Fudgy Keto Brownies

This keto recipe is based on Alton Browns twice baked method and makes 48 sizeable brownies (I used a 40x20cm lined pan) and the recipe can be halved. What magic is this twice baked method that they turn out so moist? It’s a mystery! I also prefer a process of melting sugar into the butter as keto sugar can be very gritty, and this fixes that problem. Just be sure not to let the butter get too hot when dissolving the sugar in the butter.

These Brownies are fudgy goodness; so much so that you might end up cutting them into smaller squares. They are concentrated chocolate bombs, almost like a chocolate fudge dessert. You have been warned!

Summary: melt butter and sugar, mix in dry ingredients and then eggs; bake for 15 min, cool for 15, bake for 35 – 40 min


  • 2 cups butter (4 sticks) melted
  • 3 cups keto sugar
  • 2 tbls vanilla essence
  • 1 ¹/² cups almond flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 cups cocoa
  • 8 eggs, beaten for 2 minutes
  1. Melt butter on low heat, stir in sugar, add vanilla essence
  2. In a separate bowl measure out almond flour, cocoa, baking powder and salt
  3. In another bowl beat the eggs
  4. Gather your bowls of melted butter mix, measured dry ingredients and beaten eggs
  5. Add, stirring with a whisk, your flour/cocoa mix into the melted butter/sugar mix.
  6. Then add half the beaten eggs stirring with your whisk or if you use your electric mixer be sure to beat no longer than 10 seconds as that could ruin the consistency, add rest of the beaten egg to your batter
  7. Greased a large deep pan and line it with parchment paper
  8. Pour batter into parchment lined pan for baking, spread evenly
  9. *It is a rather heavier brownie batter than usual
  10. Bake for 15 minutes at 325⁰F
  11. Remove from oven for 15 minutes to cool
  12. Set oven to 300⁰F and bake another 35 to 40 minutes until still moist but set
  13. Remove from oven and let cool down.
  14. When completely cooled cut into squares
  15. Store in sealed container in fridge.

Pic below: This lovely Italian made cherry wood base with an inserted steel grater was an anniversary gift from my Sweetie. I love it! It grated fresh nutmeg beautifully even though it’s really meant for parmesan (or any hard) cheese.

I’m just starting to get reacquainted with my mixer. I had a fall-out with it for a few years and mostly mixed by hand or the small electric beater pictured in this post. I’ve started using my standing mixer again and we’re getting on a lot better. I can recommend reorganising your kitchen counters as a motivating factor too!

P.S. if you’re interested in the grater let me know in the comments (I’m not interested in promoting companies on my blog posts if I can help it)