These keto-friendly brownies are rich and full of chocolate flavor and just 2 ingredients. They don’t require any flour or low carb flour alternatives. These brownies only take about 30 minutes to make, including baking time. They are also only about 1 net carb per serving.
I was craving something chocolatey the other day and made these to enjoy for dessert. They only take about 30 minutes to make and you can enjoy them right away, though they taste even better if you let them cool because the chocolate flavor becomes even more intense.
Sugar-Free Chocolate Hazelnut Spread
This recipe needs eggs to work. The eggs create the structure for these brownies.
There are a few keto-friendly chocolate hazelnut spreads available. I think most of them should work, but you do want to choose a sweeter one (such as milk chocolate instead of dark chocolate) because the only sweetness in this recipe is from the hazelnut spread. I used Nutilight hazelnut spread and milk chocolate.
How to Make Keto Brownies
One of the most important steps for this recipe is whipping the eggs. While the eggs do not need to be separated, they do need to be beaten on high speed for several minutes until they become very thick and light in color. This is what will give the brownies structure.
The eggs are beaten for about 6 minutes or until they are pale yellow and thick. When the mixture drips off your beaters it should sit on top for a few moments rather than sink down right away.
These brownies aren’t as dense, fudgy or chewy as traditional brownies. They have a more cakey texture. When they are fresh out of the oven, they almost are like a cake, but as they cool and settle the crumb does become tighter.
More Keto Chocolate Desserts
2 large eggs1/2 cup (128 g) sugar free chocolate hazelnut spread
Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
Add eggs to a large mixing bowl (you can use a hand mixer or a stand mixer). Using the wire whisk attachment, beat eggs on highest speed for about 6 minutes. Beat the eggs until the mixture becomes more than triple in volume, changes color to a very pale yellow, and becomes very thick. To check if your mixture is ready, lift up your beater and watch the egg mixture that drizzles down from your beater back into the bowl. It should sit on the surface of your mixture for several seconds and not immediately sink in. See photo in post for reference.
Add hazelnut spread to a separate large mixing bowl. Fold in 1/3 of the egg mixture. Gently fold in the egg mixture using a spatula until no egg streaks remain. Repeat with another 1/3 and then remaining 1/3.
Pour batter into prepared pan. Bake for about 18 minutes. The brownies should be puffy but not fully set. When you apply pressure on the surface it should bounce back a little but not completely. Let brownies cool for a few minutes before cutting. As the brownies cool, they will sink down. The brownies can be enjoyed right away however the flavor and texture is even better if you wait a few hours.
You can bake this in a 9 x 5 loaf pan but your brownies will be thinner and you will want to reduce baking time.
Recipe can be doubled and baked in an 8 x 8 square baking pan. Baking time should be close to the same as the original recipe.
I used Nutilight* hazelnut spread and milk chocolate. This recipe should work with other sugar free hazelnut spreads but be sure to choose a sweet one because there is no additional sweetener in this recipe.
These brownies are sweet but not supersweet. They have the sweetness level of semisweet chocolate chips. If you want them to be sweeter you can add sugar free chocolate chips to the batter or add a chocolate frosting on top. You can also add a few tablespoons of sugar substitute like erythritol.
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
If you are on a keto diet, please remember to look at net carbs and not just total carbs. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
Serving: 1brownie, Calories: 88kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Sodium: 25mg, Potassium: 62mg, Fiber: 4g, Sugar: 1g, Carbs from erythritol: 3g, NET CARBS: 1g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.