Double Chocolate Keto Brownies with Bittersweet Ganache (Keto, Low-Carb, Dairy-Free, Gluten-Free, Grain-Free, Paleo)

Let’s talk brownies for a second. Keto brownies specifically. For months I’ve been looking for a keto brownie that can pass as the real thing – that’s moist, heavy, dense and truly decadent. Truth is, keto baking is hard, especially if we’re talking dairy-free as well. Many recipes that don’t use dairy will use avocado, resulting in a spongy consistency that’s just not very palatable. Oh, the avocados I wasted recipe testing!

Others, will not even use a moisturizing agent, which means you get cake, not brownies. But I don’t care for cake! So I ended up spending hours in the kitchen until I got the dense, delectable consistency I was so badly craving – without the dairy!

These mouthwatering brownies combine black sesame paste (tahini) and almond butter for a treat that’s not only keto-/low-carb and dairy-free, but also high protein. As a sweetener, I’m using Lakanto monkfruit, which I like way better than Swerve or pure erythritol. I can taste the Swerve from miles, which drives me crazy, especially if I’m trying to make a treat that non-keto/paleo/ gluten-free folks can enjoy too.

I’ve now made these brownies several times, using different types of chocolate and brands of tahini and they always turn out great. If you’re in a hurry, they’re also fantastic served warm without the ganache!



9 brownies


For the brownies

*Note on the chocolate chips: I have made these brownies using Lily’s dark chocolate chips (dairy-free), Eating Evolved’s Midnight Coconut (100%) bar (dairy-free), Alter Eco’s Dark Blackout (85%) bar (dairy-free) and Lily’s Creamy Milk Chocolate bar (NOT dairy-free). Personally, I like them best with very dark, dairy-free chocolate, but for a non-keto/ non-paleo audience I would use the Lily’s milk chocolate bar (and cut/ crumble it into small pieces).

For the ganache (optional)


For the brownies

  1. Preheat oven to 350 F.
  2. In a medium-large bowl beat the eggs.
  3. Add monkfruit sugar and syrup and mix thoroughly.
  4. Add melted, cooled-off coconut oil, if using.
  5. Add tahini and almond butter and mix well.
  6. In a separate bowl mix cocoa powder, coconut flour, cinnamon, salt, baking soda and cream of tartar.
  7. Add dry ingredients to wet and mix well.
  8. Fold in chocolate chips.
  9. Spread evenly in 7×7 lined pan.
  10. Bake for 15-20 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Depending on your oven it may take up to 10 minutes longer for the brownies to be done but keep an eye on them and make sure not to overbake or they will turn crumbly!
  11. Serve warm or, if using ganache, let cool off completely.

For the ganache (optional)

  1. Gently melt chocolate, coconut milk and ghee/shortening in heatproof bowl over hot water, stirring occasionally.
  2. Once chocolate is melted, take off the heat and add cocoa powder, stirring well.
  3. Place in the fridge for 5-10 minutes, until ganache starts to firm up.
  4. Frost cooled brownies and top with fresh fruit, extra salt or chopped nuts if desired.
  5. Enjoy!


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