Chewy fudgey keto brownies perfect for your a la mode cravings! They’re dairy free, sugar free, gluten free and Paleo friendly! At only 2 net carbs, go ahead and have a second!
If you haven’t figured it out by now, I LOVE dessert! In my pre-keto life, I was the chocolate pie queen! I would bake just for the sake of baking and then share my goodies with friends and family. Food is definitely my love language!
So it should come as no surprise that brownies are one of my favorite sweet treats! They’re just classic.
Fun fact: a lady named Fannie Farmer is credited as the original brownie maker.
Does it get any better than that? Fannie Farmer. Love it!
Before keto, I had a BOMB brownie recipe. It was the perfect balance of chewy, fudgy, and cakey. That recipe got shelved once we started living a low carb lifestyle. Drats!
The only keto-friendly brownie recipe I have tried was really great, but avocado was the main ingredient and I just never have those on hand.
I wanted to make a recipe that reminded me of my old faithful and by gosh, I think I nailed it!
This brownie recipe is easy peasy! You will have most, if not all, of these ingredients on hand! Just dump, mix, bake, eat. Oh, and they’re guilt free! Yasssss!!
More Dairy Free Recipes:
Fudgey Keto Brownies
Chewy fudgey keto brownies perfect for your a la mode cravings! They’re dairy free, sugar free, gluten free and Paleo friendly! Only 2 net carbs!
Ingredients
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/3 cup powdered monkfruit (or 1 cup erythritol)
- 1 teaspoons baking powder
- 3 eggs
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees. Grease 8"x8" baking dish or line anwith parchment paper and set aside.
- Combine the dry ingredients in a large bowl. Use a mixer to whisk out any lumps.
- Add the eggs and mayonnaise and whisk until combined.
- Add the vanilla and whisk until combined.
- Add the water and whisk until combined.
- Transfer the batter to the prepared baking dish. Bake for 30 minutes. A toothpick should not come out clean after baking.
Nutrition Information:
Yield: 9 Serving Size: 1 brownieAmount Per Serving: Calories: 339 Total Fat: 29.8g Carbohydrates: 6g Fiber: 3.6g Protein: 7.4g
All text and images Copyright Anna Hunley for Keto In Pearls. Shares are encouraged and appreciated. Please share this recipe by sharing a link, not a screenshot. Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Keto In Pearls with a link back.
Thanks for stopping by! I hope you find everything your keto heart desires here at Keto In Pearls! Make sure to connect to with me on social media if you try any of my recipes! 
Just curious cause im new to keto. For the brownies, what is the “sweetner” in the ingredients?
Hi! You can use any keto friendly sweetener you prefer. Erythritol, stevia, xylitol, etc. I like Sukrin the best and use the Melis and Icing Sugar in my recipes. If you go here you can shop with my affiliate discount.
Are you using granulated sugar or the powder sugar?
You can use either. I like the Sukrin Icing Sugar for everything but whatever you normally use would be fine.
Is the sweetener substitutes good and healthy for growing kids to have too? I just started keto and am very new to not using regular granulated sugar but I love to bake and my kids love eating them! 🙂 thanks in advance!
Hi Cora! (love your name btw) Sugar alcohols such as erythritol are the best option you can give your kids! Sugar alcohols (despite their unfortunate name) are not artificial sweeteners and do not effect glucose levels in the same way honey, sugar, agave, etc. do. My kids eat all of the food I make and they LOVE these brownies. They can’t even tell a difference anymore. Granulated sugar is one of the worst foods we can possibly give our children. Here is a really good and informative post by Ruled.Me (one of my favorite sources) about sugar alcohols that can help you learn more!
Does the recipe need for Mayo? Or can it be made without it?
Yes, you need the mayo. I promise you won’t taste it once it’s been cooked.
Hi Anna: Thank you so much for this awesome recipe! I started keto baking this year and have found some good brownie recipes, but yours is truly the BEST! It is chewy, fudgy and cakey, which is amazing! Plus, I love that it uses mayo instead of butter or cream cheese, which normally have to be at room temp. The only changes I made were that I used coconut milk instead of water, I added chopped walnuts and used a 9×9 pan. I have silicone 8×8 pans but I feel the metal pans give me more consistent results. To me, the big wild card in baking keto desserts is the sweetener. I don’t like Erythritol/monk fruit/powdered stevia, so I use either Truvia or Swerve. Thanks again for this recipe! It will make a great Christmas present!