If you love a rich chocolate treat, these are right at home next to my Fudge Fat Bombs and these Low-Carb Chocolate Chip Muffins.
These Almond Flour Brownies are everything a brownie should be — deeply chocolatey, fudgy in the middle, and rich without being too sweet. They’re made with almond flour and cocoa powder, sweetened with monk fruit, and they come together in one bowl and bake in an 8×8 pan.
I love that these scratch the brownie itch while staying low-carb and gluten-free. No mixer-juggling, no fancy steps — just whisk, pour, and bake. They’re the kind of treat you can keep around all week and not feel a bit of regret about.
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💛 Why you’ll love this recipe
- Fudgy, not cakey — rich and dense in the center, exactly how a brownie should be.
- One bowl, simple steps — whisk the dry ingredients, add the wet, pour, and bake.
- Low-carb and gluten-free — almond flour and cocoa do the work, sweetened with monk fruit instead of sugar.
- Make-ahead friendly — they keep well all week and freeze beautifully.
- Crowd-pleasing — even non-low-carb folks won’t guess these are sugar-free.
👉 Easy ingredient swaps
- Coconut oil: melted butter works in its place for a richer, more buttery flavor.
- Monk fruit: swap in any granulated low-carb sweetener at the same amount.
- Almond flour: there’s no 1:1 swap here — coconut flour is far more absorbent and will dry these out, so stick with almond flour.
- Cocoa powder: use a good unsweetened cocoa; Dutch-process gives a deeper, darker brownie.
- Eggs: room-temperature eggs blend in more smoothly, so set them out ahead if you can.
✨ Variations
- Add chocolate chips: fold in a handful of sugar-free chocolate chips for extra gooey pockets.
- Nutty brownies: stir in chopped walnuts or pecans before baking.
- Mocha twist: add a teaspoon of espresso powder to deepen the chocolate flavor.
- Frosted: spread a simple cream cheese or chocolate frosting over the cooled brownies.
〰️ How to serve
- Enjoy a square warm with a cup of coffee for an afternoon treat.
- Top with a scoop of low-carb ice cream for an easy dessert.
- Dust with a little powdered monk fruit sweetener for a bakery finish.
- Cut into small bites for a party platter alongside other treats.
💬 FAQs
Why are there cream of tartar and baking soda in brownies?
Together they act as the leavening for these brownies, giving them just enough lift while keeping them fudgy. It’s a common pairing when a recipe doesn’t include baking powder.
Can I use coconut flour instead of almond flour?
No — coconut flour is far more absorbent and behaves completely differently, so it can’t be swapped 1:1 here. It would leave the brownies dry and crumbly. Stick with almond flour for this recipe.
How do I store these brownies?
Keep them in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or in the freezer for up to 3 months. They’re delicious cold straight from the fridge.
How do I get them extra fudgy?
Pull them from the oven as soon as a toothpick comes out with just a few moist crumbs — around the 20-minute mark. Letting them cool fully in the pan helps them set up fudgy rather than dry.
Are these brownies low in carbs?
Yes — made with almond flour, cocoa, and monk fruit, they’re a low-carb, gluten-free treat with no added sugar.
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Keto Brownies
Ingredients
- ⅔ cup coconut oil
- 1 cup golden monk fruit sweetener
- 1 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, room temperature, beaten
- ¾ cup almond flour
Optional Topping:
- 2 Tablespoons monk fruit sweetener
Instructions
- Preheat oven to 350 degrees and line 8×8 baking pan with parchment paper (use enough parchment paper that the edges fold outside the rim of the pan).
- Melt coconut oil in microwave.
- In a mixing bowl, combine dry ingredients and whisk until well-combined.
- To dry ingredients, add melted coconut oil and beaten eggs and mix with electric mixer. Slowly add almond flour and continue to mix with electric mixer until fully-incorporated.
- Using a rubber spatula, scrape mixture into prepared baking pan.
- Bake for 20-25 minutes. Remove from oven after checking that a toothpick can be poked into center of brownies and comes out cleanly.
- Allow to cool, remove brownies from pan by pulling at edges of parchment paper, and cut into desired size.
- Optional: pulse 2 tbsp classic monk fruit sweetener in blender to powder and dust powdered sweetener atop brownies.
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