The Best Low-Carb Brownie Recipe You've Ever Tasted

When you're seriously craving chocolate, but you're trying to eat healthier, what is there to do? Well, we have a pretty sweet answer for you. Give this scrumptious low-carb brownie recipe a go. You will fall in love with the rich chocolate brownie base along with the add-ins, such as semi-sweet chocolate chips or even chopped nuts. Other extras that could work well with this low-carb brownie recipe include shredded coconut or cacao nibs.

Brownies are typically high in carbs, but this recipe helps cut back on your carb consumption with every single delicious bite. The use of almond flour plays a role with the carb level and the cocoa powder makes this homemade recipe by Melissa Olivieri of The Olive Blogger absolutely decadent. These treats are so good, you'll have to hold yourself back from gobbling up the entire pan!

"I love a quick and easy dessert for when we have unexpected guests, and these brownies are perfect! Even if you get them to the baking point and then pop 'em in when they arrive, then you will have deliciously warm brownies to serve up," says Olivieri.

Head to the grocery store and pick up a bag of almond flour, cocoa powder, baking powder, granulated sugar, kosher salt, unsalted butter, oil, vanilla extract, eggs, and the optional semi-sweet chocolate chips. If you're a major chocolate lover, we highly suggest grabbing that bag of chocolate chips. It gives this recipe an even bigger chocolatey burst of flavor.

The recipe will yield 20 brownies that, when served warm, taste incredible with a dollop of low-carb vanilla or chocolate ice cream. With just five minutes of prep time and 20 minutes of baking time, you'll have the most amazing dessert ready to enjoy.

Saunter into the kitchen with nothing but chocolatey, gooey, low-carb brownies on the brain, and preheat the oven to 350 degrees Fahrenheit. Then, grab an 8x8-inch baking pan and use a bit of stick butter or margarine to grease it thoroughly. Don't leave any space un-greased, or your brownies will stick. 

Take out a medium-sized bowl, and whisk together 1 cup of almond flour, ⅓ cup of cocoa powder, 1 teaspoon of baking powder, ⅔ cup of granulated sugar, and ½ teaspoon of kosher salt. Make sure the combination is well combined, then set off to the side.

Grab a larger bowl and, using either a hand mixer or a stand mixer, beat together 2 large eggs with 2 tablespoons of oil and 1 teaspoon of vanilla extract. Then, add in ⅓ cup of melted unsalted butter, and mix all of the ingredients until they are thoroughly combined. 

Next, add the bowl of dry ingredients to the bowl of wet ingredients, and mix both until they're completely blended. Make sure to scrape down the sides of the bowl often while mixing the ingredients together to help ensure that every bit of this fantastic batter is well combined.

Use the spatula or take out a wooden spoon to blend in ⅓ cup of semi-sweet chocolate chips, which are totally optional, but highly recommended if you love chocolate. "The chocolate chips really help to make them a more decadent treat. Plus, I love the texture it adds. I would also love to do these brownies with some chopped walnuts — just for some additional crunch," says Olivieri. Other potential add-ins could include swirling in melted cream cheese or sprinkling in chopped peanuts.

Pour the scrumptious batter into the prepared baking pan, and spread it out evenly. "Gently bang the pan on the counter three or four times to ensure an even spread," says Olivieri.

Bake the batter for 15 to 20 minutes until a toothpick comes out clean. Be sure to allow the pan of brownies to cool before cutting them. Polish off the brownies with a light dusting of powdered sugar, a scoop of ice cream, or simply enjoy them as-is — they're that good! You also could smear a thin layer of peanut butter across the top and sprinkle even more chocolate chips across the top. Yum!

Olivieri explains that almond flour is the perfect lower carb option for these brownies. "Almond flour is really no different than regular all-purpose flour. It is a little coarser and 'wet' feeling, but other than that, it is an easy-to-use substitution for those [who are] looking for a low-carb dessert option," she says.

When choosing olive oil for a recipe like these low-carb brownies, make sure it's high quality. "I always use a really good quality olive oil when I am baking. It is just my personal preference. You can easily use a vegetable or canola oil as well if that's what [you have] on hand," she says.