir occasionally until thoroughly combined. Allow mixture to cool slightly.
- Add the eggs one at a time and the vanilla extract.
- Once the mixture is fully combined, add the sifted almond flour and baking powder and gently stir.
- Lastly, fold in the walnuts.
- The addition of walnuts is an optional but delicious decision.
- Pour the low-carb keto brownie mixture into the prepared pan.
- Bake the brownies for 20-25 minutes.
- Allow to fully cool before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 11.8gSaturated Fat: 5.3gCholesterol: 54mgSodium: 65mgCarbohydrates: 3.5gNet Carbohydrates: 2gFiber: 1.5gSugar: 0.3gProtein: 3.3g











Bren says
hi!! If we don’t have the sugar substitute is it possible to use applesauce? Or would it just taste weird
Hilda Solares says
Hi Bren, the applesauce would not work because it would add too much moisture to the recipe. If you are just looking for a gluten-free option and not watching your carbs you could use regular sugar instead.
Jacqueline says
Can the unsweetened baking chocolate be substituted?
Hilda Solares says
Hi Jacqueline, What are you wanting to substitute it for? It's added for more depth of flavor.
Heather says
Has anyone had success using the microwave instead of the double boiler?
Hilda Solares says
Hi Heather, I don't think you can mix the entire recipe in the microwave because it would end up cooking it. The beauty of the double boiler is that it won't overcook. Note that you can easily make your own double boiler. It's pretty simple really, you're basically mixing your ingredients inside a bowl that is placed on top of a pan of simmering water. The bowl needs to be large enough to create a seal with the bottom pan. Just don't let the water touch the bottom of the bowl so that it doesn't overheat.
Karyn says
I’m allergic to almonds(coconut too.) Is there another flour I can use?
Hilda Solares says
Hi Karyn, Have you tried sunflower seed flour? It has a distinct taste but it can be substituted cup for cup for almond flour. Another option is sesame seed flour.