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.