I developed this nut-free keto brownie because more and more readers are asking me for nut-free recipes because of allergies, or because their children aren't allowed to take nuts to school in their lunch box.
This flourless and nut free keto brownie also has no added sugar, no coconut flours or shredded coconut, gluten-free and low carb.
PLUS you make this easy keto brownie with your stick blender AND only 1.5g net carbs - YAY!
Nut Free Keto Brownie -
I love recipes that are incredibly simple, and I love recipes where I can cut out as many of the preparation steps as possible. No wonder my tagline is "real food, real easy".
I can't bear recipes with a long list of ingredients, hard to find ingredients or complicated instructions.
My children make this all the time so I know how easy this is, and it works, every single time.
NOTE: Nut-free keto brownie has the texture and flavour more like a baked cheesecake (remember it is heavily based on eggs and cream cheese), although I call it a brownie.
So call it what you will - brownie/cheesecake/slice ...... nut-free keto brownies are simple and easy to quickly make.
Serve with whipped cream and berries for a tasty low carb dessert.
For optimum success, please adjust how much sweetener the recipe requires for YOUR sweet tooth. I use the minimum and have been sugar-free for many years, so if you are just starting out, you may require much more than the recipe states.
As time goes on, the amount of sweetener you require will become less and less.
Read more: The Ultimate Guide To Sweeteners
The flourless brownie comes out from the oven all puffed up then collapses into a firm, nut free, keto brownie.
There are many flourless brownies out there, but very few that are flourless and nut-free keto brownies.
Many readers also tell me they prefer the keto brownie when it has sat in the fridge overnight.
It can be base as a slice and cut into squares, rectangles slices or baked in a round cake tin as a lower carb alternative to my Chocolate Heaven Cake. The texture is more akin to a baked cheesecake, or torte than a brownie, but delicious nonetheless.
Why not use the nut-free keto brownie as a base and make a berry cream cheese frosting for a superb topping? Pop some berries on top for decoration and it will be sure to please even the die-hard sugar lovers out there.
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Nut Free Keto Brownie
Recipe Video (tap to play)
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Ingredients
- 6 eggs - medium
- 160 g (1 ½ sticks ) butter melted
- 60 g (⅔ cup) cocoa unsweetened
- ½ tsp baking powder
- 2 tsp vanilla
- 120 g (4 oz) cream cheese softened
- 4 tbsp granulated sweetener of choice or more, to your taste
Instructions
- Place all the ingredients in a mixing bowl and using a stick blender with the blade attachment, blend until smooth.
- Pour into a lined square baking dish (21cm/8.5 inch).
- Bake at 180C/350F for 20-25 minutes until cooked on the centre.
- Slice into squares, rectangle bars or triangle wedges.
Notes
Nutrition
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Louise
Terrible. Smelt divine but so so bitter I binned the while lot. The recipe needs a lot more sweetener
Libby www.ditchthecarbs.com
All recipes state the amount of sweetener "or more to your taste" 🙂 Please taste your baking before placing in the oven. If your baking isn't sweet enough, you can always serve with sweetened whipped cream. Never wast any low-carb baking. You can always salvage it 🙂
Chris
These are amazing! The tip for leave to chill overnight is definitely valid, even though we occasionally have to indulge straight out of the oven chilled improves them 10 fold! My tweaks have been to ditch the cream cheese and add 40 grams of nuts, a mix if walnuts and pecans, and 20 grams of 100% chocolate. We have become like addicts! When the last 2 are left in the box we get nervous and start scrabbling around for the ingredients to make the next batch!
Sandy
I'm not totally "keto",Just EXTREMELY LOW to NO carbs for 1 week now. Guessing about 25 gms of carbs per day, IF that!... I Did this before and my weight loss was AMAZING, 60 YES 60 lbs in 3 months!.. Kept it off for years then mother nature's lack of horemones decided to take over, so back on it. Decided to try and find some desserts, I never was much of a sweets eater, but hubby is, so trying to ease him into eating less.
Made these tonite, I used reg granulated sugar, which carb wise the amount is barely NOTHING compared to regular recipes, and a piece here and there certainly isn't going to make a diff if you're just on an extrememly LOW carb living. The batter tasted delicious, son tried it and agreed, looks great out of the oven, but will put outside to cool off, MINN winter here, figuring a couple hours outside will be like 24 hours in the fridge 😉 lol..
I also made a cream cheese frosting with just a titch of reg powdered sugar. Dying to try them, they smell great.. If I don't try one tonite, I will tomorrow and I will report back!.. So far... so good :).
Camae Colnan
I didnt have a sweetner so I added a banana, 2 tablespoons of honey and squirt of sugar free maple syrup. Delish!
Jamie
SO GOOD. We've been keto for a couple years now and need to mix up our desserts. We love chocolate but were out of coconut milk or whipping cream so some of our favorites were out of the question. This is definitely a go-to now. They were soft and light right out of the oven and delicious and dense the next day after a night in the fridge. My partner preferred them the next day. I mean, she scarfed them down warm out of the oven too, sooo... if you're debating whether to make these babies, make them!
Cindy Q
These brownies are so delicious! And so easy to make! I love that there are only a few ingredients. I used 4 tbsp of Pyure and the sweetness was perfect. I dumped everything in my Vitamix - so easy!
Thanks for a great keto option for a chocolate lover 🙂
Libby www.ditchthecarbs.com
Brilliant! Another win for keto brownies. A quick top tip, I sometimes add some coffee and some walnuts - yummo!
Amber
Oh-so-good! Exactly the way you described them, a little eggy straight out of the oven, but heavenly after a night in the fridge. I whipped some cream cheese with stevia and a few drops of water to make a sort of frosting, which is incredible with the rich, fudgy, slightly bitter brownie. I doubled the sweetener (I used stevia) and they are perfect to me. I also added a few swirls of no-sagar-added peanut butter into half of the pan, which is delicious. Thanks SO MUCH for this flourless low-carb recipe!!
Christine
Thanks for this recipe! A thought for those that find the bitter taste, one possibility could be the baking powder. I make my own now, that way I know it's aluminum free and know how old it is. Even with the small amount, the aluminum can cause a tinny taste. The other thing would be the sweetener one uses. Stevia can already be bitter but I've found chocolate really brings out the bitter so I usually steer clear of Stevia or blends that include it when baking with chocolate. Sometimes rather than blaming the recipe, you have to look at your ingredients first.
Ashley D.
Mine are not quite done yet but taste great but I was wondering if you tripled the recipe is it the same taste
Libby www.ditchthecarbs.com
Yes, it will taste the same. You can easily dial up how many servings each recipe makes, and the ingredients will magically recalculate for you.
carol
great recipe! my relative said it tastes like tiramisu in the middle! just a question can i use powdered erythriol substitute instead of granular? thank you
Libby www.ditchthecarbs.com
Sure thing. Remember to taste before adding any extra, you don't want to over sweeten. The powdered erythritol might make the brownie a little drier, so maybe add a teaspoon of heavy cream if this happens to make the brownie mix the right consistency.