Keto Brownie Bites are a dream come true for those on a keto diet. Enjoy all that you love about a brownie without any guilt. It is the best of both worlds!
Everyone loves brownies and these Keto Brownie Bites are out of this world amazing. Even my sugar loving kiddos loved these decadent little bites.
They are just the perfect size when you want a little something sweet. The brownie bites are very simple to make and turn out so moist and delicious. I have been making these for years along with Keto Chocolate Cake and Keto Chocolate Chip Cookies.
Plus, the bites make it so easy to know exactly how much the macros are. You are going to love how easy they are to track in your nutritional plan.
Table of contents
What Are Keto Brownie Bites?
Keto Brownie Bites are the perfect size of brownie. Portion control with sweets is very important. We love sweets and you shouldn’t have to give them up because of the diet plan your are on.
These bite size brownies help me to stay focused on my plan, but also allows me to have a dessert. The ingredients are easy and they are simple to make. These Keto Brownie Bites are the perfect treat for anyone.
Ingredients
- Butter. Use real butter for the best taste.
- Heavy Whipping Cream. Don’t substitute this with regular milk.
- Monkfruit Sweetener. This adds the perfect amount of sweetness.
- Cocoa Powder. Make sure that it is unsweetened.
- Almond Flour. You can find this on the regular baking aisle.
Find the complete list of ingredients at the bottom of the page.
Variations
- Add in Nuts – We like in some sliced almonds or walnuts for that extra crunch.
- Chocolate Chips – Add in sugar free chocolate chips. We like to use Lily’s chocolate chips. White chocolate or dark chocolate are our favorites.
- Sprinkles – Add in your favorite no sugar sprinkles for a festive many brownies.
- Caramel Syrup – I love to drizzle a little caramel syrup on top.
How to Make Keto Brownie Bites
- Step 1. Preheat Oven – First, preheat the oven to 350 degrees.
Step 2. Use a small microwaveable cup or bowl and melt the butter. Then mix the eggs in a small mixing bowl. Whip until fluffy.
Step 3. Next, add the melted butter, heavy whipping cream, and monkfruit to the egg mixture. Mix together. Once combined, add in the cocoa powder, almond flour, and baking powder.
Step 4. Scoop the batter.
Step 5. Add the batter to the muffin pan. I like to use a cookie scoop. Bake for 10 minutes.
Frequently Asked Questions
Allow to cool completely before removing the cupcake. Since we are using liners, you should not have any difficulty removing brownies from muffin pan.
If some are resistant, you can gently use a knife around the edges.
When checking to see if your brownies are done, we like to use a toothpick. Insert toothpick in the middle of a couple of brownies. If it comes out clean, then your brownies are done.
Make sure to not overcook the brownies. Since you are baking with almond flour and monk fruit sweetener, they cook a little faster than normal brownie recipe.
Making these Keto friendly gluten free Brownies is all about the ingredients. Changing the ingredients from a traditional recipe for brownies makes them low in net carbs.
Using almond flour instead of white flour reduces the carbs as well as using the monk fruit sweetener. When making desserts, switching out ingredients to fit your healthy lifestyle is easy to do.
You can still have your brownies by just reviewing the ingredients and making changes. In less than 30 minutes or preparing and baking keto, you will have the best Keto Brownie bites.
The key before adding any topping is to let the brownies cool first. We recommend letting the brownies cool for about 30 minutes and then add your favorite toppings. Some of our favorite toppings include
Chopped up Peppermint Candy
Melted White Chocolate Chips
Chopped Nuts
Yes, you can freeze this recipe. After they have cooled to room temperature, place them in a freezer safe bag. They will last up to 4 months in the freezer.
This is the perfect option when you want something sweet. Pull out a brownie from the freezer and let it thaw out. The Keto Brownie bites is perfect to crave any sweet tooth.
We love to use a silicone muffin pan. It is easy to remove the brownie bites, especially if you greased the pan first. You can also use the metal pans, just make sure that it is greased well before pouring in the brownie batter.
If you do not have a mini muffin plan, you can also use a 8×8 baking pan. Then you can cut the brownie in bite size pieces to keep with the low net carbs.
Pro Tips
- Use a Cookie Scoop – Do yourself a favor and get yourself a cookie scoop! I have had mine for several years and I use them for all types of baking. This allows you to keep the serving size the same.
- Grease Muffin Pan – To easily remove the brownie bites, spray with cookie spray or use paper muffin cups.
- Sweetener – We used Monk Fruit Sweetener but you can use what sweetener you like to substitute for white sugar.
- Don’t Overmix – Make sure to not over mix the brownie batter. You want the ingredients mixed well, but not overmix so it doesn’t change the texture of the brownie.
Storage
Storing your easy bake brownie bites is easy to do. You can store at room temperature for 2-3 days. Place leftovers in an airtight container. Just make sure before storing that they are fully cooled.
Try More Easy Keto Desserts
- Easy Keto Chocolate Mug Cake
- Keto Chocolate Chip Mug Cake
- Keto Peanut Butter Cookies
- Keto Edible Cookie Dough Recipe
- The Best Keto Chocolate Cake
- Keto Cheesecake Fat Bomb recipe
Now, it’s your turn to try this recipe. Please leave a comment and star rating once you do.
Keto Brownie Bites
Ingredients
- 1/4 cup butter melted
- 3 tablespoons heavy whipping cream
- 2 eggs
- 1/3 cup Monkfruit sweetener
- 1/3 cup cocoa powder
- 1/3 cup almond flour
- 1/2 tsp pink salt
- 1/4 tsp baking powder
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, add the eggs and whip them until fluffy.
- In a small microwaveable cup, heat the butter for about 15 seconds or until it’s fully melted.
- Add the melted butter, heavy whipping cream, and monkfruit to the egg mixture and mix it until it’s fully combined.
- Add the cocoa powder, almond flour, baking powder and salt to the mixture. Mix until just combined but do not over mix.
- Spray a mini muffin pan with nonstick cooking spray.
- Fill 18 mini muffins with batter.
- Bake for 10 minutes or until done.
You’re adding the monkfruit and heavy whipping cream in both steps#4 & #6. Which is it?
Kathy – I’m so so sorry about that! I have corrected the recipe – I add the heavy whipping cream and monkfruit to the egg mixture prior to stirring in the dry ingredients. Thank you!
You say to add vanilla and water, but these are not listed in the ingredients list, can you help?
Sorry about the confusion. That is a typo in the recipe. Vanilla and water are not needed for this recipe. I have corrected the recipe. Thank you!
Hi! Do you mix all the dry ingredients together then add wet ingredients to that or one dry ingredient at a time?
Sorry for the confusion! I mix the cocoa powder, almond flour, salt and baking powder into the egg mixture (do not mix prior to adding in) and then I stir until the ingredients are just combined and be sure to not over mix.