Made with 8 ingredients total, this Keto Brownies recipe is a fantastic low-carb dessert. Yes, you can follow a low-carb diet AND satisfy your chocolate cravings! This no-fuss, sugar-free, flourless brownie recipe calls for macadamia nuts, baker’s chocolate, eggs, coconut oil, erythritol, stevia, salt, and baking soda.
I created this Keto Brownies recipe because of your incredible response to my Keto Diet Recipes page. Have you seen that page? If not, take a look because according to readers it’s simply amazing! I’ve been following a very low-carb diet (VLCD) since 2014 and finding that along with HBOT and removing radio frequency radiation from our home, it has been incredibly helpful for me in dealing with Multiple Sclerosis.
I tested this sugar-free Keto Brownies recipe more than a dozen times. During the process of perfecting it, I noticed that erythritol bakes differently than other sweeteners such as honey or maple syrup. While those sweeteners caramelize, erythritol does not during baking. I found that the brownies were just a tad jiggly when I took them out of the oven. They set up beautifully once cooled for a full hour!
If your digestion is at all compromised, be careful with this recipe, because erythritol, like other sugar alcohols, can be very challenging to digest. These brownies are a labor of love for my readers on high-fat, low-carb diets, or the keto diet. Sadly, because erythritol is also a corn-based sweetener they are not something I can eat. I gave up corn and all corn by-products in 2001 since corn can be inflammatory.
The good news is that my taste testers loved these fudgey brownies, and none of them are on any diet at all! I haven’t tried making this sugar-free recipe with an alternative sweetener as I don’t often eat sweets anymore, so I’m not sure if it will work without the erythritol. If you experiment please leave a comment and let us know how it goes! I did make these Keto Brownies with butter instead of coconut oil once and the results were just as amazing.
Here are some of the keto diet recipes that I can eat, and that I think you’ll love too!
This post is an oldie but goodie from the archives. I first shared this recipe in 2016.
Comments
157 responses to “The Best Keto Brownies”
would stevia work instead of Erythritol?
Vivian, I haven’t tried that so not sure, but I doubt it would work, altering the integrity of the recipe significantly :-)
Hi! I made these but they tasted very bitter. I tried the batter and it was bitter, too but I thought it would cook out. I had to throw the batch out. Any idea why? Or is that how they are supposed to taste?
Rachel, it sounds like your chocolate, or one of your other ingredients, was rancid.
Elana,
I love your site and have recommended it to many people with food allergies. I have been keto for 6 months now but have not made any treats as I’m leery of the sweeteners after I read what you wrote about them and auto-immune diseases.
What are your thoughts on Monk Fruit sweetener? From what I have read it seems to be a better option that the others but I’m still not sure. Would appreciate your thoughts.
These brownies look great! Thank you!
Carol, thanks for your kind words! I think plain monk fruit sweetener, without any added sugar alcohols is great, it’s very similar to plain stevia!
Thank you!
Carol, you’re welcome!
Do you have a brand that you recommend or like? It’s tricky finding this.
Carol, I’ve heard good things about this Monk Fruit product:
https://amzn.to/2Br3og3
LMK if it works and if you like it!
Elana
Elana,
Thanks for all the wonderful recipes!! I actually met you at a demo/signing in Boulder a while back. You said I was the fist person to bring all 3 books. Yep, I’m still carrying around that honor. Hahahaha!
Quick question for you: if you can’t eat erythritol, what do you use for the occasional sweet treat? I really don’t like the taste that erythritol leaves so I just use honey or maple syrup and “forget Keto” on the evenings we entertain or I feel like I just want a little treat. I’d love to hear your thoughts and suggestions.
Thanks and hope you are in good health.
Patti
PS, we have a little podcast and gave you a mention a couple weeks ago. Hope our 20-ish listeners (?) checked our your stuff. If you’re ever interested in being a guest, we would LOVE to have you!!
https://phoodmoose.libsyn.com/episode-22-thanksgiving-prep
Patti, thanks for your comment! I’m using maple syrup and honey in my dessert recipes but in very low amounts. The dessert recipes in my third book are mostly keto given their fat/carb ratios :-)
And thanks for the mention on your podcast!!!
Hi. I’m allergic to eggs and dairy. Do you have any Keto recipes for brownies without those ingredients?
Thanks
Shamim, thanks for your comment! I will add that to my list of requests. For now, you might like to try my Low-Carb Fudge Recipe:
https://elanaspantry.com/3-ingredient-fudge/
Enjoy!
Elana
Is it possible to use almond flour instead of the nuts in this recipe? Almonds are the one and only nut I can tolerate. The people I cook for also cannot tolerate anything but almonds. I use Lakanto golden monk fruit as a sweetener. If a recipe calls for 1 cup of sweetener I usually only use 1/4 c. and it is still sweet.
Terri, I haven’t tried that so not sure. Here’s one of my brownie recipes that uses almond flour for you:
https://elanaspantry.com/espresso-fudge-brownies/
Enjoy!
Elana
No one has mentioned Splenda, is there something not good about it. Tried stevia and do not like it and can’t find erythritol or monkfruit in my small town. Couldn’t you use Splenda?
Nancy, thanks for your comment! Splenda is another sugar alcohol made from corn that I do not eat, similar to erythritol :-)
Splenda now makes “Splenda Natural,” which is a blend of erythritol and stevia – the same ingredients in Truvia.
Thanks Gayle! Just a quick note to other readers –both Truvia and Splenda are sugar alcohols made from corn.
Hi can’t find the answer anywhere
can you use gluten free flour and xylitol to make a normal cake , using a basic recipe i.e. Victoria sandwich
my husband is diabetic
kind regards Nicky
Nicky, thanks for your comment! I haven’t tried that so not sure :-)
Nutritional info? I really want to try this recipe but since kept involves tracking macros it is just too time consuming to make recipes that don’t include that information. I know Paleo is against tracking calories, etc. If you are going to late a recipe Keto it would be great to include.
Sue, thanks for your comment! I provide nutrition information for all of the recipes in my books. I think you’ll like this one because it is very low-carb. You can check out the nutrition information for all of the recipes here:
http://bit.ly/2vJVyOx
Have a wonderful day!
Elana
I did these brownies with Swerve Granulated and thought they worked out beautifully. The nuts make them a little crunchy. Is there too much of a trade off if I used almond flour instead? What I love about these brownies is that they absolutely do not make my blood sugar bounce.
Thanks again, I appreciate what you do to help us. Mary Ann
Mary Ann, if you pulse the macadamia nuts until they’re super fine these won’t be crunchy. I haven’t tried making this with almond flour so not sure about that. I’m so happy to hear you love these brownies and that your blood sugar doesn’t bounce when you eat them :-)
Would this work with almonds instead of macadamias?
Beth, I haven’t tried that so not sure :-)
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