Fudgy, chocolatey and chewy brownies that don’t require any baking. These brownies are so easy to make with just 4 ingredients. They are also low carb and keto-friendly.
After sharing my 4 Ingredient no bake keto chocolate cookies, I just had to create no bake keto brownies. This recipe is just as easy and the brownies come so fudgy and chocolatey. This recipe is very forgiving. If you find that you added too much of one ingredient, you can easily adjust to fix it.
- natural almond butter
- keto-friendly syrup
- unsweetened cocoa powder
- coconut flour
- sugar free chocolate (optional)
The first four ingredients are all you need to make the brownies. I also garnished mine with chopped chocolate but that is more for presentation and not necessary.
NATURAL ALMOND BUTTER
Make sure to use natural almond butter. This is the kind with only almonds listed in the ingredients on the nutrition label and requires stirring before using. If you use almond butter processed with oils, the texture will be too thick.
I often get asked if almond butter can be substituted with other nut butters. For this recipe, I don’t recommend it. Almond butter is the key to the fudgy chewy texture and other nut butters don’t produce the same result.
There are a few low carb syrup options out there. I used Lakanto Maple Flavored Sugar Free Syrup.
Unsweetened cocoa powder
Both natural and dutch process will work. I used dutch process because it has a deeper, richer color.
Coconut flour helps hold the brownies together. Do not substitute with almond flour. Almond flour will not hold the brownies together as well and will make them too oily.
The chocolate is optional because brownies taste great even without the chocolate. The chocolate is there more for presentation as well as adding a little more sweetness to the brownies. I used a Lily’s milk chocolate bar. You can also use chocolate chips. Lily’s is my favorite brand for low carb chocolate.
More No Bake Keto Desserts
4 Ingredient No Bake Keto Brownies
- 1 cup creamy natural almond butter unsweetened
- 7 tbsp sugar free syrup or more as needed
- 3 tbsp unsweetened cocoa powder
- 2-4 tbsp coconut flour
- 2-3 tbsp chopped sugar-free chocolate optional
- Line an 8 x 4 inch loaf pan with parchment paper. You can also use a 9 x 5 inch pan but your brownies will be thinner.
- In a large bowl add almond butter and syrup. Microwave for about 30 seconds and then stir until a thick paste forms. If the paste seems too wet you can microwave for another 30 seconds and stir again.
- Add in cocoa powder. Stir until fully incorporated and dough is uniform in color. Taste and add more syrup if you want it sweeter.
- Add in coconut flour. Start with 2 tbsp and stir in until completely incorporated. Check on the consistency of the brownies. If you want something firmer and less fudgy, add 1-2 more tbsp of coconut flour. Taste and add more syrup if you want it sweeter or if the brownies seem too dry.
- Press brownie batter into prepared pan. If using, sprinkle chopped chocolate over surface. Place a piece of parchment paper on top of brownies and press to smooth and even out the surface. Place another same sized loaf baking pan on top to apply some pressure on the brownies. Place into fridge to set for at least 1 hour.
- When brownies are set, cut them with a sharp knife. Uneaten brownies should be stored in the fridge.
- Make sure to use natural almond butter (the kind that requires stirring). Regular almond butter is too thick. Almond butter is also the key to the fudgy chewy texture so don't substitute with other nut butters.
- The syrup is key to the brownie mixture being moist. If you add a lot of syrup, your brownie batter may look shiny/greasy but it's actually the syrup not getting fully absorbed. It's fine to have the brownies this way but it is messy to eat since you will have syrup on your hands when you touch the brownies. If you don't want that, you can microwave the batter at 30 second intervals and stir and your batter should become less wet (and the brownies will still taste the same).
- I found that 7 tbsp of syrup was just the right amount of sweetness for me. For the version in the photos I used a little more since my family wanted sweeter and the extra syrup was stirred in at the end (without me microwaving again) which is why the brownies look so moist.
- I used Lakanto Maple Flavored Syrup*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Nutrition estimate does not include chopped chocolate. The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
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.