Fudgy Nutella Brownies

Cakey brownies are not welcome here.

These brownies are so fudgy you can eat them with a spoon (when they’re hot). If the Ghirardelli Triple Chocolate Brownie mix was your jam pre-keto, you’re going to love these. Like many recipes, this brownie batter gets better with age, so wrapping and chilling your batch in the fridge at least overnight will really develop the intense chocolatey flavors.

This recipe fits a 9×9 pan. Because these brownies are so rich, I suggest cutting the pan into 16 servings at 3.3 net carbs each (I tried 9 pieces when testing but they were too big).


  • 1 cup keto “nutella”

  • 255 grams lily’s semisweet chocolate

  • 13 grams cocoa butter

  • 1/2 cup salted butter

  • 1 tbsp espresso powder

  • 113 grams unsweetened baking chocolate

  • 1 tsp blackstrap molasses

  • 2 tsp vanilla extract

  • 2 tsp vanilla bean paste

  • 1-2 tsp hazelnut extract

  • 2 eggs, at room temp

  • 1/4 tsp cream of tartar

  • 1/2 tsp salt

  • 3/4 cup xylitol

  • 1/4 cup erythritol

  • 1/4 cup dutch cocoa

  • 2 tbsp lupin flour

  • 2 tbsp tapioca flour

  • 1 tbsp glucomannan


  • Melt the semisweet chocolate and cocoa butter together (via a double boiler or microwave), pour onto a parchment-lined sheet pan, freeze until hard, and chop chocolate roughly into chunks. The cocoa butter helps keep the chocolate melty.

  • Brown the butter, turn off the heat, then whisk in the espresso powder. Once combined, add in the unsweetened baking chocolate and stir until melted.

  • Pour in the “nutella”, blackstrap molasses, vanilla extract, vanilla bean paste, and hazelnut extract into the chocolate butter mixture. Whisk together then set aside to let the mixture to cool.

  • Powder the erythritol and xylitol in a blender or food processor. Then, with the whisk attachment, beat eggs, powdered sweeteners, cream of tartar, and salt on medium-high until pale and silky – around 10 minutes. This is what makes the brownie tops nice and shiny.

  • With the mixer on medium speed, pour the cooled chocolate mixture down the side of the bowl until fully added.

  • Sift in the cocoa, lupin flour, tapioca flour, and glucomannan. Mix on low speed until fully incorporated. If you like chewier brownies, let mix on low for a few minutes to activate the glucomannan more.

  • Mix in the chocolate chunks with a spatula, setting a handful aside for toppings. Once everything is incorporated, the batter will start to thicken considerably. Use a spatula to scrape everything into a parchment lined 9×9 pan.

  • Smooth the top with a spatula, sprinkle on the chocolate chunks (I forgot to before taking this picture), wrap in plastic, and chill in fridge for at least overnight. The longer you leave it the more complex it will taste (can be up to 3 days). You can bake the brownies right out of the fridge.

  • Bake at 350F for 25-30 min, or until edges puffed and center is still quite wobbly. If you want to swirl the chocolate on top, take the brownies out after 10 minutes and do so gently before putting them back in the oven. After baking, wrap the top of the pan with foil and chill in the freezer for 30 min to ensure the densest brownies possible.

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