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Fudgy Keto Chocolate Chunk Brownies

Updated: Jun 7

Wanted a big pan of fudgy brownies I could portion and keep in the freezer and top with whatever I'd like. At .6 Net Carbs per brownie, I can warm one up and top it with keto ice cream, hot fudge, sweetened cream cheese, berries and keto whip cream, peanut or almond butter. So many options for a quick dessert when I want one. And this is one of the reasons I've been able to stick to keto for over a year. I'm constantly staring at delicious brownies at work all day, among copious amounts of other sweets. I need delicious desserts in my life and to still lose weight or at least not gain weight is amazing!! I may not do keto for the rest of my life but I will never go back to eating regular white sugar desserts on a regular basis like I use to. Enough blabbing on to the delicious low carb recipe!!!

Keto Chocolate Chunk Brownie Recipe:

16 Tbs. Salted Butter (softened) (1 Cup/8oz.)

160 g Allulose (about 1 Cup, can use any sweetener you like but allulose is less sweet than others)

144 g Powdered Monkfruit/erythritol Sweetener (about 1 Cup)

4 Eggs (room temp.)

1 Tbs. Vanilla Extract

62 g Chocolate whey Protein Isolate (Isopure and perfect keto work well about 2 scoops)

30 g Coconut Flour (about 1/4 Cup)

48 g Dutch Cocoa Powder (Ghirardelli has one that is 0 carbs, about 1/2 Cup)

1 tsp. Xanthan Gum

1 1/2 Bars of Lily's Salted Dark Chocolate (can use anything you like, I used 4.2 oz. of chocolate)

If not using salted butter and chocolate add a 1/2 tsp. of salt to the dry ingredients


  1. Preheat oven to 350 degree, spray and line a 9x13 pan with parchment paper at least along the long side (picture below)

  2. With a hand mixer or a stand mixer fitted with a paddle attachment beat the soft butter and sifted sweetener together for 5 minutes, scraping down the bowl a few times

  3. While that is whipping weigh/measure, sift and whisk dry ingredients together

  4. Once butter and sweetener are fluffy, add one room temperature egg at a time scraping after each addition then add the 1 tablespoon of vanilla extract

  5. Add half the dry ingredients into the mixing bowl and mix to combine

  6. Chop the chocolate bar into large chunks and add the the rest of the dry ingredients

  7. Take the bowl off the mixer and mix in the rest of the dry ingredients and chocolate chunks

  8. Spread evenly into the parchment lined 9 x 13 pan

  9. Bake for 18-24 minutes, spinning half way threw, let cool completely on the counter before slicing, can leave in the pan to cut or run a spatula around the short sides and lift out with the parchment paper once cool

  10. Can freeze in a ziplock freezer bag for a month or keep in the refrigerator for a few weeks. I would only keep it on the counter for a few days, especially if it's hot out

They are best at room temperature or slightly warmed up (especially with keto ice cream on top!) My favorite keto ice cream recipe-

But I have many many flavors on my YouTube channel

What makes brownies so good is the insane amount of sugar in them, that's what gives the crackly top on regular brownies. I looked up regular brownie recipes and for a 9x13 pan of brownies there was upwards of 3 cups of white/brown sugar in the recipe. The monkfruit/erythritol I used was a powdered version which is 2x sweeter than granular, if you have less of a sweet tooth, like many keto people you can cut down the amount of powdered sweetener or cut out the allulose which I added to cut down the amount of erythritol in the brownies. Allulose is less sweet than monkfruit, stevia or erythritol so if you don't use allulose I would only add a small amount more of erythritol or monkfruit.

The whey protein isolates I tried were Isopure dutch cocoa, Isopure cookies and cream and Perfect Keto chocolate, they all worked great. The Perfect Keto adds 4 carbs to the brownies while the Isopure is zero carbs. You can use unflavored whey protein isolate but I would take out 2 Tbs. of whey protein and add in two more tablespoons of cocoa powder and maybe some liquid stevia to add some sweetness.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

Keto Upgrade e-mail -

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Silicon spatulas-

Silicon whisks-

Mini Offset Spatula -

Wilton 9x13 Pan-

Lakanto powdered monkfruit-

Anthony's powdered monkfruit -

Isopure chocolate whey protein isolate -

Isopure Unflavored whey protein isolate-

(As an Amazon Associate I earn from qualifying purchases)

Can slice into as many brownies as you'd like, the whole pan is 16g of net carbs.

Macros: 1 of 24 brownies with the exact ingredient I used

100 Calories

11 g Fat

3 g Total Carbs

2.4 g Fiber

.6 g Net Carbs

4.25 g Protein

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