Keto Fudge Brownies
These Keto Fudge Brownies are a decadent, fudgy chocolate treat that’s gluten-free, dairy-free, nut-free, and sugar-free. Made with simple ingredients like chocolate chips, coconut cream, and cacao powder, they come together easily and deliver rich flavor without compromising on dietary needs. Perfect for satisfying chocolate cravings, these brownies are moist, indulgent, and ideal for keto or paleo lifestyles.
Keto Fudge Brownies
8
servings10
minutes20
minutes122
kcalIngredients
1/2 cup sugar-free chocolate chips (e.g., Lily’s)
1/4 cup coconut cream (from full-fat canned coconut milk)
3 large eggs
1/2 cup cacao powder (or cocoa powder)
1/2 cup low-carb granulated sweetener (e.g., Lakanto or Swerve confectioners)
3 tbsp coconut flour
1/4 tsp fine salt
1 tsp vanilla extract
Coconut oil spray (for greasing)
Flake sea salt (optional, for garnish)
Directions
- Preheat oven to 350°F (175°C). Heat a small saucepan over medium-low heat. Add chocolate chips and stir with a rubber spatula until mostly melted.
- Stir in coconut cream until a smooth chocolate sauce forms. Remove from heat.
- Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a large bowl, mix cacao powder, sweetener, coconut flour, and salt.
- Add the chocolate mixture and vanilla extract to the dry ingredients. Fold with a spatula until a thick batter forms.
- Grease a 5×5-inch glass baking dish with coconut oil spray. Scrape batter into the dish and sprinkle with flake salt if desired.
- Bake on the center rack for 25-30 minutes, until the top is dry and edges pull away from the sides (watch closely if using a metal pan, as it cooks faster).
- Remove from oven and cool to room temperature (30-45 minutes in a glass dish) to allow the chocolate to set.
- Lift out with a spatula, place on a cutting board, and cut into 4-8 pieces.
Serving Suggestions
Serve these Keto Fudge Brownies warm or at room temperature, topped with a sprinkle of flake sea salt or extra sugar-free chocolate chips. Pair with a cup of coffee or almond milk for a satisfying dessert. For a treat, enjoy alongside fresh berries or a dollop of coconut whipped cream to balance the rich chocolate flavor.
Why This Keto Dessert?
These brownies use melted chocolate chips and coconut cream to create a ganache-like base, resulting in an ultra-fudgy texture without flour or nuts. Sweetened with low-carb options like Lakanto, they’re keto-friendly while being dairy-free and gluten-free. The simple method makes them accessible, yet the rich, indulgent result rivals traditional brownies, perfect for low-carb lifestyles.
Tips for Success
- Use sugar-free chocolate chips like Lily’s for the best melt and flavor.
- Ensure eggs are at room temperature to prevent curdling in the chocolate mixture.
- For paleo, substitute sweetener with coconut palm sugar or maple sugar in equal amounts.
- To substitute coconut flour with almond meal, use 9 tbsp, but results may vary.
- Let brownies cool completely before cutting to maintain fudginess; they firm up as the chocolate sets.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat gently in the microwave for a gooey texture.
