Keto Brownies
Published September 13, 2021 • Updated March 7, 2026
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These fudgy, chewy keto brownies use zero nut flour. I use inulin powder and protein powder instead of almond or coconut flour, and each square comes in at only 2g net carbs.
I spent weeks testing brownie recipes before I landed on this combination. Most low carb brownies rely on almond flour or coconut flour, but I wanted something different. No nut flour at all. Instead, I use inulin powder, protein powder, egg white powder, and xanthan gum. The result is a dense, fudgy brownie that stays chewy for days.
My family had no idea these were sugar free the first time I made them. I set a plate out after dinner and they were gone in minutes. My husband went back for seconds, which is how I know a recipe actually works.
The texture is what sets these apart. They’re fudgy in the center with slightly crackled tops, and they don’t dry out the way almond flour versions do. I’ve kept them on the counter for five days and they still tasted fresh. The inulin and protein powder combo holds moisture better than any nut flour I’ve tried.
If you’re new to inulin powder, it’s a prebiotic fiber with zero net carbs. Your body uses as much energy digesting it as the inulin contains, so it’s basically a wash. I buy mine in bulk because I use it in everything from chocolate brownie protein balls to homemade candy.
For the chocolate, I use ChocZero sugar-free chocolate chips (use code KETOFOCUS for 10% off). Microwave at 30-second intervals, stirring between each one. If you tend to burn chocolate in the microwave like I used to, a double boiler works too.
The whole recipe comes together in one bowl. Melt the chocolate, whisk everything together, pour into the pan. I’ve also made these dairy-free by swapping the butter for coconut oil. The base already uses coconut milk, so the swap is seamless. The coconut oil version is slightly denser, which I actually prefer. It’s a solid option for anyone doing dairy-free keto.
I cut mine into 9 large squares, but one of my readers (Megan) cuts hers into 18 smaller pieces and freezes half the batch. They freeze beautifully for up to 3 months. Pull one out and let it sit for 10 minutes, or eat it frozen. The texture is like a fudge pop straight from the freezer.
If you want even more fudge factor, add an extra ounce of melted chocolate or pull them from the oven 2 minutes early. They firm up as they cool, so a slightly underdone center is exactly what you want.
More chocolate desserts I make on repeat: low calorie brownies (when I want a lighter version), chocolate mousse, and lava cake muffins.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1/2 cup inulin powder -
1/4 cup low-carb protein powder
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1 teaspoon egg white powder
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1 teaspoon salt
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1/2 teaspoon xanthan gum
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1/2 cup coconut milk
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1/4 cup monkfruit blend sweetener
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1/4 cup golden brown monkfruit blend sweetener
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2 eggs
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1/4 cup unsalted butter, softened
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1 teaspoon vanilla
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7 oz sugar free chocolate chips, melted
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 325 degrees. Spray a square baking dish with cooking spray and line all sides with parchment paper.
Mix dry ingredients
In a large bowl, whisk together inulin powder, protein powder, egg white powder, salt and xanthan gum.
Slowly mix in coconut milk
Using an electric mixer on low speed, slowly stir in the coconut milk until combined and a goopy texture forms.
Add remaining ingredients except chocolate
Add monkfruit sweetener and brown monkfruit sweetener. Mix in eggs, butter and vanilla until combined.
Melt chocolate and add
Melt chocolate in a small bowl in the microwave at 30 second intervals, stirring in between, until melted. Or melt chocolate using the double boiler method. Add melted chocolate to the bowl and mix to combine.
Baking instructions
Scoop brownie batter into the prepared dish and bake at 325 degrees for 30-35 minutes or until brownies are set in the middle.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I substitute the inulin powder in this recipe?
I've tested a few swaps. Oat fiber is the closest since it's also zero net carbs, and it gives you a similar dense texture. Coconut flour works too, but use about half the amount because it absorbs so much liquid. I'd start with oat fiber if you have it.
What can I use instead of low-carb protein powder?
I've used both unflavored whey and plant-based protein powder in this recipe, and both work. Just check the label for minimal carbs per serving. I haven't tested vegan protein powder myself, but based on what readers have told me, it should work the same way.
How should I store these brownies?
I keep mine in an airtight container at room temperature for up to 5 days, or in the fridge for a full week. The inulin powder is what keeps them from drying out like almond flour brownies do. I've also frozen entire batches and they hold up perfectly for up to 3 months.
Can I freeze these brownies?
I freeze these all the time. I lay the squares in a single layer on parchment paper, freeze until solid, then transfer to a freezer bag. They keep for up to 3 months. When I want one, I let it thaw on the counter for about 10 minutes. Sometimes I eat them straight from the freezer, and the texture is like a dense fudge pop.
Are these brownies safe for nut allergies?
Yes. I specifically developed this recipe without almond flour or coconut flour, so there are no tree nuts in the base recipe. Just double-check your protein powder and chocolate chips to make sure they're processed in a nut-free facility if your allergy is severe.
Can I use allulose instead of monkfruit sweetener?
I've tested allulose in this recipe and it works well. It dissolves more cleanly than erythritol-based sweeteners, so you won't get that grainy texture some people run into with Swerve. I still prefer monkfruit for the cleanest chocolate flavor, but allulose is my second choice. Use a 1:1 swap.
Can I use cocoa powder instead of chocolate chips?
I haven't tested this exact swap in this recipe yet, but I think it could work. I'd start with 3 tablespoons of unsweetened cocoa powder plus an extra tablespoon of butter to replace the fat from the chips. You'll need to bump up the sweetener too since cocoa powder on its own is bitter. I plan to test this and update when I do.
How do I reheat frozen brownies?
I microwave a single square for 15-20 seconds and the center goes almost molten. That's my preferred method. You can also let one sit on the counter for about 10 minutes if you want it at room temperature. I don't recommend the oven for reheating because they tend to dry out around the edges.
Brought these to a spring dinner and a friend who doesn't do low carb pulled me aside to ask what I put in them. She kept saying 'dense in a good way.' Funny way to describe a brownie, but honestly it nails the fudgy thing. Still dialing in the bake time for my oven, so four stars for now, but they held up fine sitting out a couple hours.
Cut them into squares right away and wrapped each one as soon as they cooled. Wasn't sure they'd hold up all week but day four tastes the same as day one. Two grams of carbs and dessert is sorted.
Individual wrapping was smart. Less air contact. I do an airtight container and get to day five fine, but your method might actually be cleaner for single servings.
I stirred in a tablespoon of natural peanut butter right before the chocolate got mixed in, just on impulse, and wasn't sure if it would work with the coconut milk base but it completely did. The fudginess somehow got even fudgier (if that's a thing) and there's this subtle nutty thing happening underneath the chocolate. Going to do two tablespoons next time and see what happens.
I've made probably six or seven keto brownie recipes over the past couple years and most of them have that dense, slightly grainy thing from almond flour. These don't. Something about the inulin powder changes the texture completely -- actually chewy, not just 'less bad.' Four stars because I slightly overbaked mine (edges got dry), but going back next weekend with a closer eye on the timer.
The inulin is the whole reason I went nut-flour-free on this one. Pull them when the center still looks underdone next time -- they firm up a lot as they cool, so dry edges usually mean a minute or two too long.
Tried these with chocolate protein powder instead of vanilla and they came out even fudgier than the original. The coconut milk already pulls them in that direction, but this just leans all the way into it.
Brownies were the one thing I genuinely mourned when I went keto. My mom used to make a box mix every Sunday and the smell alone could pull me out of my room as a teenager. I made these on a cold Wednesday night not expecting much, and I sat there after the first bite just kind of staring at the pan. No nut flour, 2g net carbs, and somehow they're fudgy in a way most keto desserts just aren't. Sending this recipe to my mom so she can make them when I visit.
The staring at the pan. That's the whole review right there. Hope your mom makes them for you when you visit.
I cut these into 18 smaller squares instead of 9 and froze half the batch in a single layer on parchment, then transferred to a freezer bag. Pull one out whenever I need something sweet and they defrost in about 10 minutes on the counter (or I just eat them frozen, they're like fudge pops). The inulin powder gave them that dense, fudgy center I was hoping for.
Oh that's smart. The smaller portions are easier to manage. I eat them frozen too sometimes, the texture holds up way better than most keto desserts.
Would be nice if you give the recipe in grams; thank you
I test in cups so that's what goes in the card. Adding grams is on my list for this one.
Hi Annie. Can I use vegan protein powder ?
I haven't tried that in this recipe. I would think it would work the same. If you try it, let me know so I can update this recipe post.
Can you substitute the insulin powder? I don't have that!
Unfortunately, there isn't a substitute for the inulin powder, but you can try this keto brownie recipe. It's also delicious: https://www.ketofocus.com/recipes/ricotta-keto-brownie/
Hi Annie, what is the purpose of inulin in this recipe? Does it make it fudgy?
Yes!
Can I sub egg white powder
I think you could probably just add an additional teaspoon of the protein powder. I haven't tried it yet.
What could be substituted for the protein powder-- I'm allergic
Unfortunately, the protein powder is necessary in this recipe but have you tried this brownie recipe. They are really good too. https://www.ketofocus.com/recipes/ricotta-keto-brownie/
Absolutely perfect squidgy texture. Lovely rich chocolate flavour (85% dark chocolate) just right for my diabetic mum.
85% makes sense here. The bitterness balances the monkfruit sweetener and keeps the carbs way down. Hope your mum loves them.
Can I use egg whites From 1 egg in place of the powder?
I'm not sure that would work. Protein powder is used in keto baking to make the food fluffy.
I'm not sure that will work. :/