The Best Chewy Low-Carb Brownies (Keto + Healthy)

There’s nothing quite like biting into a rich, fudgy brownie—the perfect balance of chocolatey, chewy, and slightly gooey. But traditional brownies are loaded with sugar and flour, making them a challenge for anyone following a low-carb or keto lifestyle. These chewy low-carb brownies solve that problem without sacrificing flavor or texture. They’re fudgy, decadent, and surprisingly easy to make, proving that going keto doesn’t mean giving up your favorite desserts.

What I love most about this recipe is how versatile it is. You can make it fully keto, add your favorite nuts, swirl in sugar-free peanut butter, or even layer it with low-carb chocolate chips. The brownies are dense and chewy, just like the classic version, but with a fraction of the carbs. Perfect for dessert, snack time, or even a quick treat to curb a sweet craving.

Prep Time

15 minutes

Cook Time

25–30 minutes

Total Time

40–45 minutes

Serves

12 brownies

Ingredients

Dry Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 cup granulated low-carb sweetener (erythritol, allulose, or monk fruit blend)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 3 large eggs
• 1/2 cup unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Optional Add-Ins

• 1/3 cup sugar-free chocolate chips
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons sugar-free peanut butter (for a swirl)

Ingredient Substitutions

• Almond flour → sunflower seed flour (nut-free)
• Butter → coconut oil (dairy-free option)
• Almond milk → any unsweetened milk alternative
• Cocoa powder → carob powder for a sweeter chocolate flavor

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it. This ensures easy removal and prevents sticking.

Mix Dry Ingredients

In a medium bowl, combine almond flour, coconut flour, cocoa powder, low-carb sweetener, baking powder, and salt. Whisk until evenly mixed and free of clumps.

Combine Wet Ingredients

In another bowl, beat the eggs lightly. Add melted butter, vanilla extract, and almond milk, mixing until smooth. Make sure the melted butter isn’t too hot; otherwise, it can cook the eggs.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients and mix gently until a thick, fudgy batter forms. If adding chocolate chips, nuts, or peanut butter swirls, fold them in carefully to avoid overmixing.

Bake

Spread the batter evenly in the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out mostly clean (slightly moist crumbs are perfect for chewy brownies). Avoid overbaking, as it can dry them out.

Cool and Slice

Let the brownies cool completely in the pan before slicing. This allows them to set and ensures clean edges. For extra fudginess, chill in the refrigerator for 15–20 minutes before cutting.

@anyafernald

Tips for Perfect Chewy Brownies

• Use almond flour as the base for a moist texture. Mixing with a small amount of coconut flour helps hold the brownies together.
• Avoid overmixing the batter; overmixing can make brownies cakier instead of chewy.
• Let the brownies cool completely before slicing—they firm up and develop better texture.
• For deeper chocolate flavor, add a pinch of espresso powder to the dry ingredients.

Flavor Variations

• Peanut Butter Swirl: Drop teaspoons of sugar-free peanut butter on top and swirl with a knife before baking.
• Nutty Chocolate: Fold in 1/4 cup walnuts, pecans, or almonds for added crunch.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract and sugar-free mint chocolate chips.
• Mocha: Add 1 teaspoon instant coffee granules to the dry ingredients to enhance chocolate flavor.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep brownies chilled for up to 7 days to maintain texture.
• Freezer: Wrap individual pieces in plastic wrap and freeze up to 2 months. Thaw at room temperature or warm slightly in the microwave.

Serving Suggestions

• Serve warm with a dollop of whipped cream or a scoop of low-carb ice cream.
• Drizzle with sugar-free caramel or chocolate sauce for a decadent touch.
• Pair with coffee or unsweetened almond milk for a perfect snack.

FAQs

Can I make these brownies ahead of time?

Yes, they taste great right after baking but become even more fudgy when chilled for a few hours.

Can I make them nut-free?

Yes, swap almond flour for sunflower seed flour and the texture will remain chewy.

How do I make them extra fudgy?

Use slightly less coconut flour and avoid overbaking. The center should still have moist crumbs.

Can I add chocolate chips?

Absolutely! Use sugar-free chocolate chips or keto-friendly chocolate chunks.

Can I make them dairy-free?

Replace butter with coconut oil and use a dairy-free milk alternative. The texture will be slightly different but still delicious.

Final Thoughts

These chewy low-carb brownies prove that you don’t need sugar or traditional flour to enjoy a decadent dessert. They’re simple, adaptable, and satisfy chocolate cravings without derailing a keto or low-carb lifestyle. Perfect for a weekend treat, a special occasion, or anytime you want something indulgent yet healthy. Once you make them, they’re bound to become a staple in your dessert rotation.