If you’re one of the many, many folks who chose the keto diet to help you lose weight, I’d be willing to bet that the last thing you need tempting you is a big sheet pan of keto brownies with undefined portions. After baking and waiting for your heavenly dessert to cool down, the only thing stopping you from diving face first into an 8×11-inch sized brownie is sheer willpower. Sure, some of us can cut off just a small piece, but it’s way too easy to fudge serving sizes and underestimate how much you’ve actually eaten. My solution? Keto brownie bites.
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What are keto brownie bites?
Keto brownie bites are super delicious keto brownies with built-in portion control. If you’re going to indulge in a decadent dessert while you’re dieting, portion control is super important.
It’s a lot easier to identify how much you’re eating if things are measured out with predetermined sizes. That’s why meal prep is such a widespread practice, and those portion control containers are flying off the shelf. It takes the guesswork out of your intake; how much you think you’re eating and how much you’re actually eating finally match up.
Of course, the most effective thing would be not to eat desserts and sweet treats in the first place. Lots of people do that! But I don’t think there’s anything inherently “wrong” with desserts as long as you are smart about it. I totally eat sweets on special occasions, I’m not a robot. Understand that just because something is low carb or keto, doesn’t necessarily mean you can eat unlimited amounts without it catching up to you. Calories are still a very real thing.
Keto brownies?! How is that even a thing?
These keto brownies are low in carbs thanks to a few specialty ingredients that I subbed in place of traditional brownie ingredients. After being divvied out into 16 mini-muffin sized brownies and subtracting both fiber and sugar alcohols, each little keto brownie bite only has 1 gram net carb! That gives you room to add toppings if you like, but it’s entirely optional.
Instead of regular white flour, I used super-fine almond flour. This one substitution dramatically reduces the carb content. For a quick comparison, white flour has approximately 67 grams of net carbs in 100 grams while the almond flour used has only 28 grams of net carbohydrates in the same amount.
I also used a low carb sweetener instead of regular white sugar. There are a ton of different options out there, but I have been digging the monkfruit/erythritol blends. Both monkfruit and erythritol have zero glycemic impact, and this sweetener just so happens to be zero calories as well. Plus it doesn’t have that weird aftertaste most sweeteners seem to have, which makes me happy dance like nobody’s business. LOVE! 😍
The Keto Brownies Recipe
To make the keto brownie bites, you’re going to need a silicone mini-muffin pan. The ones I use have 24-wells and measure about 3/4-inch across the top, 1/2-inch across the bottom, and about 1/2-inch deep, for reference. Using silicone bakeware gives you a non-stick surface. Each little brownie pops right out without having to grease the pan or use liners.
To prepare the batter, melt butter and let it cool down a little bit, then whisk it together with the monkfruit sweetener, cocoa powder, eggs, vanilla extract, and salt. The batter will be runny and smooth after whisking. Now slowly incorporate the almond flour little by little until it is just combined. No need to overmix the flour in, the mixture will thicken right up as it is added.
Using a spoon, fill the wells of the mini-muffin pan; this recipe will fill 16 wells. The silicone pan is a little flimsy, so you’ll want to place it on a sturdy baking sheet to prevent the batter from spilling out during transfer to the oven. Pop it into your oven preheated to 350 degrees Fahrenheit and bake to your liking. On the low end, this will be around 14 minutes for fudgy keto brownies, but a cake-like texture will require more time (approximately 17 to 18 minutes total). Use the toothpick test to perfect your bake time! If the toothpick comes out wet, bake it longer. Crumbs on the toothpick are a good sign for the fudge-like brownie texture, and an entirely clean toothpick indicates more of a cakey brownie.
Let them cool off for a few minutes, then pop each one out onto a wire rack to completely cool. You can top them with a low carb chocolate ganache, a keto chocolate sauce (I used coconut oil and cocoa powder here in the photos), coconut flakes, hemp seeds, chopped nuts, or powdered erythritol sweetener (tastes just like powdered sugar!). The choice of toppings is entirely up to you and if it fits your macros. Enjoy!
The Keto Brownies
- low carb chocolate glaze
- chopped walnuts
- powdered erythritol
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together butter, sweetener, cocoa powder, eggs, vanilla extract, and salt. Stir in almond flour until just combined; do not overmix.
- Using a silicone mini muffin pan, divide the brownie mixture between 16 wells. Place the silicone pan on top of a sturdier baking sheet, then place both in the oven on the center rack.
- Bake for 14 to 18 minutes, depending on how you prefer the texture and doneness of your brownies. Use the toothpick test to determine doneness and adjust the baking time accordingly. Stick a toothpick in the center of the brownie and if it is covered in wet better when removed, bake longer. For fudge-like brownies, the toothpick will have crumbs attached once removed. For cake-like brownies, the toothpick will be completely clean once removed.
Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!