Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

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Keto Brownies

Keto Brownies

August 5, 2016116 Comments Affiliate Links

These Keto Brownies are made with just 8 ingredients and are a fantastic low-carb dessert. Yes, you can follow a low-carb diet and still satisfy your chocolate cravings! This no-fuss 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 it has been incredibly helpful in dealing with the health issues that I outlined in my “A Piece of Me” post.

Keto Brownies
Serves: 16
Ingredients
  • 1 cup macadamia nuts
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 3 ounces 100% dark chocolate, chopped
  • ½ cup coconut oil, melted
  • 2 tablespoons erythritol
  • 3 large eggs
  • 1 teaspoon vanilla stevia
Instructions
  1. In a food processor pulse macadamia nuts, salt, and baking soda until the texture of gravel
  2. Pulse in chocolate and coconut oil until smooth
  3. Pulse in erythritol, eggs, and stevia
  4. Transfer mixture to a greased 8 x 8 inch baking dish
  5. Bake at 350° for 22-27 minutes, batter will set up when cooled
  6. Cool 1 hour
  7. Serve
3.5.3208

I tested this 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 do so during baking, and so 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 of the sweetener they are not something I can eat.

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 these brownies 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!

  • Chocolate Chia Pudding
  • Pizza Muffins
  • 2-Ingredient Chocolate Pudding
  • Yummly
  • Tweet
« Best Ever Bars
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Comments

  1. Joules says

    April 15, 2018 at 11:26 am

    I love you recipes – unfortunately I cannot eat any form of sugars, sweeteners or fruit – occasionally a few berries thats all (along with gluten, grains and dairy)
    I really miss puddings and treats! Could you think about making some?

    Thanks!

    Reply
    • Elana says

      April 15, 2018 at 12:38 pm

      Joules, yes! I will add that to my list of requests :-)

      Reply
  2. Amanda says

    December 11, 2017 at 7:26 pm

    Hi. Fairly new to this WOW. Can I use powdered swerve for the erythritol? Thank you

    Reply
    • Elana says

      December 11, 2017 at 7:57 pm

      Hi Amanda, I haven’t tried that so not sure :-)

      Reply
      • Mona says

        February 1, 2018 at 5:37 pm

        Hi I was looking at your recipes but don’t see where the carbs are posted on any of them?

        Reply
        • Elana says

          February 1, 2018 at 8:10 pm

          Mona, for more on that please go here:

          https://elanaspantry.com/nutrition-information/

          Have an awesome day!
          Elana

          Reply
  3. mary says

    August 19, 2017 at 1:23 pm

    I have a food sensitivity to eggs. Any ideas what I can substitute in this recipe that will work and not change the flavor and texture of your original recipe?

    Reply
    • Elana says

      August 19, 2017 at 2:38 pm

      Mary, I haven’t tried that so not sure. Here’s a link to one of my egg-free brownie recipes for you:

      https://elanaspantry.com/vegan-nut-free-gluten-free-brownies/

      Enjoy!
      Elana

      Reply
  4. Sa says

    May 28, 2017 at 7:37 pm

    I made this for my keto husband using what I had on hand- almond flour, stevia powder (3Tbs), vanilla (1/2 tsp) and cocoa powder (2.5Tbs). (I had the Rest of the ingredients.) Unfortunately, brownies came out bitter :( will try to salvage them using whipped cream on top. Any tips? (Totally new to this!)

    Reply
    • Elana says

      May 30, 2017 at 6:40 pm

      Sa, I’m so sorry to hear your experiment did not work. These brownies are absolutely amazing if you use the ingredients and method called for in the recipe!

      Reply
    • Laura T says

      June 13, 2017 at 9:10 pm

      The stevia is the likely culprit. That’s too large an amount, unless you are using the granular that is a baking sub. Stevia tends to make chocolate very bitter unless it is mixed with another sweetener.

      Reply
  5. Monica says

    May 23, 2017 at 6:25 pm

    Basically saying erythritol causes fat/weight gain. Good gravy, my pantry is full of Swerve, Just Like Sugar, and Monk Fruit (all containing erythriol). Wow! I Had to get your take on it . . . ??

    Reply
    • Elana says

      May 24, 2017 at 3:07 pm

      Hi Monica, thanks for your question! I discuss my stance on erythritol in the fourth paragraph of this post :-)

      Reply
  6. Hildur says

    May 10, 2017 at 3:08 am

    Hi, have you made these with almonds?
    I have nut allergies.

    Reply
    • Elana says

      May 11, 2017 at 9:14 pm

      Hildur, I haven’t tried that. Here’s a link to my Nut-Free Recipes page for you:

      https://elanaspantry.com/diets/nut-free/

      Enjoy!
      Elana

      Reply
  7. Jackie Brown says

    May 4, 2017 at 1:44 pm

    LOVE this keto brownie recipe! I subbed walnuts for the macadamia nuts & they were amazing! I have been following a ketogenics diet for a few months, so theses were a real treat. I also added 1/3 cup chopped walnuts on top before baking.

    Reply
    • Elana says

      May 4, 2017 at 1:44 pm

      Jackie, thanks for letting me know you LOVE this recipe!

      Reply
      • Jackie Brown says

        May 6, 2017 at 1:14 am

        Elana, you are so generous to share so many recipes that have always turned out every time! I make the bagels once a month, making them like an “everything bagel” topping them wth seeds: chia, sesame, caraway & pumpkin. I was diagnosed with MS 25 years ago & my inflammation goes way down when I eat a keto or paleo diet. You have made grain free baked goods so satisfying, I don’t miss anything! Thank you. I have 2 of your books – the cupcake one is my favorite!

        Reply
        • Elana says

          May 6, 2017 at 5:32 pm

          Jackie, thanks for your comment! I’m so glad you are enjoying my recipes and happy to hear they always turn out every time :-)

          Reply
        • Tami Kaminsen says

          April 12, 2018 at 7:26 pm

          How do you know your inflammation is down? I can never figure out if a diet is helping me or not…

          Reply
    • Amy says

      May 7, 2017 at 3:32 am

      I was wondering about the nuts. I’m going to make them with walnuts as I can’t get macadamia nuts where I live. Thanks :)

      Reply
  8. Gayle says

    April 23, 2017 at 5:53 pm

    I always enjoy your recipes and I’m very grateful you are doing keto ones now. Thank you so much!

    Reply
    • Elana says

      April 23, 2017 at 6:49 pm

      Thanks Gayle! I’m so happy to hear your always enjoy my recipes. Have you seen my Keto Diet Recipes page:

      https://elanaspantry.com/diets/keto/

      Take Care!
      Elana

      Reply
  9. Gail says

    April 21, 2017 at 11:55 am

    Hi Elana, I just made these and not sure how they will turn out. Instructions say to pulse the nuts untl like gravel.,.then add chopped chocolate and melted coconut oil and pulse until smooth….then add eggs, etc. This batter was far from SMOOTH! Is it supposed to be smooth? It was granular and you can see fine pieces of chocolate an the nuts are grainy! A little confused!? Just hope they turn out! Thank you!

    Reply
    • Elana says

      April 27, 2017 at 10:26 am

      Gail, thanks for your comment! Next time keep pulsing the batter until it is smooth as called for in the recipe :-)

      Reply
  10. Katie says

    April 7, 2017 at 5:04 pm

    Oh and I substituted lankato monk fruit in place of the erythritol since I was out of swerve. Worked perfectly-actually like the subtle flavor difference with the golden monk fruit.

    Reply
    • Elana says

      April 7, 2017 at 5:10 pm

      Thanks Katie!

      Reply
  11. Katie says

    April 7, 2017 at 5:01 pm

    Delicious and the perfect treat for my keto lifestyle! After a few batches, I decided to add 2 scant teaspoons of coconut flour since the end product was a bit oily. Worked perfectly. Serious love for these! Thank you for the recipe.

    Reply
    • Elana says

      April 7, 2017 at 5:10 pm

      Katie, you’re welcome! I’m so happy you love these :-)

      Reply
  12. Kelly says

    February 8, 2017 at 10:31 pm

    These were great! As is! Im new to low carb high fat so the stevia taste was different for us but not too much, we decided when we make them again we’ll put a drop of peppermint extract in them. So moist and chocolatey. Thank you!

    Reply
    • Elana says

      February 12, 2017 at 4:56 pm

      Kelly, I’m so happy to hear these were great!

      Reply
  13. Maggie says

    January 11, 2017 at 6:05 pm

    I have plain liquid stevia, not vanilla. Would that be okay? Maybe just add a 1/4 teaspoon of vanilla and the rest stevia? I also have powdered vanilla. What if I dissolved a bit of that in the regular stevia? I really want to try these without having to buy more product.

    Reply
    • Elana says

      January 11, 2017 at 6:51 pm

      Maggie, I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)

      Reply
  14. MC says

    January 9, 2017 at 3:48 pm

    Lana, can you provide the nutritional information for these brownies? carbs? Protein ? Fiber? etc….

    Thank You in advance.

    Reply
    • Elana says

      January 9, 2017 at 3:51 pm

      Hi MC, for more info on that please go here:

      https://elanaspantry.com/nutrition-information/

      Have a wonderful day!
      Elana

      Reply
  15. Gail says

    January 8, 2017 at 7:19 am

    My husband recently cut all sugar out of his diet again (post-Christmas) and returned to a strict keto diet, so this recipe was a treat to find. I made the brownies with 2T of monkfruit sweetener and 3/4 t of vanilla stevia, and the sweetness level was just right. I could only find roasted, salted macademia nuts at my grocer–instead of raw, unsalted, as Elana suggests–and so that is what I used. I should have adjusted the amount of salt I added to the recipe but forgot. They were therefore e a tiny bit too salty for my taste (and I LOVE salt) but my husband thought they were perfect. Posting this so that others know that monkfruit sweetener does perform beautifully in here and to caution others to watch their salt content if they use salty nuts. Thanks, Elana, for another wonderful recipe!

    Reply
    • Elana says

      January 8, 2017 at 8:01 pm

      Thanks Gail! I’m so glad that you are and your husband thought these were wonderful!

      Reply
  16. berneda says

    December 30, 2016 at 10:56 am

    Can just stevia be used in this recipe?

    Reply
    • Elana says

      December 31, 2016 at 11:40 am

      Berneda, I haven’t tried that so not sure. If you do experiment please let us know if it works :-)

      Reply
    • Mary says

      April 3, 2017 at 6:48 pm

      I used only the stevia because I didn’t have the other. It was delicious and we don’t go for the very sweet so it was perfect. Also I have made it into cupcakes, cooking 13-18 minutes, just check it and don’t overcook. Tastes great with butter too. Also I did half and half butter because I was nearly out of the oil. That was delicious too. As you can see I have made this numerous times, and always with Great results.

      Reply
      • Elana says

        April 3, 2017 at 7:33 pm

        Mary, thanks for your comment and for letting us know all of the ways in which you use and make this recipe. I’m so glad that it is perfect!

        Reply
  17. Marian Long says

    December 2, 2016 at 5:25 pm

    Dark chocolate is in the recipe. Did you use sweetened or unsweetened?

    Reply
    • Elana says

      December 2, 2016 at 5:36 pm

      Marian, if you click on the green text that says “dark chocolate” you will be given that info :-)

      Reply
    • judy hannon says

      December 8, 2016 at 5:09 pm

      I am looking for your easy to make fudge

      Reply
      • Elana says

        December 8, 2016 at 5:55 pm

        Judy, here’s a link to my 5-ingredient fudge recipe:

        https://elanaspantry.com/hazelnut-fudge/

        Enjoy!
        Elana

        Reply
  18. Mina says

    November 29, 2016 at 5:25 am

    Delicious!! Super easy recipe, the brownies are super moist and tasty, my husband couldn’t believe they were keto friendly! I used Lindt 90% dark chocolate, thank you for this recipe!

    Reply
    • Elana says

      November 29, 2016 at 6:46 pm

      You’re welcome Mina!

      Reply
  19. Deanna says

    November 11, 2016 at 5:30 pm

    Hey Elana, I used coconut sugar as a substitute for the Erythritol and it turned out pretty good. Not sure if you can have that type of sweetener or not but it was pretty tasty :)

    Reply
    • Elana says

      November 11, 2016 at 5:59 pm

      Thanks Deanna!

      Reply
  20. jackie says

    August 17, 2016 at 3:25 pm

    This recipe sounds amazing. But I live alone and was wondering if I could freeze these? Umm 16 would be just too much temptation to be out and readily accessible! ;>. thanks! I love your site and appreciate all your hard work and sharing heart!

    Reply
    • Elana says

      August 18, 2016 at 6:01 pm

      Jackie, I haven’t tried that so not sure. I have refrigerated the brownies and they kept perfectly for around 8 days, until they were all eaten :-)

      Reply
  21. Deb Douglass says

    August 15, 2016 at 10:31 am

    O.k. So I’ve been doing the KETO diet for a week, and craving chocolate. So I made these GREAT brownies! I did make a couple of substitutions. I used pecans instead of macadamias since that is what I had. And I used 2 tablespoons of Pyure sweetener, and 1 tsp regular vanilla. The brownies turned out moist and perfect. I’m making another batch today to freeze for camping. Thanks, Elana!! You always give us winners!

    Reply
    • Elana says

      August 15, 2016 at 3:58 pm

      Deb, so glad to hear this was a winner :-)

      Reply
  22. Erin says

    August 12, 2016 at 8:51 pm

    These were absolutely wonderful, also kid and husband approved. Thank you so much!

    Reply
    • Elana says

      August 12, 2016 at 8:53 pm

      You’re welcome Erin!

      Reply
  23. Josie says

    August 12, 2016 at 9:31 am

    I made these brownies and used stevia in place of the erythritol and also used less stevia liquid. They turned out a bit on the bitter side, but will add the correct amount of stevia liquid next time. The texture was perfect and I rather like the not so sweet taste. Thanks for all your great recipes!

    Reply
    • Elana says

      August 12, 2016 at 6:19 pm

      You’re welcome Josie!

      Reply
  24. Bev says

    August 9, 2016 at 11:11 pm

    I’m not a fan of macadamia nuts, I was wondering if I could use cashews? Thanks for your delicious recipes!

    Reply
    • Elana says

      August 9, 2016 at 11:22 pm

      Bev, I haven’t tried that so not sure if it will work. Here’s a link to my Brownie Recipes page:

      https://elanaspantry.com/brownie-recipes/

      I hope you find something you love!
      Elana

      Reply
    • Sally Davidson says

      August 11, 2016 at 9:42 am

      I made this recipe today using cashews and I also substituted 1/4 cup cocao powder for the chocolate. I sweetened with liquid vanilla stevia and 2T maple syrup. They’re a more cake-like brownie and very good! Thank you Elana for your hard work!

      Reply
      • Elana says

        August 11, 2016 at 1:48 pm

        You’re welcome Sally!

        Reply
      • Debbie says

        October 5, 2016 at 6:46 am

        How much liquid stevia?

        Reply
  25. maria simpson says

    August 9, 2016 at 10:24 pm

    Hi there!! I hope you are doing well!! I am not able to eat eggs; do you have a suggestion on what I could use to substitute the eggs? Thank you for all your great recipes!!

    Reply
    • Elana says

      August 9, 2016 at 10:56 pm

      Hi Maria, I haven’t tried that so not sure. Here’s a link to my Everything-Free Brownies for you:

      https://elanaspantry.com/vegan-nut-free-gluten-free-brownies/

      Enjoy!
      Elana

      Reply
  26. Alyssa says

    August 7, 2016 at 7:48 pm

    I just tried your regular Paleo brownie recipe this evening, and it hit the spot! I’m so grateful for your work in creating delicious recipes that make eating healthy do-able and for making them without coconut flour, which I’m not a fan of.

    By the way, should the brownies be refrigerated?.

    Reply
    • Elana says

      August 7, 2016 at 9:19 pm

      Alyssa, so glad that you are finding my recipes helpful! To store the brownies, cool overnight, then refrigerate.

      Reply
  27. brenda says

    August 7, 2016 at 4:15 pm

    hi… i live in bali indonesia,

    so the erithryitol is impossible to find…as so many other ingredients for many recipes.

    a suggestion for what i can use. honey perhaps?? for sure not as low in calories, but at least natural.

    thank you

    Reply
    • Elana says

      August 7, 2016 at 4:37 pm

      Brenda, I haven’t tried honey in this recipe so I don’t know if it will work. Here’s a link to my Brownie Recipes page:

      https://elanaspantry.com/brownie-recipes/

      I hope you find something you like!
      Elana

      Reply
    • Brenda says

      August 25, 2016 at 12:36 pm

      My name is Brenda also. I buy erythritol from Amazon but truvia is mostly erythritol with a tiny percentage of stevia in it. I’ve had success using either in my recipes.
      Elena, your recipes have been a godsend for me. I’ve been using them for years now.

      Reply
  28. Patti says

    August 7, 2016 at 2:54 pm

    I’m going to whip up some of these ASAP. I have gluten free friends and one friend on Atkins. These are perfect!

    Reply
    • Elana says

      August 7, 2016 at 3:30 pm

      Thanks Patti!

      Reply
  29. Amy Broderick says

    August 7, 2016 at 12:59 pm

    Thank You! More keto recipes ( and especially baked goods) please. I love your stuff but now having to shift to even lower carb and would love to see you using more stevia, swerve etc… Thanks so much.

    Reply
    • Elana says

      August 7, 2016 at 1:21 pm

      You’re welcome Amy! So happy to help :-)

      Reply
      • Debi R. says

        August 7, 2016 at 3:08 pm

        Same here! Thank you for going low-carb/Keto right when I did!! :) I realized after being Primal for the past 5 years and seeing weight creep back on over the past 2 years that just being kinda low carb naturally via Paleo/Primal wasn’t good enough for this almost-50 yr old changing female body. This spring I started following Keto-Adapted and realized this is how I really need to be eating as all symptoms of GERD that reappeared have gone away. Thank you SO much for providing outstanding dessert recipes!!! I still use your Paleo cookbook and the almond cookbook… hoping you’re coming up with a new Keto-inspired one!!! ;)

        Reply
        • Elana says

          August 7, 2016 at 3:29 pm

          Debi, you’re welcome! So happy we are on this low-carb journey together!

          Reply
  30. Sheryl jordan says

    August 6, 2016 at 3:40 pm

    Used cashews,2T combo Truvia & Stevia in the raw, vanilla & all the other ingredients. Baked 20 min. Great

    Reply
    • Elana says

      August 6, 2016 at 5:59 pm

      Sheryl, so glad these were great!

      Reply
  31. Debbie says

    August 6, 2016 at 2:29 pm

    This is great for my wheat allergic son. Think I can use coconut sugar instead of erythritol and either vanilla extract or vanilla xylitol in stead of vanilla stevia?? Thank you.

    Reply
    • Elana says

      August 6, 2016 at 5:59 pm

      Debbie, I haven’t tried that so not sure. Here’s a link to my Espresso Fudge Brownies which are sweetened with coconut sugar:

      https://elanaspantry.com/espresso-fudge-brownies/

      Enjoy!
      Elana

      Reply
  32. Karina says

    August 6, 2016 at 12:45 pm

    OK, substitutions folks,
    I would like to let you know that these substitutions work:
    hazelnuts (“filberts”) for macadamias
    Just Like Sugar Table Top for erythritol (I used 3 T. and reduced the stevia to 3/4 t.)

    I baked in an 11 x 7 glass pan at 325 for about 30 minutes, and they are quite tasty!

    Next time i might add some ground vanilla bean and some cinnamon to cover the stevia taste.

    Elana, thanks for the inspiration!

    Reply
    • Elana says

      August 6, 2016 at 5:56 pm

      You’re welcome Karina!

      Reply
  33. gayle brosnan-watters says

    August 6, 2016 at 8:04 am

    I would try these with a couple of dates for sweetner. Can’t hurt to try!!

    Reply
    • Elana says

      August 6, 2016 at 11:32 am

      Gayle, please let us know if that works :-)

      Reply
  34. emily says

    August 6, 2016 at 5:52 am

    I have been using your cookbook for years and now I find Erythritol popping up
    everywhere in the marketplace. Is it safe and why don’t you ingest it if you use it in your recipes?
    (I have Celiac and wondering if the corn base is unsafe I also avoid alcohol)

    Thank you,

    Emily

    Reply
    • Elana says

      August 6, 2016 at 11:34 am

      Emily, this is the first recipe I’ve used it in and I did so as a labor of love for my low-carb readers that cannot ingest higher-carb sweeteners such as honey or maple syrup :-)

      Reply
  35. Vienna says

    August 5, 2016 at 11:55 pm

    Do you think flax eggs would work in this recipe?

    Reply
    • Elana says

      August 6, 2016 at 11:37 am

      Vienna, I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes page for you:

      https://elanaspantry.com/diets/egg-free/

      Enjoy!
      Elana

      Reply
  36. Sal says

    August 5, 2016 at 8:11 pm

    Could I use cacao powder in place of chocolate? Would I need to add in some raw cocoa butter?

    Reply
    • Elana says

      August 5, 2016 at 8:17 pm

      Sal, I haven’t tried that so not sure. If you do please let us know how it goes.

      Reply
  37. Dona says

    August 5, 2016 at 7:00 pm

    Is the chocolate powder or a bar?

    Reply
    • Elana says

      August 5, 2016 at 7:03 pm

      Dona, if you click on the green text in the ingredients portion of the recipe you will be taken to the exact products I used:-)

      Reply
  38. Amy says

    August 5, 2016 at 6:30 pm

    Thank you, Elana! I choose a ketogenic diet as well to help control fibromyalgia. I love the macadamia nuts in your brownie recipe because they are high in good fat and low in carbs. No substitutions in your recipe for my family. They are perfect!

    Reply
    • Elana says

      August 5, 2016 at 7:04 pm

      Amy, you’re welcome! Glad to hear this recipe is perfect for your family :-)

      Reply
  39. Karen says

    August 5, 2016 at 6:23 pm

    Great timing! I am planning to join a 6 month keto-challenge starting September 1, hosted on the website of Dr Jason Fung (which is all about his protocol for healing Type 2 diabetes with low-carb-high-fat and intermittent fasting.) I’m already starting to gather recipes together and this one is certainly to be included. Macadamia nuts are hard to find where I live, but I just did some searches online and it looks like pecans might be comparable at 94% calories from fat. Thanks so much!

    Reply
    • Elana says

      August 5, 2016 at 7:05 pm

      You’re welcome Karen!

      Reply
  40. Kisa savison says

    August 5, 2016 at 5:54 pm

    Thank you for this, Elana! My son is on a modified Ketogenic diet for seizure control. Do you have the exact nutritional breakdown of the recipe? I can divide by the number of pieces we cut.

    Cheers!
    Kisa

    Reply
    • Elana says

      August 5, 2016 at 6:00 pm

      Hi Kisa, you’re welcome! Here’s more on nutrition info:

      https://elanaspantry.com/nutrition-information/

      Enjoy!
      Elana

      Reply
  41. Deanna says

    August 5, 2016 at 5:41 pm

    I don’t use stevia so is there a substitute for that ingredient?

    Reply
    • Elana says

      August 5, 2016 at 5:45 pm

      Deanna, I haven’t tried that so not sure. Here’s a link to my Double Chocolate Walnut Brownies which do not use any stevia:

      https://elanaspantry.com/double-chocolate-walnut-brownies/

      Enjoy!
      Elana

      Reply
    • Karina says

      August 6, 2016 at 12:34 pm

      You might try “NuNaturals Pure Liquid Lo Han Supreme” if you hate stevia. My hubby is in the “stevia-sucks” camp and he can handle the Lo Han. The only problem is it is much less sweet and therefore much more expensive because you have to use more.

      Reply
  42. Karen says

    August 5, 2016 at 5:24 pm

    Theses look great, can’t wait to try them.
    I have almonds, would it work if I sub almonds for macadamia nut?

    Reply
    • Elana says

      August 5, 2016 at 5:36 pm

      Karen, I haven’t tried that so not sure. Here’s a link to my Paleo Brownies recipe for you which uses almond flour:

      https://elanaspantry.com/paleo-brownies/

      Enjoy!
      Elana

      Reply
  43. Mignon says

    August 5, 2016 at 5:04 pm

    I really don’t want to use the erythritol because it is a corn product. If i use
    a sugar would the quantity be the same?
    Thanks

    Reply
    • Elana says

      August 5, 2016 at 5:34 pm

      Mignon, I haven’t tried that so not sure. If you do please let us know how it goes.

      Reply
    • Nadine says

      June 22, 2017 at 5:37 pm

      Try American birch xylitol.it doesn’t give me migraines the way cheap xylitol does. Got it on amazon. Xylitol pairs wonderfully with chocolate and does not have the cooling mouth effect of erythritol.

      Reply
      • Elana says

        June 22, 2017 at 5:44 pm

        Nadine, yes, if using xylitol it’s good to find one made from birch rather than corn.

        Reply
  44. Danielle says

    August 5, 2016 at 5:03 pm

    Why did you use Macadamia Nuts and not just almond flour?

    Reply
    • Elana says

      August 5, 2016 at 5:33 pm

      Danielle, macadamia nuts are higher in fat and lower in carbs than almonds.

      Reply
      • Gayle says

        August 5, 2016 at 6:55 pm

        And lower in Omega 6 which causes inflammation.

        Reply
        • Jane says

          August 9, 2016 at 8:29 pm

          Lower in Omega 6 is very important!

          Reply
  45. ML says

    August 5, 2016 at 4:50 pm

    Whee! Thank you so much for this ketogenic-friendly recipe. I’m on it.

    Reply
    • Elana says

      August 5, 2016 at 4:52 pm

      You’re very welcome ML!

      Reply
  46. Lisa says

    August 5, 2016 at 4:48 pm

    Hi Elana,

    I love your recipes and recently made the Paleo Chocolate Zucchini Bread, which came out fabulous! What do you think about using dates in place of the erythritol? Just a thought…

    Reply
    • Elana says

      August 5, 2016 at 4:50 pm

      Lisa, I haven’t tried that so not sure. You might like my date-sweetened Paleo Brownie recipe:

      https://elanaspantry.com/paleo-brownies/

      Enjoy!
      Elana

      Reply
  47. Judy says

    August 5, 2016 at 2:12 pm

    Interesting, that small of an amount (2 TBSP) of something would affect the texture of the finished baked goods. I would think you could leave it out, because you are using stevia for the sweetness with no ill effect on the taste or texture. I’ll have to see if the daughter is game for a new brownie recipe and try my thinking out.

    Reply
    • Elana says

      August 5, 2016 at 5:32 pm

      Judy, thanks for your comment. Feel free to experiment with the recipe, please let us know if it works!

      Reply

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