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GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there's no sugar in you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…” you have any left?”

The whole tray was gone within just over an hour. I even had kids enjoying them just as much!

This recipe is one of my all-time favourites (and that's saying a lot considering my website contains 100's of recipes).

So, without further ado, this is how you make the most amazing keto-friendly two-bite fat bomb brownies:

Serves: 32 small brownies OR 16 regular



  1. Pre-heat your oven to 350*F.
  2. Grease an 8 x 8 inch dish.
  3. In a medium bowl, combine all of your dry ingredients (protein powder, almond flour, cocoa powder, baking powder, salt, xanthan gum).
  4. In a separate large bowl, add your eggs, melted coconut oil, vitafiber syrup, molasses and vanilla extract.
  5. Using a hand mixer, beat for about a minute.
  6. Meanwhile, place your chocolate-chips and 1 tbsp coconut oil in a microwave-safe bowl for roughly 1:30-2min(stirring every 30s) until melted.
  7. Add your melted chocolate to your egg mixture and beat until well-combined.
  8. Next, add the chocolate mixture to your dry ingredients and stir together until a smooth, slightly sticky batter forms.
  9. Fold in 1/4 cup chocolate chips and 1/4 cup pecans (optional) at this time (I kept a few to place on top for decoration).
  10. Next use a spatula to scrape the batter into the greased baking dish. Spread evenly.
  11. Bake in your pre-heated oven for 18-25min OR until a toothpick pricked half-way towards the center ALMOST comes out clean. DO NOT OVER-BAKE. The top should start to rise and get just slightly crunchy while the middle remains soft.
  12. Cool on a wire-rack and store in an air-tight container OR freeze for another day! Enjoy! 🙂
Nutrition per brownie(I made 32 small bites): 10F/2.5C(NET)/4P & 6.4g fibre

*Keep all of your wet ingredients at room temperature so your coconut oil doesn’t !

*Vitafiber is optional, you can TRY baking them without it by adding another tablespoon or 2 of coconut oil and an extra tbsp or 2 of almond flour but I cannot vouch for the results. Vitafiber is great for adding a little “crispness” to the tops of low-carb baked goods and creates a texture similar to that of caramelized sugar! I highly recommend giving it a go if you haven’t tried it yet. 

**Protein powder is also optional, you can replace this with an equal amount of almond flour(56g or 1/2 cup) if you choose to omit it.

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Tuesday 1st of October 2019

Why the different sugar substitutes? And you didn’t say where to put the sugar in.


Thursday 17th of October 2019

Hi! The two create a flavour I’ve found most similar to sugar but you can also replace both with a monkfruit/erythritol blend or another sweetener you prefer! I also apologize for that! You can add it in with the eggs and coconut oil!

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Stacie Martin

Monday 5th of November 2018

I just made these and A) good Lord, they're yummy! and B) they really should be baked in a 13 x 9 or at least a 9 x 9. They're close to two inches deep as batter, and over three baked! So, the center is completely goo while the edges are cooked. I'm not complaining, as I love a lava cake, but that does mean uncooked eggs. I put them back in at 300 for another 10 minutes to see if it would firm up a bit.

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