18 Low Carb Brownies You Can Make With Simple Ingredients

Brownies are the dessert that gets ruined first when someone decides to eat fewer carbs. The pan of chewy chocolate squares sits on the counter and you are left staring at it. The good news is that low carb brownies have come a long way from the dry, crumbly bricks people used to bake years ago. With almond flour, cocoa powder, butter and eggs, you can get a dense, fudgy square with a deep chocolate flavor that does not taste like a compromise.

This collection gives you 18 low carb brownies built around one reliable basic batter. Once you get comfortable with the base, you can change the flavor almost every time you bake. Some squares are rich and classic. Some are fruity or nutty. A few are dressed up enough to serve to guests. Every recipe uses ingredients you can find in a regular grocery store, and every one bakes in a single 8 inch square pan.

Before You Bake Low Carb Brownies

A few habits make the difference between a great pan and a disappointing one. None of them are difficult, but they matter more here than in a regular brownie recipe because almond flour behaves differently from wheat flour.

Use a powdered sweetener. Granulated sweeteners can leave a gritty texture in a batter that does not contain regular sugar. A powdered erythritol or monk fruit blend usually blends more smoothly into the butter. If you only have granulated sweetener, you can pulse it in a blender until finely ground. Sweeteners vary in sweetness and texture, so follow the package guidance for the product you are using.

Line the pan with parchment. Low carb brownies can be delicate when warm. Leave a little paper hanging over two sides so you can lift the whole slab out once it has cooled.

Do not overbake. Pull the pan when the edges look set and the center still has a little softness. The brownies continue to firm up as they cool. A brownie that looks completely done in the oven can end up dry once it reaches the plate.

Cool them completely. This is the hardest instruction to follow and one of the most important. Almond flour brownies need time to set as they cool. Let them cool for at least an hour, then chill them briefly if you want especially clean slices.

Room temperature eggs blend better. Set cold eggs in a bowl of warm tap water for about five minutes if you forgot to take them out ahead of time.

Every recipe below makes 16 squares unless noted. Bake at 350°F in an 8 inch square pan lined with parchment.

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1. Fudgy Low Carb Brownies

This is the base that everything else grows from. The extra egg yolk gives it a dense, rich center, while the melted butter keeps the texture soft and fudgy. If you only ever make one recipe from this list, start here.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt in a bowl until no cocoa lumps remain.
3. In a second bowl, stir the melted butter with the eggs, extra yolk and vanilla until smooth.
4. Pour the wet mixture over the dry ingredients and stir until a thick batter forms.
5. Spread the batter evenly in the pan and bake for 22 to 25 minutes.
6. Cool in the pan for one hour, then chill for 30 minutes before slicing.

Recipe Notes

The batter thickens as it sits, so spread it into the pan soon after mixing. A lightly damp spatula makes the top easier to smooth.

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2. Walnut Low Carb Brownies

Walnuts have a slightly bitter edge that works beautifully against sweet chocolate. Toasting them first takes only a few minutes and brings out their flavor.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment. Toast the walnuts in a dry skillet for about 4 minutes, stirring often. Let them cool.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, eggs and vanilla together, then combine with the dry ingredients.
4. Fold in about two thirds of the walnuts.
5. Spread the batter in the pan and scatter the remaining walnuts over the top.
6. Bake for 22 to 25 minutes, then cool completely before cutting.

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3. Cheesecake Low Carb Brownies

A tangy cream cheese swirl turns a simple brownie into something that feels like a bakery treat. The swirl does not need to look perfectly neat. Loose ribbons give you a nice marbled effect.

Ingredients

For the brownies

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

For the cheesecake swirl

• 4 ounces softened cream cheese
• 2 tablespoons powdered sweetener
• 1 egg yolk
• 1/2 teaspoon vanilla extract

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the melted butter, eggs and vanilla together, then combine with the dry ingredients until a thick batter forms.
4. Spread the brownie batter evenly in the pan.
5. Beat the cream cheese, swirl sweetener, egg yolk and extra vanilla until smooth.
6. Drop spoonfuls of the cream cheese mixture over the brownie batter.
7. Drag a knife through the dollops a few times to create ribbons without fully mixing the two layers.
8. Bake for 28 to 30 minutes, until the edges are set and the center is nearly set.
9. Cool completely, then refrigerate for at least one hour before slicing.

Recipe Notes

Store these brownies in the refrigerator because of the cream cheese swirl.

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4. Peanut Butter Low Carb Brownies

Chocolate and peanut butter never gets old. The drizzle goes on after baking, so the peanut flavor stays bold.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter with no added sugar
• 1 tablespoon sugar free chocolate chips

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk together the almond flour, cocoa powder, sweetener, baking powder and salt.
3. Stir the butter, eggs and vanilla together until smooth, then mix into the dry ingredients.
4. Spread the batter in the pan and bake for 22 to 25 minutes. Let the brownies cool completely.
5. Warm the peanut butter in the microwave for about 20 seconds, or until it is easy to drizzle.
6. Drizzle the peanut butter over the brownies and sprinkle with the chocolate chips.
7. Chill for about 20 minutes so the topping sets before cutting.

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5. Double Chocolate Low Carb Brownies

Chocolate in the batter and chocolate on top. This one is for people who think a brownie should taste intensely chocolatey.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar free chocolate chips

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, eggs and vanilla together, then blend into the dry ingredients.
4. Fold in 1/3 cup of the chocolate chips.
5. Spread the batter in the pan and press the remaining chips onto the surface.
6. Bake for 22 to 25 minutes, then cool completely before slicing.

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6. Pecan Low Carb Brownies

Pecans have a buttery softness that suits a fudgy brownie beautifully. Pressing whole pecan halves on top also makes the pan look more impressive than the effort it takes.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans
• 16 pecan halves

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the dry ingredients together.
3. Stir the butter, eggs and vanilla together, then combine with the dry ingredients.
4. Fold in the chopped pecans.
5. Spread the batter in the pan and press the pecan halves into the surface in a four by four grid.
6. Bake for 22 to 25 minutes and cool completely before cutting.

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7. Almond Flour Brownies

Almond flour does the heavy lifting in every recipe here, but this version lets its nutty flavor show. A spoonful of almond butter and a little almond extract give the brownie a soft, nutty backbone.

Ingredients

• 1 cup blanched almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup melted butter
• 2 tablespoons almond butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup sliced almonds

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, almond butter, eggs, vanilla and almond extract until smooth.
4. Combine the wet and dry mixtures into a thick batter.
5. Spread the batter in the pan and sprinkle the sliced almonds over the top.
6. Bake for 22 to 25 minutes and let the pan cool for at least one hour before slicing.

Recipe Notes

Blanched almond flour gives these brownies a smoother texture than almond meal, which contains the skins.

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8. Raspberry Low Carb Brownies

Raspberries add a tart contrast to dark chocolate and create little bursts of fruit throughout the brownies. They soften as they bake, so the finished squares have small jammy pockets.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the dry ingredients together.
3. Stir the butter, eggs and vanilla together, then mix into the dry ingredients.
4. Spread the batter in the pan.
5. Press the raspberries gently into the surface, spacing them evenly.
6. Bake for 26 to 28 minutes since the fruit adds moisture.
7. Cool completely in the pan before lifting it out and slicing.

Recipe Notes

Frozen raspberries can also work. Add them straight from the freezer without thawing first to reduce excess moisture and bleeding into the batter.

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9. Coconut Low Carb Brownies

Unsweetened shredded coconut adds chew and a mild toasted flavor. The coconut on top lightly browns in the oven and adds another layer of texture.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened shredded coconut

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, eggs and vanilla together, then combine with the dry ingredients.
4. Fold in 1/4 cup of the coconut.
5. Spread the batter in the pan and scatter the remaining coconut over the top.
6. Bake for 22 to 25 minutes. If the coconut starts browning too quickly, loosely cover the pan with foil for the final few minutes.
7. Cool completely before cutting.

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10. Mint Chocolate Low Carb Brownies

Peppermint extract is powerful, so measure carefully. A little gives you a cool, clean finish without overpowering the chocolate.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/3 cup sugar free chocolate chips
• Fresh mint leaves for serving

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, eggs, vanilla and peppermint extract until smooth.
4. Combine the wet and dry mixtures and fold in the chocolate chips.
5. Spread the batter in the pan and bake for 22 to 25 minutes.
6. Cool completely, then top each square with a small mint leaf just before serving.

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11. Dark Chocolate Low Carb Brownies

Melting real dark chocolate into the butter gives these brownies a deeper flavor than cocoa powder alone. Look for a bar with 85 percent cacao or higher and check the nutrition label for its carbohydrate content.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 2 ounces dark chocolate, 85 percent cacao or higher
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ounce dark chocolate for drizzling

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Melt the butter and 2 ounces of chopped dark chocolate together over low heat or in short microwave bursts. Stir until smooth and let the mixture cool for about 5 minutes.
3. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
4. Stir the eggs and vanilla into the melted chocolate mixture, then combine with the dry ingredients.
5. Spread the batter in the pan and bake for 22 to 24 minutes.
6. Once the brownies have cooled, melt the remaining chocolate and drizzle it over the top.
7. Chill briefly to set the drizzle before slicing.

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12. Mocha Low Carb Brownies

Coffee does not have to make brownies taste strongly of coffee. A small amount of instant espresso powder can deepen the chocolate flavor without taking over.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cocoa powder for dusting

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder, salt and espresso powder together.
3. Stir the butter, eggs and vanilla until smooth, then mix into the dry ingredients.
4. Spread the batter in the pan and bake for 22 to 25 minutes.
5. Cool completely, then dust the top with cocoa powder through a small sieve.
6. Slice and serve.

Recipe Notes

Use decaf espresso powder if you plan to serve these in the evening.

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13. Pumpkin Seed Low Carb Brownies

Raw pumpkin seeds add a satisfying crunch and a gentle earthy flavor. They are also a good option when you want a nut-free topping, although the brownie base still contains almond flour.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup raw pumpkin seeds

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, eggs and vanilla together, then combine with the dry ingredients.
4. Fold in 2 tablespoons of the pumpkin seeds.
5. Spread the batter in the pan and press the remaining seeds into the surface.
6. Bake for 22 to 25 minutes and cool completely before slicing.

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14. Pumpkin Swirl Low Carb Brownies

Plain pumpkin puree is mild and creamy and swirls into chocolate beautifully. A little pumpkin pie spice makes the whole pan smell like early autumn.

Ingredients

For the brownies

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

For the pumpkin swirl

• 1/3 cup plain pumpkin puree
• 2 tablespoons powdered sweetener
• 1 tablespoon almond flour
• 1/2 teaspoon pumpkin pie spice

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. If the pumpkin puree is very watery, blot the surface gently with a paper towel to remove some excess moisture.
3. Stir the pumpkin puree with the swirl sweetener, almond flour and pumpkin pie spice until thick.
4. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together for the brownie batter.
5. Stir the melted butter, eggs and vanilla together, then combine with the dry ingredients.
6. Spread the brownie batter in the pan.
7. Drop spoonfuls of the pumpkin mixture over the top and swirl lightly with a knife.
8. Bake for 28 to 30 minutes, until the center is nearly set.
9. Cool completely, then chill before cutting.

Recipe Notes

Check the can to be sure you bought plain pumpkin puree rather than pumpkin pie filling, which contains added ingredients and sugar.

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15. Chocolate Chip Low Carb Brownies

A brownie with chocolate chips throughout has a satisfying texture in every bite. A little flaky sea salt on top balances the sweetness and adds a classic bakery-style finish.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar free chocolate chips
• Pinch of flaky sea salt

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the dry ingredients together until evenly combined.
3. Stir the butter, eggs and vanilla together, then combine with the dry ingredients.
4. Fold in 1/3 cup of the chocolate chips.
5. Spread the batter in the pan and scatter the remaining chips over the top.
6. Bake for 22 to 25 minutes, then sprinkle with the flaky sea salt while the brownies are still warm.
7. Cool completely before slicing.

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16. Salted Caramel Low Carb Brownies

The caramel here is a quick stovetop topping made with butter, cream and a brown-style low carb sweetener. For the smoothest result, use a sweetener designed to work in sauces rather than assuming every sugar alternative will behave like regular sugar.

Ingredients

For the brownies

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

For the caramel topping

• 3 tablespoons butter
• 1/4 cup brown-style low carb sweetener
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• Flaky sea salt

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the melted butter, eggs and vanilla together, then combine with the dry ingredients.
4. Spread the batter in the pan and bake for 22 to 25 minutes. Cool completely.
5. Melt the caramel butter in a small saucepan over medium-low heat. Stir in the brown-style sweetener and cook until heated through.
6. Slowly whisk in the heavy cream. Simmer gently for 2 to 4 minutes, stirring often, until the mixture thickens slightly.
7. Remove from the heat and stir in the vanilla.
8. Let the caramel cool for a few minutes, then pour it over the cooled brownies.
9. Sprinkle lightly with flaky sea salt and chill for about one hour before slicing.

Recipe Notes

Different low carb sweeteners behave differently when heated and cooled. If the caramel becomes grainy, gently warming it can soften the texture, but the result will depend on the sweetener used. Store these brownies in the refrigerator.

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17. Strawberry Low Carb Brownies

Fresh strawberries on a dark fudgy square look cheerful and taste like chocolate and berries together. Add the fruit just before serving so the juices do not soften the brownies.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sugar free chocolate chips
• 6 medium strawberries

How to Make

1. Heat the oven to 350°F and line an 8 inch square pan with parchment.
2. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
3. Stir the butter, eggs and vanilla together, then combine with the dry ingredients and fold in the chocolate chips.
4. Spread the batter in the pan and bake for 22 to 25 minutes.
5. Cool completely and slice into 16 squares.
6. Slice the strawberries thinly and place a slice or two on each brownie just before serving.

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18. Hazelnut Low Carb Brownies

Toasted hazelnuts bring a warm, roasted flavor that works beautifully with chocolate. Rub the warm nuts in a kitchen towel to remove most of the papery skins before chopping.

Ingredients

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup powdered sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup hazelnuts

How to Make

1. Heat the oven to 350°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, until fragrant.
2. Wrap the warm hazelnuts in a clean kitchen towel and rub gently to remove most of the skins. Let them cool.
3. Chop the nuts roughly and line an 8 inch square pan with parchment.
4. Whisk the almond flour, cocoa powder, sweetener, baking powder and salt together.
5. Stir the butter, eggs and vanilla together, then combine with the dry ingredients.
6. Fold in two thirds of the hazelnuts.
7. Spread the batter in the pan and scatter the remaining hazelnuts over the top.
8. Bake for 22 to 25 minutes and cool completely before slicing.

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Tips for Better Low Carb Brownies Every Time

Common mistakes to avoid. Cutting too early is one of the most common problems. Another is baking until a toothpick comes out completely clean. For fudgy brownies, a toothpick with a few moist crumbs is a better sign than one that comes out completely dry.

Texture fixes. If your brownies taste cakey, you may have added too much almond flour or baked them too long. If they feel oily, make sure the melted butter has cooled for a few minutes before you mix it with the eggs.

Swaps that work. Coconut oil can replace butter in many of the plain brownie recipes, although the flavor and texture will change. Sugar free chocolate chips can be swapped for chopped dark chocolate, but check the label if you are tracking carbohydrates. Nut butters can generally stand in for one another in the peanut butter and almond versions, although the final flavor will be different.

Storage. Plain brownies can be kept in an airtight container at room temperature for up to two days or refrigerated for about a week. Brownies with cream cheese, caramel, pumpkin swirl or fresh fruit are best kept refrigerated. For longer storage, wrap individual squares well and freeze for up to three months. Thaw them in the refrigerator or at room temperature before serving.

Serving ideas. A spoonful of unsweetened whipped cream is lovely on almost any of these. You can warm a plain brownie briefly in the microwave for a softer center. Cut the squares small if you are serving them after a meal since they are rich.

A note on carbs. Brownies made with almond flour and sugar alternatives generally contain fewer carbohydrates than traditional versions, but the exact amount depends on the ingredients and brands you use. Check the nutrition labels on your sweetener, chocolate chips, chocolate bars and nut butters if you are counting carbohydrates.

Final Thoughts

Good low carb brownies come down to a few simple rules. Use a powdered sweetener. Do not overbake. Give the pan time to cool. Once those habits are in place, the basic batter gives you plenty of room to change the flavor.

If you are not sure where to begin, try the fudgy chocolate version and then move on to the walnut or mint brownies. When you feel ready for something a little more involved, the salted caramel and cheesecake versions are worth the extra step.

Bake a pan this weekend, let it cool completely and keep a few squares in the fridge for the week. They are much easier to enjoy when the work is already done.