These keto brownies are for the chewy brownie lovers! Not ooey, gooey or fluffy and cake-like, they are just perfectly dark chocolate, moist and delicious. The brownies are drizzled with a chocolate and white chocolate glaze that have a light touch of peppermint.
Why this recipe is just so good...
- These keto brownies are rich enough to satisfy any sweet tooth. They are more chewy than fudgey or cakey. It has both cocoa powder and melted chocolate to create the perfect dark chocolate keto brownie.
- Even though the recipe is very simple to make, the chocolate peppermint drizzle gives the brownies a pretty and festive presentation. You could easily serve them to your guests who are looking for a sugar free dessert.
Ingredient Notes & Substitutions
- For this recipe, we are using both Dutch cocoa powder and melted chocolate. Instead of a sugar free bar, use an unsweetened chocolate bar. This gives the brownies a very rich flavor.
- The almond flour and butter adds enough fat to the recipe to insure the brownies will be just fudgey enough and not dry. Don't sub the almond flour for coconut. They are not a 1:1 substitution and the brownies will not be good.
- Also, when making chocolate desserts, I usually add a tiny bit of espresso powder and some chocolate extract. These are optional ingredients but if you do a lot of baking, they are a great investment and last a long time in your pantry.
- Some add-ins you could also try might be different flavored sugar free baking chips like caramel, cinnamon, butterscotch, white chocolate or pumpkin.
- You could also add some chopped nuts like pecans or walnuts. FYI, adding some of these extras will probably change the baking time of the brownies. You may need an extra few minutes, test at the minimum time and add from there.
Directions for making keto brownies
- Combine the flour, cocoa, espresso and salt.
- Whisk together the melted butter and sugar substitute well. Stir in the eggs, melted chocolate and extracts.
- Stir the flour mixture into the chocolate batter.
- Pour into a springform pan sprayed with non stick baking spray
- Bake in a preheated 350°F. oven for 20 minutes. Test with a toothpick in the center. If pick has just a few crumbs on it, brownies are done. If it is still wet, bake for another few minutes.
- Remove to cooling rack for about 15 minutes.
- Remove from pan to cool completely.
- Melt half of the coconut oil with each of the chocolates in the microwave. Stir every 30 seconds until completely melted.
- Stir some peppermint extract into each of the chocolates.
- Drizzle melted chocolate in different directions over the brownie.
- I served with some sugar free chocolate shavings just to be extra. 😉
- Make sure the butter and chocolates have cooled before you add to the batter or they could heat the eggs and make little bits of scrambled egg.
- If the brownies are browning too quickly, lightly cover with some aluminum foil. Also note that the darker the pan, the baked item may brown a bit more than a lighter pan.
- Let the brownies fully cool a few hours. The flavor will deepen and the brownies will set up and it will be easier to get a clean slice.
- You can also freeze the pan for about 15 minutes before you cut them.
- Store brownies covered in plastic at room temperature for about 4 days. I love heating my brownies in the microwave for about 20-30 seconds. They are also delicious with some sugar free ice cream on top!
- Freeze for 1 month in a tightly sealed container.
- Check out the kitchn for some more tips for making delicious brownies.
If you love chocolate, try these decadent dessert recipes.
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These keto brownies are for the chewy brownie lovers! Not ooey, gooey or fluffy and cake-like, they are just perfectly dark chocolate, moist and delicious. The brownies are drizzled with dark and white chocolate glazes that have a light touch of peppermint.
- ½ cup unsalted butter, (1 stick), melted and cooled
- 1 cup sugar substitute *
- 2 oz unsweetened chocolate bar, melted and cooled*
- ¼ Dutch cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 ¼ cups fine almond flour, sifted
- ¼ teaspoon salt
- ½ teaspoon espresso powder, optional
- 1 teaspoon chocolate extract, optional
- 2 tablespoons sugar free dark chocolate chips, I used Lily's
- 2 tablespoons sugar free white chocolate chips
- 1 tablespoon coconut oil, divided in half
- 1 teaspoon peppermint extract, divided in half
- Preheat oven to 350°F.
- In a large bowl, mix the sugar, chocolate and butter well for at least a minute.
- Stir in the eggs and vanilla, chocolate extracts, mix to combine.
- In a separate bowl, stir together the flour, cocoa, salt and espresso.
- Mix into the chocolate batter.
- Spray a 9" springform or cake pan with nonstick baking spray.* Line with a piece of parchment to prevent sticking.
- Pour batter into pan and smooth the top evenly.
- Bake for 20 minutes and test the center with a toothpick or skewer. If the pick is wet, bake a few minutes longer. If there are some crumbs on the pick, the brownies are done.
- Let cool on a rack for 15 minutes and remove from pan to finish cooling.
- Melt half of the coconut oil with each of the chocolates in separate bowls in a microwave. The white chocolate may take a few seconds longer to melt.
- Stir in ½ teaspoon peppermint in each bowl.
- Drizzle the brownies with chocolate peppermint horizontally and then drizzle with the white in a vertical direction.
- Cut and serve in triangular slices.
* I used ¾ cup Allulose sweetener and ½ cup Monkfruit keto sweetener. I find I need just a bit more Allulose when baking desserts. You can taste test and experiment to your own sweetness preference.
*For the chocolate bar, I used Baker's brand. Ghiradelli is another good brand to try.
*To melt the butter and the chocolate in the microwave, I use a glass bowl and lightly cover with a paper towel or parchment. Cook at 30 second intervals, stirring with a spoon in between until melted.
*You can substitute an 8x8 inch cake pan. The brownies will be a bit thicker and bake a few minutes longer.
Keywords: chocolate dessert