These Keto Brownies are moist, chewy, and rich. They’re easy to make, only 15 min of prep time, and have just 3 grams of net carbs per serving.
Easy Homemade Keto Brownies
Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipes for years. This is my best keto brownie recipe yet! They taste fantastic and are incredibly easy to make with less than 15 minutes of prep time!
The secret ingredient in this recipe is pumpkin puree. The puree helps keep the brownies soft and moist and adds a little extra flavor. Don’t worry, the brownies don’t taste like pumpkin, they’re just extra rich and extra moist. They also have lots of butter to keep the brownies from drying out. And you know that a little extra butter helps the flavor of the treats, too. Plus, as far as brownies go, these are quite healthy and have only 3 net carbs!
Why You’ll Love These Decadent Brownies
I make these keto brownies all the time. Trust me: you’ll be hooked too! Here’s why.
- Super easy. This is such an easy recipe to make. It only takes 45 minutes from start to finish (only 15 minutes of prep time). You only need one bowl and one cake pan, so there’s minimal cleanup. You can throw these brownies together anytime you’re craving them.
- Incredibly moist. My biggest problem with most keto brownie recipes is that they’re really dry. For that matter, a lot of non-keto brownie recipes are really dry, too! But these brownies are really moist, thanks to pumpkin puree and a large amount of butter. They’re soft and gooey, just as brownies should be.
- Relatively healthy. I’ll stop short of saying that these brownies are healthy, because, well … they’re brownies! But relative to the kind that most people make, or that you’d buy at a bakery, these keto brownies are very healthy. Each serving has just 3 grams of net carbs.
Here’s everything you’ll need to make these soft and rich brownies. Check out the recipe card at the bottom of the page to see the exact amounts for each of the ingredients.
- Butter – You want to use unsalted butter for this recipe.
- Cocoa powder – Make sure your cocoa powder is unsweetened.
- Pumpkin puree – Be sure to use unsweetened and unflavored pumpkin puree, and not pumpkin pie mix.
- Monkfruit sweetener
- Vanilla extract – Always use 100% pure vanilla extract.
- Almond flour – Fine-ground flour will give you the best texture for the brownies.
- Baking soda
- Fine sea salt
- Dark chocolate baking chips – Make sure to use no-sugar-added chocolate chips. I use Lily’s.
How to Make Keto Brownies
Here’s how to make these 45-minute brownies. They’re so easy! First, preheat your oven to 325F, then line an 8×8-inch baking pan with parchment paper and lightly grease it.
Melt Butter and Add Cocoa Powder
First, put the butter in a large bowl, and melt it in the microwave. When the butter is completely melted add the cocoa powder to the bowl and whisk to combine. This will create a rich, thick chocolate sauce that is the base for our brownies. This ensures the brownies are fudgy instead of cakelike.
Add the Eggs and Puree
Add the eggs and whisk until everything is well combined and the batter has loosened. Then put the pumpkin puree in the bowl, along with the vanilla extract and monkfruit sweetener. Whisk until everything is well combined.
Finish the Batter
Add the almond flour, baking soda, salt, and some of the chocolate chips to the bowl. Then mix until the ingredients are thoroughly combined. Pour the brownie batter into the prepared pan, then add the rest of the chocolate chips on top.
Put the brownies in the oven and bake until the brownies are set but still a little bit tacky. A toothpick or paring knife inserted into the center of the brownies should come out clean. This should take about 30 minutes.
Let the brownies completely cool prior to cutting (allows brownies to have cleaner edges and maintain their form). Then they are ready to serve.
Tips and Tricks
These are a few tricks that I like to use to make the best keto brownies.
- Use room-temperature eggs. I always use room-temperature eggs when I’m baking. Eggs that are still cold from the fridge won’t mix as well with other ingredients, and that will impact the texture of your brownies. Pull the eggs out of your fridge at least 30 minutes before making this recipe to have the smoothest brownies possible.
- Cool fully. It’s so tempting to dig into the brownies the second they come out of the oven. They smell so good that it takes a lot of willpower to leave them alone. But try to do exactly that. If you cut into the brownies while they’re still hot, they won’t hold their shape well, and they’ll also dry out more quickly. Let them cool and firm up before cutting or eating them.
- Keep them from drying out. One of the best things about this recipe is that the brownies are moist, which isn’t always the case with keto-friendly desserts. However, these brownies are prone to drying out after you bake them. To keep this from happening, cover the brownies with aluminum foil as soon as they’re fully cooled. Also, avoid cutting the brownies until you’re ready to serve them.
What to Serve Them With
I love to eat these brownies in the afternoon as a little midday treat. When I do that, I usually also have a glass of one of my favorite coffee drinks. Here are a few coffees that go so well with these keto brownies.
- Keto Pumpkin Spice Latte
- Keto Gingerbread Latte
- Keto Bourbon Caramel Latte
- Vanilla Bourbon Iced Latte
- Keto Peppermint Mocha Frappuccino
How to Store Leftover Brownies
Leftover brownies will last at room temperature for 3-5 days. Just make sure to store them in an airtight container or bag, or wrapped in aluminum foil. For best results, keep the keto brownies out of direct sunlight.
Can This Recipe Be Frozen?
You can absolutely freeze these brownies. Let them cool completely, then double-wrap them in airtight bags. Store in the freezer for up to 3 months.
More Easy Keto Chocolate Desserts to Make
Looking for more easy and delicious chocolate treats to make? I’ve got you covered. Here are some of my favorite keto chocolate recipes.
- Chocolate Cookies
- Peanut Butter Chocolate Fat Bombs
- Chocolate Cake
- Chocolate Pie Bars
- Triple Chocolate Cheesecake Bars
- Chocolate Mousse
- Salted Dark Chocolate Cheesecake
- 8 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa powder I use Hershey’s
- 4 large eggs at room temperature
- 1/4 cup canned pumpkin puree
- 3/4 cup monkfruit ssweetener
- 1 teaspoon pure vanilla extract
- 1/3 cup finely ground almond flour spooned and leveled
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3 tablespoons dark chocolate baking chips divided (I use Lily’s)
- Preheat the oven to 325F, and line an 8×8-inch pan with parchment paper. Grease the pan.
- In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
- Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
- Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
- Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
- Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
- Allow to cool for 30 minutes before cutting into.
- Cover the brownies in aluminum foil as soon as they’ve cooled, to keep them from drying out.
- Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
- To freeze, double bag and store in the freezer for up to 3 months.