Best Butters For Keto Brownies: A Comprehensive Guide

Keto brownies are a delicious low-carb dessert option for those who are on a keto diet or are simply looking to cut down on their sugar intake. The best keto brownies are super fudgy, gooey, and taste like the real thing.

There are many variations of keto brownies, but most recipes call for a combination of almond flour, cocoa powder, butter or coconut oil, sugar-free sweetener, eggs, and vanilla extract. Some recipes also include chocolate chips, baking powder, and salt.

The key to achieving the perfect fudgy texture in keto brownies is to use plenty of fat, such as butter or coconut oil. Additionally, using a combination of unsweetened baking chocolate and cocoa powder adds to the fudgy texture and provides a rich chocolate flavor.

When making keto brownies, it is important not to overmix the batter and to avoid overbaking. These brownies are done when a toothpick inserted into the center comes out almost clean, with just a little batter remaining.

Keto brownies can be stored at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen for several months.

So, if you're looking for a delicious and indulgent low-carb treat, keto brownies are a great option!

Keto brownies with butter and almond flour

Ingredients

• 1 cup fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa or additional regular cocoa powder
• 1/3 cup melted coconut oil or butter
• 3 tbsp water or additional oil
• 2 eggs, or 2 flax eggs
• 2/3 cup granulated erythritol or regular sugar
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Method

• Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment.
• Mix all ingredients well.
• Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed.
• Bake for 20 minutes on the center rack, then let cool completely. They will continue to firm up as they cool.
• For even firmer brownies, refrigerate very loosely covered overnight.

Tips

These brownies are delicious with or without frosting.

Variations

• For a brownie in a mug, use the Keto Mug Cake Recipe.
• For a flourless brownie, use the Keto Ice Cream Sundae recipe.
• For a vegan brownie, use a vegan butter spread.
• For a paleo brownie, use coconut sugar.

Keto brownies with butter and coconut flour

These keto brownies with butter and coconut flour are a dream for all chocolate lovers! Fudgy, gooey, and studded with sugar-free chocolate chips, they are next-level indulgence. This easy recipe bakes in just 25 minutes and has only 1.9g net carbs per square. You'll love the salted caramel swirl.

Ingredients:

• Coconut flour
• Unsweetened cocoa powder
• Baking powder
• Powdered sweetener
• Eggs
• Butter
• Almond milk
• Sugar-free chocolate chips
• Heavy cream
• Sea salt

Method:

• Make the caramel: Melt the butter in a saucepan and let it brown. Stir continuously to ensure it does not burn. Now add the heavy cream and powdered sweetener. Stir. Bring to a boil and then let the mixture reduce over low heat until it has thickened. Add salt to taste.
• Preheat the oven to 350F and line a 7x8-inch baking tray or casserole dish with parchment paper.
• For the brownie batter, stir together the dry ingredients in a bowl - coconut flour, unsweetened cocoa powder, baking powder, and powdered sweetener, breaking up all lumps.
• Now add the wet ingredients - beaten eggs, melted and cooled butter, and almond milk. Blend using an electric mixer.
• Last, stir in the sugar-free chocolate chips.
• Dollop 2/3 of the batter into the tray and spoon the caramel into the gaps. Add the remaining brownie batter on top of the caramel. Gently pound the tray onto the counter so the batter can self-level.
• Now, swirl a knife through the batter in a slalom motion - first across from side to side, then lengthways. Pound the baking pan on the counter to self-level again.
• Bake for about 25 minutes. You want the top to be set but the center still jiggly.
• Let cool completely before slicing into 12 squares.

Keto brownies with butter and gelatin

These keto brownies are extra fudgy, gooey, and taste like the real thing! Ready in just 20 minutes, you won't believe these are low carb.

Ingredients:

• Butter: Use unsalted butter and make sure to let it cool a bit before adding the sweetener and eggs.
• Sweetener: I recommend Swerve or another erythritol-based sweetener for this recipe. Using another sweetener will change the texture and consistency.
• Eggs: Large eggs are the standard for baking.
• Vanilla extract: Vanilla always brings out the chocolate flavor.
• Almond flour: Make sure you are using a finely ground almond flour for the best consistency.
• Cocoa powder: I prefer Dutch-process cocoa powder when baking keto brownies. It has a deeper, richer chocolate flavor, but you can use natural cocoa powder if you prefer.
• Gelatin: The secret ingredient to making these brownies chewy is the addition of grass-fed gelatin.
• Chocolate chips: Make sure to choose keto-friendly chips like ChocZero!

Method:

• Whisk together the wet ingredients, including the butter, sweetener, eggs, and vanilla extract. Sweetener goes in with the wet ingredients so it dissolves better.
• Add the almond flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Always add the gelatin powder with the dry ingredients before adding any water so that you don’t end up with blobs of gelatin in your brownie batter.
• Stir in the water a little at a time to thin the batter to a thick but pourable consistency. You may not need the full amount of liquid to thin the batter – it depends on your cocoa powder and how absorbent it is. The batter should be the consistency of conventional brownie batter. Stir in the chocolate chips or chopped nuts, if using.
• Spread the batter in a greased 8×8-inch metal baking pan and bake at 350ºF 15 to 20 minutes. If you prefer cakier brownies, continue baking for another few minutes until the center is fully cooked through. Let the brownies cool completely in the pan.

Keto brownies with butter and peanut butter

Ingredients

For the brownie batter, you will need:

• Butter (salted or unsalted)
• Eggs
• A sweetener of your choice (e.g. erythritol, Swerve, Pyure, or Gentle Sweet)
• Almond flour or coconut flour
• Cocoa powder
• Baking powder
• Vanilla extract

For the peanut butter swirl, you will need:

• Peanut butter (smooth and creamy, preferably natural and unsweetened)
• Butter
• A sweetener (optional)

You can also add chocolate chips or a chocolate frosting for an extra indulgent touch.

Method:

• Preheat your oven to 300-350°F (150-180°C). Grease an 8" or 9" square metal baking pan with butter or coconut oil, or line it with parchment paper for easy removal.
• In a large bowl, combine the dry ingredients for the brownie batter (almond or coconut flour, cocoa powder, baking powder, and sweetener). Whisk to mix well.
• In a separate bowl, beat the eggs until frothy. Then, add the melted butter and vanilla extract, whisking to combine.
• Slowly add the dry ingredients to the wet mixture and mix until you have a smooth batter. Be careful not to overmix once you add the coconut flour, as it can make the batter thick and dry.
• Pour the batter into your prepared pan.
• For the peanut butter swirl, combine peanut butter, butter, and sweetener (if using) in a medium bowl. Mix until smooth.
• Drop dollops of the peanut butter mixture on top of the brownie batter. Use a knife or skewer to create swirls and marble the batter.
• Bake for 22-35 minutes, or until the center is just barely set. The brownies should be fudgy and slightly jiggly, so be careful not to overbake them.
• Allow the brownies to cool completely before slicing. For extra neat slices, chill the brownies in the fridge before cutting.

Storage:

These keto peanut butter brownies can be stored at room temperature for up to 3-4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Keto brownies with butter and chocolate chips

Ingredients

• 1 cup fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa or additional regular cocoa powder
• 1/3 cup melted butter
• 3 tbsp water or additional oil
• 2 eggs, or 2 flax eggs
• 2/3 cup granulated erythritol or regular sugar
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chocolate chips

Method

Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake for 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight.

Tips

• For a vegan alternative, use flaxseed eggs instead of regular eggs and opt for coconut oil or plant-based butter alternatives.
• For a dairy-free alternative, make sure to use coconut oil or non-dairy butter instead of dairy fats; also, check the ingredient list of the chocolate, as many products may contain milk.
• If you don't follow a low-carb diet, keto sweeteners can be replaced with coconut sugar, brown sugar, or confectioners' sugar.
• For extra indulgence, top with a good drizzle of sugar-free caramel sauce or enrich the batter with a hint of caramel extract.

Frequently asked questions