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Simple Keto Brownie Recipe (Fudgy and Chewy)

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These fudgy keto brownies hit that sweet spot without knocking your carbs into panic mode. They’re chewy, rich, and stupid simple to make… none of that wild ingredient shopping that keto baking sometimes throws at you. Almond flour, cocoa, butter, and sugar free chocolate chips do all the heavy lifting. If you’ve been craving something that still fits ketosis without tasting sad, this batch is the one.

Ingredients

Basics
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup keto sweetener (monk fruit, erythritol, or allulose)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar free chocolate chips

Optional Add-Ins
• Chopped walnuts or pecans
• Pinch of sea salt for the top
• Dash of espresso powder

Instructions

  • Heat oven to 350°F. Line an 8×8 pan with parchment and grease it lightly so nothing sticks.

  • Melt the butter and half the chocolate chips in the microwave, short bursts, stir between each round till smooth.

  • Whisk eggs in a bowl, add vanilla, then pour in the warm chocolate mix.

  • In another bowl, mix almond flour, cocoa powder, sweetener, baking powder, and salt.

  • Stir dry ingredients into the wet mix till you get a thick batter.

  • Fold in the rest of the chocolate chips and any extras you want.

  • Spread into the pan. Bake 18–22 minutes, edges set but the middle still soft.

  • Let them cool before slicing. Hardest part, but worth the wait.

Notes

• Don’t overbake unless you like cakey brownies.
• Use room temp eggs so everything blends better.
• They taste even better the next day.
• Microwave a square for a warm, gooey moment.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-brownies-fudgy-chewy/