“they’ll never know” low carb brownies

Is there anything better than fudgy, slightly chewy brownies with a crackly top?
Yes, yes there is.
Low carb brownies that are fudgy, slightly chewy, and have a crackly top (but don’t taste like low carb —shhh, our secret {wink}).

Seriously, I’ve made a LOT of low carb brownies over the last couple of months and I got to a point where I wondered if a traditional brownie could be replicated in a low-carb fashion. I thought there are just some things that sugar HAS to do and a sweetener substitute won’t cut it.

I was so wrong.
These low carb brownies have a rich chocolate flavor, packaged in a fudgy, slightly dense and chewy square.
Shhhh, no one will ever know they’re low carb (wink).

It’s really important to follow the specific details in this recipe (like how long to beat egg, when to fold batter, etc) because those things will change the outcome. I’d hate for you to miss out on this perfectly textured, little slice of Heaven.

ingredients & substitutes for low carb brownies

Feel free to replace any of the ingredients below with the substitutes I’ve listed. Note that the nutrition facts are based on the specific ingredients in the recipe.

Powdered Erythritol
Swerve Confectioners‘ is the erythritol brand I use most often because it has a 1:1 ratio to sugar and crisps up well. This recipe calls for Swerve confectioners‘ (similar to confectioner or powdered sugar). If you don’t have the confectioners’ version, you have options:

• Put Swerve granular in a dry food processor or coffee grinder to create a powdered texture.
• Use another powdered sweetener like Lakanto powdered (another favorite brand)
• Use regular powdered sugar (although, just note they wouldn’t be low carb)

Swerve is fairly common these days and can be found in the organic aisles of most grocery stores. Or use the links below to order online.

Unsalted Butter
To make this dairy-free, feel free to swap with ghee.

Lilys Semi-sweet baking chips
You could substitute with any semi-sweet chocolate chip. I use Lilys in this recipe (and basically all recipes) because there’s no sugar and sweetened with stevia (but you’d never know it)!

Baking Cocoa, dutch processed
I used dutch processed which means the cocoa beans have been washed in an alkaline solution of potassium carbonate. This wash neutralizes their acidity. So, dutch-process cocoa powder is more neutral, darker in color, mellow in flavor, and dissolves easily into liquids. Brands include Rodelle or Valrhona or Guittard. It’s more pricey but I don’t use a lot in this recipe so it goes a long way.

You can substitute with an unsweetened natural cocoa powder like Hershey’s or Ghiradelli.

getting the perfect crinkly, shiny top on low carb brownies

Because we’re not using sugar in this recipe, getting that nice brownie crinkle top has proved more difficult. However, do not fear, I’ve baked an insane number of batches to ensure I got this just right.

That crinkly, shiny top that we all know and love is actually a meringue crust that is the result of extensively beating the eggs with the sugar (or in this case, sweetener) before adding the flour.

To make sure the sweetener and eggs thoroughly combine, I used powdered sweetener, versus granular. I also beat the mixture with the whisk attachment in a stand mixer for 8 minutes before adding the chocolate and flour.

low carb sweeteners

If you’re not used to baking with low-carb sweeteners, these ingredients may sound a little foreign to you.
Erythritol?
Xylitol?
They sound like they belong more in a chem lab than a kitchen. These are zero or low carb sweetener options to replace sugar. Both of these are sugar alcohols (which aren’t actually sugar or alcohol, they simply have the molecular properties of both).

I use sugar alcohols, plant-based sweeteners like monk fruit, and allulose which is a rare sugar in my recipes most of the time.

I do this because I don’t want the blood sugar spike highs and lows that real sugar gives us. It’s not good for mood, weight, energy, not to mention curbing cravings.

I’m working on a low-carb dessert guide that will go into detail about how to bake with them. If you want to learn more about low-carb sweeteners, sign up to receive my emails and you’ll be notified when it’s available.

low carb brownies with almond flour

Brownies typically aren’t heavy on the flour – it’s more butter and eggs (for the dense, fudgy texture – yummm). In this recipe, I used almond flour. Make sure you’re using almond flour versus almond meal.

Also, because almond flour doesn’t have gluten, these brownies lacked that “chew” that typically brownies have. To recreate that, I added a tablespoon of grass-fed gelatin. This step is optional but it does add a nice bite to the brownie. The brand I used was Great Lakes unflavored gelatin but you can even use Knox’s plain gelatin.

how to make low carb brownies

Make sure you follow the steps for these brownies exactly as they’re written out. Little changes can really impact the texture of the brownie.

1. In a small bowl, combine almond flour, cocoa powder, gelatin (if using), and salt. Whisk until all lumps are out. Put aside.
2. Melt the butter and semi-sweet chips in the microwave in 30-second intervals (normally it takes 2 times) or use a double boiler. Whisk until smooth and put aside.
3. In a standing mixer, whisk the eggs and yolk, sweetener, vanilla, and milk of choice. Mix (using the whisk attachment) on med-high for 8 minutes until it’s lighter color and fluffy.
4. Add the butter/chocolate chip mixture to the bowl and mix on low until it’s combined.
5. Fold the dry ingredients and chocolate chips in with a spatula.
6. Pour in a parchment-lined 9×9 pan.
7. Bake on 350 for 30 minutes until a toothpick comes out slightly wet w/ crumbs.

how to store low carb brownies

These low carb brownies will last a couple of days in the fridge or on the counter. Make sure to tightly wraps them so air doesn’t get in or they will dry out.

other low carb desserts you’ll love:

• gooey s’mores bars (low-carb)
• strawberry shortcake cupcakes with cream cheese frosting
• keto lemon bars
• homemade twix bars (keto, GF)
• gooey chocolate coconut bars

This recipe has been adapted from Sally’s Baking Addiction and the Arkansas Gazette. Sally’s Baking Addiction blog is loaded with baking tips & tricks – she’s truly a baking queen! Check it out!!

want to make this recipe?

Click on the links below to purchase the ingredients. Please note, Fork Freedom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

u0022they’ll never knowu0022 low carb brownies

5 from 1 vote

Recipe by Karen Course: DessertDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

203

kcal

These low carb brownies have a rich chocolate flavor, packaged in a fudgy, slightly dense and chewy square.

Ingredients

• 1/2 cup (115 g) unsalted butter or ghee

• 8 ounces (228 g) semi-sweet chocolate chips (Use Lilys for no-sugar option)

• 1/2 cup (64 g) powdered erythritol (like Swerve Confectioners or Lakanto Powdered)

• 3 eggs, room temp

• 1 egg yolk, room temp

• 2 tablespoons milk of choice

• 1 teaspoon vanilla extract

• 1/2 cup + 2 tablespoons (80 g) almond flour

• 2 tablespoons unsweetened cocoa powder (dutch processed if possible)

• 1/4 teaspoon sea salt

• 1 tablespoon grass-fed gelatin (optional; see notes for subs)

• 3/4 cup Lily’s chocolate chips (dark or semi-sweet)

Directions

• Preheat oven to 350 degrees. 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. Put aside.

  • 

• Melt the butter and semi-sweet chips in the microwave in 30-second intervals (normally it takes 2 times) or use a double boiler. Whisk until smooth and put aside.

  • 

• In a standing mixer, whisk the eggs and yolk, sweetener, vanilla, and milk of choice. Mix (using the whisk attachment) on med-high for 8 minutes until it’s lighter color and fluffy.

  • 

• Add the butter/chocolate chip mixture to the bowl and mix on low until it’s combined.
  
• Fold the dry ingredients and chocolate chips in with a spatula.
  
• Pour in a parchment-lined 9×9 pan.
  
• Bake on 350 for 30 minutes until a toothpick comes out slightly wet w/ crumbs.

Notes

• Nutrition facts based on 12 servings using the specified ingredients in the recipe.

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