“I missed real brownies. You know, gooey centers, crackly tops, that deep dark chocolate hit. Then I keto-fied Gordon Ramsay’s version—and didn’t ruin it.”
💡 Why This Recipe Actually Works (Low-Carb Edition)
Most keto brownies either taste like monk fruit disappointment or have the texture of spongey sadness. This version keeps it real by:
- Using real dark chocolate (90%) + unsweetened cocoa for that depth
- Swapping flour for almond flour + a touch of psyllium to hold structure without carbs
- Erythritol gives that crisp top without a weird aftertaste (I tested 3 sweeteners—this was the winner)
- Underbaking it slightly, then letting it rest to lock in fudginess
🧾 What Packs Flavor Without the Carbs
- Unsweetened chocolate (200g) – I use 90% Lindt or 100% baking chocolate + 2 tbsp powdered sweetener to balance bitterness
- Butter (200g) – Fat is flavor, and also keeps it soft. Stick with unsalted to control the salt
- Brown erythritol or allulose (150g) – I like the brown-sugar-style from Swerve for depth
- Eggs (3, room temp) – Structure without dryness
- Almond flour (65g) – Blanched and fine. Keeps it dense, not gritty
- Cocoa powder (30g, Dutch process) – Adds more chocolate punch
- Psyllium husk powder (1 tsp) – Optional, but it helps hold moisture
- Vanilla + sea salt – Always. Even in chocolate
- Extra dark chocolate chunks (optional) – I fold in 50g of chopped 90% for molten pockets
🔁 Keto Swaps That Actually Work
| Original | Keto Swap | Why It Works |
|---|---|---|
| Plain flour | Almond flour + psyllium | Keeps it low-carb, holds texture |
| Brown sugar | Brown erythritol | Mimics flavor and caramel notes |
| Chocolate chips | 90–100% dark chocolate | Deep flavor, minimal sugar |
| Chopped bar | Chopped keto-friendly chocolate | Same melt, fewer carbs |
⚠️ What I Got Wrong (And Fixed Fast)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Grew cakey | Overmixed or overbaked | Stir just until combined. 22–24 min max bake |
| Bitter | Used 100% chocolate alone | Add sweetener directly into melt |
| Grainy top | Used granular erythritol | Powdered works best for smooth mix & crisp top |
👩🍳 How to Make It (Step-by-Step)
- Preheat oven to 350°F (175°C). Line a 20cm square tin with parchment.
- In a bowl, melt butter + chocolate together (30-sec microwave bursts). Stir until glossy.
- Stir in sweetener + vanilla. Let it look like chocolate lava.
- Add eggs one at a time, stirring gently. No air, just smooth.
- Sift in almond flour, cocoa, psyllium, salt. Fold until just combined.
- Optional: Fold in chopped dark chocolate chunks.
- Pour into tin. Bake 22–24 minutes for fudgy centers.
- Cool 10 mins in pan, then lift out. Wait 20 mins—or don’t. Live wild.
🧠 Keto Tricks From My Kitchen
- Let the batter sit 5 mins after mixing—it hydrates the almond flour better
- Use room-temp eggs always—they blend easier and help with rise
- If your sweetener crystallizes on top, switch to allulose or powdered erythritol
- Use a hot knife for clean cuts—especially with melty centers
🧊 How I Store and Track It
- Fridge: Keeps 5 days, gets denser (and better)
- Freezer: Wrap individually. Reheat gently or eat frozen like fudge
- Macros per brownie (12 servings)
Net Carbs: ~2.8g
Fat: ~18g
Protein: ~4g
(Depends on brand of chocolate and sweetener used—always track your batch)
❓ Can I Eat This on Keto? (Yes, Here’s Why)
- Dark chocolate (90%+) and low-carb flours keep you in ketosis
- Sweetener is erythritol/allulose—non-glycemic and blood sugar-friendly
- No wheat, no starch, no regrets
📊 Nutritional Facts (Per Brownie)
| Nutrient | Amount |
|---|---|
| Calories | 205 kcal |
| Net Carbs | 2.8g |
| Total Carbs | 8g |
| Fiber | 3.2g |
| Sugar Alcohols | 2g |
| Fat | 18g |
| Protein | 4g |
Check out More Recipes:
- Gordon Ramsay-Inspired Keto Tiramisu – Low-Carb
- Gordon Ramsay Mince and Cauli-Mash – Keto Comfort Food Done Right
- Gordon Ramsay Caramelized Onion Dip – Low-Carb, Keto-Friendly
- Gordon Ramsay’s Pickled Onions – Keto-Approved, Bold, and Still Brilliant
Gordon Ramsay Keto Chocolate Brownies – Low-Carb, Fudgy, and No Regrets
Description
Fudgy, rich keto chocolate brownies inspired by Gordon Ramsay’s method—minus the carbs, not the flavor. Crackly top, gooey center, and just 2.8g net carbs per piece.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a 20cm square baking pan with parchment.
- In a microwave-safe bowl, melt butter and chocolate in 30-second bursts, stirring until glossy.
- Stir in sweetener and vanilla until smooth and lava-like.
- Add eggs one at a time, mixing gently after each. Avoid overbeating.
- Fold in almond flour, cocoa, psyllium, and salt. Stir just until combined.
- Fold in chopped dark chocolate if using.
- Pour batter into prepared pan.
- Bake for 22–24 minutes for gooey centers.
- Cool in pan 10 minutes, then lift out and rest 20 more before slicing. Or don’t—slice warm and live boldly.
Notes
- Let batter sit for 5 minutes before baking—almond flour hydrates better and binds.
Use room-temp eggs to avoid seizing the melted chocolate.
For a crispier top, use powdered erythritol or allulose.
Store brownies in an airtight container in the fridge up to 5 days—they get fudgier overnight.
Net carbs per brownie (based on 12 servings): 2.8g
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