The Best Fudgy Low-Carb Keto Brownies
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Yield: 1 (8 by 8-inch pan), about 12 servings
The Best Fudgy Low-Carb Keto Brownies are the perfect low-carb answer to a craving for fudgy chocolate brownies; they’re decadent and rich and completely keto.
  • ¼ cup (42 g) chia seeds
  • ½ cup (72 g) Swerve Confectioners
  • ¾ cup (85 g) almond flour
  • ½ cup (40 g) natural unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon espresso powder
  • 8 tablespoons (115 g) unsalted butter
  • 3.5 oz (100 g) 90% cocoa chocolate, chopped
  • 3 large eggs
  • ½ cup (120 ml) heavy cream
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon blackstrap molasses
  • ¾ teaspoon stevia glycerite
  • 2 tablespoons sugar-free mini chocolate chips
  1. Preheat the oven to 350F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides and you can easily lift out the brownies later.
  2. Add the chia seeds to a blender or food processor and process until powdered. Transfer to a large bowl along with the Swerve Confectioners, almond flour, cocoa powder, baking soda, salt, and espresso powder; whisk to combine and set aside for now.
  3. Melt the butter and chocolate together in a double boiler or microwave. Cool slightly, and then whisk in the eggs, cream, vanilla, molasses, and stevia glycerite.
  4. Pour the wet ingredients into the dry and stir to combine.
  5. Spread the batter evenly into the bottom of the prepared dish and sprinkle the chocolate chips on top.
  6. Bake until the brownies are set along the outside, but still gooey in the center, about 17 to 20 minutes.
  7. Cool completely before cutting and serving.
Recipe by An Edible Mosaic™ at