Easy low carb lemon flavored brownies that are just 3 ingredients. You don’t need any special flour alternatives to make these brownies! They come out soft, fudgy and a little chewy.
These lemon brownies are a delicious dessert to make for yourself or bring to an event. I especially enjoy eating lemon recipes in the summer, but these are good year-round.
I previously shared a regular lemon brownies recipe and received so many requests to make the recipe keto-friendly. So this is my low carb and keto-friendly version, using the same ingredients, though I did have to make a few changes.
- Sugar-free white chocolate chips
Sugar-free white chocolate chips: I used Lily’s brand for this recipe, though other ones should work. You will want to use white chocolate and not milk or dark chocolate because the cacao contained in chocolate will alter the texture for these brownies.
Eggs: This recipe uses eggs to create the brownie structure and texture.
Lemon: Fresh lemon juice is used to flavor these brownies to give them a tart lemon flavor.
How to Make Keto Lemon Brownies
The key to these brownies are the whipped eggs. Eggs are beaten at high speed with an electric mixer until triple the volume (see photo below). When the eggs are ready, you should be able to lift your beaters and the mixture that drips down will stay on the surface for several seconds before sinking back down. While the eggs are beating, melt your chocolate until smooth. The egg mixture is then gently folded into the chocolate. The lemon juice is then stirred in. Your batter is then ready to go in the oven.
Keto Lemon Brownies Texture
These brownies are soft and fudgy and a tiny bit chewy. They are not as chewy as my original lemon brownies but they still taste like brownies and I quite enjoyed them.
More Keto Brownie Recipes
3 Ingredient Keto Lemon Brownies
- 1 2/3 cups (255 g) sugar free white chocolate chips
- 3 large eggs
- 2 oz (59 ml) fresh lemon juice
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
- Add eggs to a stand mixer with wire whisk attachment. Beat at highest speed for 8 minutes or until eggs turn thick and pale yellow and should be at least triple in volume. When you lift the beater, the mixture that drips off should be able to stay on top of your egg batter for several seconds before sinking back in. See photo in post for reference. This can be done with a hand mixer but it may take more time.
- While your eggs are beating, melt your chocolate. Add chocolate to a large microwave-safe bowl and heat in 30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You do need to be careful to not overcook your chocolate. If your chocolate is close to being fully melted but needs a little more heat, heat for only 15 seconds instead of 30 seconds. You can also melt the chocolate on the stove using the double boiler method.
- Fold your egg mixture into the chocolate in 3 batches. First, add in 1/3 of the egg mixture to the chocolate. Use your spatula to gently fold in the egg mixture. Make sure to scoop the chocolate from the bottom of the bowl so that all the chocolate gets incorporated. Fold until no egg streaks remain. Repeat with second third of egg mixture and then final third of egg mixture. It's okay if you have some small chunks of chocolate in your batter. Finally, gently stir in the lemon juice until just incorporated.
- Pour batter into prepared pan. Bake for about 25 minutes or until surface is browned and toothpick inserted comes out clean. Let brownies cool completely to set. Wait until brownies are cooled and set before slicing into squares with a sharp knife. If desired, dust with powdered erythritol before serving.
- I used Lily's no sugar added white chocolate chips. They are sold in 9 oz bags and you will need one full nine-ounce bag for this recipe.
- I have only tested this with fresh lemon juice. You should only need one lemon to yield 2 oz of lemon juice. 2 oz equals 4 tbsp of lemon juice. I don't recommend adding lemon zest to the brownies because the brownies are not super sweet so the bitterness of the zest is a little too much.
- Do not add lemon juice until the end. If you add it early, it will cause your chocolate to seize.
- You want to use your egg mixture very soon after it is done, otherwise it will deflate and lose air. If you are beating with a hand mixer, I recommend doing it after your chocolate is melted, so that your egg mixture can be used right away. You may need a few more minutes of beating when using a hand mixer to reach the right consistency.
- These brownies work best in an 8 x 8 inch pan or smaller. If you bake in a bigger pan your brownies will be too thin.
- 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.