In my mind, the perfect fudgy keto brownies are gooey moist and have a bit of chew to them. They should have a depth of flavor that's so intense that you eat it in small bites and let the full flavor bloom in your mouth. I'm dreaming of these drizzled with a keto caramel sauce or with keto whipped cream. Mmmmm.
Only 3 Net Carbs
These gooey fudgy keto brownies boast only 3 net carbs and 6 total carbs! The other 3 carbs come from the healthy fiber in these brownies. So, these fit right into your keto lifestyle.
We like to have a batch made up, cut into small squares, and frozen in the freezer. When we are craving chocolate or a sweet treat we can simply remove one, allow it to thaw, and savor the fudgy gooey goodness while still remaining compliant to our ketogenic diet.
Fudgy Keto Brownies Techniques
Using A Food Processor
You can save time and energy by making these in your food processor. I find this makes melting the chocolate a breeze. However, you can use the same technique with a mixer. The idea is to combine the unsweetened chocolate that's been chopped thin with the hot water so that it melts easily. Plus, the hot water activates the cacao powder and espresso powder which provides a more fudgy depth of flavor.
Temper The Eggs
Make sure your mixture isn't too hot when you add the eggs or your eggs could cook. If you're worried your mixture is too hot (if it's steaming then it is too hot). Simply keep the food processor running and add the eggs one at a time through the top.
Yet another strategy is to wait ten minutes for the chocolate to cool down a bit. However, don't wait too long or the chocolate may harden.
The Easiest Way to Finely Chop Chocolate
I have discovered that the best way to finely chop chocolate is actually with a stiff, serrated knife. The serrated edge prevents the knife from slipping off the chocolate bar.
Actually, the best knife in our kitchen for this job was our Cutco Cheese knife! It's shown in the video and works perfectly! Check out the video for a demonstration on how to finely chop your chocolate.
Substitutions For Fudgy Keto Brownies
Why Xylitol? Can't I Substitute?
Xylitol behaves a lot like sugar does when baking. It's a sugar alcohol and not an artificial sweetener.
Unfortunately, at the time of publishing this recipe, I haven't been able to find a substitution. All of my test batches of brownies using other sugar substitutes have failed.
I avoid artificial sweeteners such as Splenda and Aspartame–so I haven't tried these. The good news is that I have a list of 3-4 natural sweeteners that don't contain carbohydrates to try. Stay tuned for updates!
If you're willing to help me out by experimenting. Try this recipe with either 100% Bocha Sweet or Erythritol and let me know your results. In the meantime, we're working on eating the last ten batches of experiments 😉
Ingredients for Fudgy Keto Brownies
Here's a few ingredients you'll need to make these fudgy keto brownies:
- My new favorite cocoa powder
- Espresso Powder
- Acacia Fiber Powder
- Madagascar Pure Vanilla
- Xylitol (make sure you get xylitol NOT made from corn)
**If you can’t tolerate Xylitol or prefer not to use it– you can substitute with BochaSweet
- Monk Fruit Sweetener
- Sweetleaf Vanilla Stevia Drops
- Almond Flour (Superfine)
- Coconut Flour
Espresso Powder in Fudgy Keto Brownies
You might be wondering about the Espresso Powder used in these brownies. Well, this is a baking trick to get the rich depth of flavor we so crave in a gooey, fudgy keto brownie. You could omit it... but why would you?
Tutorial Video: Fudgy Keto Brownies
Check out my YouTube channel “Tara's Keto Kitchen”!
I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
Fudgy Keto Brownies (3 Net Carbs)
- 1/3 cup cacao powder 1oz
- 2 ounces unsweetened dark chocolate chopped thin
- 2/3 cup boiling water
- 1/3 cup olive oil
- 3 Tablespoons unsalted butter ghee or coconut oil
- 2 large eggs
- 2 egg yolks
- 1 Tablespoon espresso powder
- 1 Tablespoon pure vanilla extract
- 1 cup xylitol Substituting will NOT work
- 1/3 cup monk fruit sweetener
- 20 drops liquid Stevia
- 1/2 cup heavy whipping cream
- 3/4 teaspoon salt
- 1 Tablespoon Acacia fiber powder
- 3/4 cup almond flour 84 g
- 1/4 cup coconut flour 36 g
- In the bowl of a food processor combine: 1/3 cup (1oz) cacao powder, 2 oz unsweetened chocolate, chopped thin, 2/3 cup boiling water
- Blend--make sure all the chocolate melted
- Blend, then add: 2 large eggs plus 2 egg yolks
- Blend, then add: 1/2 cup heavy whipping cream, 3/4 teaspoon salt, 1 Tablespoon Acacia Fiber Powder, 3/4 cup (84 g) almond flour, 1/4 cup (36 g) coconut flour
- Blend for approximately 2 minutes until the brownie batter is combined and smooth.
- Pour into a greased 9x13 pan for thinner brownies or use a 9x9 or 8x8 pan for thick brownies. 9x13 pan will take 20 minutes to bake. 9x9 will take 35 minutes. 8x8 will take 30 minutes