The best fudgy keto brownie recipe EVER! These are super easy to make and come together in no time at all!
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I know that there are a billion keto brownie recipes out there, but I have yet to find one that really satisfied my hankering for a REAL brownie.
To me, brownies should be realllly gooey, almost too gooey to eat with your hands. They should have a great, rich chocolate flavor and they should be sweet, but not too sweet (you have to leave room for vanilla ice cream after all!)
I found a recipe for paleo brownies on Pinterest that piqued my interest because the ingredients were a little different than any I had seen before. I decided to tweak the recipe to make it keto friendly and the result was spectacular.
Ingredients and substitutions
- Almond butter – I know it’s pricy, and this recipe uses quite a bit. But honestly, that’s probably a good thing otherwise I might be tempted to make (and eat an entire pan) these brownies daily 🙂 You can substitute any nut butter that you like. Almond butter works best because of the mild flavor, but peanut butter, sunbutter, cashew butter – or really anything else will work just fine!
- Butter – For vegan or dairy free you can substitute Ghee (try vanilla bean ghee for a REAL treat!) or coconut oil.
- Pumpkin Puree – The only substitute for this is applesauce, although this will significantly increase the carbs.
- Egg – Substitute 1 tbsp of flax seed meal and 2 1/2 tbsp of water. You can also get away with no egg at all, although the brownies will be a bit more fragile.
- Almond Milk – You can use any milk or milk alternative that you like.
- Almond flour – You should be able to substitute with coconut flour although I haven’t tested this. Start with 2 tbsp of coconut flour and add more until it becomes a thick batter. You can also substitute hazelnut or sunflower seed flour at a 1:1 ratio.
- Brown Sugar substitute – Any bulk sweetener will work just be sure to check the conversion ratio. I always recommend sweetening to taste.
Be sure to check out these other great recipes from This Mom’s Menu:
- Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten Free
- Triple Chocolate Mousse Cake | Keto, Gluten Free
- Homemade Keto Moonpies
The Best Fudgy Keto Brownies | Vegan. Gluten Free
- 1 cup Almond Butter
- 2 tbsp Butter melted (ghee or coconut oil for vegan)
- 1 Egg or 1 tbsp flax meal and 2 1/2 tbsp water
- 1/4 cup Pumpkin Puree
- 2 tbsp Almond Milk
- 1 tsp Vanilla Extract
- 1/3 cup Almond Flour
- 1/4 cup Cocoa Powder
- 1/2 cup Brown Sugar Substitute
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tbsp Sugar Free Chocolate Chips optional
- Preheat the oven to 350 degrees F and line an 8×8 dish with parchment paper and lightly grease the parchment.
- In a large bowl combine the almond butter, melted butter, egg, pumpkin puree, almond milk, and vanilla. Stir until well combined.
- Next, add the almond flour, cocoa powder, brown sugar substitute, baking soda, and salt. Stir just until the batter is uniform.
- Spread the batter into the prepared pan and top with chocolate chips.
- Bake in preheated oven for 30-35 minutes. The center will still be jiggly but the edges should be firm.
- Allow to cool before slicing and enjoy!