These keto-friendly brownies are rich and full of chocolate flavor and just 2 ingredients. They don’t require any flour or low carb flour alternatives. These brownies only take about 30 minutes to make, including baking time. They are also only about 1 net carb per serving.
a stack of four brownies.

I was craving something chocolatey the other day and made these to enjoy for dessert. I love making 2 ingredient keto desserts and these brownies turned out great.

Ingredients

  • Eggs
  • Sugar-Free Chocolate Hazelnut Spread

Eggs: This recipe needs eggs to work. The eggs create the structure for these brownies.

Chocolate Hazelnut Spread: There are a few keto-friendly chocolate hazelnut spreads available. I think most of them should work, but you do want to choose a sweeter one (such as milk chocolate instead of dark chocolate) because the only sweetness in this recipe is from the hazelnut spread. I used Nutilight hazelnut spread and milk chocolate.

close-up shot of a brownie.

 

Why You’ll Love This Recipe

  • The brownies have about 1 net carb per serving.
  • You only need 2 ingredients to make them. Just eggs and keto-friendly chocolate spread.
  • They’re easy to make in about 30 minutes from start to finish.
  • They have a rich chocolate flavor and cake-like texture. They’re not as fudgy or chewy as traditional brownies, but once they cool the texture does become denser and the chocolate flavor is much more intense.

How to Make Keto Brownies

Whip the Eggs

One of the most important steps for this recipe is whipping the eggs. While the eggs do not need to be separated, they do need to be beaten on high speed for several minutes until they become very thick and light in color. This is what will give the brownies structure.
whipped eggs in a bowl.

The eggs are beaten for about 6 minutes or until they are pale yellow and thick. When the mixture drips off your beaters it should sit on top for a few moments rather than sink down right away.

Fold in the Chocolate Spread

Place the chocolate hazelnut spread in a separate large bowl. Fold in the egg mixture in 3 separate batches, adding only 1/3 of whipped eggs at a time. Gently fold them into the spread – you want to avoid deflating the eggs.

As you add each batch of whipped eggs, fold until there are no egg streaks in the mixture before adding the next batch.

Bake the Brownies

Transfer the brownie batter to the prepared 8×4″ baking pan. Bake the brownies until they are puffy but not fully set. This will take about 18 minutes at 350°F.

I recommend waiting for a few hours before slicing them as this gives time for the chocolate flavor to develop even further. The brownie texture will be better, too. If you can’t wait, you can cool them for a few minutes before slicing.

Brownie Texture

These brownies aren’t as dense, fudgy or chewy as traditional brownies. They have a more cakey texture. When they are fresh out of the oven, they almost are like a cake, but as they cool and settle the crumb does become tighter.

Expert Tips

  • Line the baking dish with parchment paper so it’s easy to remove the brownies once they’re baked.
  • Be sure to carefully read the instructions for whipping the eggs. It will take several minutes to achieve the right texture.
  • You can double the recipe and bake the brownies in an 8×8″ baking dish.
  • If you prefer sweeter brownies, add some keto chocolate chips to the batter. Or, frost the brownies with sugar-free chocolate frosting.

close-up shot of a stack of brownies.

More 2 Ingredient Keto Desserts

5 from 2 votes

2 Ingredient Keto Brownies

These keto-friendly brownies are just 2 ingredients! They don't require any flour or flour alternatives.
Servings: 8 brownies
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
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Ingredients

  • 2 large eggs
  • 1/2 cup (128 g) sugar free chocolate hazelnut spread

Instructions
 

  • Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
  • Add eggs to a large mixing bowl (you can use a hand mixer or a stand mixer). Using the wire whisk attachment, beat eggs on highest speed for about 6 minutes. Beat the eggs until the mixture becomes more than triple in volume, changes color to a very pale yellow, and becomes very thick. To check if your mixture is ready, lift up your beater and watch the egg mixture that drizzles down from your beater back into the bowl. It should sit on the surface of your mixture for several seconds and not immediately sink in. See photo in post for reference.
  • Add hazelnut spread to a separate large mixing bowl. Fold in 1/3 of the egg mixture. Gently fold in the egg mixture using a spatula until no egg streaks remain. Repeat with another 1/3 and then remaining 1/3. 
  • Pour batter into prepared pan. Bake for about 18 minutes. The brownies should be puffy but not fully set. When you apply pressure on the surface it should bounce back a little but not completely. Let brownies cool for a few minutes before cutting. As the brownies cool, they will sink down. The brownies can be enjoyed right away however the flavor and texture is even better if you wait a few hours.

Notes

  • You can bake this in a 9 x 5 loaf pan but your brownies will be thinner and you will want to reduce baking time.
  • Recipe can be doubled and baked in an 8 x 8 square baking pan. Baking time should be close to the same as the original recipe.
  • I used Nutilight* hazelnut spread and milk chocolate. This recipe should work with other sugar free hazelnut spreads but be sure to choose a sweet one because there is no additional sweetener in this recipe.
  • These brownies are sweet but not supersweet. They have the sweetness level of semisweet chocolate chips. If you want them to be sweeter you can add sugar free chocolate chips to the batter or add a chocolate frosting on top. You can also add a few tablespoons of sugar substitute like erythritol.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol). 
Serving: 1brownie, Calories: 88kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Sodium: 25mg, Fiber: 4g, Sugar: 1g, sugar alcohol: 3g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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