These are the BEST Fudgy Keto Brownies you will ever find. Only 1 bowl to wash, all the ingredients are mixed together and then baked to create a deliciously gooey gluten-free, sugar-free and low carb brownie. Never again will you miss the taste of your childhood brownies!
Although I have made a ton of brownie type recipes such as my Flourless Chocolate Souffle Brownie, my Mini Avocado Brownie Lava Bites as well as my Mini Avocado Brownie Lava Bites, I realized that I don't have a simple, basic plain brownie recipe.
Crazy, right?!!
Well, now I do!
These gluten-free, low carb and sugar-free brownies are to die for.
Seriously, they are so delicious and so easy to make, you have to try these.
I mean it.
Go into your kitchen right this minute and make these quick and simple brownies.
I promise you will thank me!
Gooey in the middle, these brownies were not only delicious but absolutely the easiest things to make!
What makes these the BEST Fudgy Keto Brownies?
- they only require 1 bowl which means fewer dishes to wash
- they only use a handful of ingredients that you are most likely to have
- they are sugar-free, low carb and gluten-free
- they only take 10 minutes to prepare
- they make just the right serving size
- THEY ARE ABSOLUTELY DELICIOUS!
How do you make these easy gooey keto brownies?
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 baking pan (or 9 x 5 loaf pan for thicker brownies) with foil or parchment paper, extending the paper or foil over the edges and spray well with cooking spray.
- Microwave on 50% power the chocolate and butter in a large microwaveable bowl for 60 seconds or until the chocolate to melt
- Stir until the chocolate is completely melted and the mixture is well blended.
- Stir in the sugar.
- Blend in the eggs and the vanilla.
- Add in the flour and mix well.
- Pour into the prepared baking pan and bake for 20-25 minutes or until the center has only a slight jiggle
- Cool completely before serving.
Can I bake these a larger or smaller pan instead?
Absolutely!
Since there are only 2 of us in our household, I try to bake things on a slightly smaller scale so that we don't have leftovers forever.
If you want thick brownies like in the picture, use a 9 x 5 loaf pan and bake for about 25-30 minutes
If you are server a larger group and want to make a 9 x 13, simply take all the ingredients and double them.
Since I have not tried doubling the recipe, I am unsure of how long you would need to bake them. I would air on the side of caution and start at 20 minutes. Check them every 5 minutes thereafter. You want the middle to be set slightly.
What type of sweetener should I use to make these low carb brownies?
The sugar substitutes that are the closest to regular sugar are Allulose and BochaSweet.
I would not suggest Stevia as it does not taste good with chocolate-based desserts.
If you decide to use an erythritol based sugar substitute, they can be on the "grainier" side after they have cooled. They also have a tendency to have a "cooling" taste.
I would also assume sweeteners that have a blend of a variety of sugar-free substitutes combined would work as well.
If you are curious about which sweeteners are best used for certain desserts, check out my post A Guide to Keto Sweeteners.
Can I make any substitutions for these Fudgy Keto Brownies?
I almost ALWAYS include substitutions in my recipes as I understand that you may not always have all the ingredients on hand.
However, for this recipe, I can not give you any substitutions as they will not turn out the same if you substitute anything in this recipe.
What exact ingredients did I use for these gooey fudgy gluten-free brownies?
- NuNatural Oat Fiber - From Vitacost
- Allulose
- Palm Shortening
- Hershey's Cocoa Powder
- Lily's Stevia-Sweetened Chocolate Chips
Tips and Tricks:
- To get "gooey" brownies, make sure you do not overtake them
- The center of the brownies should jiggle slightly when removed from the oven - they will firm as they cool
- These brownies are delicious when kept in the fridge as well as they are very fudgy
- Allow the brownies to cool completely before cutting as they firm as they cool
- Store these in the fridge for 1 week
- You can freeze the brownies for up to 3 months
If you like these Easy Fudgy Keto Brownies, you may also enjoy:
One-Bowl Pumpkin Gingerbread
One-Bowl Chocolate Zucchini Bread
One-Bowl Lemon Lime Bars with a Graham Cracker Crust
Print
The BEST and EASIEST Fudgy Keto Brownies
These are the BEST and EASIEST Fudgy Keto Brownies you will ever find. Only 1 bowl to wash, all the ingredients are mixed together and then baked to create a deliciously gooey gluten-free, sugar-free and low carb brownie. Never again will you miss the taste of your childhood brownies!
- Total Time: 30 minutes
- Yield: 8-16 brownies 1x
Ingredients
- ¾ cup palm shortening (or butter, softened, unsalted)
- ½ cup oat fiber
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup sugar-free chocolate chips
- ¼ cup unsweetened cocoa powder
- 1 cup allulose or BochaSweet
- 3 eggs
- 1 tsp vanilla extract
- OPTIONAL - additional chocolate chips or walnuts,
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with aluminum foil or parchment paper and spray it well with cooking spray.
- Melt the chocolate and the palm shortening in a microwaveable bowl at 50% power until the chocolate is fully melted. Whisk in the sweetener until fully incorporated. Add in eggs, one at a time until fully combined and then add in vanilla. Add in unsweetened cocoa powder, salt, oat fiber and stir until fully incorporated. Spread the batter into the baking dish.
- Bake for 15-20 minutes. Leave brownies in the pan and cool on a wire rack to room temperature (about 2 hours). Lift the brownies from the pan and cut into 16 pieces.
Notes
- If you want thick brownies like in the picture, use a 9 x 5 loaf pan and bake for about 25-30 minutes. If you are server a larger group and want to make a 9 x 13, simply take all the ingredients and double them.
- please see post for tips and tricks
- please do not try to substitute any ingredients
- the brownies need to cool COMPLETELY before cutting - feel free to allow them to cool at room temperature and then place them in the fridge to firm even more
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/16
- Calories: 121
- Sugar: 0.1
- Fat: 12.1
- Carbohydrates: 4.6
- Fiber: 4
- Protein: 1.6
Cat says
Thank you so much for taking the extra time to comment! I REALLY appreciate it and you made my day with your comment!
Evelyn Harkins says
I rarely leave comments, life is busy, but OMG. These were perfect. I'm so tired of almond/coconut flour recipes and have been adding more oat fiber into my diet.
We were feeling munchy last night, and I went looking for a new brownie recipe. The ingredient list looked promising, so hubs made them.
Cat has made a winner for sure. I thought it seemed like a lot of butter, but it's the perfect ratio to balance out the dryness that often comes with oat fiber. It also likely leads to that perfect texture. The chocolate flavor is well balanced and it isn't overly sweet. I think the Allulose adds to the moistness and no grainy texture (We usually use monk fruit and it's a common issue).
I also had an excuse to enjoy a brownie this morning, to see what the texture did. Even better. Still beautifully fudgy. And a nice little dose of fiber. My 3 kids love them too, and they usually roll their eyes at my keto desserts.
Definitely worth giving these a try.
Cat says
THANK YOU, THANK YOU, THANK YOU for taking the time to write such a sweet comment and I am SOOO happy to hear you liked them! I also have a blueberry muffin recipe that uses a TON of oat fiber if you still have some to get rid of :-)!!!
O says
I was nervous about how these could come out but have a big bag of oat fiber and was intrigued by the lack of any flour. OMG! They are delicious! Very fudgy! Just the right amount of sweet. I followed the recipe exactly, used granulated allulose but different brands than the author. Thanks so much for sharing. I am definitely making these again!