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!

  • CALORIES -- 203
  • FAT -- 19G (84%)
  • PROTEIN -- 4G (8%)
  • CARBOHYDRATES -- 4G (8%)
  • FIBER -- 2G

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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