Super Moist Chocolate Keto Brownies
Published October 13, 2019 • Updated March 16, 2026
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I’ve been making these brownies since 2018, and they’re the recipe I come back to every time someone asks me for a keto brownie recipe. The secret is a full cup of ricotta cheese in the batter. Not a tablespoon, not a drizzle. A full cup of real ricotta.
Here’s what I figured out after years of testing: most keto baked goods dry out because keto sweeteners pull moisture from the batter in ways that regular sugar doesn’t. Ricotta fixes that. It keeps the center fudgy and dense without loading up on extra butter or coconut oil the way most low carb brownie recipes do. The texture is almost like a flourless chocolate torte, but sturdier. You can pick up a square and eat it with your hands.
The chocolate situation in this recipe is aggressive, and I mean that as a compliment. You’re melting 4 oz of unsweetened chocolate into the batter, adding 1/3 cup of dark cocoa powder on top of that, and stirring in chocolate chips at the end. Three layers of chocolate in one brownie. The tablespoon of espresso powder doesn’t make them taste like coffee. It just deepens the chocolate flavor the way salt rounds out caramel.
I use coconut flour (1/4 cup) as my go-to, but almond flour works if you bump it to 1/2 cup. Coconut flour gives a slightly denser, chewier crumb. Almond flour makes them a touch more cake-like. Both are good. I just prefer the chew that coconut flour produces.
The frosting is optional, but I always make it. It’s a stovetop ganache: butter, unsweetened chocolate, powdered erythritol, cocoa powder, and heavy cream. It sets up thick and fudgy, almost like a truffle topping. If you love chocolate on chocolate, don’t skip it.
One thing I’ve learned the hard way: don’t overbake these. Pull them at 30 minutes even if the center still wobbles. They firm up completely as they cool. If you wait until the center looks set in the oven, you’ll end up with dry brownies, and the whole point of the ricotta is to keep them moist. For a 9×13 pan, check at 18-20 minutes since the batter spreads thinner.
These store well in the fridge for a full week. I cut the batch into squares, layer them between parchment paper, and keep them in an airtight container. They’re actually better cold (the fudge factor intensifies). You can freeze them too. Wrap individual squares in plastic wrap, then foil, and they’ll keep for two months. Thaw in the fridge overnight, not the microwave.
If you want more chocolate desserts, my keto mug brownie is perfect when you want a single serving. I also love my keto chocolate mousse for something lighter, and my chocolate chip cookie dough fat bombs and keto no bake cookies for grab-and-go snacking.
How to Make Fudgy Keto Brownies with Ricotta
Melt the chocolate in 30-second microwave bursts so it doesn’t seize up. I use the same bowl for mixing everything after, which saves cleanup. Stir the ricotta and egg into the melted chocolate first, then fold in the dry ingredients. Don’t overmix once you add the flour. A few streaks in the batter are fine. The batter will look thicker than regular brownies because of the ricotta, and that’s exactly right. Spread it into your parchment-lined pan and smooth the top. The center will still wobble when you pull them at 30 minutes. That wobble means they’re done, not underdone. Let them cool completely before you frost and cut.
Brownie Base Ingredients
4 oz unsweetened chocolate or keto approved chocolate chips -
1 cup ricotta cheese
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2 eggs
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1/3 cup monk fruit
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1 tablespoon instant espresso
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1 teaspoon vanilla extract
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1/3 cup 100% dark cocoa or cacao powder
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1/4 cup coconut flour or 1/2 cup almond flour
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1/4 cup heavy cream
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup sugar free keto approved chocolate chips
Chocolate Frosting Ingredients
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1/4 cup butter or coconut oil
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2 oz unsweetened chocolate or keto approved chocolate chips
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1/3 cup powdered erythritol
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1/4 cup 100% dark cocoa or cacao powder
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1/4 cup heavy cream
Step by Step Instructions
Step by Step Instructions
Microwave it
Microwave 4 oz of the unsweetened chocolate in a microwave safe bowl at 30 second intervals until melted.
Mix ingredients
In the same bowl, add ricotta cheese, egg, monk fruit, espresso, vanilla, cocoa powder, flour, heavy cream, baking powder, and salt. Mix until combined. Once combined, stir in remaining chocolate chips.
Spread batter
Spread onto baking dish and bake at 350 degrees for 30 minutes. Don’t over bake – mixture will still be wobbly when finished baking. Cool before frosting.
Make the frosting
For the frosting, melt butter, erythritol, and chocolate in a small saucepan over low heat. Once melted, remove from heat and stir in cocoa powder and heavy cream. It will thicken up.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use cottage cheese or cream cheese instead of ricotta?
I've tested cream cheese and it works, but the brownies come out denser and more cheesecake-like. Cottage cheese is trickier. If you try it, blend it smooth first so you don't get curds in the batter. My preference is still ricotta because it disappears into the batter completely and gives you that fudgy center without any cheese flavor. If you want a totally different take on low carb brownies, try my low calorie brownies which skip the cheese entirely.
What size pan should I use and does a 9x13 change the bake time?
I use an 8x8 square pan, which gives you thick, fudgy squares at 30 minutes. If you only have a 9x13, the batter spreads thinner so I check at 18-20 minutes instead. Pull them when the edges look set but the center still has a little wobble. They firm up as they cool. I've made both sizes dozens of times and the flavor is identical, you just get thinner squares with the larger pan.
What percentage cacao chocolate works best in these brownies?
I use unsweetened chocolate (100% cacao) for the melted chocolate in the batter and sugar-free chips (about 70% cacao) for the stir-ins. When a reader used 86% Ghirardelli, I told her it would work but taste a touch more bitter. If you go above 80%, add a little more sweetener to balance it out. I've tested ChocZero and Lily's chips and both work well.
Can I substitute stevia for monk fruit and how much do I use?
Stevia is way more concentrated than monk fruit, so you can't swap them 1:1. I'd start with about 1 teaspoon of liquid stevia or use a stevia-erythritol blend like Truvia where you can measure it cup for cup. 1/3 cup of pure stevia would be way too much and you'd taste that bitter aftertaste. Taste your batter before you bake so you can adjust.
How do I know when the brownies are done if the center looks wobbly?
I pull mine at exactly 30 minutes even though the center still jiggles. This is normal and it's what you want. If you wait until the center looks fully set in the oven, they'll be dry. The ricotta and chocolate firm up as the brownies cool to room temperature. Give them at least 30 minutes of cooling before you cut. I learned this the hard way after overbaking my first two batches years ago.
Can I freeze these brownies and how do I reheat them?
I freeze them all the time. Cut into squares, wrap each one in plastic wrap, then foil, and they keep for about two months. Thaw overnight in the fridge. They're actually better cold because the fudge texture intensifies. I don't microwave them to reheat because it makes the edges rubbery. If you want them warm, let them sit at room temperature for 20 minutes after pulling from the fridge. For more chocolate treats that freeze well, try my keto s'mores.
Why does the recipe call for espresso powder?
The espresso doesn't make these taste like coffee at all. I add it because it deepens the chocolate flavor the way salt rounds out caramel. It's a small amount (1 tablespoon of instant espresso) and it just makes the chocolate taste more chocolatey. You can skip it if you're caffeine-sensitive, but I always include it. I've made a batch without it side by side and the difference is noticeable, the espresso version has a richer, darker chocolate flavor.
These chocolate brownies are super moist and chocolaty. This recipe uses both cocoa powder and unsweetened chocolate for maximum chocolate flavor. The ricotta cheese keeps them soft and chewy – just like grandma used to make!
These brownies are also nut free – use coconut flour instead of almond, and you’ve got a safe dessert for anyone with tree nut allergies.
The chocolate you’ll use in this recipe is 100% unsweetened baking chocolate or sugar-free chocolate chips. The two brands I recommend are:
ChocZero: Sweetened with monkfruit, ChocZero chocolate chips contain no sugar alcohols or artificial sweeteners. They are 50% chocolate so they are perfect for your keto chocolate baking.
We owe all the moistness in these brownies to the ricotta cheese. When I use sugar substitutes like erythritol and monk fruit, or alternative flours like coconut or almond, my baked goods tend to dry out faster than traditional ones. Sugar and gluten hold moisture better than the alternatives.
Using ricotta maintains the texture and moisture in these brownies. Ricotta does contain carbohydrates, but the per-serving amount is minimal. This recipe yields 9 large brownies.
Store these ricotta brownies at room temperature or in the refrigerator in an airtight container to preserve the texture and moisture.
Making these for Easter weekend and I need to double the batch. If I use two 8x8 pans does the bake time stay around 30 minutes, or does the extra ricotta change how they set? My oven fits two pans side by side so I'd be baking them at the same time.
Four batches in and I finally messed with the formula. Switched from coconut flour to almond and the center goes properly fudgy by day two, almost ganache territory. Also started using Lily's chips instead of the unsweetened chocolate bar and now there are these little molten pockets throughout that are freaking unbelievably good. The espresso though, that stays. Whatever it's doing to the chocolate depth, I'm not touching it.
These are legitimately the best keto brownies I've made, and the ricotta is doing something I can't explain (fudgy in a way that almond flour alone never gets there). One thing though: 30 minutes in my oven was way too long. Mine were done at 22 and I almost blew it.
22 is early for an 8x8 but some ovens run hot. I go by the jiggle test, not the clock. Center should still move when you tap the pan.
My teenager inhaled two of these before I could get a photo, then demanded to know what made them so moist. Told him it was ricotta and he literally Googled it to make sure I wasn't lying.
Ha, the ricotta skepticism is real. It's the real stuff too, not a small amount. 1 cup in the whole batch. That's what keeps them fudgy instead of cakey.
I only have a 9x13 pan right now and I want to make sure these turn out perfectly! The 30 minutes is for a square dish, right? Do I need to shorten the bake time so they don't dry out? I would be so sad if I messed up these chocolate keto brownies!
Yeah, 30 minutes is for an 8x8. In a 9x13 the batter spreads thinner so I'd check around 18-20 minutes. Pull them when the edges look set but the center still has a little give. They'll firm up as they cool.
My husband ate three and asked if I used real chocolate
Ha, yeah it's the real stuff. 4 oz of actual unsweetened chocolate plus the cocoa powder. The ricotta keeps it from tasting like a protein bar.
First of all, Wow! I made these exact and I’m so overwhelmed by the flavor and the texture and WOW is all I can basically say. I have tried and failed so many times to get that perfect brownie and with keto it’s not easy, at all! That’s until today when I found this wonderful recipe you all have created. I’m so grateful. I’ve been at this for close to a year and a half and bought so many recipe books and spent so many hours online acquiring recipes that it’s amazing I’m still Keto or sane! However, days like today make it all worth wild. I have finally filled a void for brownies. I will from this moment on only use your brownie recipe for keto. Thank you so much for sharing and will be going through the rest of your recipes to see what other treasures I can come out with. Yay, if I could do a cartwheel I would!!!
Fe this made my whole week. The ricotta is the secret, it keeps them fudgy without all the extra fat. So glad you found your go-to brownie recipe.
I found your recipe for FUDGY KETO BROWNIES on the choc zero website, and don't see the exact same recipe here. The recipe calls for 1/3 sugar substitute. I use stevia, monk fruit tends to upset my stomach. Wonder how I can use stevia in these, since that would be way too much stevia.
Betty, stevia is way more concentrated than monk fruit so you'd use much less. I'd start with about 1 teaspoon of liquid stevia or a stevia-erythritol blend like Truvia where you can use it 1:1. Pure stevia at 1/3 cup would be way too much.
What is the cacao percentage recommended of the dark chocolates used to melt, add in batter before baking, and the frosting? Assuming all the same percent but your and choczero sites don’t state which percent. We baked for first time last night and they smelled really good. I used the dark chocolate I had on hand that wasn’t sugar free (Ghiradhelli 86%) but very low and the one piece I tried was yummy, could really taste the espresso, and chocolate taste may be more bitter. Am going to try again with recommended percentage keto dark chocolates.
Most sugar-free dark chocolate runs around 70-85%. ChocZero's is about 70% which is what I use. Your 86% Ghirardelli would work fine, just a touch more bitter. You could add a little more sweetener to balance it out.
Could you sub cottage cheese for ricotta?
I haven't tried that yet. I think it would work, but let me know if you try it.
If using unsweetened chocolate, would you increase the amount of sweetener. If so, how much more would you recommend?
Yes, but not that much more. Maybe 1-2 tablespoons. Taste the batter before you bake.
What size pan for the brownies? 8" or 8" square?
Yes! That will work!