brownies, desserts, keto and low carb, recipes, sugar free

Best Keto Brownies

The Best Keto Brownies are here! You will never find it anywhere else. These brownies are rich and chocolatey, with fudgy middles and crispy edges and beautiful cracks on top. Enjoy them with or without Best Keto Chocolate Buttercream and Cream Cheese Frosting. I’m pretty sure, these will disappear in no time.

I’ve been searching for the best brownie recipes for years, and I couldn’t seem to find one that would meet my standards. When I was in my teens, I have this favorite shop in the mall that sells the super fudgy, moist and chocolaty brownies with of course the crispy edges and cracks on top. I always buy them to bring home to my family. My most favorite one is with peanuts and marshmallows aka rocky road.

Now a days, you can just make them from boxes. Don’t get me wrong, they’re good too, but I just want to make brownies from scratch, and unfortunately, full recipes are not in the box.

And also, it has to be Keto. Most of you know that I’m in a Keto/Low Carb lifestyle, and it’s harder to create the regular brownies to Keto brownies that is equally good. It will never be the same, but this is by far the Best Keto Brownies you’ll ever see.

You may also like my other brownie recipes: Best Fudgy Brownies, Avocado Chocolate and Cashew Brownies, and Easy Chocolate Weetbix Slice.

How to Make Brownies Moist?

Here are Simple Tips that you can follow to make homemade brownies moist and chewy.

Do not Over Mix the Batter

Do not over mix the batter once you’ve added the wet ingredients into the dry ingredients. Just mix to moisten and combine all the ingredients. Remember: The denser the batter, the moister the brownies will be.

Use the Right Size Pan

It’s important that you are using the right size pan for the brownies to be moist. Usually, brownie recipes call for an 8-inch square pan. If you are using small pan, it would mean that the batter will be thick and won’t spread out because there’s not enough space. This can lead to clumpy and under baked brownies. On the other hand, if you are using big pan, the batter will spread out and will result to thin and dry brownies because it will bake too quickly.

Bake at the Right Temperature

Every baker knows this, relying in your oven thermometer is not enough, invest in a separate good oven thermometer to be put inside your oven to make sure that the one you set on the dial is the same as the internal thermometer. Oven thermometers are so cheap that you can’t have any excuse for not having one.

Do not Over Bake Brownies

Best tip to keep the brownies moist is to never over bake them. It’s actually better to under bake the brownies than to over bake them. You’ll notice that slightly under baked brownies will have fudgy and moist middle. Over baking them makes it dry and hard.

Can I Eat a Brownie on Keto?

Yes, of course, Keto Brownies are extremely rich, moist and chocolaty and are perfect to eat after a Keto meal. They are less carbs in Keto Brownies than the regular brownies, but the texture is quite interesting because Keto Brownies are made with almond flour which means it’s a bit gritty and grainy. Apart from that, it is moist, fudgy, and so good to eat.

If you prefer non-keto brownie: Avocado Chocolate and Cashew Brownies

How to Make Best Keto Brownies?

First, preheat the oven to 350 degrees F or 180 degrees C. Grease an 8-inch square pan, or line the pan with parchment paper. In a medium bowl, mix all the dry ingredients. Then add in the wet ingredients. Pour the batter into the pan and spread it evenly. Smooth down the top by using another sheet of parchment. Bake the brownies for 20 minutes on the middle rack. Once baked, let it cool completely on a cooling rack. This will continue to firm up while cooling. These Best Keto Brownies are delicious as it is or with frosting. (For the photos, I used my Keto Chocolate Buttercream and Cream Cheese Frosting).

If you like other Keto chocolate recipe -> Best Keto Chocolate Cupcakes

Best Keto Brownies

The Best Keto Brownies are here. They are delicious with or without Keto frosting. Enjoy these low carb brownies after dinner, or simply have them any time of the day. Scoop vanilla ice cream and put it on top of the brownie…. voila! Instant Brownie ala Mode.

  • 8 inch square pan
  • 1 cup almond flour (fine)
  • ¼ cup cocoa powder
  • 2 tbsp Dutch cocoa or additional regular cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅓ cup coconut oil or butter (melted)
  • 3 tbsp water or additional oil
  • 2 large eggs
  • ⅔ cup Natvia Sweetener (or other sweetener of your choice)
  • 1 tsp vanilla extract
  1. Preheat the oven to 350°F or 180°C.

  2. Grease an 8-inch square pan or line with parchment paper.

  3. In a large bowl, mix all the ingredients until well combined.

  4. Pour into the pan and spread the top evenly. Smooth it down using another parchment paper if needed.

  5. Bake for 20 minutes on the middle rack. Then let it cool completely.

  6. Enjoy the brownies with or without frosting.

  • The brownies will continue to firm up once removed from the oven. It will still continue to firm up even more if refrigerated overnight. 
  • The brownies are delicious as it is or with frosting. I used my Keto Chocolate Buttercream and Cream Cheese Frosting.
  • You can store these brownies in the refrigerator, kept in an airtight container. 
chocolates, keto and lowcarb, keto desserts, Sugar Free

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

Trending right now: Ube Custard (Leche Flan) Cake

If you tried and loved this Best Keto Brownies recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Best Keto Recipes

Best Keto Chocolate Cupcakes

Keto Chocolate Cake

Best Keto Waffles


Vegan Flourless Chocolate Chips Chickpea Blondies

Today, I’m flexing this Vegan Flourless Chocolate Chip Chickpea Blondies to all of you. Who could have thought that these beauties are made of chickpeas? Yes, definitely true! This sweet treat is secretly healthy – made with the humble chickpeas, peanut butter, maple syrup and chocolate chips!

My kids can’t tell that there are chickpeas in these blondies… Ssssh! It’s our ultimate secret! They said they taste like peanut butter chocolate chip cookie! I’ve seen this recipe from Ambitious Kitchen in 2018 and adopted it. You should try it too!

Vegan Flourless Chocolate Chips Chickpea Blondies Recipe


1 can (15 ounces) chickpeas, rinsed and drained

1/2 cup all natural peanut butter (or almond butter)

1/3 cup pure maple syrup or agave nectar (you can also use honey)

2 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons for topping

Coarse sea salt or Himalayan salt, for sprinkling

How to Make Vegan Flourless Chocolate Chips Chickpea Blondies?


1. Preheat oven to 180 degrees C or 350 degrees F, and spray 8×8 inch square pan with nonstick cooking spray.

2. In a food processor, add all ingredients except the chocolate chips and process until batter is smooth.

3. Fold in 1/3 cup of chocolate chips. Spray spatula with nonstick cooking spray. This batter is thick and and sticky.

4. Bake for 20-25 minutes (depending on your oven), or until toothpick comes out clean. Don’t overcook or it will dry out.

5. Cool pan for 20 minutes on wire rack. Sprinkle with Himalayan or sea salt then cut into squares. This recipe makes 16 blondies. Cover and store in the fridge for up to 3-5 days.

Serve and enjoy these Vegan Flourless Chocolate Chips Chickpea Blondies with family and friends!


  • You could skip the baking and eat the dough – it’s Vegan!
  • It’s secretly healthy – no one will know they’re made of chickpeas.
  • It’s flourless – no need to add carbs into these beauties. 
  • No flour means it’s Gluten-Free!
  • You can use other nut butter.

Did you make this Vegan Flourless Chocolate Chip Chickpea Blondies? Please leave us a comment below.


Easy Chocolate Weetbix Slice

This Easy Chocolate Weetbix Slice recipe is a Kiwi Classic. It’s so easy that my daughter (10) made it independently. It’s a perfect treat for those lovely kids who worked so hard on their home learning, and for the awesome parents out there who keep sane during the lockdown. You’re not alone!

Weetbix is a Kiwi choice for a breakfast cereal as a part of a healthy balanced diet. It’s a great source of healthy wholegrains and is low in sugar. It provides vitamins and minerals for a great start of your busy day! And this slice recipe incorporates the healthy wholegrain cereal, Weetbix.

Klarion joined the Weetbix Baking Photo Contest on Facebook and posted a grid of photos of her baking this yummy goodies. We were so surprised that she won the contest. She was given $100 prezzy card that can be used in 1M stores online. This was an incredible news for us! She was over the moon to have won the contest. Congratulations Klarion! More power to Weetbix!

Easy Chocolate Weetbix Slice Recipe



185 grams butter

1 cup white sugar

2 tablespoon cocoa powder

3 Weetbix, crushed

1 cup all purpose flour

1 cup desiccated coconut

1 teaspoon baking powder  


2 cups icing sugar

3 tablespoon cocoa powder

50 grams butter, softened

2-3 tablespoons boiling water

How to Make Easy Chocolate Weetbix Slice?


1. Preheat oven to 180 degrees C.  

2. In a large saucepan, melt butter, sugar and cocoa over low heat.  

3. Take the saucepan off the heat, then add crushed Weetbix, flour, desiccated coconut and baking powder. Mix together.  

4. Pour the mixture into a lined tray and press down firmly. Bake for 20 mins.  

5. MAKE ICING: In a large bowl, mix icing sugar, cocoa powder and butter together. Add 1 tablespoon boiling water, or as needed to loosen mixture. Whisk out any lumps.  

6. Ice the slice while it is still warm, then cut up once cooled or when icing has set.  

Serve and enjoy this Easy Chocolate Weetbix Slice with your family and friends!


  • The combination of Weetbix and desiccated coconut gives its great texture.
  • Alternatively, you can use cornflakes if you don’t have Weetbix on hand.
  • Make sure to firmly press the mixture on the tray to prevent breakage.
  • Add more boiling water as needed on your icing mixture.
  • Whisk any lumps on your icing mixture.
  • This Easy Chocolate Weetbix Slice is perfect with a glass of milk.

Did you make this Easy Chocolate Weetbix Slice? Please leave us a comment below.


Quick and Easy Easter Carrot Patch Brownie

Isn’t this Quick and Easy Carrot Patch Brownie so cute? It’s so easy to make and so fun to decorate. I’m pretty sure this will be in every home at Easter time.

Back in 2017, my daughter made this adorable brownie for Easter that we originally saw from Delish, but made our brownie from scratch. We also made carrots from fondant, as we don’t have strawberries at hand during those times. You can watch my daughter’s video here:  Quick and Easy Easter Carrot Patch Brownie.

Quick and Easy Easter Carrot Patch Brownie Recipe



2 cups sugar

1 cup vegetable oil

4 eggs

2 teaspoon vanilla

1 cup flour

2/3 cups cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt  


100 grams dark chocolate

50 grams heavy cream  


Carrot Fondant (or strawberries dip in orange chocolate melt)

Oreo Cookies Chocolate Eggs  

How to Make Quick and Easy Easter Carrot Patch Brownie?


1. Preheat oven to 160 degrees C.  

2. Mix oil and sugar until well blended.  

3. Add eggs and vanilla, stir well.  

4. In a separate bowl, mix all the dry ingredients.  

5. Add the dry ingredients to the oil and sugar mixture. Mix them together.  

6. Pour into greased square or rectangle pan.  

7. Bake for 20-25 minutes until well baked or undercook if you want it gooey.  

8. Cool completely before cutting into squares.  

9. MAKE GLAZE: Simple put dark chocolate and heavy cream in a bowl and put it in the microwave for 1 minute and then mix. Repeat this step until melted.  

10. Spread the ganache on top of the brownies until covered.  

11. Smash Oreo cookies with rolling pin or whizz it in a food processor. Sprinkle it on top of the brownies.  

12. Mold fondant into carrot or you could use strawberries dipped in orange chocolate melt.  

13. Decorate brownies with carrots and eggs.  

Serve and enjoy this Quick and Easy Easter Carrot Patch Brownie with family and friends!


  • You can use strawberries and blueberries to decorate your Easter brownies as shown on the image above.
  • If you want a chewy brownie, you can replace vegetable oil to butter.
  • Using brown sugar helps create a good texture on the brownie, you are welcome to do half and half. Instead of using 2 cups of white sugar, you can use 1 cup of white sugar and 1 cup of brown sugar.
  • Grease the pan and line it with greased parchment (baking) paper will help the brownie rise evenly.
  • Brownies are meant to be crispy in the outside and soft and fudgy in the inside, but if the middle is too soft, there would be a problem in cooking times or temperature. Baking it more than what the recipe says or making adjustments in the oven temperature may do the trick.



Best Fudgy Brownies

There could be many brownie recipes in the world, but my most favourite is the fudgy brownie… thus this recipe. I’m going to share with you, one of the best brownie recipes I’ve tried. It’s very easy to follow with just a few ingredients.

I remember back home when I go to the mall, I always see to it that I’m going to bring home a box of Brownies Unlimited. It’s so good! It feels like you craved for it again after finishing a box. They have a small kiosk in the corner of SM Centerpoint in the basement. You can’t escape the smell of it especially if you’re going to ride a taxi (because it’s located just near the entrance/exit going to the taxi lane). Luckily, I came across Cafe Delights and tried this Best Fudgy Brownies recipe, and it didn’t disappoint me.

Best Fudgy Brownies Recipe


1 1/2 cup unsalted butter, melted

1 tablespoon cooking oil (canola, vegetable, olive or coconut)

1 1/8 cup sugar (caster or white granulated sugar)

2 large eggs

2 teaspoons vanilla extract

1/2 cup all purpose flour (plain flour)

1/2 cup unsweetened cocoa powder

1/4 tsp salt

How to Make the Best Fudgy Brownies?


1. Preheat oven tp 175C/350F.  

2. Lightly grease an 8-inch square baking pain with cooking oil spray or smother with butter. Line with parchment paper (baking paper); set aside.  

3. In a medium-sized bowl, combine melted butter, oil and sugar. Whisk well for about a minute.  

4. Add in the eggs and vanilla; beat until lighter in colour (about a minute or two).  

5. In the same bowl, sift in flour, cocoa powder and salt.  

6. Don’t whisk or beat. Gently fold the dry ingredients into the wet ingredients until just combined. (Overbeating affects the texture of the brownies).  

7. Pour batter into prepared 8-inch square pan, smoothing the top out evenly. If desired, top with chocolate chunks or chocolate chips.  

8. Bake for 20-25 minutes, or until the centre of the brownies is set to touch and doesn’t jiggle. Remember, if testing with a toothpick, the toothpick should not come out clean because we’re aiming for a fudgy-textured brownies.  

9. Remove from the pan and allow to cool for about 10 minutes to room temperature before slicing into 16 brownies.  

Share and enjoy this Best Fudgy Brownies with family and friends! 

Did you make these Best Fudgy Brownies? Please leave us a comment below.




Avocado Chocolate and Cashew Brownies

Today I made Avocado Chocolate and Cashew Brownies at my kitchen. It was a sunny but lazy Saturday for me so we stayed home and did nothing. I woke up early but I didn’t want to get out of bed. My back was sore and I can feel that bending is going to be hard for me. I decided to stay in bed some more. Until my phone alarmed. Time for my medicine… What for? It’s for my blood pressure if you asked.

Literally, we were just watching Netflix all day. As some of you know, my family is fond of Kdrama (Korean Drama Series). I just finished watching Oh My Ghost the other day. It was really good! Switched kept on popping as a suggested movie for me for a few days now so I clicked it and found out that it wasn’t Korean but Japanese. We continued watching as it was really good. We loved the plot. Mind you, we finished watching it today. It was just 6 episodes so it just took us a few hours to finished the whole series.

So what did I do aside from watching Netflix? I made a non-fancy breakfast – just avocado and egg toast partnered with homemade cappuccino. My coffee was a bit off because we tried a new brand and it didn’t pass my standard. It wasn’t strong as it was claiming. I made pesto pasta for lunch with homemade garlic bread. And then afternoon tea. What’s for afternoon tea? My kids got hungry all of a sudden. “Mom, I’m hungry! The little one said.” “What? I thought we just ate.” He was hungry all the time, sometimes I think there’s something in his tummy, perhaps an anaconda, but actually he just needs more food as he’s growing.

Anyway, so what’s for afternoon tea? I looked in the kitchen and thought really hard. As I saw the avocado sitting on the bench top, I know I needed to bake it. It’s just one avocado from 4 pcs. that we bought in Countdown the other day. It will get rotten if I didn’t eat it today but I didn’t want to have it raw at the moment as I just had one this morning. I knew straight away that that single avocado was lonely and needs to be in the oven.

By the way, I was so happy that avocados are back in the shelves and they’re cheaper compared to a few months ago. I’m still waiting until it’s a .99 cents a piece. I would indulge myself with avocados. I could have an avocado spa lol!

So without further ado (or should I say, my non sense intro)… here are the things you need to make Avocado Chocolate and Cashew Brownies.


¼ cup coconut oil, melted
½ cup white granulated sugar
½ cup maple syrup
2 large eggs, lightly beaten
1 tsp. vanilla extract
¼ tsp. baking powder
1/3 cup chocolate powder
1 cup flour
¼ tsp. salt

1/3 cup dark chocolate chips or
½ cup chopped cashew

Himalayan Salt or Sea Salt


1. Preheat oven to 350 F or 180 C.

2. Line an 8×8-inch baking pan with baking paper on the bottom. Lightly greased with coconut oil or lightly coat with cooking spray.

3. Mash the avocado in a bowl.

4. In a separate bowl, combine oil, sugar, maple syrup, avocado, eggs and vanilla extract. Mix well.

5. In another bowl, combine baking flour, chocolate powder, flour and salt. Mix well.

6. Combine the wet ingredients to dry ingredients. Mix well.

7. If using chocolate chips or cashew, this is the time to add it. Using a spatula, fold in the mixture until everything is incorporated.

8. Pour batter into prepared pan, spread evenly.

9. Bake for 30-25 minutes or until toothpick inserted in center comes out clean.

10. If desired, sprinkle with Himalayan or sea salt on top.

11. Cool on a wire rack for 10 minutes before removing from pan.

12. Cut into equal squares. Makes 16.

13. Serve and enjoy with family and friends!


The Best and Very Easy Brownie


This Saturday, my husband wanted to grill sliced pork belly in our front yard. We marinated it for 30 minutes and we started to fire the charcoal. While smelling the smoke of the pork belly, I instantly craved for something sweet. I thought of making brownies but the recipe has to be very easy and fast to make as we want it for dessert after dinner. Luckily I found this recipe from Food. The rating is really high and there are lots of comments in their post and so I’m assuming this brownie recipe must be good. It didn’t fail me. My assumption was right, it is indeed very easy to make and my family loves it. Next time I will double the recipe as this brownie didn’t see sunrise.


1/2 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt


1. Preheat oven to 160 degrees celsius.
2. Mix oil and sugar until well blended.
3. Add eggs and vanilla; stir well.
4. In a separate bowl, mix all the dry ingredients.
5. Add the dry ingredients to the oil and sugar mixture.
6. Pour into greased square pan.
7. Bake fore 20-25 minutes or until well baked or undercook if you want it gooey.
8. Cool completely before cutting into squares.
9. Share and enjoy with family and friends.


Walnut Brownie

8 ounces unsweetened chocolate chunks or chocolate chips
1 cup chopped walnuts
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
2 tablespoons coffee
2 pieces raw eggs
1. Melt the chocolate chunks by placing the bowl over a saucepan with boiling water.
2. Whisk the eggs then gradually add the granulated sugar. Mix thoroughly.
3. Whisk-in the softened butter then continue mixing.
4. Add the melted chocolate then mix again.
5. Put-in the baking powder and salt then mix until fully distributed.
6. Gradually add the flour while mixing.
7. Pour-in the vanilla extract and coffee then mix until every ingredient is well incorporated.
8. Fold-in the chopped walnuts. Preheat oven to 350 degrees Fahrenheit.
9. Pour the chocolate mixture on a 9 x 13 greased baking pan then bake for 19 to 22 minutes or until it passes the toothpick test.
10. Remove from the oven and allow the temperature to cool down.
11. Slice and transfer to a serving plate.

Share it with family and friends!!!