Gluten-Free Sugar-Free Keto Brownies
Rich, fudgy brownies made with sugar-free chocolate chips and coconut flour for a decadent low-carb treat. The combination of avocado oil and butter creates an incredibly moist texture, while instant coffee enhances the deep chocolate flavor without being detectable. Perfect for keto dieters or anyone avoiding sugar, these brownies deliver all the indulgence of traditional brownies with none of the guilt. The secret is slightly underbaking them for that perfect gooey center.
Ingredients
- 8 ounces sugar free chocolate chips, Lily's Sweets brand
- ½ cup butter
- ½ cup avocado oil
- 2 eggsflax eggs3 eggs total = 3 flax eggsveganeggs-free
mix 3 tbsp ground flaxseed with 9 tbsp water
Full guide → - 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate liquid stevia
- ¼ cup heavy cream
- ¾ cup Better Than Sugar Confectioners sweetener, or choice sweetener
- ¼ cup coconut flour
- 1 scoop chocolate protein powder, or 34g
- ¼ cup unsweetened cocoa powder
- 2 teaspoons instant coffee
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar free chocolate chips(optional)
Instructions
- 1
Melt chocolate chips and butter over low heat on stove or microwave for 1-2 minutes and stir until completely smooth, then set aside
- 2
Preheat oven to 350 degrees F
- 3
Add oil, eggs, yolk, vanilla extract, stevia and cream to stand mixer and mix until combined
- 4
Slowly pour in melted chocolate while mixer is on low speed
- 5
Add remaining dry ingredients and blend until combined
- 6
Stir in optional chocolate chips if desired
- 7
Line 8 by 8 pan with parchment paper or grease pan
- 8
Pour in batter and bake for 25 minutes until slightly underdone for gooey texture
- 9
Allow to cool 15 minutes before slicing
Tips
Slightly underbake the brownies to achieve the perfect gooey texture - they should look slightly underdone when you remove them from the oven.
Let the melted chocolate cool slightly before adding to the wet ingredients to prevent scrambling the eggs.
Store covered in the refrigerator for best texture the next day, though they're at their peak when enjoyed fresh.
Good to Know
Refrigerate covered for up to 2 days for best quality
Can be made same day, best texture when fresh
Serve at room temperature or slightly chilled from refrigerator
Common Mistakes
Don't overbake to avoid dry, cakey texture instead of fudgy
Don't add hot melted chocolate directly to eggs to prevent scrambling
Substitutions
Dairy-Free Swaps
Vegan Options
mix 3 tbsp ground flaxseed with 9 tbsp water
Full guide →General Alternatives
FAQ
Can I substitute the sweetener with regular sugar?
Yes, but this will no longer be sugar-free or low-carb. Use 3/4 cup granulated sugar in place of the confectioners sweetener.
What if I don't have instant coffee?
You can omit the coffee entirely or substitute with 1 teaspoon of espresso powder. The coffee enhances chocolate flavor but isn't essential.
How long do these brownies keep?
Best enjoyed the same day but will keep covered in the refrigerator for up to 2 days. The texture may become slightly firmer when chilled.