This is it! These are seriously the PERFECT Keto Chocolate Walnut Brownies. They’re made in ONE bowl and only take 15 minutes to bake!
Comfort food can’t get any simpler!
But do walnuts REALLY belong in a brownie?
Are brownies keto?
Brownies made with sugar and flour are definitely not keto. But this easy healthy recipe is made with almond flour, eggs, cocoa, sweetener and a few other simple ingredients, make this gluten-free and sugar-free brownie 100% keto.
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Can we all just agree that brownies are life? And when you’re living the keto lifestyle, you shouldn’t have to give them up. Now with this delicious healthy chocolate walnut brownie recipe, you don’t have to.
It’s totally possible to have your dessert and eat it too! And once you make this moist and amazing recipe once, you won’t even need to worry about trying to find another keto dessert recipe. It’s seriously that good.
Do walnuts belong in a keto brownie?
Yes, I love walnuts in my healthy crunchy gooey brownies. You may disagree, so the walnuts are easy to omit from the recipe or substitute for your favourite nut (pecans would be delicious).
Finding a brownie recipe that offers that taste of chocolate with the crunch of nuts? Amazing, truly amazing. And you won’t have to look any further than this low carb dessert! You literally get to add all the ingredients into one bowl and stir.
So not only are you getting a delicious keto dessert, but you also have less mess to deal with afterwards. That, my friends, is a total win-win!
Can you substitute other nuts?
You can! Just make certain that your choice of nuts follows along with your keto lifestyle before adding them in. Avoid cashews because they are very high carb compared to other nuts.
Some great choices could be pecans or macadamia nuts. Both would give great flavour and that wonderful adding texture and crunch.
To know which nuts to choose, you need to know the net carbs in nuts. Once you know their net carb value, you can choose which ones will fit in with your daily macros.
How do you know if brownies are cooked?
This is where the old toothpick or knife trick comes into play.
Simply use a clean toothpick or clean knife and insert it down into the centre of the brownie pan. If either come up clean, the keto brownies are done baking.
If the toothpick or knife comes up with some brownie batter on it then that indicates that they need to cook for just a little bit longer.
Personally, I love to slightly undercook brownies. It keeps them moist and the centre soft and deliciously gooey.
Most people tend to overcook brownies to ensure all the raw egg is safe. But because I often eat raw egg in my homemade 1-minute mayonnaise (and I know you’ve eaten raw cookie dough before) then I tend to remove the baking dish from the oven slightly before the centre is cooked.
And while we’re talking about delicious soft desserts, have you tried my new smooth and creamy keto chocolate lasagna yet? It’s a super easy 4 layer dessert that’s a no-bake recipe.
Can you make brownies dairy-free?
Yes, in fact, this dairy-free brownie recipe only has 1.9g net carbs. Instead of the traditional butter that goes into a brownie recipe, the simple recipe uses coconut oil instead.
You can even use the batter to make quick and easy cupcakes. These are perfect for portion contorl and easy lunch box fillers.
It’s a simple blender recipe so throw everything together and pour the chocolate brownie batter into the preferred brownie tray or cupcake moulds.
Like this Keto dessert? Check out these great options as well:
- Low-Carb Instant Pot Chocolate Cake
- Chocolate Green Smoothie
- Chocolate orange mousse
- Blender brownies (dairy-free version)
There’s never a wrong time to whip up a batch of these keto chocolate walnut brownies!
Treat your family, your tastes and your keto lifestyle with a batch of these homemade brownies! Livin your best keto lifestyle is possible even while being able to eat brownies!
Serving suggestions
For the full keto dessert experience, why not serve warm from the oven, with whipped cream? You can even sprinkle over a few low-sugar berries or some gooey caramel sauce.
More keto chocolate recipes
These are the most popular keto chocolate recipes the whole family will love. They are all easy sugar-free recipes that can be frozen.
- Nut-free keto brownies (without almond flour or coconut flour)
- The best flourless keto chocolate cake (baked chocolate ganache cake)
- No-bake chocolate peanut butter cheesecake
- Sugar-free walnut coffee cake
Keto Chocolate Walnut Brownies Recipe
Equipment
- Stick Blender
Ingredients
- 110 g butter melted
- 6 tbsp granulated sweetener of choice or more, to your taste
- 2 eggs – medium
- 1 tsp vanilla extract
- 75 g almond meal/flour
- 50 g cocoa powder (unsweetened) unsweetened
- 1 tsp baking powder
- 50 g walnut halves/pieces
Instructions
- Simply place all the ingredients in ONE mixing bowl. Stir until fully combined.
- Pour into a lined square baking dish 20cmx20cm (8inchx8inch) and bake at 180C/350F for 15 minutes. Do not overbake otherwise you may get a dry brownie, not a soft gooey keto brownie.
Nutrition
LOW-CARB SWEET TREATS: Who else wants to enjoy parties AND stay on track? Get all the healthy low-carb recipes you’ll need – CLICK HERE
More recipes you may like:
- Chocolate and berry brownie recipe
- Cream cheese flourless keto brownies (nut free)
- Easy chocolate fudge cake with sugar-free frosting
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I tried the brownie recipe and they were so bitter the were inedible, what could have gone wrong?
With all recipes on the site, always taste before baking and add sweetener according to “your taste” We are all on different parts of our sugar-free journey so you may require more than the recipe, and that’s OK. With time, you will require less and less.
I did the same and added the right amount of stevia to recipe. The brownies tasted like pure evil and I don’t think it’s the amount of sweetener that would’ve helped the taste.
Stevia is known to mix poorly with chocolate flavor. It can enhance a bitterness
Add more sweetener?
Would coconut oil be ok to sub for butter? And can liquid stevia be used in this recipe? If so how much? Also what alternative sweeteners can be used if allergic to most of the named recommended ones?
Fabulous! Made them exactly as written, right down to serving warm with real whipped cream. Thank you!
Hi just wondering what the best way to store them is and for how long?
Dropped the walnuts and put it into large muffin pans. Loved it. I used a dark baking cocoa powder so the chocolate flavour was quite strong, but I balanced it out with sweetener before putting it in the oven. Served it with whipped cream
All I can say is WOW
I used Naturals granular sugar free crystals. I reduced that to 4 tablespoons and have made the recipe many times now – always turns out fantastically and my grandsons love ti!
Yum! So easy to put everything in onbe bowl and mix. Turned out great. I used cacao powder.
How long do I cook 36 brownies for??
It would depend on your brownie tray. A thick brownie would require longer cooking times that a large tray that creates thinner brownies. Sorry, I can’t give an accurate time without seeing the tray you are using, I’d hate to burn your brownies.
served warm out of the oven in bowls with homemade whipped cream on top–very good!
Non-low carb family like them!
I wish I didn’t feel compelled to write this review, but alas, here I am. I was craving brownies, and this recipe looked bomb.com. I made it following the recipe 100% and… I agree with the previous commener that these taste like pure evil. Even the pile of whipped cream on top did not justify eating this recipe. I am sorry, but I highly unrecommend.
There clearly is a love/hate relationship with these brownies.
AMAZING!
I only used 4 tablespoons of sweetner, served warm with cream YUM!
This is the first cake I’ve baked in 40 years and it was glorious. A dollop of Cornish clotted cream while the cake was still warm. Divine.
Oooooh, I miss clotted cream. I worked at Not=rth Devon District Hospital as a locum pharmacist for a while and came to LOVE clotted cream. Yummmmm.
I followed the recipe, and we did not like them at all
How should these be stored and for how long please:)
I store mine in an airtight container in the fridge when the weather is warm, and in the pantry when it is cool.
I followed the recipe but used pattycake papers in a muffin tin and baked in my barbecue. I slightly overcooked them but they still tasted good to me. I will try again tomorrow with coconut flour and an extra egg, lower temperature and less cooking time.
It’s more like a cake. I tasted my mixture before putting it in the oven and it was incredibly bitter so I added waaay more sweetener with a little bit of honey and it was better but still not very good… If I made it again I’d use a liquid sweetener and less cocoa powder. This recipe upset my tummy quite a bit.
With all my recipes I state “sweetener of choice or more to your taste” as everyone will be on a different path on their sugar-free journey. So what may taste bitter to one person may taste too sweet to another person. So sometimes you may require twice the sweetener I have stated in a recipe, and that’s OK, the amount you require will diminish as you lower your sweet tooth.
Actually I often have to lessen the amount of sweetener 😉 I found that it also depends from the cocoa you use (alkalized or not at first, then alo so from its origin), other that the sweetener itself and your personal “sweet-tooth”. Anyway once you understand how to manage it, it’s so easy to adeapt the recipe, and all the ones on this blog are reallyinspiring, you can often vary and have success with just a bit of adaptation and using what you have on hands (in this recipe for example I tried also pecans instead of walnuts and my change didn’t affect the results, or so I guess considering that nobody have blamed a piece of the “experiment”, and also someone asked for one more 😉
Had to add an additional egg as I found them very dry even though they were basked to the correct temperature/time. Once I did that they were delicious, now added to my list of recipes. thank you!
I used monk fruit sweetener and it came out of the oven like a hot lava cake. Our entire family loved this recipe! Keeper for us!
There is developing research that sweeteners are not good foryou. How about some desert recipes without any?
This recipe was amazing, so thank you very much for sharing it!! I really am not a fan of erythritol sweetener though and I may attempt it without any next time as I couldn’t really taste any sweetness. It was lovely served with a spot of cream!
You’re not alone. Many people don’t care for erythritol so you might prefer xylitol or stevia. There are so many brands available now, buy a small bag/box and try a variety until you find one that hits your sweet tooth. I must say, I also don’t use sweetener in many of my recipes any more as I have been sugar-free for so long, especially in my granola recipes. No sweetener required any more – yay!
Hello,
This was one of the first low carb recipes I tried after my husband was diagnosed with type 2 diabetes. Since then I have adapted it a bit to use as a cake base to make a variety of flavors. My question is, can the batter be frozen (without the walnuts) and the defrosted maybe a week or so later?
I wouldn’t freeze the unbaked brownie batter because of the raw eggs. It would be better to freeze the cooked brownie, then allow it to cool completely, then store it sliced in an airtight container in the freezer for up to 3 months. You can remove and defrost one square of low-carb chocolate brownie at a time.