Kirbie's Cravings

Fudgy Keto Brownies (Just 3 Ingredients)

These low carb brownies are fudgy and chewy. They are just 3 ingredients and very easy to make. The brownies take only about five minutes to prepare and you don’t even need a mixer to make them.
a stack of five brownies.

Most of the keto brownie recipes I’ve tried are fudgy but rarely are they chewy. What I love about these brownies is that they are a little chewy and super fudgy. They are also very easy to make.


  • Cocoa Powder
  • Egg Whites
  • Allulose

Cocoa Powder: Use unsweetened dutch process cocoa powder. Make sure to use dutch process and not natural cocoa.

Egg Whites: This recipe uses fresh egg whites. The egg whites mixed with the allulose to create the chewy and fudgy texture.

Allulose: Allulose is a low carb sweetener. Make sure to use allulose and not other low carb sweeteners like erythritol or monk fruit. This recipe needs the sweetener to melt like sugar. Erythitol and monk fruit don’t melt the same way. Allulose is a naturally occurring sugar classified as a rare sugar. It largely is not metabolized and passes through the body, which is why it is considered a low carb and keto-friendly sweetener.
sliced keto brownies.

How to Make Keto Brownies

The cocoa powder and allulose are first whisked together until uniform. The egg whites are then whisked in until you have a smooth thick batter. The batter is then poured into your prepared baking pan and ready to be baked.
a stack of keto chocolate brownies.

More Keto Brownie Recipes

3 Ingredient Fudgy Keto Brownies

Servings: 6 brownies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These chewy fudgy keto-friendly brownies are just 3 ingredients and take about five minutes to prepare.


  • 5 tbsp (32 g) unsweetened dutch process cocoa powder
  • 1 1/4 cups (151 g) allulose see note for how to properly measure
  • 2 large (63 g) egg whites


  • Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking pan with parchment paper.
  • Add cocoa powder and allulose to a large mixing bowl. Mix together with a whisk until evenly combined and there are no lumps of cocoa or allulose.
  • Add in egg whites. Whisk in egg whites until the batter becomes smooth and thick. Because this batter has very little liquid, it may seem like you don't have enough liquid at first but as you continue to incorporate the egg whites into the dry mixture, it will continue to absorb the dry ingredients and will turn into a thick batter.
  • Pour batter into the prepared baking pan. Bake for about 20-25 minutes. Mine took 23 minutes. When brownies are done, the surface should be puffed up and look cooked (it shouldn't look wet). Let brownies cool fully before cutting and serving. As the brownies cool, they will deflate because of how fudgy they are. The brownies are very fudgy and will stick to the bottom of the parchment paper. I recommend using a thin silicone cookie spatula (the kind of spatula that is used to remove or turn the cookies, not the spatula used for mixing batter) to remove the brownies off the parchment paper.


  • When measuring out the allulose, do not directly scoop with the measuring cup. This will result in too much allulose being added to the recipe. Instead, use the spoon and level method. Spoon the allulose into your measuring cup and then level off the surface with a knife.
  • This recipe will only work with allulose. It will not work other low carb sweeteners. See the post for more details.
  • The brownies work best in an 8 x 4 inch loaf pan with straight edges. This is a pan that measures 8 x 4 inches both on top and at the bottom. If you use a pan with slanted edges, it will be less than 8 x 4 at the bottom, which will make the brownie edges more thick and uneven, so I don't recommend using a pan that measures less than 8 x 4 inches along the bottom. You can also bake in a 9 x 5 inch pan but your brownies will be thinner and you will need less baking time. You can also double the recipe and bake in a 8 x 8 inch baking pan.
  • These brownies are very fudgy and will stick to the bottom of the parchment paper. I recommend using a thin cookie spatula to remove the brownies off of the parchment paper.
  • I use an OXO silicone cookie spatula.*
  • I use Micro Ingredients allulose.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases
  • 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 carbs from allulose.


Serving: 1brownie, Calories: 32kcal, Carbohydrates: 28g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Fiber: 2g, Sugar: 0.1g, carbs from allulose: 25g, NET CARBS: 1

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

6 comments on “Fudgy Keto Brownies (Just 3 Ingredients)”

  1. Recipe calls for 2 large (63 g) egg whites. Does that mean there should be net 63 grams of egg whites? Really wanna get this right the first time! thx

  2. Just wondering if this can be done with whole eggs instead of egg whites?

  3. 28g of carbs in one brownie seems a bit high for keto. Is that correct??