Low Carb ‘Keto’ Brownies with Mixed Berries

Try these low carb, super fudgy brownies for a guilt-free keto treat. Plus they’re topped with berries, which are loaded with antioxidants, high in fibre and Vitamin C.


  • 250 g (1 1/3 cups) granulated erythritol, or other keto-friendly sweetener, plus extra to serve
  • 250 g (2 cups) almond flour
  • 70 g (2/3 cup) cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 150 g (2/3 cup) coconut oil, melted and cooled
  • 75 ml water
  • 4 large eggs
  • 2 tsp vanilla extract
  • 125 g (1 cup) raspberries, plus extra to serve
  • 125 g (1 cup) blueberries, plus extra to serve
  • 125 g (1 cup) red currants, plus extra to serve


Step 1.
Preheat the oven to 180°C (160° fan). Grease and line a 32 cm x 23 cm baking tin with parchment paper.

Step 2.
In a large mixing bowl, whisk together the granulated erythritol, almond flour, cocoa powder, baking powder, and salt.

Step 3.
Make a well in the middle and add the melted coconut oil, water, eggs, and vanilla extract to it; gradually beat together the ingredients until you have a smooth batter. Gently fold in the berries and red currants.

Step 4.
Spoon and scrape the batter into the prepared tin. Gently wrap the tin a few times on a flat surface to help settle the batter.

Step 5.
Bake until the brownie is risen and dry to the touch, rotating the tin halfway through, 30-40 minutes; when ready, a toothpick will come out virtually clean.

Step 6.
Remove the tin to a wire rack. Let the brownie cool completely in the tin before cutting and serving with more berries and a light dusting of granulated erythritol.

Serves approx. 16 – 20