Keto Brownies These decadent keto brownies are insanely delicious, crispy around the edges and perfectly gooey in the middle. They are so rich that a few bites is all you need to get your chocolate fix.

keto brownies cut on a piece of parchment

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I’m going to go out on a limb and guess that everyone loves brownies.  They are intensely chocolatey, rich, and decadent.  They are a classic American dessert…especially served with ice cream!

These keto brownies are insane!  They have crispy edges, lots of chocolate, a gooey center, and they are easy to make!  I love that they are made with coconut flour…so they are nut free and gluten free.


For this brownie recipe, I used an 8×8 metal pan and I lined it with parchment.  I also sprayed the parchment with oil just to be sure the parchment wouldn’t stick to the brownies.

parchment lined brownie pan

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Then I started on my keto brownie batter.  For this recipe you need melted butter, Swerve sweetener, eggs, vanilla extract, melted Lily’s chocolate chips, coconut flour, cocoa powder, and salt.

I whisked together the melted butter and the swerve, then I added the eggs and beat that mixture with a hand mixer for 1 minute.  I poured in the melted chocolate and mixed until just combined.  I then added in the coconut flour, cocoa powder, salt and mixed.  Then folded in the remaining chocolate chips!

I told you this keto brownies recipe was easy!

Here is what the coconut flour brownies batter looked like:

coconut flour brownie batter

The batter is thick, but not as thick as my keto thick and fudgy brownie cookies!

Now we just dump it in our prepared pan, spread it out evenly, and bake them for about 30 minutes.

When they come out of the oven, you need to let them cool in the pan for about 30 minutes before you remove them.  This gives them time to set up.

keto brownies in a cake pan

low carb brownies

Then you cut them into squares.  Can you believe these are keto?

low carb brownies cut into squares

Keto Brownies

These decadent keto brownies are insanely delicious, crispy around the edges and perfectly gooey in the middle. They are so rich that a few bites is all you need to get your chocolate fix.
4.6 from 5 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Cool in pan: 30 minutes
Total Time: 40 minutes
Servings: 9
Calories: 204kcal



  • Pre-heat the oven to 350F and line a 8x8 metal baking pan with parchment paper.  Spray the paper with cooking spray.
  • Whisk the melted butter and the Swerve together in a large mixing bowl until smooth.  Add eggs and vanilla and beat with an electric mixer for 1 minute.
  • Add in the melted chocolate chips and stir until just combined.  With a rubber spatula, add in the coconut flour, cocoa powder, salt, and stir until just combined.  Fold in the chocolate chips.
  • Pour the batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the oven for 30 minutes.  Remove from the oven and let cool in the pan for 30 minutes.  Remove from the pan and cut into 9 squares.  Store in an airtight container.


For 1 brownie (recipe makes 9): 204 calories / 20g fat / 4 carbs / 1g fiber / 3g protein


Calories: 204kcal

⭐ Did you make this Keto Brownies Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

These decadent keto brownies are insanely delicious, crispy around the edges and perfectly gooey in the middle. Gluten free, keto, low carb, nut free. #lowcarbrecipes #ketorecipes #ketodesserts #glutenfree

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    • Jan
    • March 25, 2019

    can i use splenda for this recipe? if so, how much?

      • jenniferbanz
      • March 26, 2019

      yes, it would be 1 cup

    • Jennifer
    • February 26, 2019

    Super good! Mine turned out perfectly. Delicious low carb brownie my whole family loved

      • jenniferbanz
      • February 27, 2019

      So glad you liked the recipe!

    • Kerri
    • February 26, 2019

    Mine came out perfectly and very good!!! Thank you!

    • Margarita
    • February 8, 2019

    The taste is amazing, but even after sitting for 30 min. Too soft and didn’t come out as a bar when cut. I even put it back in the oven for another 10 min. But still too soft! What did I do wrong? I followed to a T. I plan on serving tonight with whip cream hoping my husband won’t notice. But I love the taste and want to try again to get the consistency.

      • Morgan
      • February 23, 2019

      I am in the middle of baking it right now and it’s been in the oven for almost 50 minutes and it is still too soft… hopefully it will be done soon! 🙂

    • Regina
    • September 4, 2018

    These are amazing! I did my best to break the recipe (added ingredients in wrong order, ran out of sweetener, and had to sub 1/4 c of confectioners swerve, for the regular swerve, used a 24 piece silicone pan instead of an 8×8), and they still came out SO great. Also, added some walnuts. Thank you!

      • jenniferbanz
      • September 4, 2018

      Haha! I’m so glad it still worked out for you!

    • Deb
    • September 3, 2018

    can you use granular stevia instead of the Swerve? New to Keto. Week 2 starts tomorrow and gosh I’m wanting chocolate so bad!! Gotta try these brownies!

      • jenniferbanz
      • September 4, 2018

      You can but I would think you would need less

    • Christine
    • May 21, 2018

    Can i use almond flour instead of coconut?

      • jenniferbanz
      • May 22, 2018

      You can Christine, but I am not sure on the amount as I haven’t tested almond flour in this recipe.

    • Kari
    • May 11, 2018

    How’s the texture? How can I make sure I do t over bake these?:)

    • Santa Monica Cook
    • April 5, 2018

    Quite good – not the usual cake-y coconut flour recipe. Way too sweet, though. I only had 3/4 cup of sweetener, and it was way too sweet with 60% chocolate. I also added walnuts!! But will make again with unsweetened chocolate. My husband loved them.

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