The BEST Low Carb Brownie Recipe

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉


These low carb brownies are just like the ones my mother used to make (with the help of Pillsbury or Betty Crocker). They are the closest to a classic box mix brownie. This keto brownie recipe is SO easy. They are very warm, between cakey and fudgy, and rich in chocolate. There are also only 2 net carbs in each brownie!

It's been a long time since I had a guest post, so when I saw Hannah's low carb Brownie recipe go viral on the Trim Healthy Mama Facebook group, I asked if she could share it here on Joy Filled Eats. I was excited when she said yes! My sweet tooth was also excited. There are never too many easy-to-use low carb brownies, and while this is similar to my Fudgiest Fudge Brownies, it is different enough to warrant its own place on my blog.

Hannah's recipe uses cocoa powder as a base, while my recipe uses melted baking chocolate. That makes your gluten-free brownie recipe cheaper if you're on a tight budget.

Hannah's Fabulous Brownies

Hannah I created this recipe after trying 8 to 10 other low-carb, sugar-free brownie recipes that I didn't personally enjoy. I really love brownies and I'd rather go eat something that doesn't even look like that "real" brownie flavor and texture.

My husband has laughed at me as I was disappointed after trying so many recipes that people said they knew JUST LIKE _____, and I am concerned that these people have not tried the real product in a long time or are liars without shame! I love these brownies and I am so excited to be able to enjoy them happy knowing that they are not bad for my health!

Ingredients on Keto Chocolate Brownies

Almond flour: I really prefer almond flour in baked goods. Give a tender crumb to cakes, cookies, and crackers.

Follow us on PINTEREST!

Coconut flour: just a little coconut flour is very useful. Coconut flour helps balance the oiliness of almond flour, as it is naturally drier and absorbs more liquid than other alternative flours.

Sugar-free sweetener: I like to use a mixture of xylitol, erythritol, and stevia in my recipes. You can buy this premix on the Trim Healthy Mama website or mix yours according to my recipe. By using a combination of sugar alcohols and stevia, you can use half the required amount of regular sugar. Since these sweeteners can be more expensive, this helps with my food budget.

Cocoa powder or Cocoa powder: I am currently using raw cocoa powder that can be used for cocoa powder. Costco has Navitas Cacao Powder for a good price. I like the taste of my baked goods.

Vanilla: Since the price of vanilla is astronomical, I decided to try a Mexican vanilla extract and was satisfied with the results. It is much cheaper than other vanilla extracts.

Coconut Oil: I use refined coconut oil in recipes that I don't want to taste like coconut.

How to make low carb brownies

Step One: Mix the liquid ingredients.

Expert Tip: The most important thing in doing this is to use room temperature eggs and melted coconut oil. If your eggs are cold, they can cause coconut oil to solidify when mixing.

Step Two: Add the dry ingredients. Spread on an 8-by-8-inch baking sheet that has been greased or lined with parchment paper.

Step Three: Sprinkle the chocolate chips over the brownie batter.

Step Four: Bake. These are cakey straight from the oven and become more and more fudgier as they cool.

Are these fudgy or cakey?

These are very similar in texture to box mix brownies. To me, these are the closest to box brownies than any other keto brownies I've tried. Using cocoa powder instead of melted chocolate really makes them taste like good family-sized brownies in a mix.

They are incredibly delicious, but a little cakey when they are still hot from the oven. They get bolder when they get cold. My preferred method of eating them is to chill them overnight and then heat the individual squares. Here's how to get fudgy keto brownies!

Can I use a baking mix for low carb brownies?

No. Baking mixes really DO NOT work here. Must be this specific combo of almond and coconut flours to get that almost real brownie flavor and texture!

What sugar-free sweetener can I use?

This recipe is very versatile. You can use erythritol, xylitol, THM Gentle Sweet, THM Super Sweet, or a mixture of erythritol and monk fruit sweetener like Lakanto.

I always use my sweetening mix of xylitol, erythritol, and stevia.

Can I use butter instead of coconut oil?

Yep! If you prefer butter it works well on these. I use salted butter and melt it first.

Be sure to check out my other low carb brownies:

Raspberry Brownies

Healthy Brownies in a Skillet

Flourless brownies recipe

You like what you see? Follow me on Facebook! I love this recipe? Leave a comment and a 5-star rating right here! Make sure you don't miss out on new recipes when you receive email updates!

The BEST Low Carb Brownie Recipe

These low carb brownies are delicious still hot from the oven and turn muddy when cooled. I hope you make and enjoy these delicious keto brownies!

Preparation time: 10 minutes.

Cook time: 25 minutes.

Total time: 35 minutes

Course: Dessert

American kitchen

Servings: 16

Calories: 120kcal


  • Preheat oven to 350.

  • Start by beating the eggs at room temperature and then the melted coconut oil and vanilla along with the warm water, this will prevent an undesirable texture of the coconut oil from resolidifying during the mixing process.

  • Once all the wet ingredients are mixed together, add the cocoa powder, sweetener, salt, almond flour, coconut flour, and baking powder.

  • Whisk and spread in an 8 × 8 parchment-lined or greased pan.

  • Lastly, sprinkle the chocolate chips on the brownies and bake for 20 to 30 minutes. The time in these seems to vary quite a bit.


Substitutions: Baking mixes DO NOT work here. Must be this specific combo of almond and coconut flours to get that almost real brownie flavor and texture! Eggs: To quickly bring eggs to room temperature, you can break them into a bowl and put them on the stove while the oven preheats, they'll be at room temperature in no time. Alternatively, you can place the whole eggs in a bowl of warm water for a couple of minutes before breaking them. Storage: Storing them in the refrigerator makes them firm, it can become more difficult. Just microwave them for the perfect brownie texture.


Serving: 1brownie | Calories: 120kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 122mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30 IU | Calcium: 25mg | Iron: 1 mg

Originally published on November 10, 2016. Reviewed and published on March 3, 2020.

Low Brownies Carbohydrates Best Recipe

0 Compartir