This Low Carb Brownies Recipe is made with chocolate and macadamia nuts. They contain no grain flours or meals at all and make a great Keto snack!

These low-carb brownies are rich and full of chocolate flavor. If you would like a nut-free version, just omit the macadamia nuts.
Fresh from the oven the low-carb brownies smell so good. I prefer to slice mine into squares while warm then cool them in the fridge.Â
Keto Chocolate Brownies Ingredients
- 7 ounces of Sugar-Free Chocolate Chips
- 4.5 ounces of Unsalted Butter
- 3.5 ounces (½ cup) of Erythritol
- 1 teaspoon of Baking Powder
- 4 large Eggs
- 3 ounces of Macadamia Nuts, toasted and roughly chopped
How to Make Keto Chocolate Brownies

- Preheat oven to 170C/340F.
- Line an 8in square baking pan with parchment paper.
- Add the chocolate and butter into a heatproof bowl.
- Place the bowl over a small saucepan of simmering water and gently stir until all the chocolate has melted.
- Remove from the heat and add the erythritol and baking powder.
- Add the eggs one at a time and mix well.
- Add the macadamia nuts and mix through.
- Pour the mixture into the baking pan and smooth out.
- Bake for 15-20 minutes until an inserted skewer comes out clean.
- Leave to cool for 20 minutes before cutting into 16 pieces.
- Enjoy warm or place in the fridge for an extra fudgy brownie.

Keto Chocolate Brownies - Moist!
Ingredients
- 7 ounces Sugar Free Chocolate
- 4.5 ounces Unsalted Butter
- 3.5 ounces Erythritol
- 1 teaspoon Baking Powder
- 4 large Eggs
- 3 ounces Macadamia Nuts toasted and roughly chopped
Instructions
- Preheat oven to 170C/340F.
- Line an 8in square baking pan with parchment paper.
- Add the chocolate and butter into a heatproof bowl.
- Place the bowl over a small saucepan of simmering water and gently stir until all the chocolate has melted.
- Remove from the heat and add the erythritol and baking powder.
- Add the eggs one at a time and mix well.
- Add the macadamia nuts and mix through.
- Pour the mixture into the baking pan and smooth out.
- Bake for 15-20 minutes until an inserted skewer comes out clean.
- Leave to cool for 20 minutes before cutting into 16 pieces.
- Enjoy warm or place in the fridge for an extra fudgy brownie.
Video
Notes
Nutrition
This low-carb brownies recipe makes 16 serves of brownies. 1 serve is one piece.
Store leftover Keto Chocolate Macadamia Brownies in the fridge for up to 1 week, or freeze for up to 3 months. I recommend defrosting them in the fridge and warming up before enjoying it.

Looking for more delicious Keto baked treats; try our;
To make a larger batch this Low Carb Brownies recipe adjust the servings in the recipe card above.
These are amazing however both times I’ve made them, they’ve taken about 35mins to cook not 15-20. Using a fan forced oven at 150 celcius.
Hi Serrena,
I have baked these at 170C in fan-forced oven with no issues, it will also bring the baking time down to about 20 minutes for you 🙂