Rich, fudgy, and totally satisfying—these low-carb chocolate brownies are perfect for anyone cutting back on sugar but craving real chocolate flavor. They’re gluten-free, made with almond flour and xylitol, and come together in one bowl.
Why You’ll Love This Recipe:
These brownies are a dream for keto and low-carb lifestyles. They’re soft in the middle, slightly crisp on top, and full of deep cocoa richness. No compromise on taste, no complicated ingredients—just pure chocolate bliss with fewer carbs.
Low-Carb Chocolate Brownies
Brownies might not be the first thing you think of on a low-carb diet, but with a few smart swaps, they can be just as decadent as the original. This recipe is proof that healthy treats don’t have to be boring.
Instead of all-purpose flour, we use ground almonds (almond flour) for a naturally low-carb, gluten-free base. Xylitol replaces traditional sugar with a low-glycemic alternative, giving sweetness without the spike. And a generous amount of cocoa powder brings the deep chocolate flavor you’re after.
The best part? It’s all mixed in one bowl. No stand mixer, no fancy tools—just mix, pour, and bake. The batter is thick, rich, and loaded with chopped dark chocolate that melts into gooey bites.
These brownies bake up in about 25 minutes and firm up beautifully once cooled. They’re great as-is, but even better with a scoop of whipped cream or low-carb vanilla ice cream.
Perfect for meal prep, dessert cravings, or even a post-workout treat, these brownies will quickly earn a spot in your low-carb rotation.
And yes—they taste amazing straight from the fridge.
Servings: Makes about 12 brownies
Time:
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Total Time: 35 minutes
Ingredients:
- 100g soft butter
- 130g xylitol (birch sugar)
- 1 tsp vanilla extract
- 4 large eggs
- 200g ground almonds
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1 pinch salt
- 3–4 tbsp milk
- 100g dark chocolate (min. 80% cocoa), chopped
- Butter for greasing pan
Instructions:
- Preheat oven to 180°C (160°C fan). Grease a 20×30 cm brownie pan with butter.
- In a large bowl, beat butter, xylitol, and vanilla extract until creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in ground almonds, cocoa powder, baking powder, and salt.
- Add milk one tablespoon at a time until the batter is smooth.
- Fold in chopped dark chocolate.
- Spread batter evenly in the prepared pan.
- Bake for 25 minutes, or until set but still fudgy in the center.
- Let cool before slicing into squares.
Tips:
- Use erythritol or monk fruit sweetener if preferred.
- Add chopped walnuts or pecans for extra texture.
- Brownies firm up more after chilling.
- Store in fridge for up to 5 days or freeze.
