Healthy Whole Food Recipes
Desserts

Keto Fudgy Brownies (No Flour, No Nuts)

Prep Time 10 minutes
Cook Time 20 minutes
Servings 9 brownies
Keto Fudgy Brownies (No Flour, No Nuts)

Why This Is Strictly Keto

These brownies use no flour of any kind — not wheat, not almond, not coconut flour. They are sweetened entirely with erythritol. This recipe has no sugar and no flour. At just 1.5g net carbs per brownie, they are one of the most keto-friendly desserts possible.

Ingredients

  • 4 oz (115g) unsweetened dark chocolate (100% cocoa, no sugar added)
  • ½ cup (115g) unsalted butter
  • ¾ cup (150g) powdered erythritol
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • Optional: sugar-free chocolate chips for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

  2. Melt chocolate and butter: In a heatproof bowl set over simmering water (or in the microwave in 30-second bursts), melt the unsweetened chocolate and butter together, stirring until smooth. Let cool slightly for 5 minutes.

  3. Add sweetener: Stir powdered erythritol into the melted chocolate mixture until fully incorporated.

  4. Add eggs: Add eggs one at a time, whisking well after each addition. The mixture will become thick and glossy.

  5. Add vanilla: Stir in vanilla extract.

  6. Add cocoa and salt: Sift in cocoa powder and salt. Fold in until no streaks remain. The batter will be thick.

  7. Bake: Pour batter into prepared pan and spread evenly. Scatter sugar-free chocolate chips on top if using. Bake for 18–20 minutes. The center should look slightly underdone — it will set as it cools.

  8. Cool completely: This is critical. Let the brownies cool in the pan for at least 30 minutes before slicing. They become fudgier as they cool.

  9. Slice and serve: Lift out using parchment overhang. Slice into 9 squares.

Nutritional Info (per brownie, approximate)

CaloriesFatProteinNet Carbs
~175 kcal16g4g1.5g

Tips

  • Use 100% unsweetened chocolate — not baking chocolate with added sugar. Check the label carefully.
  • Powdered erythritol gives a fudgier texture than granulated; blitz granulated in a blender to powder if needed.
  • Do not overbake — the center should be soft when it comes out of the oven. It sets up as it cools.
  • Store at room temperature for 3 days or refrigerate for up to a week. Fudginess increases after refrigeration.

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