These Keto Brownies are low-carb, high-fat because they're made with almond flour, coconut flour, cocoa powder, cream cheese, butter, and heavy cream. You'll be pleasantly surprised at how good they are!

Keto Brownies

Cure your sweet tooth with these delicious keto-friendly brownies.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate
Servings: 16
Calories: 203kcal



  • 5 eggs
  • 3/4 cup unflavored/unsweetened almond milk
  • 5 ounces cream cheese (softened)
  • 1 stick melted butter ((or 1/2 cup melted coconut oil))
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened cocoa
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup erythritol

Whipped Cream:

  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1-1/4 teaspoons erythritol



  • Preheat oven to 350 degrees. Put the eggs, almond milk, cream cheese, butter and vanilla extract into a bowl and mix together thoroughly.
  • Put the dry ingredients into a separate bowl and mix thoroughly.
  • Slowly add the wet ingredients to the dry ingredients, whisking together until fully incorporated into a thick batter.
  • Pour the batter into a greased/sprayed baking dish (such as a 9x13) or another cake or brownie pan.
  • Bake for 30-40 minutes until cooked all of the way through. Check for doneness by poking the middle with a toothpick. If it comes out clean, they are finished. Cut into 16 equal pieces and enjoy!
  • Allow to cool for at least 30 minutes before slicing and serving.

Whipped Cream:

  • Place heavy cream, vanilla extract, and erythritol in an electric mixer and whip on medium-high speed for 2 minutes or until desired consistency is reached.
If you're new to cooking/baking with erythritol, here are some tips to keep in mind:
  • Erythritol is best for recipes you’ll be eating that day because there is a "cooling" effect to the sweetness after more than one day.
  • Erythritol can be substituted for sugar on a 1:1 basis, but since it is 70% as sweet as sugar, you may want to increase the amount by a quarter to a third depending on your taste.
  • Granulated erythritol may cause crystallization in the finished product when more than 1/2 cup is used. To prevent that, you can blend granulated erythritol in a food processor or blender prior to adding it.
  • Cooking temperatures and times do not change when baking with erythritol.

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