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This Low-Carb Keto Fudgy Double Chocolate Brownies Recipe is everything you love about a rich, fudgy brownie with a good chewiness…but completely keto-friendly!
If you’ve been wanting a really solid keto brownie recipe, look no further! These deliver chocolate in two forms: cocoa powder for deep chocolate flavor, and stevia-sweetened chocolate chips on top for sweet little chocolaty bursts. We also use browned butter to add complexity and slight notes of caramel, as well as just a touch of espresso powder to pull out the flavor of chocolate. And the best part? Their fudgy texture with a slight chewiness.
Cocoa Powder in Brownies
Before going keto, one of our favorite from-scratch brownie recipes was Alice Medrich’s Cocoa Powder Brownies. Using cocoa powder instead of regular chocolate allows you to add sweetener and fat back into the recipe in any form you like. This is particularly helpful when you want to keep the brownies keto because you can use a keto-friendly sweetener and healthy fat source, such as grass-fed butter.
Just note that we recommend using natural cocoa powder here (not Dutch-processed), for the best flavor.
Brown butter adds great complexity to baked goods, with subtle notes of caramel, and it couldn’t be easier to make!
How to Brown Butter
If you’ve never made it before, you’ll be surprised how easy it is to make browned butter. Add your butter to a skillet over medium heat. The butter will melt and then start to foam, and the milk solids will settle to the bottom and turn a toasted, golden color. Once the butter turns light golden brown and smells nutty, remove it from the heat and carefully pour it into a bowl (to stop the cooking so it doesn’t burn). Remember to stay with it, because it only burns when you’re not looking!
Why to Use Brown Butter Instead of Regular Butter
Brown butter has a slightly caramel-y nutty aroma and taste. It adds nuances, depth of flavor, and complexity to a recipe.
Difference Between Cakey, Fudgy, and Chewy Brownies in Classic Baking
In general, the texture of brownies depends on their fat-to-flour ratio. In brownies, fat can come in the form of chocolate (not cocoa powder), butter, oil (such as avocado), or egg yolk.
Cakey brownies have a higher flour-to-fat ratio, can have more whole eggs, and also sometimes have a leavening agent, such as baking powder.
Chewy brownies have less flour and more fat, and usually contain some kind of unsaturated oil, but may also have an additional egg yolk. They also sometimes have a bit of brown sugar in addition to white sugar. And some recipes for chewy brownies also call for chilling the brownies in the fridge after baking.
In all our pre-keto baking experiments, we’ve discovered that fudgy brownies are quite similar to chewy brownies, but may have an even slightly higher fat-to-flour ratio than chewy brownies, and are typically slightly under-baked.
How to Get Fudgy Brownies in Keto Baking
We use the same secret ingredient in these brownies that we use in our keto chewy chocolate chip cookies: beef gelatin! Nope, don’t worry, you can’t taste it.
More Favorite Keto Desserts
- Low-Carb Keto Coconut Cream Custard from Healthy Sweet Eats
- Keto Low-Carb Instant Pot Cheesecake from Lara Clevenger
- Low-Carb Strawberry Mousse Tartlets from An Edible Mosaic
- Low-Carb Chocolate Lasagna from Low Carb Maven
- Keto Peanut Butter Cookie Dough Fat Bombs from The Keto Queens
Low-Carb Keto Fudgy Double Chocolate Brownies Recipe
- 1/2 cup unsweetened creamy almond butter
- 4 tablespoons browned butter still warm
- 2 tablespoons avocado oil
- 4 tablespoons Swerve Confectioner’s
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon stevia glycerite
- 2 large eggs
- 4 tablespoons unsweetened natural cocoa powder
- 1 teaspoon beef gelatin
- 1/4 teaspoon fine salt
- 1/4 teaspoon espresso powder
- 1/8 teaspoon baking powder
- 1 tablespoon stevia-sweetened chocolate chips
- Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides.
- Use a handheld electric mixer to cream together the almond butter and still-warm brown butter in a large bowl. Beat in the avocado oil, Swerve, vanilla, and stevia, and then beat in the eggs.
- Mix in the cocoa powder, gelatin, salt, espresso powder, and baking powder just until combined.
- Pour the mixture into the prepared pan, spread it out evenly, and sprinkle the chocolate chips on top.
- Bake until the brownies are set along the edges, but slightly doughy in the center, about 16 to 18 minutes, being careful not to overbake.
- Cool completely before cutting and serving.