The perfect fudge like low carb keto brownies made with almond flour! This recipe comes together in just 30 minutes and in one skillet (less dirty dishes)!
Brownies are probably one of my favorite go-to desserts (though I cannot lie, this keto peanut butter chocolate chip skillet cookie is a close second). With the popularity of my keto Irish cream brownies, these keto turtle brownies, and even keto blonde brownies, I wanted to create another fudgy brownie in skillet form.
I find that most brownie lovers are in two camps- either they are team fudgy brownie or team cakey brownie. This one is 100% team fudgy and is the best way to describe the texture (you would literally never know this was made with almond flour or was low carb)
Additionally, I love that this recipe is literally made right in the skillet and dirties even fewer dishes too (though if you wanted to make this in a bowl and bake in a different pan, it is possible). While this recipe is very simple to execute, noting the type of ingredients and a few helpful baking tips is definitely what takes this keto brownie recipe from good to great.
Grab all the detailed tips and techniques below or if you’re ready to bake, jump to the recipe and dive on in. Let’s go!
- 9 inch Cast Iron Skillet
- Measuring Cups and Spoons
Need to know more about this recipe? Use my culinary notes below to help guide you through. Enjoy!
What’s the best cocoa powder for making brownies?
Not all cocoa powders are created equal! I think what really made a huge difference for me with these brownies in particular was using a Dutch processed cocoa powder.
Dutch processed cocoa is not the same as traditional cocoa powder. While it is cocoa powder at it’s core, it’s treated with alkali to reduce the acidity that naturally occurs in chocolate. This is what gives it a richer and smoother taste (as well as makes it a much darker color than regular cocoa powder).
While I find the Dutch processed cocoa powder works the best for quality of flavor, you can still use traditional cocoa powder. Both are perfect for making these low carb brownies and ring in around three net carbs tablespoon.
Keto friendly brownie Ingredients:
- Almond Flour: Fine almond flour here works best. Keep in mind that coconut flour is not an equal substitute for the almond flour.
- Dutch Processed Cocoa Powder: See the notes above regarding this type of cocoa powder. You can still use regular cocoa powder, but it may not be as delicious. I highly recommend using this brand of Dutch Cocoa.
- Eggs: Eggs act as a leavening agent and a binding agent. Be sure to use room temperature eggs when possible for the best results.
- Butter: Adds fat and moisture.
- Allulose (low carb sweetener): There are a lot of different sweeteners on the market (this is the brand I use). It tends to be a little less sweet compared to other low carb sweeteners (I actually prefer this). The best part is it has a lot of properties of actual sugar, which is a benefit to baked goods.
- Vanilla: Vanilla is a great way to amplify chocolate flavor. You could also sub with strong coffee or espresso too.
- Xanthan Gum: I love using this to help with texture. It helps keep the brownies a little more fudgy and chewy.
- Salt: For flavor.
- Low Carb Chocolate Chunks (option): I think this adds a little more sweetness and texture. Use your favorite low carb chocolate chips or sub with dark chocolate.
I love that this brownie is literally made right in the cast iron skillet (no mixing bowl needed unless you prefer to mix it that way instead). Start with your cast iron skillet over very very low heat and add in the stick of butter.
Low heat is important here, because the pan will retain heat and we do not want it too hot, too fast. Use a whisk and move the butter around in the pan to get it to melt. Once it has fully melted, turn of the heat completely and you can even move it to a heat proof surface or a cooler burner.
The butter will act as a liquid to help dissolve the Dutch processed cocoa powder and the allulose sweetener. Carefully mix this in with a whisk until its fully combined. It may be slightly thick, that’s ok.
In a small bowl, beat together the three eggs and then carefully pour it into the skillet mixture. Incorporate the eggs fully into the skillet ingredients until it’s smooth and shiny. Then add the vanilla extract (or espresso if desired).
For the dry ingredients, pour in your almond flour, xanthan gum, and salt. Unlike traditional brownies, I do not add any baking powder to this recipe. The eggs will help the batter rise a bit and the absence of the powder helps keep it a fudgy consistency (and it’s AMAZING).
Bake the brownies in a 350 F. degree oven. I like to check my brownies around the 18-20 minute mark to see if the center has set. You want the center to be set but not fully cooked through. In general, my tests took between 20 and 25 minutes to fully cook.
Baking tips and techniques:
- DO NOT OVERBAKE! A cast iron pan will carry a lot of residual heat. The center will finish cooking as it sets and cools following the baking process.
- Add your favorite low carb chocolate chunks, chips, or even a swirl of peanut butter.
- Sprinkle some low carb powdered sugar over the top and some fresh berries (try this smoked strawberry sauce over the top too).
- We also love my easy keto caramel sauce as well with some no churn keto ice cream and a homemade maraschino cherry. The options are endless!
- I find these store best in the fridge (also the cool fudgy texture melts in your mouth) for up to a week.
- 1 Stick of Butter
- 1.5 cups Allulose (or preferred low carb sweetener)
- 1/2 cup Dutch Processed Cocoa Powder
- 3 Eggs
- 1 tsp. Vanilla Extract
- 3/4 cup Almond Flour
- 1/2 tsp. Salt
- 1/2 tsp. Xanthan Gum
- 1/4-1/2 cup Dark Chocolate Chunks
1. Preheat your oven to 350 F.
2. Place a 9 inch cast iron skillet over very low heat. Melt the stick of butter fully and remove it from the heat.
3. To the melted butter, add in the allulose and the cocoa powder and whisk until smooth.
4. Add in three beaten eggs and the vanilla until shiny and clump free.
5. Whisk in the almond flour, xanthan gum, and salt. Once fully mixed, add in a few chocolate chunks over the top if desired.
6. Bake in the oven for 18-20 minutes and check the center. Bake until the center is not fully liquid, but set over top (and still jiggling in the middle a bit). You DO NOT want to over bake the brownies. They will finish baking in the skillet while cooling (the cast iron will hold additional heat and continue to cook them after they are out of the oven).
7. Let them cool before serving, but serve warm if desired. Store remaining brownies in the fridge for up to a week.
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Amount Per Serving: Calories: 182Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 78mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 0gProtein: 6g