The Best Low-Carb Double Chocolate Brownies
Jo Harding- Ready in 45m
- 3.8 g net carbs
- 196 kcal
- Serves 16
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I love a good brownie and these keto dark chocolate brownies with chocolate avocado frosting are one of the best. Crumbly and rich like a good brownie should be yet moist and not too dense. The ideal treat for the keto diet that will help you keep your carb intake and blood sugar levels low.
The smooth creamy chocolate avocado frosting is high in healthy fats and complements the base perfectly. The chocolate frosting is vegan too. Enjoy on their own or with a good dollop of Martina’s Keto No-Churn Vanilla Ice Cream. A match made in heaven. Hope you enjoy guys.
Tips & Substitutions:
- Instead of the chocolate avocado frosting, you can use chocolate ganache made with 100 g (3.5 oz) 90% dark chocolate, and 1/4 cup + 2 tbsp (90 ml) heavy whipping cream, 3 tbsp (43 g/ 1.5 oz) butter or coconut oil and a pinch of vanilla powder.
- To make this treat 100% vegan keto, simply use flax eggs or chia eggs instead of regular eggs. To make one flax egg (chia egg), mix a tablespoon of flax meal (or ground chia seeds) with 3 tablespoons of water.
Step-by-step
Preheat the oven to 160 °C/ 320 °F fan assisted, 180 °C/ 360 °F conventional.
Whisk the eggs then add the erythritol and stevia and mix together in a large bowl. Add the melted coconut oil and almond milk. Whisk.
Add the ground almonds, cacao, chia seeds, gluten free baking powder, vanilla and almond butter.
Mix well until smooth.
Line a baking tray (17 x 25 cm/ 7 x 10 inch) with greaseproof paper. Spoon in the brownie mix and level to the edges.
Bake in the oven for 25 - 30 minutes until you can insert and remove a skewer without crumbs sticking. Allow to cool.
Meanwhile, place all the frosting ingredients in a bowl.
Blitz with an immersion blender (or in a high speed food processor) until smooth.
Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
If you're making a regular chocolate ganache instead: Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over a medium heat and, when hot, pour over the chocolate. Mix until smooth and creamy. Leave to cool down slightly, and then pour over the brownie.
Once chilled, slice into 16 squares.
Store in an airtight container in the fridge for up to 3 days. Unfrosted brownies can be stored in the fridge for up to a week.
Recipe
The Best Low-Carb Double Chocolate Brownies
★★★★★4.7Rich and fudgy brownies topped with creamy chocolate frosting. The ideal low-carb and dairy-free treat!
- Hands on
- 20m
- Overall
- 45m
- Servings
- 16
- 3.8 g
- Net carbs
- 4.7 g
- Protein
- 17.5 g
- Fat
- 196
- kcal
Ingredients makes 16 servings
- Brownie Layer:
- Chocolate Avocado Frosting:
Instructions
Preheat the oven to 160 °C/ 320 °F fan assisted, 180 °C/ 360 °F conventional.
Whisk the eggs then add the erythritol and stevia and mix together in a large bowl. Add the melted coconut oil and almond milk. Whisk.
Add the ground almonds, cacao, chia seeds, gluten free baking powder, vanilla and almond butter.
Mix well until smooth.
Line a baking tray (17 x 25 cm/ 7 x 10 inch) with greaseproof paper. Spoon in the brownie mix and level to the edges.
Bake in the oven for 25 - 30 minutes until you can insert and remove a skewer without crumbs sticking. Allow to cool.
Meanwhile, place all the frosting ingredients in a bowl.
Blitz with an immersion blender (or in a high speed food processor) until smooth.
Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
If you're making a regular chocolate ganache instead: Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over a medium heat and, when hot, pour over the chocolate. Mix until smooth and creamy. Leave to cool down slightly, and then pour over the brownie.Once chilled, slice into 16 squares.
Store in an airtight container in the fridge for up to 3 days. Unfrosted brownies can be stored in the fridge for up to a week.
Nutrition per serving, 1 slice
Carbs 8%Protein 10%Fat 82% of calories
- Net carbs
- 3.8 g
- Total carbs
- 15.1 g
- Fiber
- 5.3 g
- Sugars
- 1.1 g
- Protein
- 4.7 g
- Fat
- 17.5 g
- Saturated fat
- 7.9 g
- Calories
- 196 kcal
- Sodium
- 94 mg · 4.09% RDA
- Magnesium
- 64 mg · 15.9% RDA
- Potassium
- 316 mg · 15.8% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.2 g | 0.9 g | 13 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Coconut oil, extra virgin | 0 g | 0 g | 6.7 g | 61 |
| Almond milk natural (unsweetened) | 0 g | 0 g | 0 g | 1 |
| Almond flour (blanched ground almonds, almond meal) | 0.5 g | 1.3 g | 3.3 g | 37 |
| Cocoa powder, raw (cacao) | 0.7 g | 0.7 g | 0.5 g | 8 |
| Chia seed meal (ground chia seeds) | 0.1 g | 0.2 g | 0.3 g | 5 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Almond butter (organic, unsweetened) | 0.1 g | 0.4 g | 1 g | 13 |
| Avocado, fresh | 0.5 g | 0.5 g | 3.7 g | 40 |
| Cocoa powder, raw (cacao) | 0.4 g | 0.4 g | 0.2 g | 4 |
| Coconut oil, extra virgin | 0 g | 0 g | 0.8 g | 8 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 0 |
| Yacon syrup, natural sweetener | 1 g | 0.1 g | 0 g | 4 |
| Total | 3.8 g | 4.7 g | 17.5 g | 196 |
Serving size 1 slice
- Gluten free
- Dairy free
- Nightshade free
- Fish free
- Shellfish free
- Beef free
- Vegetarian
- Vegan
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Comments & ratings (25)
These browniea are so beautiful - moist, soft and utterly sinfully delicious.
I really was not expecting them to be this good!!!
Thank you for the lovely feedback! ❤️
Can flax meal be substituted for chia seeds?
It can actually, good point! I'd use just as much for this recipe.
Stevia is very sweet, but leaves such a bitter aftertaste I could not eat the brownies. I can’t find monk fruit in my area, but fear it would have the same effect. Why is sweet and low excluded?
Hi Lynn, Sweet & Low is artificial sweetener and I personally avoid it due to the side effects of most artificial sweeteners. You can use other options - have a looks at this guide: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
Mais le stévia n'est pas du 'Sweet&Low"
C'est une plante que l'on peut avoir dans sont jardin,
avec un pouvoir très sucrant...
Hi Aline, please, leave comments in English if possible. Thank you! Just adding translation (used Google Translate):
"But stevia is not Sweet & Low
It is a plant that one can have in are garden,
with a very sweet power ..."
Hi Lynn,
One thing I have noticed about people hating Stevia, is that they have only ever used the stuff they find at the grocery store. Stevia products found on the shelf have dextrose and maltodextrine, both make make the Stevia have a terrible after-taste and bitterness. I used to feel the same. Getting pure 100% Stevia extract powder (1/32 tsp equal 3 tbls of sugar sweetness) eliminates the strange flavor and is actually very clean and pleasant. Myself and everyone I know actually prefer it to sugar for flavor. It is pricey, but when 4oz last you one and a half to three years, $16 is nothing, which is the approximate cost for 4oz. You can also buy liquid Stevia without additives.
I'm looking for a fudge, gooey brownie. If I bake these a shorter length of time will they turn out that way? I can't seem to find a low carb brownie to make my hubby happy.
Hi Robin, I think these are a better fit - they are fudgy: Fudgy Grasshopper Keto Brownies
Can we substitute almond flour to coconut flour(I'm allergic to almonds)..and what it will be in grams?
Hi Nataliya, coconut flour is more absorbent so you will need to use less, about a third (1/3 cup) of the amount of almond flour, plus you may need to add one more egg if the dough is too thick. I hope this helps!
Is there any way of providing macros without the frosting?
Hi Linda, all recipes posted on my blog can also be found in our app (ketodietapp.com) where you can clone/modify them to your liking and see how the changes affect nutrition facts. I hope this helps!
These look great but I’m wondering if instead of adding stevia - could I add more confectionary swerve? And, if yes, how much would you suggest? Thx!
Hi Karen, yes, you can use more Swerve, 1-2 tablespoons more Swerve. Here's a sweetener conversion chart: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
Your Pinterest link says board not found!
Hi Melissa, I checked all the links but didn't find any issues - can you please tell me which one it is in case I'm missing something? The "pin it" button will pin the recipe to one of your boards (the one you choose) so you need to be signed in to Pinterest. I hope this helps!
Can VitaFiber Syrup be used instead of the yacon syrup?
Hi Todd, it depends how well you can tolerate IMOs. I avoid sweeteners made with IMOs because they spike my blood sugar (which I tested using a blood glucose meter) but my partner can use them without any issues.
I definitely want to try these! The description mentions that they're vegan, but they don't qualify unless something is used in place of the 3 eggs.
Thank you for spotting that Rhonda, I forgot to add a note for vegan option so it's there now! 😊
Il faut lire tout le blog, oui elle donne les équivalences
avec des graines de lin ou de chia; 2 c.s de graines de lin moulues équivaudraient à 1 oeuf.
Hi Aline, please, leave comments in English if possible. Thank you! Just adding translation (used Google Translate):
"You have to read the whole blog, yes it gives the equivalences
with flaxseed or chia seeds; 2 cs of ground flaxseed would be equivalent to 1 egg."