Keto Walnut Chocolate Chip Brownies

If you miss fudgy, nutty, chocolatey brownies, I’ve got you with this recipe! I’ll be honest, I made them exactly 4 times in 4 days a week ago. 2 times for our family and 2 for functions I attended.

I’ll keep on with the honesty, I actually grabbed 2 right off the bat each time to be sure I got my share before they were devoured. And they were devoured. Every. Single. Time. 

Pair this decadence with coffee, and you may just melt into a puddle of thankfulness. The fact that it’s sugar free and crazy low carb is just icing on the brownie!

They also take 7 minutes to prepare. That’s not a typo, I’m busy and I want to know how long the prep time actually is, and I’m telling you, after my 4th time I can’t seem to get it under 7 but it’s less than 10! Inspiration for this recipe came from ketodietcafe, total props to them for a great base recipe! 

Enough chit chat, time to make a grocery run and get these babies in the oven! 

  • Cook Time30 min


    • 12 T unsalted grassfed butter (we love Kerrygold)
    • 2 ounces 90% dark organic dark chocolate
    • 3 large eggs
    • 1/2 tsp almond extract
    • 1/2 cup Monk Fruit (also good with Swerve, but off the charts with Lakanto granulated Monkfruit)
    • Pinch of salt
    • 1/4 cup cacao powder
    • 2 T coconut flour
    • 1/2 cup chopped walnuts
    • 1/4 cup Lily’s chocolate chips



    Preheat oven to 325 F.


    Melt chocolate and butter in a sauce pan on medium low heat.


    While that’s melting, combine salt, cacao powder and coconut flour in a small bowl and set aside.


    Blend eggs, almond extract, and monk fruit in a bowl for about 3 minutes or until it triples in size.


    With a spatula, blend chocolate/butter mixture into the egg mixture, then fold in flour mixture. 


    Pour into an 8×8 pan and cook for 30 minutes. 


    If you’re alone, they won’t even make it to a plate, so at least grab a fork for goodness sake!


    Enjoy warm on it’s own or  top with a scoop vanilla Halo Top ice cream.

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