Rich and fudgy keto-friendly brownies that are also quick and easy to make. They only need two ingredients and about five minutes to prepare. It’s an easy one-bowl recipe for when you need brownies as soon as possible.
Sometimes you just need a very quick and easy dessert. These brownies are it. You can have warm brownies in less than 30 minutes.
- Sugar Free Milk Chocolate Chips
- Egg Whites
Sugar free milk chocolate chips: I used Lily’s milk chocolate style baking chips but I think other brands should also work. I don’t recommend using sugar free semisweet chocolate because there will be too much cocoa in the batter which will affect the texture of the brownies.
Egg Whites: I used fresh egg whites. I have not tested the brownies with carton egg whites. The egg whites are what gives the brownies structure.
Keto Brownie Texture and Sweetness
These are fudgy brownies. They are not chewy or cakey. These browneis are best enjoyed while still warm. See notes section of the recipe card for more details on this.
These brownies are not super sweet. Keto milk chocolate chips are not as sweet as regular milk chocolate chips, so expect your brownies to have about the same level of sweetness as the keto milk chocolate chips because there is no other sweetener added. If you prefer sweeter brownies, you can sprinkle some sweetener on top or add a frosting.
How to Make Keto Brownies
The chocolate is first melted down until smooth. The egg whites are then whisked in. Some more chocolate chips are stirred in and then the brownies are ready to be baked. They take only about 15 minutes to bake.
More Keto Brownie Recipes
2 Ingredient Keto Brownies
- 2 cups (292 g) + 1/4 cup (37 g) sugar free milk chocolate chips
- 4 large (142 g) egg whites brought to room temperature
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
- In a large microwaveable bowl, add 2 cups of chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the egg whites. Use a whisk to mix in the egg whites until they are completely incorporated with the chocolate and you have a smooth batter.
- Pour batter into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on the surface of the batter, slightly pressing them in. Bake for about 15-18 minutes or until done. When brownies are done, they should be puffed up and the surface should look cooked but the center of the brownies should feel soft and not fully set, but not liquid.
- Let brownies cool for about 15-30 minutes to set before cutting. Brownies are best enjoyed warm. When they are fully cooled (after a few hours), the sugar free chocolate will cause the brownies to harden. However, if you warm them back up in the microwave or oven, they will go back to how they were when they were finished baking.
- These are meant to be a shortcut brownie recipe for when you need brownies fast. They are not a good recipe for gifting because of their appearance after they have cooled. Sugar-free chocolate does not behave the same as regular chocolate. As a result, after the brownies are fully cooled (a few hours after baking), your brownies will turn hard and may look a little chalky on the surface. However, this is easy to solve. Just heat them up again and they will go back to being fudgy brownies.
- I used Lily's milk chocolate style baking chips. I think the recipe should work with other brands of sugar free milk chocolate. I don't recommend using sugar free semisweet chocolate because it contains too much cocoa.
- These brownies are not super sweet. If you prefer something sweeter, you can sprinkle some sweetener on top or add a frosting.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
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.