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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Quick Keto Chocolate Walnut Brownies (15 Minute Recipe)

    Published: Jun 5, 2019· Modified: Nov 4, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    A piece of chocolate keto brownie with walnuts siting on an antique silver fluted dish

    This is it! These are seriously the PERFECT Keto Chocolate Walnut Brownies. They're made in ONE bowl and only take 15 minutes to bake!

    Comfort food can't get any simpler!

    But do walnuts REALLY belong in a brownie?

    walnut brownies stacked on a fluted silver plate
    Easy sugar-free walnut brownies
    Jump to:
    • Are brownies keto?
    • Do walnuts belong in a keto brownie?
    • How do you know if brownies are cooked?
    • Can you make brownies dairy-free?
    • Serving suggestions
    • More keto chocolate recipes
    • 📖 Recipe
    • 💬 Comments

    Are brownies keto?

    Brownies made with sugar and flour are definitely not keto. But this easy healthy recipe is made with almond flour, eggs, cocoa, sweetener and a few other simple ingredients, make this gluten-free and sugar-free brownie 100% keto.

    Can we all just agree that brownies are life? And when you're living the keto lifestyle, you shouldn't have to give them up. Now with this delicious healthy chocolate walnut brownie recipe, you don't have to.

    It's totally possible to have your dessert and eat it too! And once you make this moist and amazing recipe once, you won't even need to worry about trying to find another keto dessert recipe. It's seriously that good. 

    Chocolate and walnut keto brownie sliced and stacked on a silver fluted plate
    Keto brownies - 15 minute recipe

    Do walnuts belong in a keto brownie?

    Yes, I love walnuts in my healthy crunchy gooey brownies. You may disagree, so the walnuts are easy to omit from the recipe or substitute for your favourite nut (pecans would be delicious).

    Finding a brownie recipe that offers that taste of chocolate with the crunch of nuts? Amazing, truly amazing. And you won't have to look any further than this low carb dessert! You literally get to add all the ingredients into one bowl and stir.

    So not only are you getting a delicious keto dessert, but you also have less mess to deal with afterwards. That, my friends, is a total win-win! 

    Can you substitute other nuts?

    You can! Just make certain that your choice of nuts follows along with your keto lifestyle before adding them in. Avoid cashews because they are very high carb compared to other nuts.

    Some great choices could be pecans or macadamia nuts. Both would give great flavour and that wonderful adding texture and crunch.

    To know which nuts to choose, you need to know the net carbs in nuts. Once you know their net carb value, you can choose which ones will fit in with your daily macros.

    How do you know if brownies are cooked?

    This is where the old toothpick or knife trick comes into play.

    Simply use a clean toothpick or clean knife and insert it down into the centre of the brownie pan. If either come up clean, the keto brownies are done baking.

    If the toothpick or knife comes up with some brownie batter on it then that indicates that they need to cook for just a little bit longer.

    Personally, I love to slightly undercook brownies. It keeps them moist and the centre soft and deliciously gooey.

    Most people tend to overcook brownies to ensure all the raw egg is safe. But because I often eat raw egg in my homemade 1-minute mayonnaise (and I know you've eaten raw cookie dough before) then I tend to remove the baking dish from the oven slightly before the centre is cooked.

    And while we're talking about delicious soft desserts, have you tried my new smooth and creamy keto chocolate lasagna yet? It's a super easy 4 layer dessert that's a no-bake recipe.

    chocolate lasagna dessert sliced on a white plate and a fork with a bite taken
    Smooth and creamy keto chocolate lasagna

    Can you make brownies dairy-free?

    Yes, in fact, this dairy-free brownie recipe only has 1.9g net carbs. Instead of the traditional butter that goes into a brownie recipe, the simple recipe uses coconut oil instead.

    You can even use the batter to make quick and easy cupcakes. These are perfect for portion contorl and easy lunch box fillers.

    It's a simple blender recipe so throw everything together and pour the chocolate brownie batter into the preferred brownie tray or cupcake moulds.

    Like this Keto dessert? Check out these great options as well:

    • Low-Carb Instant Pot Chocolate Cake
    • Chocolate Green Smoothie
    • Chocolate orange mousse
    • Blender brownies (dairy-free version)
    • Low-carb Instant Pot chocolate cake sliced and served with frosting
    • ingredeints for a chocolate green smoothie sitting in a blender
    • Mini glasses filled with orange chocolate mousse
    • keto chocolate walnut brownies sliced and piled high on a white plate

    There's never a wrong time to whip up a batch of these keto chocolate walnut brownies!

    Treat your family, your tastes and your keto lifestyle with a batch of these homemade brownies! Livin your best keto lifestyle is possible even while being able to eat brownies!

    Serving suggestions

    For the full keto dessert experience, why not serve warm from the oven, with whipped cream? You can even sprinkle over a few low-sugar berries or some gooey caramel sauce.

    More keto chocolate recipes

    These are the most popular keto chocolate recipes the whole family will love. They are all easy sugar-free recipes that can be frozen.

    • Nut-free keto brownies (without almond flour or coconut flour)
    • The best flourless keto chocolate cake (baked chocolate ganache cake)
    • No-bake chocolate peanut butter cheesecake
    • Sugar-free walnut coffee cake

    📖 Recipe

    Please rate this recipe.

    4.6 from 85 votes

    Keto Chocolate Walnut Brownies Recipe

    This is it! The PERFECT Keto Chocolate Walnut Brownies.
    Servings: 12
    NET carbs: 2g
    Author: Libby Jenkinson
    Prep Time 5 minutes
    Total Time 5 minutes
    Category: Baking. Cakes and desserts. Lunch boxes
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12
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    Ingredients

    • 110 g (1 stick) butter melted
    • 6 tablespoon granulated sweetener of choice or more, to your taste
    • 2 eggs - medium
    • 1 teaspoon vanilla extract
    • 75 g (¾ cup) almond meal/flour
    • 50 g (½ cups) cocoa powder (unsweetened) unsweetened
    • 1 teaspoon baking powder
    • 50 g (½ cups) walnut halves/pieces

    Equipment

    • Stick Blender

    Instructions

    • Simply place all the ingredients in ONE mixing bowl. Stir until fully combined.
    • Pour into a lined square baking dish 20cmx20cm (8inchx8inch) and bake at 180C/350F for 15 minutes. Do not overbake otherwise you may get a dry brownie, not a soft gooey keto brownie.
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Keto Chocolate Walnut Brownies Recipe
    Serving Size
     
    1 square (makes 12)
    Amount per Serving
    NET carbs
     
    2
    g
    Total Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    2
    g
    8
    %
    Protein
     
    3
    g
    6
    %
    Fat
     
    14
    g
    22
    %
    Sodium
     
    77
    mg
    3
    %
    Potassium
     
    134
    mg
    4
    %
    Vitamin A
     
    270
    IU
    5
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    1.1
    mg
    6
    %
    % Daily Value*
    -
    Calories
    149
    * Percent Daily Values are based on a 2000 calorie diet.

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    More recipes you may like:

    • Chocolate and berry brownie recipe
    • Cream cheese flourless keto brownies (nut free)
    • Easy chocolate fudge cake with sugar-free frosting

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    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

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    1. Bee

      March 06, 2022 at 12:58 am

      5 stars
      Hello,
      This was one of the first low carb recipes I tried after my husband was diagnosed with type 2 diabetes. Since then I have adapted it a bit to use as a cake base to make a variety of flavors. My question is, can the batter be frozen (without the walnuts) and the defrosted maybe a week or so later?

      Reply
      • Libby Jenkinson

        March 07, 2022 at 7:39 pm

        5 stars
        I wouldn't freeze the unbaked brownie batter because of the raw eggs. It would be better to freeze the cooked brownie, then allow it to cool completely, then store it sliced in an airtight container in the freezer for up to 3 months. You can remove and defrost one square of low-carb chocolate brownie at a time.

        Reply
    2. Sara

      March 25, 2021 at 8:55 am

      This recipe was amazing, so thank you very much for sharing it!! I really am not a fan of erythritol sweetener though and I may attempt it without any next time as I couldn't really taste any sweetness. It was lovely served with a spot of cream!

      Reply
      • Libby Jenkinson, MPS

        March 25, 2021 at 8:42 pm

        You're not alone. Many people don't care for erythritol so you might prefer xylitol or stevia. There are so many brands available now, buy a small bag/box and try a variety until you find one that hits your sweet tooth. I must say, I also don't use sweetener in many of my recipes any more as I have been sugar-free for so long, especially in my granola recipes. No sweetener required any more - yay!

        Reply
    3. Michelle

      March 11, 2021 at 9:10 am

      5 stars
      I used monk fruit sweetener and it came out of the oven like a hot lava cake. Our entire family loved this recipe! Keeper for us!

      Reply
      • Tessa

        July 25, 2021 at 7:44 am

        There is developing research that sweeteners are not good foryou. How about some desert recipes without any?

        Reply
    4. Sandra

      September 24, 2020 at 5:20 am

      4 stars
      Had to add an additional egg as I found them very dry even though they were basked to the correct temperature/time. Once I did that they were delicious, now added to my list of recipes. thank you!

      Reply
    5. Amelia

      September 11, 2020 at 8:57 am

      2 stars
      It's more like a cake. I tasted my mixture before putting it in the oven and it was incredibly bitter so I added waaay more sweetener with a little bit of honey and it was better but still not very good... If I made it again I'd use a liquid sweetener and less cocoa powder. This recipe upset my tummy quite a bit.

      Reply
      • Libby www.ditchthecarbs.com

        September 14, 2020 at 12:22 pm

        With all my recipes I state "sweetener of choice or more to your taste" as everyone will be on a different path on their sugar-free journey. So what may taste bitter to one person may taste too sweet to another person. So sometimes you may require twice the sweetener I have stated in a recipe, and that's OK, the amount you require will diminish as you lower your sweet tooth.

        Reply
        • Roberta

          December 15, 2020 at 3:18 am

          Actually I often have to lessen the amount of sweetener 😉 I found that it also depends from the cocoa you use (alkalized or not at first, then alo so from its origin), other that the sweetener itself and your personal "sweet-tooth". Anyway once you understand how to manage it, it's so easy to adeapt the recipe, and all the ones on this blog are reallyinspiring, you can often vary and have success with just a bit of adaptation and using what you have on hands (in this recipe for example I tried also pecans instead of walnuts and my change didn't affect the results, or so I guess considering that nobody have blamed a piece of the "experiment", and also someone asked for one more 😉

          Reply
    6. Janet

      August 29, 2020 at 8:59 pm

      4 stars
      I followed the recipe but used pattycake papers in a muffin tin and baked in my barbecue. I slightly overcooked them but they still tasted good to me. I will try again tomorrow with coconut flour and an extra egg, lower temperature and less cooking time.

      Reply
    7. AM

      August 27, 2020 at 8:15 pm

      5 stars
      How should these be stored and for how long please:)

      Reply
      • Libby www.ditchthecarbs.com

        August 28, 2020 at 3:27 pm

        I store mine in an airtight container in the fridge when the weather is warm, and in the pantry when it is cool.

        Reply
    8. Jessica Stewart

      August 08, 2020 at 3:05 pm

      1 star
      I followed the recipe, and we did not like them at all

      Reply
    9. Craig

      June 07, 2020 at 1:55 am

      This is the first cake I've baked in 40 years and it was glorious. A dollop of Cornish clotted cream while the cake was still warm. Divine.

      Reply
      • Libby www.ditchthecarbs.com

        June 08, 2020 at 2:49 pm

        Oooooh, I miss clotted cream. I worked at Not=rth Devon District Hospital as a locum pharmacist for a while and came to LOVE clotted cream. Yummmmm.

        Reply
    10. Pauline

      November 30, 2019 at 8:52 am

      5 stars
      AMAZING!
      I only used 4 tablespoons of sweetner, served warm with cream YUM!

      Reply
    11. JM

      November 27, 2019 at 4:21 pm

      1 star
      I wish I didn't feel compelled to write this review, but alas, here I am. I was craving brownies, and this recipe looked bomb.com. I made it following the recipe 100% and... I agree with the previous commener that these taste like pure evil. Even the pile of whipped cream on top did not justify eating this recipe. I am sorry, but I highly unrecommend.

      Reply
      • Libby www.ditchthecarbs.com

        November 28, 2019 at 3:11 pm

        There clearly is a love/hate relationship with these brownies.

        Reply
    12. sandy johnston

      November 18, 2019 at 8:59 am

      4 stars
      served warm out of the oven in bowls with homemade whipped cream on top--very good!
      Non-low carb family like them!

      Reply
    13. Corena

      September 10, 2019 at 9:19 am

      How long do I cook 36 brownies for??

      Reply
      • Libby www.ditchthecarbs.com

        September 11, 2019 at 10:04 am

        It would depend on your brownie tray. A thick brownie would require longer cooking times that a large tray that creates thinner brownies. Sorry, I can't give an accurate time without seeing the tray you are using, I'd hate to burn your brownies.

        Reply
    14. Liz Smalley

      September 08, 2019 at 10:24 pm

      5 stars
      Yum! So easy to put everything in onbe bowl and mix. Turned out great. I used cacao powder.

      Reply
    15. Lynda

      August 15, 2019 at 4:54 pm

      5 stars
      I used Naturals granular sugar free crystals. I reduced that to 4 tablespoons and have made the recipe many times now - always turns out fantastically and my grandsons love ti!

      Reply
    16. Annay

      July 14, 2019 at 8:22 am

      5 stars
      Dropped the walnuts and put it into large muffin pans. Loved it. I used a dark baking cocoa powder so the chocolate flavour was quite strong, but I balanced it out with sweetener before putting it in the oven. Served it with whipped cream

      All I can say is WOW

      Reply
    17. Annie

      June 29, 2019 at 10:36 pm

      Hi just wondering what the best way to store them is and for how long?

      Reply
    18. gjeanieg

      June 13, 2019 at 2:11 pm

      5 stars
      Fabulous! Made them exactly as written, right down to serving warm with real whipped cream. Thank you!

      Reply
    19. A

      June 10, 2019 at 1:50 pm

      Would coconut oil be ok to sub for butter? And can liquid stevia be used in this recipe? If so how much? Also what alternative sweeteners can be used if allergic to most of the named recommended ones?

      Reply
    20. Debra

      June 09, 2019 at 5:23 am

      I tried the brownie recipe and they were so bitter the were inedible, what could have gone wrong?

      Reply
      • Libby www.ditchthecarbs.com

        June 10, 2019 at 11:18 am

        With all recipes on the site, always taste before baking and add sweetener according to "your taste" We are all on different parts of our sugar-free journey so you may require more than the recipe, and that's OK. With time, you will require less and less.

        Reply
      • Mashal

        June 18, 2019 at 11:23 pm

        I did the same and added the right amount of stevia to recipe. The brownies tasted like pure evil and I don’t think it’s the amount of sweetener that would’ve helped the taste.

        Reply
        • Toni

          June 05, 2020 at 6:14 am

          Stevia is known to mix poorly with chocolate flavor. It can enhance a bitterness

          Reply
      • Carrie

        August 09, 2019 at 1:04 pm

        Add more sweetener?

        Reply

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