Flourless Keto Brownies

The best and easiest Flourless Keto Brownies. Even people who aren’t on a keto diet will love this unbelievably low carb, gluten-free, no-sugar, and paleo brownies! – You must try this recipe.

These impossibly Flourless Keto Brownies are almost guaranteed to win you over. It’s one of those must-try recipes because you need to try them at least once in your life to discover how shockingly good they are!

I’ve been experimenting a lot with psyllium lately. Not only is it a good substitute for eggs, but it’s also a good bulking agent.

You do need to be cautious when incorporating this high fiber supplement into your diet. It should always be used with adequate water intake.

And, like consuming any fiber, you don’t want to go overboard. If you do, it can result in bloating and gas. So use it moderately.

If you like this, you can try similar recipes:

• Keto Cheesecake Stuffed Brownies
• Amazing Fudgy Keto Brownies
• Keto Avocado Brownies
• Keto Brownies
• Keto Cheesecake Brownies
• Keto Chocolate Brownie Cheesecake Squares
• Low Carb Chocolate Zucchini Brownies
• Low Carb German Chocolate Brownies
• Low Carb Grasshopper Brownies
• Keto Brownie Cheesecake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Flourless Keto Brownies

5 from 16 votes

Recipe by Teri Valdez, Photo Credit: July Prokopiv Course: DessertCuisine: American

Servings

16

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

140

kcal

The best and easiest Flourless Keto Brownies. Even people who aren’t on a keto diet will love this unbelievably low carb, gluten-free, no-sugar, and paleo brownies!

Ingredients

• 1/2 cup coconut oil

• 8 ounces unsweetened baking chocolate

• 3 large eggs (at room temp)

• 1 1/4 teaspoon stevia drops

• 1 1/4 teaspoon monk fruit liquid extract

• 2 teaspoons vanilla extract

• 1/4 cup unsweetened cocoa

• 1 tablespoon whole psyllium husks or additional egg – (see note)

• 1/4 teaspoon sea salt

Directions

• Place coconut oil and unsweetened baking chocolate in a microwave-safe bowl. Microwave until completely melted.
• Add eggs, stevia, monk fruit, and vanilla extract to melted chocolate mixture. Combine with electric mixer.
• Stir in unsweetened cocoa, psyllium husks, and salt.
• Spread into parchment paper lined 8×8 baking pan.
• Bake at 350°F for 25 minutes. Cool completely before slicing.

Notes

• An additional egg can likely be substituted for the psyllium. I will test that next time around and update the recipe if needed.