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2 Ingredient Keto Chocolate Brownies

These 2-Ingredient keto-friendly and low carb brownies rely entirely on eggs and chocolate chips to create their rich, airy texture. The brownies are easy to make.
Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Ingredients

  • 12 oz (340 g) sugar-free dark chocolate chips, see note before starting
  • 6 large eggs, room temperature, whites and yolks separated

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 8-inch square pan with parchment paper.
  • Add chocolate chips to a microwave safe bowl. Microwave in 15-30 second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
  • Let the chocolate cool enough so it is no longer hot to the touch and then whisk in the egg yolks. The mixture will turn a little thicker.
  • Add the egg whites to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium high speed until stiff peaks form.
  • Working in 3 batches, gently fold the egg whites into the chocolate mixture with a spatula until just combined. It's okay to have a few egg streaks remaining. See photo in post for reference. If you want to add chocolate chips, gently stir them in now.
  • Transfer the batter into the prepared pan and smooth the top with a spatula.
  • Bake in the preheated oven for about 25 to 30 minutes or until the brownies are done. When they are finished, the batter should be puffed up and when you apply light pressure it should bounce back. A toothpick inserted should also come out mostly clean. As the brownies cool, they will deflate and shrink. How much they deflate depends on the chocolate you use. See note section for more details.
  • Let brownies cool fully before cutting and serving. You can also add frosting before serving. If the brownies are eaten while still warm, they will have a lighter texture. They will have a richer, fudgier texture when fully cooled. Store uneaten brownies in an airtight container. They can be kept at room temperature for about 1-2 days and longer in the fridge.

Notes

  • Chocolate note: These brownies work best with chocolate chips sweetened with monkfruit or a monkfruit blend. They do not work well with chocolate chips sweetened with just erythritol or erythritol and stevia extract. Here are the results using different chocolate brands:
    • ChocZero Dark Chocolate Chips* (sweetened with monkfruit): Appearance-wise, this one was my favorite. The chocolate melts very well and doesn't seize when adding the yolks. The finished brownies don't deflate that much. They also have a shiny surface. The brownies aren't that sweet though because the chocolate is very bittersweet and I would probably add chocolate chips to the batter or add frosting to add a little more sweetness.
    • Lakanto Dark Chocolate Chips*(sweetened with monkfruit and erythritol): The brownies have just the right amount of sweetness for me and taste-wise this one was my favorite. The chocolate melts well and only thickens a little when adding the egg yolks. Unfortunately, the brownies do deflate and shrink in once they cool so you'll have taller edges and a more sunken in middle. I would probably add frosting to make them look nicer if serving them to guests.
    • Lily's Dark chocolate chips (sweetened with erythritol and Stevia extract): I don't recommend this version. The chocolate seizes when you add in the egg yolks. While you can still fold in the egg whites, it's harder to gently incorporate them. These brownies came out the most dense and they really need to be eaten warm. When fully cooled, the brownies become very firm and a little chalky and just taste like you're eating solid chocolate.
    • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • These brownies are made with bittersweet chocolate so they are not that sweet. If you prefer sweeter brownies, I recommend adding some chocolate chips to the batter or adding a chocolate frosting.
  • Optional ganache frosting:
    • 1 cup sugar-free dark chocolate chips (the same ones you use for the brownies)
    • 1/4 to 1/2 cup heavy cream
    • To make the frosting, heat heavy cream until almost simmering. Pour ¼ cup over chocolate. Stir with spatula until chocolate is fully melted and smooth. If your chocolate is not fully melted, you can put it in the microwave for about 15-20 seconds and then stir until smooth. If your ganache is too thick, add in some more heavy cream until it reaches the right consistency. I personally find that 1/4 cup is not quite enough but 1/2 cup makes the ganache a little too thin for my liking, so I usually use slightly more than 1/4 cup.
  • Estimated nutrition does not include 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 carbs from sugar alcohols.
Serving: 1brownie, Calories: 118kcal, Carbohydrates: 12g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Sodium: 49mg, Fiber: 11g, Sugar: 0.1g, 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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