Keto Recipes - Created Date : 15.10.2019
Because brownies are one of the most delicious, universally liked desserts ever invented.
Time to make a sugar free version. Hello, Keto brownies!
I’ve been experimenting with avocado in brownies last week – and I’ve got to say, whilst I LOVE my chocolate avocado ice cream, avocado brownies and I did not fall in love.
I went back to the drawing board – and back to to my favourite brownie recipe of old, which I adapted and made it keto & sugar free.
Regular brownies are a feast of chocolate, butter and indulgent sweetness. It’s the same with these low carb brownies – the only difference being that instead of sugar I used powdered erythritol and instead of flour my brownies contain almond flour. This way, they’re not only sugar free, low carb and diabetic-friendly (they’re 3.2g net carbs per portion), but also grain and gluten free.
Friends, these fudgy Keto brownies are the bomb. I really hope you’ll try them – I could seriously eat them every day.
(I’m saying this because I have, obviously – everyone is nibbling away at the stash in the freezer day after day!)
So. Let’s do a Keto brownie recipe deep dive.
The chocolate. Use the best quality you can get hold of. There’s a LOT of chocolate in this recipe – almost 2 bars – so you’ll be able to taste it. In the UK, Lindt is a popular quality brand and I went for their 90% dark chocolate. It contains only 7 grams of sugar per 100g, which is very low, and it’s widely available.
You could use unsweetened chocolate as well (in the UK there’s a brand called Montezuma which Sainsbury’s stocks, in the US Baker’s chocolate is a good option). In this case, you may want to increase the amount sweetener. If you decide to use sugar free chocolate such as Lily’s in the US or Balance in the UK, simply reduce the amount of sweetener you use.
The sweetener. I have made these low carb brownies twice – once with granulated erythritol and once with powdered erythritol. The texture is smoother with the powdered erythritol and I preferred it. If you only have granulated sweetener, try grinding it down to a powder before you use it. Erythritol does not melt like sugar does and it can re-crystallise when it cools down. In regular cake recipes granulated erythritol works absolutely fine. In dishes with a soft or fudgy texture, however, it’s better if you use powdered sweetener.
The flour. I’ve tried it – both almond flour and ground almonds work. I first used 100g / 1 cup and the second time reduced the amount to 80g / 3/4 cup, which made the brownies even softer and more fudgy.
The fat. As you might have guessed even before checking the nutrition facts, Keto brownies are a high fat dessert. They are filling! That’s why one batch makes 16 very satisfying portions. If you prefer, you can swap out the butter for coconut oil. If you do, make sure you use an extra virgin coconut oil – it’s unrefined and you’ll taste the difference.
Make sure you also check out the other healthy brownie recipes on my site.
I adore these pumpkin brownies – the recipe is just as simple, but they’re much lighter in texture. And when I first started Sugar Free Londoner, I created these sweet potato brownies. At the time I was concentrating on lowering my sugar intake only. Even though this recipe is not particularly low in carbohydrates due to the sweet potatoes, it’s still a MUCH healthier option than your regular sugary brownie recipes. It’s a very popular recipe and when I did take it down for a while I received so many emails asking for it that I ended up re-publishing it. One day I want to rework it to lower the carb content.
And last but not least – as a chocolate lover don’t miss this super indulgent chocolate lava cake!!
Preheat your oven to 180 Celsius / 356 Fahrenheit
Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate. (see notes)
Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor.
Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.
Line a rectangular baking tin or small casserole dish with baking / parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides.
Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm.
Let the brownies cool before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
DON'T OVERHEAT your chocolate!!!!! Using a water bath is a fool-proof way of melting chocolate because it will never curdle or get hard. If you melt chocolate in the microwave, make sure you choose a low intensity and keep on checking you're not heating it up too much.
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Hi! I’m making these for an extremely diabetic friend of mine. Do you know if these make your blood sugar spike? I’m having a hard time finding something to make her that won’t make her sugar go up. May I have the exact amount of sugar/carbs per serving/brownie if you know it?
Hi Courtney, I use a free online calculator on the website sparkrecipes.com and I try to be as accurate as possible. I have calculated the carbs and sugar content per brownie, but cannot guarantee it’s 100 % accurate for medical needs. Different brands have slightly different nutritional profiles, so your results might differ slightly. What I would say is to use a dark chocolate with 90% cocoa solids (such as Lindt) and increase the erythritol if needed or even a sugar free chocolate (Lily’s) if you can source it – it’s sweetened with stevia, which is carb free.
Hey this is my second time using this recipe. The first time I had all ingredients except dark chocolate so I used 75g milk chocolate instead and the brownies turned out amazing by far the best healthy brownie recipe I have found. But then I got Lindt 90% dark chocolate to try the recipe again its turned out very bitter (due to the dark chocolate) Is there a way to make it taste more like milk chocolate without using milk as i’m trying to keep the carbs down(Keto). I was thinking heavy cream?
Yes, you could definitely try adding a bit of heavy cream. But I’m thinking that maybe you could also try adding more sweetener when you use the 90% chocolate. Milk chocolate does have a bit of milk (powder) in it, but the biggest difference is that it contains about 50% sugar whereas the 90&% chocolate only has 7 grams per 100g.
Hello, it’s my fourth time making these brownies and they taste amazing. Today I tried using 100% chocolate so fingers crossed. The only issue I have had is that the brownies don’t turn out fudgy as in the video. Mine get a bit crumbly and it’s hard to cut them into proper portions. I’m unsure what I’ve done wrong as I’ve followed the recipe to the letter. Should I cook them for less time? Thank you x
Hi. I’m going to try these tomorrow. I have a question tho, -when using coconut flour in a recipe, is there a way to make the finished desert less mealy/ dry? I love the taste of Coconut flour, but almond cookies I made tasted good, but the texture was course and mealy. Of course, I finished them all!
Made these exactly to the recipe using ground almonds. Have tried a few other recipes before this but these are my favourite by far! Melt in the mouth, taste more like a ganache. SO good. I made them for my daughter who is doing Keto but we’ve all ended up eating some!!! Thank you! Will defo make again.
Hi Khadija, I’d use 2/3 the amount stated. Spelt has a stronger taste than almond flour . As for the stevia sweetener, I am assuming you’re using a granulated sweetener and not liquid stevia. Read on the pack whether it’s a 1:1 replacement for sugar. Some stevia sweeteners are twice as sweet as sugar, in which case you’ll have to use half the amount. Good luck with the recipe!
This recipe didn’t work for me. I had to substitute a couple of things, which is probably why. I used coconut flour instead of almond flour, and granulated sweetener instead of powdered. The rest of the recipe, I followed to the letter.
The batter had a chocolatey flavor but the texture was thick and had the consistency of wet cat food. It wouldn’t spread in the pan at all. I gave up and threw it in the trash. I’m going to go with a premixed box of Pillsbury next time
Hi Jonathan, you cannot substitute the same amount of coconut flour for the almond flour. Coconut flour absorbs more liquid, therefore you can only use about half the amount stated for almond flour. That’s why your brownies were dry.
Oh my! These are amazing! Whenever I bake something there’s this unwritten tradition that my kids and I get to ‘sample’ the raw batter left in the bowl. Usually they think this is the best part, but they weren’t too fussed on the uncooked flavour – I loved it! But when they were cooked? They kept trying to come and steal some from the kitchen! Haha. Seriously to die for brownies! So happy I can enjoy these too! Thank you for sharing your fab recipes. Definitely one of my favourite sites!
Hi. Really happy to find you and having a great Sunday afternoon going through all your recipes. Just wondering if you have any suggestions for alternative sweeteners. My daughter is allergic to all artificial sweeteners – even Stevia which is plant based causes an itching over her whole body. Any ideas what I can use instead which will work with your recipes? Thanks.
I’m glad you found my site Cathy! If your daughter cannot tolerate erythritol, xylitol or even stevia, maybe you could use coconut sugar and maple syrup/raw honey where I use sugar free syrups (I’d stay away from the regular supermarket honeys, they have little to do with “real” honey). Coconut sugar obviously not sugar free, but it has a lower glycemic index than table sugar.
Hi Anja, glad you like the recipe. You are very welcome to use an image of mine with your own text and a link to the recipe on my page. Just make sure you do not copy my ingredient list or method description. Thank you!
I think that depends on the temperature it’s being kept at. It contains a lot of butter, which can go rancid when it’s too hot. It’s fine in the fridge and I’d say it will keep if you store it somewhere fairly cool, in an airtight container. Take it along wherever you’re going and do a sniff test before enjoying ??
You are certainly a very patient woman to answer our questions. Thank you. I used a whole avocado for half the butter. I didn’t have powdered sweetener, so I whomped it up in the blender. It looked pretty powdered to me, but we’ll see. I also didn’t have enough unsweetened chocolate, so I made up the difference with the equivalent formula on the baking cocoa package. (This is going to be a totally new recipe in a minute–I despise people who do that! ) I added sweetener to taste on top of what you did because the avocado flavor was too prominent. Then I added pecans and 75% chocolate chunks. (This was an emergency chocolate fix, I’m telling you!) I’m pretty sure I’m a true sugar addict, because I just couldn’t find that zing that sugar adds. So I, hopefully wisely, gave up on adding more sweetener. It’s in the oven now, and it smells chocolate-y. Fingers crossed! If it tastes yucky, I will repent and report to you my failings. XXXX
I’m soo interested to hear how this went! I’m getting into using avocado in chocolate recipes, though I have yet to try it in baking. I’ve just redone my chocolate avocado mousse and made it keto – I previously had it sweetened with banana. Using the avocado in place of the butter makes the recipe more nutrient-dense, it really is a great idea. I think the 75% chocolate in your recipe would have given some nice sweetness, too. Thanks for your detailed description!!!
Hi there, you could try that but definitely use less coconut flour than almond flour. I suggest starting with 1/3 the amount. Wait a couple of minutes until the flour has absorbed all liquid and see if you think it’s enough. I think it should be. Definitely do not use more than 1/2 the amount or your brownies will become too dry.
I think using salted butter might be interesting. Salted chocolate always tasted good! You might need to up the sweetener a bit so it’s not overpowering. I think equal is a sweetener brand? I have not used it. Check if it’s a 1:1 sugar replacement, ten you can use it in the same amounts as the erythritol
Please check out the safety of equal Canderell and all other artificial sweeteners. They upset your digestive system and make you put on weight. The changes can also encourage you to become type 2 diabetic. Avoid diet drinks and reduced sugar Ribeana etc. Only Stevia, erithritol, xylitol and other sugar alcohols are considered safe. Tesco and Sainsbury’s both sell sugar free dark chocolate.
I’m using Baker’s Unsweetened for my chocolate. Should I increase the amount of powdered erythritol I’m using?
Also, made these a few days ago but they turned out very dry and not sweet. I followed the measurements and ingredients exactly (switched my scale to grams for better accuracy, even ?? so I was surprised. After scouring the recipe and all the comments I think I have the answer: in the oldest comment you state you used a 14 x 23 cm pan. This is about the same as a 9¨ x 5¨ loaf pan. It’s rare to bake anything but bread in this size tin in the US unless specified in the directions. I used a “regular” (for here) 9¨ x 13¨ baking pan, which probably accounts for dryness and lack of sweetness because I’m sure they were burnt! Here goes a second try! ??
Hi Ruthie, thank you for your comment about the baking pan – I’ll add that into the post to clarify. It is possible that if your brownies were flatter than mine because your pan was larger they would turn out drier and maybe even burned a bit. As for the chocolate, I’d say you probably need an additional 2 tbsp of sweetener if you use unsweetened chocolate. 90% chocolate contains 7g of sugar only and is actually not very sweet. However, I’m not sure that that lack of sweetness you found was due to the pan / dryness. Maybe you just prefer your brownies a little sweeter than I do, we’re all different. Definitely taste your batter and add some more if you feel it needs it!
Thank you! I made these again on Saturday and used 110g powdered Swerve instead of 100g. They are much better this time. A LOT more moist in the 9¨ x 5¨ pan – and sweeter than my first attempt, too. In comparison, I think I burnt the first batch badly! Only the center brownies in this pan are really “fudgy”, though. The edges of the outer pieces are still burnt, so I guess it’s just my oven?? Will just reduce baking time on next batch and maybe add a bit more sweetener… I love the batter so it’s strange. Practice, eh? ?? Thank you for such a great recipe and awesome website! It’s an amazing resource.
I made this recipe as chocolate cake, last week. We added a tsp of melted almond butter on top with double cream. OMG! Chocolate cake heaven we frozen half of it and had the rest today. It freezes really well Is by far the best cake on Keto that we have made so far, thank you for sharing recipes
Hey. I am excited to try this out. I don’t think I will be able to find erythritol. I might be able to get a hold of liquid stevia or my only other option is using honey. Do you know if using either of those sweeteners would be possible?
Do you know any troubleshooting for this recipe? I followed it exactly (used Lindt 90% as well) but when it was cooking it had literally pools of bubbling liquid (I’m guessing the butter?) boiling all over so badly that I ended up taking it out of the oven and sopping them up with paper towels. Did yours ever do that (I definitely used the amount of butter recommended, not more) ?? They did turn out good even with the bubbles, but after that I decided to long, slow cook them and turn them into dense chocolate cookies, they were crunchy and yummy in that state.
Hm, not sure what happened, it’s always difficult to say when you weren’t there! If you used the same amount of butter/fat, maybe your oven temperature was too high? Some ovens can have a mind of their own… I’m glad to hear the brownies double up as chocolate cookies, I must try them crunchy one day! If you ever want to make chocolate cookies that are SUPPOSED to be chocolate cookies, you could try out this recipe!
Thank you so much — my oven does behave oddly, I have to rotate everything half through cooking to make it cook evenly… and I will check out that other recipe! I love this site btw, use it constantly <3
How long do you think they will last in an airtight container or should I freeze a good portion of them as I made double batch! I took second batch out at 18-20 min for a less dry effect than the first batch. Absolutely amazing.
Hi Zana, I think they should be fine in the fridge for about a week. Personally, I like freezing stuff, that way I don’t have to think about whether something might go off or not. My last brownie batch I cut into bitesize pieces before freezing. I had made it just for us, and it was great being able to grab a little treat to go with a cup of tea in the afternoons. They actually tasted great even frozen, though that might be just a personal preference ??
Hi, Lily’s dark chocolate chips contain stevia, so you would definitely need less sweetener than I used (the 90% dark chocolate is not sweet at all). I would try using half the amount of sweetener and definitely taste the dough to see if it’s good.
Hello, I'm Katrin! I love living in London, dreaming about Ibiza and creating tasty and simple recipes without added sugar. All my dishes are low carb, gluten free and use natural ingredients. Sign up for my NEWSLETTER and never miss a recipe!
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"