Nothing says summer like key lime bars! I absolutely had to make these after seeing…
“they’ll never know” low carb brownies
Keto
Low-Carb
Low-Sugar
Gluten-Free
Dairy-Free Option
Is there anything better than fudgy, slightly chewy brownies with a crackly top?
Yes. Low carb brownies that are fudgy, slightly chewy, and have a crackly top—but don’t taste like low carb. Seriously, I’ve tested batch after batch to nail this recipe, and no one will ever know they’re healthier. Shhh, our secret. 😉
Ingredients
- 1/2 cup 115g unsalted butter or ghee
- 8 ounces 228g semi-sweet chocolate chips (use Lily’s for sugar-free)
- 1/2 cup 64g powdered erythritol (Swerve Confectioners or Lakanto Powdered)
- 3 eggs room temperature
- 1 egg yolk room temperature
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons 80g almond flour
- 2 tablespoons unsweetened cocoa powder dutch-process if possible
- 1/4 teaspoon sea salt
- 1 tablespoon grass-fed gelatin optional; see notes
- 3/4 cup Lily’s chocolate chips dark or semi-sweet
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper or grease well.
- In a small bowl, combine almond flour, cocoa powder, gelatin (if using), and salt. Whisk until all lumps are out. Set aside.
- Melt the butter and 8 oz chocolate chips in the microwave in 30-second intervals (usually takes 2 times) or use a double boiler. Whisk until smooth and set aside.
- In a stand mixer with whisk attachment, beat the eggs and yolk, sweetener, vanilla, and milk on medium-high for 8 minutes until lighter in color and fluffy.
- Add the butter/chocolate mixture to the bowl and mix on low until combined.
- Fold the dry ingredients and 3/4 cup chocolate chips in gently with a spatula. Do not overmix.
- Pour into prepared 9×9 pan and spread evenly.
- Bake at 350°F for 30 minutes until a toothpick comes out with moist crumbs (not clean, not wet batter).
- Let cool completely in pan before cutting. For cleanest cuts, refrigerate for 30 minutes before slicing.
Rich, fudgy, with that perfect crackly top—no one will guess these are low carb!
🛒 Recommended Ingredients
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Pro Tips for Perfect Low Carb Brownies
- Beat the eggs for the full 8 minutes: This is THE secret to that crackly, shiny top. Don’t skip or shorten this step—it creates the meringue crust.
- Use powdered sweetener, not granular: Powdered Swerve or Lakanto dissolves better and creates that classic brownie texture. You can make your own by grinding granular sweetener in a food processor.
- Fold in the flour gently: Once you add the dry ingredients, switch from the mixer to a spatula and fold carefully. Over-mixing will make the brownies tough.
- They should look slightly underdone: The toothpick should come out with moist crumbs, not completely clean. They’ll set as they cool.
- Let them cool completely before cutting: I know it’s hard to wait, but warm brownies will fall apart. Cool in the pan, then refrigerate for 30 minutes for the cleanest cuts.
- Gelatin is optional but worth it: It adds that chewy texture that low-carb brownies usually lack. But if you don’t have it, the brownies will still be delicious!
Storage Instructions
Room temperature: Store in an airtight container at room temperature for up to 2 days. Make sure they’re tightly wrapped or they’ll dry out.
Refrigerator: These actually taste AMAZING cold! Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual brownies in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or enjoy frozen (they’re like fudgy frozen chocolate!)
Why This Recipe Works
I tested a LOT of low-carb brownie recipes before landing on this one. The key is replicating what sugar does without actually using sugar. Here’s how:
The Secret to That Crackly Top
That shiny, crinkly top on brownies is actually a meringue crust created by beating eggs with sugar. To get the same effect with sweetener, I use powdered Swerve (dissolves better) and beat it with the eggs for a full 8 minutes. This aerates the mixture and creates that classic brownie look.
Key Ingredients Explained
- Powdered erythritol (Swerve/Lakanto): Zero-calorie, doesn’t spike blood sugar, and measures 1:1 with sugar. The powdered version is crucial for texture.
- Lily’s chocolate chips: Sugar-free, sweetened with stevia, and you honestly can’t tell the difference. They melt beautifully and add rich chocolate flavor.
- Almond flour: Keeps these gluten-free and low-carb. Make sure you use almond flour (finely ground), not almond meal (coarser).
- Dutch-process cocoa: Darker, richer, and less acidic than natural cocoa. If you don’t have it, regular unsweetened cocoa (like Hershey’s) works fine.
- Grass-fed gelatin (optional): Adds that chewy texture that low-carb baked goods sometimes lack. Great Lakes or Knox both work.
Frequently Asked Questions
Can I use regular sugar instead of Swerve?
Yes, you can substitute regular powdered sugar 1:1, but the brownies won’t be low-carb anymore. They’ll have about 25g carbs per brownie instead of 2g net carbs.
Do I have to use a stand mixer?
A hand mixer works too! The important part is beating the eggs and sweetener for the full 8 minutes on medium-high speed to create that fluffy, light-colored mixture.
Can I skip the gelatin?
Yes! The brownies will still be delicious, just slightly less chewy. The gelatin helps replicate the texture that gluten usually provides.
Why didn’t my brownies get a crackly top?
Make sure you beat the eggs and sweetener for the full 8 minutes until light and fluffy. Also, use powdered sweetener (not granular) and fold—don’t overmix—when adding the flour.
Can I make these dairy-free?
Yes! Substitute ghee for the butter and use dairy-free chocolate chips. Lily’s chips are dairy-free.
How many net carbs per brownie?
These have about 2g net carbs per brownie (using Lily’s chips and Swerve). Compare that to regular brownies which have 25-30g carbs!
Can I double this recipe?
Yes! Use a 9×13 pan and bake for 35-40 minutes. Check with a toothpick—it should come out with moist crumbs.
Karen says
Happy birthday to your sister! LMK what you think!!
Ellie says
These look really yummy, I’m going to try and make them for my sisters birthday!